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Thanksgiving Piecaken

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A delightful Thanksgiving dessert that layers cheesecake, spiced cake, and pumpkin pie, all topped with creamy frosting.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert, Sweet
Cuisine: American, Holiday
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Cheesecake
  • 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
  • 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
  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add granulated sugar, and mix well.
  3. Blend in flour, vanilla, cinnamon, and cream until fully incorporated.
  4. Add eggs, one at a time, mixing until just combined. Set aside.
Make the Spice Cake
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice together.
  3. In another bowl, cream together the butter, brown sugar, and vegetable oil until fluffy.
  4. Add the dry ingredients gradually, alternating with the vanilla until the batter is smooth.
Layering the Cakes
  1. Pour half of the spice cake batter into a greased cake pan.
  2. Gently spread the cheesecake mixture on top.
  3. Layer the pumpkin pie on the cheesecake and top with the remaining spice cake batter.
Baking
  1. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted comes out clean.
  2. Allow the cake to cool completely in the pan.
Prepare the Frosting
  1. Beat together the unsalted butter, powdered sugar, and heavy cream until smooth and fluffy.
Frost and Serve
  1. Once the cake is cooled, frost with the prepared mixture.
  2. Slice, serve, and enjoy!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 22gSaturated Fat: 12gSodium: 250mgFiber: 2gSugar: 30g

Notes

Best served with a dollop of whipped cream or a scoop of vanilla ice cream. Pair with coffee or spiced cider for a festive experience. Store leftovers in an airtight container in the refrigerator for up to five days.
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