Introduction

The Thanksgiving Piecaken is a delightful layered dessert combining creamy cheesecake, spiced cake, and classic pumpkin pie. This impressive pastry merges all your favorite holiday flavors into one show-stopping dish. Perfect for festive gatherings and sure to impress your guests!

This image shows a close-up of a multi-layered cake with five visible layers from bottom to top: a light beige cake layer, a thin white creamy layer, a medium brown cake layer, a thick vibrant orange creamy layer, and a thick light beige creamy layer on top. The top edge of the cake is decorated with white cream swirls, lightly dusted with a brown powder. The cake sits on a white plate, against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

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, premade
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

Step 1: Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by spraying with non-stick spray and lining the bottom with parchment paper for easy removal.
Step 2: For the cheesecake layer, in a stand mixer with paddle attachment, cream the softened cream cheese for 5-6 minutes until smooth and lump-free.
Step 3: Gradually add sugar and flour, mixing until well combined. Stir in vanilla extract and cinnamon until just mixed.
Step 4: Add the heavy whipping cream slowly, starting on low speed and increasing to high for 1 minute. Scrape the bowl sides and mix an additional 30 seconds to 1 minute to remove lumps.
Step 5: Add eggs one at a time, fully incorporating each before adding the next. Pour batter into the springform pan and gently tap to release air bubbles.
Step 6: Bake at 350°F for 10 minutes. Without opening the oven door, lower temperature to 200°F and bake an additional 30-35 minutes until the center jiggles slightly like Jell-o but is not watery.
Step 7: Turn off oven, crack oven door slightly, and let cheesecake cool slowly for 15 minutes. Remove from oven, let reach room temperature, then refrigerate overnight.
Step 8: Prepare the cake layer by preheating oven to 350°F. Grease a 9-inch cake pan with vegetable shortening and dust with flour.
Step 9: In a bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice.
Step 10: In a stand mixer, cream butter and brown sugar on high until light and fluffy. Add vegetable oil, egg, and vanilla extract and mix well, scraping sides as needed.
Step 11: Add half of the flour mixture; mix until no dry spots remain. Add milk and mix. Then add remaining flour mixture, mixing thoroughly.
Step 12: Pour batter into cake pan and bake 15-17 minutes, or until a toothpick inserted in the center comes out clean. Cool to room temperature, then wrap in cling wrap and refrigerate overnight.
Step 13: For the frosting, beat softened butter and heavy cream on high speed for 1-2 minutes until smooth and fluffy.
Step 14: Reduce speed to low and add powdered sugar one cup at a time, fully mixing after each addition. Stir in cinnamon if using. Scrape bowl and mix briefly.
Step 15: Add vanilla extract and remaining heavy cream, then whip on high for 1-2 minutes until fluffy.
Step 16: Before assembly, trim each layer to a similar size.
Step 17: Remove cheesecake from springform pan, flip face down onto cake stand, and remove parchment paper. Spread about ¾ cup frosting over cheesecake layer evenly.
Step 18: Place cake layer on top of cheesecake and spread about ¾ cup frosting on top.
Step 19: Remove pumpkin pie from dish, cut away crust to match size of cake and cheesecake layers. Place pie on top.
Step 20: Cover entire piecaken with half of the remaining frosting, filling cracks between layers. Refrigerate for 20-30 minutes to firm up frosting.
Step 21: Smooth remaining frosting over cake, and optionally pipe a border on top. Sprinkle with cinnamon to finish and serve.

Tips & Variations

Use store-bought pumpkin pie for convenience or your favorite homemade recipe for extra flavor.
Ensure all layers are similar in size by trimming edges for a neat presentation.
Chill layers overnight to make assembly easier and improve texture.
Wrap cake layer in cling wrap tightly to prevent drying out in the refrigerator.
You can add chopped nuts or dried cranberries between layers for texture variations.

Storage

Store the assembled piecaken in an airtight container in the refrigerator for up to three days. For best taste and texture, bring to room temperature before serving. Leftover slices can be reheated gently in a microwave for a few seconds if desired.

How to Serve

A slice of layered cake on a white plate, with four distinct layers visible: the first is a creamy off-white frosting that coats the outside and the top, the second layer is a light brown spongy cake, the third layer is a smooth, dense orange filling resembling pumpkin, and the last layer is again the creamy off-white frosting. A small piece of the cake with the same layers is on a fork in front of the slice. The background has a white marbled texture, and there are blurred cinnamon sticks in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the layers ahead of time?

Yes, both the cheesecake and cake layers can be baked a day in advance and refrigerated overnight to make assembly easier the next day.

How do I remove the pumpkin pie crust without breaking it?

Carefully cut away the crust with scissors and make small slits in the pie pan’s sides to loosen the pie. This helps remove it intact and match the size of other layers.