Thanksgiving Piecaken
A show-stopping holiday dessert that layers cheesecake, pumpkin pie, and cake into one irresistible creation—perfect for Thanksgiving and festive gatherings.
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
- Measuring cups & spoons
Ingredients
Cheesecake Layer
- 3 8-ounce packages cream cheese softened
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ cup heavy whipping cream
- 2 large eggs
Cake Layer
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ cup butter softened
- ⅓ cup brown sugar packed
- 1 tablespoon vegetable oil
- ½ teaspoon vanilla extract pure
- ⅓ cup milk
Pumpkin Pie Layer
- 1 (9-inch) store-bought pumpkin pie
Frosting
- 12 ounces unsalted butter softened (3 sticks)
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon optional
- 3-4 tablespoons heavy whipping cream cold
Instructions
- Prepare all components ahead of time; chilling overnight gives best results.
- Make cheesecake layer: beat cream cheese, sugar, flour, vanilla, cinnamon, heavy cream, and eggs until smooth; bake in springform pan until just set.
- Prepare cake layer: cream butter and brown sugar, add egg, vanilla, milk, then dry spices and flour; bake until golden.
- Place store-bought pumpkin pie on top of cooled cheesecake layer.
- Pour cake batter over the pumpkin pie to fully enclose it.
- Bake the assembled piecaken until cake is fully cooked through and golden.
- Let cool before applying frosting.
- Make frosting: beat softened butter with powdered sugar, vanilla, cinnamon, and cream until smooth and spreadable.
- Frost the entire piecaken evenly.
- Chill the piecaken until frosting is set, then serve.
Notes
Chilling in stages and assembling the day before makes the process easier and flavors meld beautifully; use store-bought pie to save time.