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Thanksgiving Piecaken Recipe

Thanksgiving Piecaken Recipe
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★★★★★

5 from 28 reviews

Thanksgiving Piecaken is a festive layered dessert that combines a creamy cheesecake base, a spiced cake middle, and a pumpkin pie topping, all enveloped in a rich cinnamon buttercream frosting. This indulgent treat brings together classic holiday flavors in a unique and impressive presentation perfect for Thanksgiving celebrations.

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

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 large egg
  • 1/3 cup + 1 tablespoon milk
  • 1/2 teaspoon pure vanilla extract

Pumpkin Pie Layer:

  • 1 (9-inch) store-bought pumpkin pie, crust removed

Frosting:

  • 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

  1. Prepare Cheesecake Layer: Preheat oven to 350°F. Spray 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 5-6 minutes until smooth. Gradually add sugar and flour, mixing well. Add vanilla and cinnamon, mix until combined. Add heavy cream slowly, increase speed to high for 1 minute, scrape bowl and mix again for 30-60 seconds. Add eggs one at a time, fully incorporating after each. Pour into pan, tap to release bubbles.
  2. Bake Cheesecake: Bake at 350°F for 10 minutes, then reduce oven temperature to 200°F without opening door, bake an additional 30-35 minutes until center jiggles slightly. Turn oven off, crack door, allow cheesecake to cool 15 minutes. Remove and cool to room temperature, refrigerate overnight.
  3. Prepare Cake Layer: Preheat oven to 350°F. Grease and flour a 9-inch cake pan. In a bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice. In mixer, beat butter and brown sugar on high until fluffy. Add vegetable oil, egg, and vanilla, mixing well. Add half flour mixture, then milk, then remaining flour mixture, mixing to combine without dry spots. Pour batter into pan.
  4. Bake Cake: Bake cake for 15-17 minutes or until a toothpick comes out clean. Cool to room temperature, then wrap in cling wrap and refrigerate overnight.
  5. Prepare Frosting: In mixer, beat butter and heavy cream on high for 1-2 minutes until smooth and fluffy. Reduce speed to low, add powdered sugar one cup at a time, fully incorporating after each. Add cinnamon and mix briefly. Add vanilla and more heavy cream, beat on high for 1-2 minutes until whipped texture forms.
  6. Assemble Piecaken: Trim cheesecake and cake layers to matching sizes. Remove cheesecake from pan and flip onto cake stand, remove parchment paper. Spread about ¾ cup frosting evenly on top. Place cake layer on cheesecake, spread another ¾ cup frosting. Remove crust from pumpkin pie and trim pie to match layer sizes. Place pie on top of cake. Cover entire stacked cake with half of remaining frosting, filling cracks.
  7. Chill and Finish: Refrigerate assembled cake for 20-30 minutes to slightly harden frosting. Smooth remaining frosting over cake, pipe decorative border if desired. Sprinkle with cinnamon and serve.
  8. Storage: Keep leftovers covered tightly in refrigerator for up to 3 days.

Notes

  • Make sure all cream cheese and butter are softened to avoid lumps.
  • Do not open the oven door when lowering the temperature for cheesecake that ensures gradual cooking without cracking.
  • Trimming the layers to the same size ensures even stacking and better appearance.
  • Removing the pumpkin pie crust helps the pie layer align properly with other cake layers.
  • Buttercream can be adjusted in thickness with heavy cream for easier spreading or piping.
  • For best flavor development and stability, refrigerate layers overnight before assembly.

Nutrition

Keywords: Thanksgiving dessert, Piecaken, layered cake, pumpkin pie, cheesecake, holiday dessert, buttercream frosting, spiced cake

Find it online: https://cheframi.com/thanksgiving-piecaken-recipe/