Okay, can we talk about how a Thanksgiving piecaken is basically the ultimate “hold my beer” moment of holiday baking? I’m talking about stacking cheesecake, spiced cake, and pumpkin pie into one towering masterpiece that’ll have your relatives taking photos and asking for the recipe for years to come.
I’ll be real with you – this Thanksgiving piecaken is not for the faint of heart. It takes 2 days, requires some serious commitment, and will absolutely make you the dessert MVP of your family. But when you see people’s faces when you slice into this beast and reveal all those gorgeous layers? Pure magic.
I’ve been making this Thanksgiving piecaken for my family’s gatherings for the past few years, and it’s honestly become more famous than the turkey. My aunt still talks about the first time I brought it, and now everyone expects it every year (no pressure, right?).
Table of Contents
Table of Contents
Why This Thanksgiving Piecaken is Absolutely Legendary
Here’s what makes this Thanksgiving piecaken so incredible: instead of having to choose between cheesecake, cake, or pie for dessert, you literally get all three in one epic slice. We’re talking creamy cinnamon cheesecake on the bottom, perfectly spiced cake in the middle, classic pumpkin pie on top, all wrapped in silky buttercream frosting.
The genius of this Thanksgiving piecaken is that every single bite gives you different textures and flavors that all work together perfectly. It’s like the Thanksgiving dessert table decided to have a group hug and create something magical.
Fair warning: This is advanced-level baking that takes 2 days with overnight chilling, about 3 hours of active work, and serves 12-16 people at 351 calories per slice. But trust me, it’s worth every minute.
Everything You Need for This Epic Thanksgiving Piecaken
For the Cinnamon Cheesecake Base:
- 3 (8-oz) packages cream cheese, softened (and I mean REALLY 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
For the Spiced 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
- 1 large egg
- ⅓ cup + 1 tablespoon milk
For the Easy Part:
- 1 (9-inch) store-bought pumpkin pie (yes, we’re keeping this somewhat sane)
For the Buttercream Frosting:
- 12 oz unsalted butter, softened (3 sticks)
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon (optional but recommended)
- 3-4 tablespoons cold heavy cream
Want to switch things up? You can use Neufchatel instead of cream cheese for a lighter option, or swap the pumpkin pie for apple pie if that’s more your family’s vibe.
Let’s Build This Thanksgiving Piecaken Masterpiece!
Day 1: The Foundation Work
Step 1: Cheesecake Time Preheat your oven to 350°F and prep a 9-inch springform pan with spray and parchment. Beat that cream cheese for 5-6 minutes until it’s completely smooth – no lumps allowed in this Thanksgiving piecaken!
Step 2: Add the Goods Gradually mix in sugar and flour, then vanilla and cinnamon. Add the heavy cream slowly, then eggs one at a time. Pour into your pan and bake at 350°F for 10 minutes, then drop to 200°F for 30-35 minutes until the center just barely jiggles.
Step 3: The Waiting Game Let it cool gradually (crack the oven door for 15 minutes), then cool completely and refrigerate overnight. Patience is key for perfect cheesecake!
Step 4: Cake Layer Magic Preheat to 350°F again and prep a 9-inch cake pan. Mix all your spices and flour, then cream the butter and brown sugar until fluffy. Add oil, egg, and vanilla, then alternate adding the flour mixture and milk. Bake 15-17 minutes until a toothpick comes out clean.
Step 5: More Waiting Cool completely, wrap, and refrigerate overnight. Both layers need to chill for easy handling during assembly.
Day 2: Assembly Day (The Fun Part!)
Step 6: Buttercream Perfection Beat softened butter until fluffy, then gradually add powdered sugar. Add cinnamon, vanilla, and cold cream, beating until it reaches that perfect “whipped” consistency.
Step 7: The Great Assembly Remove your cheesecake from the springform pan, flip it onto your cake stand (this gives you a perfectly flat surface), and remove the parchment. Spread ¾ cup frosting on top.
Step 8: Layer by Layer Add your cake layer, spread with another ¾ cup frosting. Carefully remove the pumpkin pie from its dish (I use scissors to cut the aluminum pan) and trim to fit your cake size. Place on top.
Step 9: The First Coat Cover the entire Thanksgiving piecaken with half the remaining frosting, filling in gaps and smoothing everything out. Chill for 20-30 minutes to firm up.
Step 10: The Final Touch Apply the final layer of buttercream, smooth with a bench scraper if you have one, and sprinkle the top with a little cinnamon for that perfect finishing touch.
Making Your Thanksgiving Piecaken Look Absolutely Stunning
The real show-stopper moment with this Thanksgiving piecaken comes when you slice it and reveal all those gorgeous layers. Use a sharp knife dipped in warm water between cuts – it makes clean slices that showcase each layer perfectly.
This beauty is best served at room temperature when all the flavors have had time to meld together. The contrast between the creamy cheesecake, fluffy cake, and smooth pumpkin pie is just incredible.
I like to garnish individual slices with a dollop of whipped cream or a drizzle of caramel – makes it feel extra fancy and gives people that final “wow” moment.
PrintThanksgiving Piecaken: The Most Epic Holiday Dessert That’ll Make You the Family Legend
This indulgent Thanksgiving Piecaken combines three classic desserts—cheesecake, spice cake, and pumpkin pie—stacked together with a rich cinnamon buttercream frosting for the ultimate holiday centerpiece.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 heavy whipping cream, cold
Instructions
- Preheat oven to 350°F. Prepare a 9-inch springform pan with non-stick spray and parchment paper for the cheesecake layer.
- Beat cream cheese until smooth, then mix in sugar and flour. Add vanilla and cinnamon. Slowly add heavy cream, beating until smooth, then mix in eggs one at a time.
- Pour cheesecake batter into the pan, tap to release bubbles, and bake at 350°F for 10 minutes. Reduce to 200°F and bake for 30-35 minutes until slightly jiggly. Cool gradually, then refrigerate overnight.
- For the spice cake layer, preheat oven to 350°F and prepare a 9-inch cake pan. Whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice.
- Cream butter and brown sugar, then add oil, egg, and vanilla. Mix in half the flour mixture, then milk, then the remaining flour mixture until smooth.
- Bake cake for 15-17 minutes until a toothpick comes out clean. Cool, wrap, and refrigerate overnight.
- For frosting, beat butter until fluffy, gradually add powdered sugar, then cinnamon. Add vanilla and cream, beating until whipped.
- To assemble, place cheesecake on a cake stand and frost with 3/4 cup frosting. Add the spice cake, frost, then add trimmed pumpkin pie.
- Coat the whole cake with half the remaining frosting, chill, then frost again smoothly. Decorate as desired with cinnamon.
- Refrigerate leftovers in an airtight container for up to 3 days.
Notes
- Ensure all cake layers are cooled and trimmed to the same size for even stacking.
- Overnight chilling helps each layer set for easier assembly.
- Use cold heavy cream for the best frosting consistency.
- Be gentle when removing the pumpkin pie from its dish to avoid breaking.
Storage and Make-Ahead Magic
The reality: This Thanksgiving piecaken actually gets better after sitting for a day, so making it the day before serving is perfect. Store it covered in the fridge for up to 3 days, though it’s at its peak within the first 2 days.
Pro tip: You can make both the cheesecake and cake layers up to a week ahead and freeze them separately. Just thaw overnight before assembly day.
Serving tip: Take it out of the fridge about 30 minutes before serving to let it come to room temperature – this is when all the flavors really shine.
Fun Ways to Switch Up Your Thanksgiving Piecaken
Apple Spice Version: Replace the pumpkin pie with apple pie and add apple spice to the cake layer for a different fall vibe.
Chocolate Pecan Dream: Use chocolate cake and pecan pie for the ultimate indulgent Thanksgiving piecaken.
Cranberry Orange Twist: Add cranberry elements and orange zest throughout for bright, festive flavors.
Maple Walnut Wonder: Add maple flavoring and walnuts for a Canadian-inspired take that’s absolutely divine.
Why This Thanksgiving Piecaken is Worth the Effort
After making this Thanksgiving piecaken multiple times for family gatherings, I can honestly say it’s become the dessert that defines our holiday celebrations. Yes, it’s a project. Yes, it takes two days. But the payoff is absolutely incredible.
Every bite gives you something different – creamy, spiced, smooth, rich – and the combination is just perfect. Plus, there’s something really satisfying about creating something this impressive with your own hands. It makes the holiday feel extra special.
The best part? This Thanksgiving piecaken serves a crowd, so it’s perfect for those big family gatherings where you need a dessert that’ll feed everyone and still have people talking about it long after the dishes are done.
More Amazing Fall Desserts You’ll Love
If this Thanksgiving piecaken has you totally hooked on fall baking, you’re gonna want to check out some of my other seasonal favorites! Our Spiced Apple Fritter Bread is like having bakery-quality apple fritters in bread form – way easier than this piecaken but still incredibly impressive and perfect for cozy mornings.
For those times when you want something fall-flavored but don’t have two days to spare, our Caramel Apple Cinnamon Roll Dump Cake is pure genius – all the flavors of fall in a dump-and-bake format that’s ready in under an hour. And if you’re looking for something portable and fun, our Pumpkin S’mores Cookies combine everything we love about fall with the nostalgia of campfire treats.
Want to see behind-the-scenes of my holiday baking adventures and get tips for tackling ambitious projects like this Thanksgiving piecaken? Follow me on Pinterest where I share all my trials, errors, and victories in the kitchen!
The Bottom Line on Thanksgiving Piecaken
This Thanksgiving piecaken is not just a dessert – it’s an experience. It’s the kind of showstopper that makes holidays feel magical and creates memories that last way beyond the last bite.
Yes, it’s ambitious. Yes, it requires planning and patience. But if you want to be the person who brings the dessert that everyone remembers and talks about all year, this Thanksgiving piecaken is your ticket to dessert legend status.
Whether you’re hosting a big family gathering, participating in a dessert potluck, or just want to challenge yourself with an epic baking project, this Thanksgiving piecaken delivers on every level.
So go ahead, embrace the challenge, and prepare to become the person everyone asks “Are you making that amazing cake thing again this year?” Trust me, once you pull this off, you’ll be riding that baking high for months!
Frequently Asked Questions
How long does it take to make Thanksgiving piecaken?
Thanksgiving piecaken requires 2 days to complete due to overnight chilling requirements for the cheesecake and cake layers. Active preparation time is about 3 hours spread across the two days – Day 1 involves making and chilling the cheesecake and cake layers (about 2 hours), while Day 2 involves making frosting and assembling (about 1 hour). The overnight chilling is essential for proper texture and easier assembly.
Can you use homemade pumpkin pie instead of store-bought?
Yes, homemade pumpkin pie works excellently and may provide better flavor and texture control. However, using store-bought pie significantly reduces preparation time and complexity. If using homemade, ensure the pie is completely cooled and set before assembly. The key is having a firm pie that can support the weight of frosting without breaking apart during assembly.
What’s the best way to cut Thanksgiving piecaken cleanly?
For clean slices, use a sharp, thin knife dipped in warm water and wiped clean between each cut. The multiple layers can be challenging to slice, so work slowly and use gentle sawing motions rather than pressing down. Let the piecaken come to room temperature for 30 minutes before slicing for easiest cutting and best flavor development.
How do you prevent the layers from sliding during assembly?
Ensure each layer is properly chilled and firm before assembly, use enough frosting between layers to act as “glue,” and trim layers to similar sizes for stability. The overnight chilling of individual components is crucial – warm or soft layers will shift during assembly. Apply steady, gentle pressure when placing each layer and avoid moving the cake unnecessarily during construction.