Description
Thanksgiving Piecaken is a decadent layered dessert combining a creamy cheesecake, a spiced cake, and a classic pumpkin pie, all enveloped in smooth cinnamon buttercream frosting. Perfect for holiday celebrations, this indulgent cake offers a festive blend of flavors and textures that will impress guests and satisfy any sweet tooth.
Ingredients
Scale
Cheesecake Layer:
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 cup heavy whipping cream
- 2 large eggs
Spice Cake Layer:
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 cup butter, softened
- 1/3 cup brown sugar, packed
- 1 tablespoon vegetable oil
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/3 cup + 1 tablespoon milk
Pumpkin Pie Layer:
- 1 (9-inch) store-bought pumpkin pie, premade
Frosting Layer:
- 12 ounces unsalted butter, softened (3 sticks)
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 3-4 tablespoons heavy whipping cream, cold
Instructions
- Prepare Cheesecake Layer: Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick spray and line the bottom with parchment paper. In a stand mixer with paddle attachment, beat cream cheese for 5-6 minutes until smooth. Gradually add sugar and flour, mix well. Add vanilla and cinnamon, stir to combine. Slowly incorporate heavy whipping cream, increasing speed from low to high, mixing 1 minute. Scrape bowl; whisk again to remove lumps. Add eggs one at a time, fully mixing after each. Pour batter into pan, tap to release bubbles. Bake at 350°F for 10 minutes, then reduce oven to 200°F (without opening door) and bake 30-35 minutes until center jiggles slightly but isn’t watery. Crack oven door slightly and cool for 15 minutes. Remove and cool to room temperature, then refrigerate overnight.
- Prepare Spice Cake Layer: Preheat oven to 350°F. Grease a 9-inch cake pan with vegetable shortening and flour. Whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice in a bowl. In mixer, beat butter and brown sugar until fluffy. Add vegetable oil, egg, and vanilla; mix well. Add half the flour mixture and mix, then add milk and mix again. Add remaining flour mixture and mix until smooth. Pour into prepared pan and bake 15-17 minutes until a toothpick inserted comes out clean. Cool to room temperature, then wrap tightly in cling wrap and refrigerate overnight.
- Make Frosting: In mixer, beat butter and heavy cream on high for 1-2 minutes until fluffy. Reduce to low speed and gradually add powdered sugar one cup at a time, fully mixing each addition. Add cinnamon and mix lightly. Add vanilla and remaining heavy cream, beat on high speed 1-2 minutes until whipped and smooth.
- Assemble Piecaken: Trim each layer to approximately the same size. Remove cheesecake from springform, flip onto cake stand, remove parchment. Spread about ¾ cup frosting evenly over cheesecake. Place spice cake layer on top and spread another ¾ cup frosting on it. Carefully remove pumpkin pie from pan, trim crust edges to match other layers. Place pie on cake and cover entire cake with half the remaining frosting, filling gaps between layers. Chill in refrigerator 20-30 minutes until frosting firms slightly. Smooth remaining frosting over entire cake, pipe decorative border if desired, and sprinkle cinnamon on top. Serve and refrigerate leftovers in airtight container up to 3 days.
Notes
- Trim all layers to the same size for even stacking and a neat appearance.
- Allow each layer to cool and chill overnight to help with assembly and clean slicing.
- Slow cooling the cheesecake in a cracked oven door prevents cracks and ensures creamy texture.
- Use cold heavy cream in frosting for best whipping results.
- Store leftovers refrigerated and consume within three days for freshness.
Nutrition
- Serving Size: 1 slice (1/14th of cake)
- Calories: 351 kcal
- Sugar: 13 g
- Sodium: 67 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 115 mg
