Introduction

The Thanksgiving Piecaken is a delightful fusion of three classic desserts: cheesecake, cake, and pumpkin pie, stacked into one unforgettable treat. Perfect for holidays or any special occasion, this indulgent dessert combines rich flavors and creamy textures that will impress your guests.

The image shows a slice of cake with five distinct layers, placed on a white plate against a white marbled background. The bottom layer is a light tan sponge cake with a soft texture, followed by a thin layer of creamy white frosting. Above this is a denser, medium brown cake layer. Next, there is a thick, smooth layer of orange pumpkin filling, topped by a thin light cream layer. The top of the cake is covered in white frosting with piped dollops evenly spaced along the edge, sprinkled lightly with cinnamon powder. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
1 (9-inch) store-bought pumpkin pie (premade)
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

Step 1: Preheat your oven to 350°F. Prepare a 9-inch springform pan by spraying non-stick spray and lining the bottom with parchment paper for easy removal later.
Step 2: In a stand mixer with a paddle attachment, beat the softened cream cheese for 5-6 minutes until smooth with no lumps.
Step 3: Gradually add sugar and 3 tablespoons flour, mixing until combined. Add vanilla extract and cinnamon, mixing just until incorporated.
Step 4: Add heavy whipping cream on low speed, slowly increasing to high, mixing for 1 minute. Scrape bowl sides and bottom, then mix another 30 seconds to 1 minute to remove lumps.
Step 5: Add eggs one at a time, fully incorporating each before adding the next.
Step 6: Pour the cheesecake batter into the springform pan. Gently tap the pan 5-6 times to release air bubbles.
Step 7: Bake at 350°F for 10 minutes. Then reduce oven temperature to 200°F without opening the door and bake an additional 30-35 minutes until the center jiggles slightly like Jell-o but isn’t watery.
Step 8: Turn off the oven, crack the door slightly, and let the cheesecake cool slowly for about 15 minutes. Remove from oven, let come to room temperature, then refrigerate overnight.
Step 9: For the cake layer, preheat oven to 350°F. Prepare a 9-inch cake pan by rubbing with vegetable shortening and dusting with flour.
Step 10: In a medium bowl, whisk together 2/3 cup flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
Step 11: In a stand mixer, cream softened butter and brown sugar on high until light and fluffy. Add vegetable oil, egg, and vanilla, mixing well. Scrape bowl sides.
Step 12: Add half the flour mixture and mix until no dry spots remain, then add milk and mix well. Add remaining flour mixture and mix until smooth, scraping bowl as needed.
Step 13: Pour batter into prepared cake pan. Bake 15-17 minutes or until a toothpick inserted in the center comes out clean.
Step 14: Cool to room temperature. Turn out onto cling wrap, wrap well, and refrigerate overnight.
Step 15: For the frosting, beat softened butter and cold heavy cream on high speed for 1-2 minutes until smooth and fluffy.
Step 16: On low speed, gradually add powdered sugar one cup at a time, fully incorporating each addition. Add cinnamon, mix just to combine.
Step 17: Add vanilla extract and more heavy cream. Beat on high for 1-2 minutes until whipped and fluffy.
Step 18: Trim layers so cheesecake, cake, and pumpkin pie are approximately the same size.
Step 19: Remove cheesecake from springform pan, flip face down onto cake stand, and remove parchment paper. Spread about ¾ cup frosting evenly on top.
Step 20: Place cake layer on top of cheesecake. Spread another ¾ cup frosting on top.
Step 21: Remove pumpkin pie from dish, cut away crust to match size of other layers carefully, then place pie layer on top.
Step 22: Cover entire stack with half of the remaining frosting, filling cracks between layers.
Step 23: Refrigerate for 20-30 minutes until buttercream firms slightly.
Step 24: Smooth remaining frosting over the cake. Optionally pipe a border on top and sprinkle lightly with cinnamon before serving.

Tips & Variations

Trim each layer carefully to ensure even stacking and a neat appearance.
Use store-bought pumpkin pie for convenience or bake your own for a fresher taste.
For extra flavor, add a pinch of ground cloves to the cheesecake batter.
Make the piecaken a day ahead to let the flavors meld and simplify serving on your holiday.

Storage

Store leftover piecaken in an airtight container in the refrigerator for up to three days. When ready to serve again, allow it to come to room temperature or enjoy chilled. Avoid freezing to preserve texture and flavor.

How to Serve

A slice of layered cake on a white plate with a fork beside it, featuring four layers: a thick light cream layer on top, a darker brown cake layer beneath it, followed by a smooth orange layer, and another light cream layer at the bottom. The sides show smooth cream frosting with a soft texture, decorated with a small swirl of cream on the right edge. The background includes a light blue cloth and cinnamon sticks on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the piecaken without a stand mixer?

Yes, you can use a hand mixer or mix by hand with a whisk and strong arm, but a stand mixer makes the process easier and ensures a smoother batter.

Is it necessary to refrigerate the layers overnight?

Refrigerating overnight helps the layers set firmly, making the piecaken easier to assemble and slice. If short on time, chill at least several hours until firm.