Name: Thanksgiving Piecaken Recipe
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 12 h 35 min
Cuisine: American
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 large egg; 1/3 cup + 1 tablespoon milk; 1/2 teaspoon pure vanilla extract; 1 (9-inch) store-bought pumpkin pie; 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

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Introduction

The Thanksgiving Piecaken is a show-stopping dessert that combines a cheesecake layer, a spice cake, and a pumpkin pie into one delicious creation. Perfect for holiday celebrations, it’s rich, creamy, and full of festive flavors that everyone will love.

A multi-layered cake with six visible layers is shown, placed on a white plate with a white marbled background. The bottom two layers are light beige and fluffy, looking like soft cake layers. Above them is a tan layer with a slightly denser texture. Next is a thin cream layer, then a thick, smooth orange layer resembling pumpkin filling. The top layer is light beige with a creamy texture, topped with white piped cream dollops with small specks of brown spice sprinkled on top. 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
12 ounces unsalted butter, softened (3 sticks)
5 cups powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon (optional)
3-4 tablespoons cold heavy whipping cream

Instructions

Step 1: Preheat your oven to 350°F. Prepare a 9-inch springform pan with non-stick spray and line the bottom with parchment paper.
Step 2: In a stand mixer bowl with a paddle attachment, cream the softened cream cheese for 5-6 minutes until smooth and lump-free.
Step 3: Gradually add sugar and 3 tablespoons flour, mixing until well combined. Add 1 teaspoon vanilla extract and 2 teaspoons cinnamon, mixing just to combine.
Step 4: Pour in 1/2 cup heavy whipping cream, starting on low speed and increasing to high, mixing for 1 minute. Scrape the bowl and mix another 30 seconds to 1 minute.
Step 5: Add 2 eggs one at a time, fully incorporating each before adding the next. Pour batter into the prepared pan, tapping gently to release air bubbles.
Step 6: Bake at 350°F for 10 minutes. Without opening the oven door, reduce heat to 200°F and bake 30-35 minutes until center slightly jiggles but isn’t watery.
Step 7: Turn off oven, crack door open slightly, and let cheesecake cool inside for 15 minutes. Remove and cool to room temperature, then refrigerate overnight.
Step 8: For the cake layer, preheat oven to 350°F and prepare a 9-inch cake pan by rubbing with vegetable shortening and dusting with flour.
Step 9: In a medium bowl, whisk together 2/3 cup flour, 1/2 teaspoon baking powder, 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon allspice.
Step 10: In the stand mixer, cream 1/4 cup softened butter and 1/3 cup brown sugar on high until fluffy. Add 1 tablespoon vegetable oil, 1 egg, and 1/2 teaspoon vanilla extract, mixing well.
Step 11: Add half the flour mixture and mix until just combined. Add 1/3 cup + 1 tablespoon milk and mix well. Add remaining flour mixture and combine fully, scraping bowl as needed.
Step 12: Pour batter into prepared pan and bake 15-17 minutes, or until a toothpick inserted in the center comes out clean. Cool to room temperature.
Step 13: Wrap the cooled cake in cling wrap and refrigerate overnight.
Step 14: For the frosting, beat 12 ounces softened butter with 3-4 tablespoons cold heavy whipping cream on high speed until smooth and fluffy.
Step 15: Reduce speed to low and add 5 cups powdered sugar one cup at a time, fully incorporating after each addition. Add 1/2 teaspoon cinnamon (optional) and mix until combined.
Step 16: Add 2 teaspoons vanilla extract and beat on high for 1-2 minutes until the frosting is light and whipped. Scrape bowl as needed.
Step 17: Trim each layer (cheesecake, cake, pumpkin pie) to approximately the same size before assembling. Remove cheesecake from pan and invert onto a cake stand.
Step 18: Remove parchment from cheesecake bottom and spread about ¾ cup frosting evenly over it. Place the cake layer on top and spread another ¾ cup frosting on it.
Step 19: Remove the pumpkin pie from its dish, cut away crust to match size of other layers. Place pie on top of cake and cover entire piecaken with half the remaining frosting, filling cracks between layers.
Step 20: Refrigerate the assembled piecaken for 20-30 minutes until the frosting firms slightly. Then smooth remaining frosting over the entire cake and optionally pipe a border on top.
Step 21: Sprinkle with cinnamon if desired and serve.

Tips & Variations

Trim the layers evenly to ensure a stable, neat stack and easier slicing.
Use a store-bought pumpkin pie for convenience, but homemade pie works just as well.
For a boozy twist, add a tablespoon of bourbon or rum to the frosting.
If you prefer, substitute the spice cake layer with a gingerbread cake for extra warmth.
Keep heavy whipping cream cold before adding to the frosting for fluffier results.

Storage

Store leftover Piecaken in an airtight container in the refrigerator for up to three days. To serve, allow to come to room temperature for about 30 minutes or warm slices gently in the microwave for 10-15 seconds.

How to Serve

The image shows a slice of layered cake on a white plate over a white marbled texture surface, with a woman's hand holding a fork with a bite-sized piece of the cake. The cake has four layers: the top and bottom layers are light tan frosting, the second layer is a light brown cake, and the third layer is a bright orange pumpkin filling. The cream frosting looks smooth and thick, with a few cracks on the side. The orange pumpkin layer is dense and moist, while the brown cake layer looks soft and slightly crumbly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Piecaken ahead of time?

Yes, it’s actually best to assemble the layers the day before serving to allow flavors to meld and the frosting to set perfectly.

How do I slice the Piecaken without it falling apart?

Use a sharp, serrated knife and wipe the blade clean between slices. Chill the Piecaken before slicing to help the layers stay firm and intact.