Thanksgiving Piecaken
An indulgent layered dessert combining cheesecake, pumpkin pie, and cake—all stacked into one show-stopping holiday centerpiece.
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
- Measuring cups & spoons
Ingredients
Cheesecake Layer
- 3 8-oz packages cream cheese softened
- ½ cup granulated sugar
- 3 Tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- ½ cup heavy whipping cream
- 2 large eggs
Cake Layer
- ⅔ cup all-purpose flour
- ½ tsp baking powder
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp allspice
- ¼ cup butter softened
- ⅓ cup brown sugar packed
- 1 Tbsp vegetable oil
- ½ tsp pure vanilla extract
- 1 large egg
- ⅓ cup milk
Pumpkin Pie Layer
- 1 9-inch store-bought pumpkin pie
Frosting
- 12 oz unsalted butter softened (3 sticks)
- 5 cups powdered sugar
- 2 tsp vanilla extract
- ½ tsp cinnamon optional
- 3-4 Tbsp heavy whipping cream cold
Instructions
- Make the cheesecake layer: beat cream cheese, sugar, flour, vanilla, cinnamon, heavy cream, and eggs until smooth; pour into the springform pan and bake until just set.
- Prepare the cake layer: cream butter and brown sugar, mix in oil, vanilla, egg, and milk, then add dry spices and flour; spread over the cooled cheesecake layer and bake until golden.
- Place a 9-inch store-bought pumpkin pie on top of the cake layer.
- Make the frosting: beat softened butter, powdered sugar, vanilla, cinnamon (if using), and cream until smooth and frosting-like.
- Frost the entire layered cake and chill until set before serving.
Notes
This layered dessert is both stunning and adaptable—you can swap fillings or make it dairy-free/gluten-free as needed. It’s best made a day ahead to allow flavors to meld. :contentReference[oaicite:0]{index=0}