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Thanksgiving Piecaken

Thanksgiving Piecaken: A Festive Slice of Joy and Flavor

Thanksgiving Piecaken combines cheesecake, spice cake, and pumpkin pie into one amazing dessert, perfect for holiday gatherings.
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Prep Time 1 hour
Cook Time 50 minutes
Chilling Time 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 8 ounces cream cheese softened
  • ¾ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 cup heavy whipping cream cold
  • 2 large eggs
For the Spice 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
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • ⅓ cup milk
  • 1 tablespoon milk
For the Frosting
  • 12 ounces unsalted butter softened
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon cinnamon optional
  • 3-4 tablespoons heavy whipping cream cold
For the Assembly
  • 1 9-inch store-bought pumpkin pie

Equipment

  • stand mixer
  • 9-inch springform pan
  • 9-inch cake pan

Method
 

Preparation
  1. Preheat your oven to 350 degrees F. Prepare a 9-inch springform pan with non-stick spray and line with parchment paper.
  2. In a stand mixer, combine cream cheese, granulated sugar, and flour until smooth. Mix in vanilla and cinnamon.
  3. Slowly add heavy whipping cream on low speed, then switch to high. Add eggs one at a time, blending well after each.
  4. Pour the cheesecake mixture into the springform pan. Tap gently to remove air bubbles.
  5. Bake for 10 minutes, then reduce heat to 200 degrees F and bake for an additional 30-35 minutes.
  6. Let cool at room temperature, then refrigerate overnight.
Spice Cake Layer
  1. Prepare a 9-inch cake pan by greasing and dusting with flour.
  2. In a bowl, whisk flour, baking powder, and spices together.
  3. Cream together butter and brown sugar until fluffy. Mix in oil, egg, and vanilla.
  4. Gradually mix in half of the flour mixture, then milk, followed by the remaining flour until just combined.
  5. Pour the spice cake batter into the prepared pan and bake for 15-17 minutes.
  6. Cool at room temperature and refrigerate overnight.
Frosting and Assembly
  1. Cream the softened unsalted butter until smooth. Gradually add powdered sugar and mix well.
  2. Stir in vanilla, optional cinnamon, and cold heavy cream until fluffy.
  3. Trim cheesecake and spice cake layers for even sizing. Assemble by placing cheesecake layer upside down on a cake stand.
  4. Spread ¾ cup frosting over the cheesecake, then place spice cake layer on top and frost again.
  5. Trim the store-bought pumpkin pie to fit and place on top. Cover the entire Piecaken with half of the remaining frosting.
  6. Refrigerate for 20-30 minutes until frosting firms, then apply the remaining frosting and decorate as desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 800IUCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results.

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