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Thanksgiving Piecaken: The Most Epic Holiday Dessert That’ll Make You the Family Legend

Thanksgiving piecaken served at holiday dinner showing impressive layered dessert

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.

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

  1. Preheat oven to 350°F. Prepare a 9-inch springform pan with non-stick spray and parchment paper for the cheesecake layer.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake cake for 15-17 minutes until a toothpick comes out clean. Cool, wrap, and refrigerate overnight.
  7. For frosting, beat butter until fluffy, gradually add powdered sugar, then cinnamon. Add vanilla and cream, beating until whipped.
  8. 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.
  9. Coat the whole cake with half the remaining frosting, chill, then frost again smoothly. Decorate as desired with cinnamon.
  10. 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.

Find it online: https://fiteatshub.com/thanksgiving-piecaken-recipe/