Thanksgiving Piecaken Recipe

Introduction

The Thanksgiving Piecaken is a show-stopping dessert that combines three classic treats into one incredible layered cake. Featuring creamy cheesecake, spiced cake, and pumpkin pie all stacked and frosted, it’s perfect for holiday gatherings and sure to impress your guests.

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

1. Step 1: Preheat your oven to 350°F. Prepare a 9-inch springform pan by spraying it with non-stick spray and lining the bottom with parchment paper.
2. Step 2: In a stand mixer fitted with a paddle attachment, beat the cream cheese for 5-6 minutes until smooth and lump-free.
3. Step 3: Gradually add granulated sugar and flour, mixing well.
4. Step 4: Add vanilla extract and 2 teaspoons cinnamon; mix until combined.
5. Step 5: Pour in heavy whipping cream starting on low speed, increasing to high, and mix for 1 minute. Scrape the bowl and mix again for 30 seconds to 1 minute.
6. Step 6: Add eggs one at a time, fully incorporating each before adding the next.
7. Step 7: Pour batter into the springform pan and tap gently on the counter to release air bubbles.
8. Step 8: Bake at 350°F for 10 minutes, then reduce the temperature to 200°F without opening the oven. Continue baking for 30-35 minutes until the center slightly jiggles like Jell-o but is not watery.
9. Step 9: Turn off the oven and slightly crack the door, letting the cheesecake cool for 15 minutes. Remove and cool to room temperature before refrigerating overnight.
10. Step 10: For the cake layer, preheat oven to 350°F. Grease and flour a 9-inch cake pan.
11. Step 11: In a bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice.
12. Step 12: In a mixer, beat butter and brown sugar on high until fluffy. Add vegetable oil, egg, and vanilla; mix well.
13. Step 13: Add half the flour mixture and mix, then add milk and mix again. Add remaining flour and mix until smooth, scraping bowl as needed.
14. Step 14: Pour batter into prepared pan and bake 15-17 minutes until a toothpick comes out clean. Cool, then wrap in cling wrap and refrigerate overnight.
15. Step 15: For frosting, beat butter and heavy cream on high until smooth and fluffy.
16. Step 16: Reduce speed to low and gradually add powdered sugar one cup at a time. Add cinnamon if using.
17. Step 17: Add vanilla and more heavy cream, mixing on high until whipped and fluffy.
18. Step 18: Trim each layer to the same size. Remove the cheesecake from the pan and place it face down on a cake stand; remove parchment paper. Spread about ¾ cup frosting on top.
19. Step 19: Place the cake layer on the cheesecake and frost with another ¾ cup buttercream.
20. Step 20: Remove crust from pumpkin pie and trim the pie to match the other layers. Place it on top of the cake stack.
21. Step 21: Cover the entire piecaken with half of the remaining frosting, filling cracks between layers.
22. Step 22: Refrigerate for 20-30 minutes until frosting firms slightly.
23. Step 23: Smooth on the remaining buttercream, pipe a decorative border if desired, sprinkle with cinnamon, and serve.

Tips & Variations

• Trim the pie crust carefully using scissors to prevent breaking the pumpkin pie while removing it from the aluminum pan.
• For a lighter frosting, reduce the amount of butter or add more heavy cream.
• You can prepare cheesecake and cake layers a day ahead to save time on assembly day.
• Use homemade pumpkin pie if preferred, but store-bought works well for convenience.

Storage

Store leftover Piecaken in an airtight container in the refrigerator for up to three days. When ready to eat, slice and serve chilled or let sit at room temperature for 15 minutes. This dessert is best enjoyed fresh to maintain the texture of each layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Piecaken without a springform pan?

A springform pan is ideal for the cheesecake layer to allow easy removal. If unavailable, use a regular cake pan lined with parchment and be very careful when removing the cheesecake.

How do I prevent cracks in the cheesecake layer?

Make sure to use room temperature cream cheese and mix thoroughly to avoid lumps. Baking the cheesecake slowly at a lower temperature after an initial higher heat phase helps prevent cracks by allowing it to set gradually.