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Thanksgiving Piecaken Recipe

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★★★★★

4.5 from 126 reviews

This Thanksgiving Piecaken is a decadent layered dessert featuring a creamy cheesecake base, a spiced cake middle, and a classic pumpkin pie top, all generously frosted with cinnamon buttercream. Perfect for holiday gatherings, this impressive centerpiece combines the flavors of fall into one indulgent treat.

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 plus 1 tablespoon milk
  • 1/2 teaspoon pure vanilla extract

Pie Layer

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

Buttercream Frosting

  • 12 ounces unsalted butter (3 sticks), softened
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • 3–4 tablespoons cold heavy whipping cream

Instructions

  1. Prepare Cheesecake Layer: Preheat oven to 350°F and prepare a 9-inch springform pan with non-stick spray and parchment paper at the bottom. In a stand mixer with paddle attachment, cream softened cream cheese for 5-6 minutes until smooth. Gradually add sugar and flour, mixing well. Add vanilla and cinnamon; mix until combined. Slowly add heavy cream starting at low speed, increasing to high for 1 minute, then scrape bowl and mix another 30-60 seconds. Add eggs one at a time, fully incorporating each. Pour batter into pan, tap to release air bubbles. Bake 10 minutes at 350°F, then reduce oven to 200°F and bake 30-35 minutes until center jiggles slightly. Turn off oven and crack door open, cooling cheesecake inside for 15 minutes. Remove from oven and let cool completely, then refrigerate overnight.
  2. Prepare Cake Layer: Preheat oven to 350°F. Prepare 9-inch cake pan by greasing with vegetable shortening and dusting with flour. In a bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice. In a stand mixer, cream butter and brown sugar on high until fluffy. Add vegetable oil, egg, and vanilla; mix well and scrape bowl. Add half the flour mixture and mix until no dry spots remain. Add milk and mix, then add remaining flour mixture and mix thoroughly. Pour batter into pan and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool to room temperature. Wrap cake tightly with cling wrap and refrigerate overnight.
  3. Prepare Frosting: In a stand mixer bowl, beat softened butter with cream on high speed for 1-2 minutes until smooth and fluffy. Reduce speed to low and add powdered sugar one cup at a time, fully mixing after each addition. Add cinnamon and mix just until combined. Add vanilla and heavy whipping cream, then beat on high speed for 1-2 minutes until frosting reaches a whipped consistency.
  4. Assemble Piecaken Layers: Trim cheesecake and cake layers so they are approximately the same size. Remove cheesecake from springform pan, flip it face down onto a cake stand, and remove parchment. Spread about ¾ cup frosting on cheesecake. Place cake layer atop cheesecake and smooth ¾ cup frosting on top. Remove pumpkin pie from its dish, carefully cut away crust edges to match size of cake and cheesecake layers. Place pumpkin pie on top. Cover entire assembled cake with half of the remaining frosting, filling cracks between layers. Refrigerate for 20-30 minutes to set the buttercream. Smooth remaining frosting over the exterior and pipe a border on top if desired. Sprinkle with cinnamon and serve.
  5. Storage: Keep any leftovers tightly covered in an airtight container in the refrigerator for up to three days.

Notes

  • Use a 9-inch springform pan for the cheesecake to ensure easy removal.
  • Do not open the oven door after reducing the temperature during cheesecake baking to prevent cracking.
  • Trimming layers to the same size helps with stacking and overall presentation.
  • Cutting the pumpkin pie from its pan carefully with scissors can prevent it from falling apart.
  • Let the assembled piecaken rest in the refrigerator to allow the frosting to firm up before final decoration.

Keywords: Thanksgiving dessert, layered cake, cheesecake, pumpkin pie, holiday dessert, piecaken, fall flavors

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