Thanksgiving Piecaken Recipe

If you’re anything like me, you crave all the best flavors of a Thanksgiving feast wrapped up in a single epic dessert. That’s exactly why I adore this Thanksgiving Piecaken Recipe — it’s a genius triple-layer combo of cheesecake, spice cake, and pumpkin pie, all stacked into one glorious cake. When you serve it at your holiday gathering, everyone will be blown away by the flavors and that wow factor.

I remember the first time I made this piecaken; it felt like the ultimate way to satisfy every holiday craving in just one slice! The richness of the cheesecake, the cozy spices in the cake layer, and the classic pumpkin pie come together so beautifully. Plus, once you master this Thanksgiving Piecaken Recipe, you’ll find it’s easier than you think and perfect for making ahead, which is a huge win on busy holiday days.

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Ingredients You’ll Need

These ingredients work hand-in-hand to build those luscious layers, from the creamy cheesecake base to the warmly spiced cake and pumpkin pie. Don’t worry — most are pantry staples or easy to source this season!

• Cream Cheese: Make sure it’s softened for a smooth cheesecake layer without lumps.
• Granulated Sugar: Sweetens your cheesecake just right without overpowering.
• All-Purpose Flour: Essential for structure in both cheesecake and cake layers.
• Vanilla Extract: A little goes a long way to boost flavor in every layer.
• Ground Cinnamon: Adds warmth and pairs wonderfully with pumpkin and spice cake.
• Heavy Whipping Cream: Gives the cheesecake a luscious, creamy texture.
• Eggs: Bind the cheesecake and cake layers perfectly.
• Baking Powder: For that nice lift in the spice cake.
• Ground Ginger, Nutmeg, Cloves, Allspice: Classic fall spices that make the cake layer so special.
• Butter: Use softened for that fluffy cake and rich frosting.
• Brown Sugar: Adds a deep, caramel flavor to the spice cake.
• Vegetable Oil: Keeps the cake moist without weighing it down.
• Milk: Balances the cake batter to just the right consistency.
• Store-Bought Pumpkin Pie: No need to start from scratch — this saves time and tastes amazing.
• Powdered Sugar: For sweetening the buttercream frosting.
• Unsalted Butter: The base for your luscious buttercream frosting.

Variations

I love playing around with recipes to suit my mood or audience, and this Thanksgiving Piecaken Recipe is so versatile. Feel free to swap things out or add your own twist to make it truly yours.

• Dairy-Free Version: I’ve experimented with non-dairy cream cheese and plant-based milk to great success for guests with dietary needs.
• Homemade Pumpkin Pie: If you have more time, replace the store-bought pie with your favorite homemade recipe for extra love.
• Nutty Twist: Adding chopped pecans between layers adds a delightful crunch that my family can’t get enough of.
• Spice Blend Customization: Feel free to tweak the cinnamon and clove amounts based on how spicy or mellow you like your cake.

How to Make Thanksgiving Piecaken Recipe

Step 1: Make the Creamy Cheesecake Layer

Start by preheating your oven to 350°F and get an 9-inch springform pan ready with non-stick spray and parchment paper at the bottom—trust me, this step makes removing the cheesecake easier later. Beat the cream cheese on medium speed for about 5-6 minutes until it’s perfectly smooth; I used to rush this part and ended with lumps, so patience here is key. Slowly add sugar and flour, mix well, then stir in the vanilla and cinnamon until just combined.

Next, pour in the heavy whipping cream and whip on low, increasing to high for about a minute, scraping down the bowl halfway to keep it lump-free. Add the eggs one at a time; fully mix each before adding the next to keep the texture silky. Pour the batter into your prepared pan and tap it gently on the counter to pop any air bubbles. Pop it into the oven at 350°F for 10 minutes, then lower the temperature to 200°F without opening the door, baking for another 30-35 minutes until the center jiggles slightly like a wobbly Jell-O—not wet, but gently moving.

Step 2: Bake the Spiced Cake Layer

While your cheesecake cools, grease and flour another 9-inch cake pan with vegetable shortening to prevent sticking—this method always gives me a perfect release. Combine your dry spices, flour, and baking powder in a bowl and set aside to get those warm pumpkin pie vibes ready. Cream together butter and brown sugar at high speed until the mixture is light and fluffy; this creates that tender crumb I adore.

Add the egg, vegetable oil, and vanilla, then alternate folding in your flour mixture and milk so the batter is smooth with no dry spots. Pour it into your pan and bake at 350°F for 15-17 minutes, checking with a toothpick until it comes out clean. Let it cool to room temp, wrap tightly with cling wrap, and chill overnight. This rest helps the flavors deepen and makes assembly easier.

Step 3: Prepare the Buttercream Frosting

For that perfect finish, beat softened butter with cold heavy cream on high speed until creamy and fluffy—this step is key for smooth frosting. Slowly add in powdered sugar, one cup at a time, keeping the mixer on low to avoid a sugar cloud in your kitchen (lesson learned!). Mix in cinnamon and vanilla for subtle warmth, then crank up the speed again for a whipped consistency that spreads like a dream.

Step 4: Assemble Your Thanksgiving Piecaken

Now for the fun part! Trim the edges of each layer so they’re roughly the same size — this makes stacking neater. Flip the cheesecake out of the pan onto a cake stand and remove the parchment gently. Spread about ¾ cup of frosting on top, smoothing it out carefully. Place the spice cake layer on top, spread another ¾ cup of buttercream, then carefully remove the pumpkin pie from its pan (I use small cuts with scissors on the foil to avoid breaking the crust).

Cut away the pumpkin pie crust edges to match your cake layers, then add the pie on top. Cover the whole piecaken with the remaining frosting, filling in cracks and smoothing the sides. Chill in the refrigerator for 20-30 minutes so the frosting firms up. Finish with a smooth topcoat of frosting and pipe a decorative border if you’re feeling fancy. A light sprinkle of cinnamon over the top adds a perfect final touch.

How to Serve Thanksgiving Piecaken Recipe

Garnishes

I love to keep garnishes simple so the layers shine through—sometimes a dusting of cinnamon or a handful of toasted pecans on top adds just the right crunch. For holiday gatherings, a few fresh cranberries and mint leaves around the edges also make it festive and fresh-looking.

Side Dishes

This Thanksgiving Piecaken Recipe is the star dessert after a big meal, but it pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence. For drinks, I enjoy serving it alongside coffee or a warm spiced cider—it completes the cozy dessert experience.

Creative Ways to Present

One fun presentation I’ve tried is placing the whole piecaken on a rustic wooden board, surrounded by small dishes of whipped cream and nuts, so guests can customize their slices. Another time, I piped autumn leaf shapes in colored frosting around the border—makes for a charming centerpiece that gets lots of compliments!

Make Ahead and Storage

Storing Leftovers

I store leftover piecaken in an airtight container in the fridge, which keeps it fresh and maintains that creamy texture for up to three days. If possible, I slice it first so it’s easy to grab a piece without messing up the whole cake again.

Freezing

I’ve frozen individual slices wrapped tightly in plastic wrap and foil. When I thaw them in the fridge overnight, the texture stays pretty close to fresh, though I prefer it chilled rather than room temp when serving.

Reheating

Because this dessert is all about creamy layers, I recommend serving leftovers chilled or at room temperature rather than warm. If you want to gently rewarm the spice cake layer alone, a few seconds in the microwave works, but I skip reheating the assembled piecaken.

FAQs

Final Thoughts

This Thanksgiving Piecaken Recipe has truly become one of my favorite holiday traditions. It’s a show-stopper that feels fancy but is surprisingly approachable to make. If you’re looking to combine all your favorite fall desserts into one unforgettable treat, this recipe will not disappoint. I can’t wait for you to try it and see how it becomes a beloved centerpiece in your celebrations, just like it did for mine!

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