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Thanksgiving Piecaken

Irresistible Thanksgiving Piecaken: A Must-Try Delicious Delight

Experience the ultimate Thanksgiving Piecaken, combining pumpkin pie, cinnamon cheesecake, and spice cake in a stunning dessert that will impress your guests.
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Prep Time 1 hour
Cook Time 50 minutes
Chilling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 16 oz Cream Cheese Ensure it's softened for smooth mixing.
  • 1 cup Granulated Sugar
  • 2 tbsp All-Purpose Flour Stabilizes the cheesecake.
  • 1 tsp Vanilla Extract Adds flavor depth.
  • 1 tsp Ground Cinnamon Enhances warm spice profile.
  • 1 cup Heavy Whipping Cream Can substitute with whole milk for a lighter version.
  • 3 Large Eggs Binds the cheesecake ingredients.
For the Spice Cake Layer
  • 2 cups All-Purpose Flour Main base for the spice cake.
  • 1 tbsp Baking Powder Leavening agent.
  • 1 tsp Ground Cinnamon Seasonal spice.
  • 1 tsp Ground Ginger Seasonal spice.
  • 1 tsp Ground Nutmeg Seasonal spice.
  • 1 tsp Ground Cloves Seasonal spice.
  • 1 tsp Allspice Seasonal spice.
  • 1/2 cup Butter Adds moisture.
  • 1 cup Brown Sugar Contributes moisture and caramel flavor.
  • 1/2 cup Vegetable Oil Enhances moisture.
  • 2 tsp Pure Vanilla Extract Bursts of flavor.
For the Assembly
  • 1 9-inch Pumpkin Pie A premade pie layer is recommended.
  • 1/2 cup Unsalted Butter Base for frosting.
  • 2 cups Powdered Sugar Sweetens and thickens frosting.
  • 1/4 cup Heavy Whipping Cream Lightens the frosting’s texture.

Equipment

  • 9-inch Springform Pan
  • 9-inch cake pan
  • Mixing Bowls
  • Electric Mixer
  • Measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions for Thanksgiving Piecaken
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with non-stick spray and parchment.
  2. In a large mixing bowl, beat softened cream cheese until smooth. Gradually add in granulated sugar, flour, vanilla extract, ground cinnamon, and heavy whipping cream, mixing until well combined.
  3. Incorporate eggs one at a time, ensuring fully blended. Pour into prepared pan and bake for 10 minutes, then reduce temperature to 200°F (93°C) for 30-35 minutes until slightly jiggly in the center.
  4. Cool and refrigerate overnight.
  5. Preheat oven to 350°F (175°C) and prepare a 9-inch cake pan by greasing it. In a mixing bowl, sift together flour, baking powder, and spices.
  6. In another bowl, cream butter and brown sugar until fluffy, then mix in vegetable oil, egg, and vanilla extract.
  7. Gradually alternate adding the dry mixture with milk until thoroughly combined. Pour into cake pan and bake for 15-17 minutes, or until a toothpick comes out clean. Cool completely and refrigerate overnight.
  8. In a mixing bowl, beat softened unsalted butter on medium speed until creamy and smooth. Gradually add powdered sugar, ensuring to mix thoroughly after each addition.
  9. Stir in ground cinnamon, vanilla extract, and heavy whipping cream to achieve a light, whipped texture. Adjust cream as needed for desired consistency.
  10. Trim cheesecake and spice cake layers for even sizes. Place cheesecake layer as the base, spread frosting atop it, then place spice cake layer and another layer of frosting.
  11. For pumpkin pie, carefully cut away excess crust and place it on top of spice cake. Frost the entire dessert, smoothing edges for a polished finish. Refrigerate for a few hours to set before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 320mgPotassium: 210mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for best results. Store wrapped tightly in the refrigerator for up to 4 days.

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