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–+ servings

Thanksgiving Piecaken

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A stunning fusion of spiced cake and velvety pumpkin pie, perfect for Thanksgiving gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American, Thanksgiving
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 16 oz Cream Cheese, softened 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.
For the Frosting
  • 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.

Method
 

Prepare the Cheesecake Layer
  1. In a mixing bowl, blend the softened cream cheese with granulated sugar and flour.
  2. Add vanilla extract, cinnamon, and pour in the heavy whipping cream. Mix until smooth.
  3. Incorporate the eggs one by one, ensuring everything is well combined. Set aside.
Make the Spice Cake Layer
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, baking powder, and spices.
  3. In another bowl, cream the butter and brown sugar.
  4. Add in vegetable oil and vanilla, mixing until combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk until just blended.
Layering the Cake and Pie
  1. Pour half of the spice cake batter into a greased 9-inch cake pan.
  2. Place your premade pumpkin pie on top of the batter.
  3. Then, pour the cheesecake mixture over the pumpkin pie.
  4. Finally, add the remaining spice cake batter over the cheesecake.
Bake
  1. Bake in the preheated oven for about 55-65 minutes or until a toothpick comes out clean from the center.
  2. Let it cool completely before frosting.
Prepare the Frosting
  1. While the piecaken cools, beat the butter in a separate bowl.
  2. Slowly add powdered sugar and heavy cream. Whip until light and fluffy.
Frost and Serve
  1. Once cooled, frost the top of the piecaken generously, slice, and serve with a drizzle of caramel sauce if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gSodium: 200mgFiber: 1gSugar: 35g

Notes

Store wrapped individual slices in plastic wrap and place in an airtight container in the refrigerator for up to a week. For longer storage, freeze slices and thaw in the fridge overnight before serving.
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