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Thanksgiving Piecaken

Thanksgiving Piecaken: A Decadent Dessert to Impress All!

Elevate your Thanksgiving with a stunning Thanksgiving Piecaken, a fusion of pumpkin pie, creamy cheesecake, and spice cake, sure to impress everyone.
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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Chilling Time 8 hours
Total Time 10 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Layer
  • 16 ounces cream cheese softened
  • 1 cup granulated sugar ensure it's fully dissolved
  • 2 tablespoons all-purpose flour can use gluten-free
  • 1 teaspoon vanilla extract use pure for best taste
  • 1 teaspoon ground cinnamon adjust for spiciness
  • 1 cup heavy whipping cream can substitute with whipped topping
  • 4 large eggs at room temperature
Spice Cake Layer
  • 1 cup all-purpose flour gluten-free as substitute
  • 2 teaspoons baking powder check expiration
  • 1 teaspoon ground spices can include cinnamon, ginger, nutmeg, cloves, allspice
  • ½ cup butter unsalted
  • 1 cup brown sugar light or dark
  • ½ cup vegetable oil can use melted coconut oil
  • 1 teaspoon pure vanilla extract always use pure
  • 1 large egg at room temperature
  • ½ cup milk can use almond milk
Pumpkin Pie Layer
  • 1 store-bought pumpkin pie can substitute with homemade
Frosting Layer
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sift before measuring
  • 1 teaspoon vanilla extract use pure
  • ground cinnamon optional
  • ½ cup heavy whipping cream can use non-dairy cream

Equipment

  • springform pan
  • cake pan
  • Mixing Bowl
  • stand mixer

Method
 

Cheesecake Layer
  1. Preheat oven to 350°F (175°C). Grease a springform pan and line the bottom with parchment paper. Beat softened cream cheese until smooth, then gradually add granulated sugar and flour, mixing until combined. Stir in vanilla, cinnamon, and heavy cream. Add eggs one at a time. Pour into the pan and bake for 10 minutes, then lower to 200°F (93°C) and bake for 30-35 minutes. Let cool and refrigerate overnight.
Spice Cake Layer
  1. Preheat oven to 350°F (175°C) and grease a cake pan. Whisk flour, baking powder, and spices together. Cream butter and brown sugar in a stand mixer, then add eggs, oil, and vanilla. Gradually add dry ingredients and milk, mixing until smooth. Pour into prepared pan and bake for 15-17 minutes. Cool completely and refrigerate overnight.
Frosting
  1. In a mixing bowl, beat butter until fluffy. Gradually add powdered sugar, mixing well. Add vanilla and heavy cream until light and fluffy. Add cinnamon if desired. Set aside for assembly.
Assembly
  1. Trim each layer to the same size. Place cheesecake on cake stand, frost top. Add spice cake layer, frost. Unwrap pumpkin pie, trim as needed, and place on top. Frost entire cake generously.
Chill
  1. Refrigerate assembled Piecaken for 20-30 minutes to set frosting. Smooth with a spatula if needed.
Serve
  1. Slice with a serrated knife. Serve with whipped cream and cinnamon.

Nutrition

Serving: 1sliceCalories: 520kcalCarbohydrates: 70gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 45gVitamin A: 20IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Chilling each layer overnight helps enhance flavor and texture. Use high-quality ingredients for optimal flavor.

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