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Oh, my dear friends, let me tell you about the magical moment I first stumbled upon the Thanksgiving Piecaken. It was a crisp autumn afternoon, the kind where the smell of spices and baking wafts through the air like a warm hug. I was thumbing through a food magazine, sipping on a velvety pumpkin spice latte, when my eyes fell upon this incredible creation. A cake, a pie, and a cheesecake—all wrapped into one delightfully indulgent dessert! I knew I had to dive into this scrumptious confection for the upcoming Thanksgiving feast.
The way the warm spices whisper through the layers, coaxing you towards the first bite, is simply divine. Imagine the inviting scent of cinnamon and nutmeg swirling in your cozy kitchen as the Piecaken bakes, making your home feel like a festive haven. Not only is this dessert a feast for the senses, but it also brings a smile to everyone’s face when it graces the table. One slice delivers a blend of textures and tastes: creamy cheesecake, spiced pumpkin pie, and moist cake coming together in harmonious joy! Friends, this is not just dessert; it’s a heartfelt experience that you and your loved ones will treasure.
Why You’ll Love This Recipe
- Crowd-Pleasing Delight: Bring smiles to the faces of friends and family with this showstopper!
- Flavor Explosion: The combination of pumpkin, cream cheese, and cake creates an irresistible taste sensation.
- Three-In-One Wonder: Why choose one dessert when you can have pie, cake, and cheesecake all in one?
- Comforting Aroma: Your kitchen will smell heavenly—perfect for those cozy holiday vibes.
- Easy to Assemble: Even if you’re a novice baker, this recipe guides you step-by-step, making it accessible for all levels.
- Make-Ahead Friendly: Bake it ahead of time and simply store it until the big day!
Ingredients
3 (8-ounce) packages cream cheese (softened): Cream cheese gives that creamy, dreamy texture to the cheesecake layer. Be sure it’s softened to make your life easier!
1/2 cup granulated sugar: Sweetness, of course! This sugar creates the perfect balance for the cheesecake flavors.
3 tablespoons all-purpose flour: Helps to thicken the cheesecake mixture and give it stability.
1 teaspoon vanilla extract: The magic ingredient that elevates the flavors to sweet, vanilla-scented perfection.
2 teaspoons ground cinnamon: Because what’s Thanksgiving without a sprinkle of cinnamon?
1/2 cup heavy whipping cream: Adds a light richness that makes the cheesecake layer wonderfully velvety.
2 large eggs: These help to bind everything together, leading to a lovely, creamy consistency.
2/3 cup all-purpose flour: Used in the cake layer, this flour gives the cake its rise and structure.
1/2 teaspoon baking powder: A little boost for that fluffy cake goodness!
3/4 teaspoon ground cinnamon: Another warm hug in the form of spice to heighten the cake’s flavor.
1/2 teaspoon ground ginger: Offers a lovely warmth that complements the other spices beautifully.
1/2 teaspoon nutmeg: This spice brings that cozy holiday essence straight to the cake.
1/4 teaspoon ground cloves: A hint of clove adds deep flavor notes that scream Thanksgiving.
1/4 teaspoon allspice: This spice adds complexity and warmth to your flavors.
1/4 cup butter (softened): For a rich and moist cake layer.
1/3 cup brown sugar (packed): This sugar keeps the cake moist and adds a delightful caramel-y flavor.
1 tablespoon vegetable oil: Keeps the cake moist and tender.
1/2 teaspoon pure vanilla extract: A little more vanilla never hurt anyone; it really rounds out the flavors!
1 large egg: Just one more to bind everything in the cake layer!
1/3 cup + 1 tablespoon milk: The milk helps to create a light and fluffy batter.
1 (9-inch) store-bought pumpkin pie (premade/storebought): The star of the show! Grab a quality one to save time—you’ll thank yourself later!
12 ounces unsalted butter (softened, 3 sticks): For the frosting; we want creamy goodness that holds its shape.
5 cups powdered sugar: This sugar sweetens up the frosting and gives it that dreamy, smooth finish.
2 teaspoons vanilla extract: Yet more depth to the frosting flavors—because we love vanilla!
1/2 teaspoon cinnamon (optional): A cozy optional sprinkle for added flavor, if you’re up for it!
3-4 tablespoons heavy whipping cream (cold): Helps to whip the frosting into that luscious consistency.
Full recipe card is below.
How to Make It
Cheesecake Layer:
Preheat your oven to 325°F (163°C) and line an 8-inch springform pan with parchment paper. Trust me, the parchment will save your cake from sticking!
In a large mixing bowl, beat those softened cream cheeses until smooth and creamy—about 2 minutes should do it! It should feel like a cloud.
Add sugar, flour, and vanilla extract. Beat until combined, then sprinkle in that lovely ground cinnamon.
Now, mix in the heavy whipping cream until it’s all beautifully combined, followed by the eggs. Remember to mix on low—don’t rush this step!
Pour the cheesecake batter into your prepared pan and smooth out the top. Bake for 50-60 minutes, or until it slightly jiggles but doesn’t look wet. Your kitchen will smell AMAZING!
Once baked, turn off the oven, crack the door open, and let the cheesecake cool in there for an hour.
Cake Layer:
In a separate bowl, whip up that softened butter and brown sugar until it’s light and fluffy—about 3-4 minutes. Feel free to dance while you do this; it makes it more fun!
Add in vegetable oil, vanilla extract, and the egg; blend until smooth.
In another bowl, whisk together the flour, baking powder, and spices (cinnamon, ginger, nutmeg, cloves, and allspice). Alternately add this dry mixture and milk to the butter mixture, starting with the flour.
Pour the cake batter into a greased 9-inch round pan. Bake for 25-30 minutes at 350°F (177°C) until a toothpick comes out clean.
Frosting:
In a mixing bowl, cream the softened butter until light and fluffy. About 2 minutes of whipping will do the trick!
Gradually mix in the powdered sugar, followed by the vanilla extract and any optional cinnamon. Add just enough heavy whipping cream to achieve a spreading consistency.
NOTE: Before assembling, I trimmed each layer so that they were approximately the same size.
Pro Tips for Success
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for the smoothest texture.
- Cooling Time: Be patient—give your layers enough time to cool completely before layering or frosting to avoid any collapsing.
- Don’t Skip the Parchment: Line your pans with parchment paper to make removal a breeze.
- Flavor Boosters: Feel free to taste your batter and adjust spices to suit your serving crew’s tastes!
- Chill Out: Chill your assembled Piecaken for a few hours or overnight for flavors to meld beautifully.
Flavor Variations
- Caramel Drizzle: Add a drizzle of salted caramel sauce on top of your frosting for an extra decadent flair.
- Nutty Delight: Toss in some chopped nuts like pecans or walnuts into the cake batter for a delightful crunch.
- Seasonal Swaps: For winter, consider using cranberry sauce or chocolate ganache layers instead of pumpkin pie!
Serving Suggestions
You can present this delightful Piecaken on a sturdy cake stand, adorned with some freshly whipped cream and a sprinkle of cinnamon or powdered sugar for that extra cozy touch. A warm cup of spiced cider or creamy coffee pairs beautifully, inviting guests to linger around the table a little longer.
Make-Ahead & Storage
Prep ahead by making the cake and cheesecake layers a day or two in advance. Simply allow them to cool, then store them wrapped tightly in plastic wrap in the fridge. Assembled Piecaken can be made a day ahead too, making your holiday planning much simpler!
Leftovers
Oh, the joy of leftovers! Use any leftover Piecaken as a topping for breakfast pancakes or waffles, or crumble pieces over vanilla ice cream for an easy, scrumptious dessert!
Freezing
Yes, you can freeze this beauty! Simply freeze slices individually and wrap them tightly in plastic wrap and aluminum foil to keep them fresh. To thaw, place them in the fridge overnight before enjoying.
Reheating
Reheat slices gently in the microwave for about 30 seconds, just until warmed but not too hot. Alternatively, heat in an oven preheated to 350°F (177°C) for 10-15 minutes for a lovely warm slice.
FAQs
Can I make the cheesecakes and cake the day before assembly?
Absolutely! You can make them 1-2 days in advance to save time.
Do I have to use store-bought pumpkin pie?
While a homemade pumpkin pie would be lovely, using store-bought saves time and is absolutely delish!
Can I use a gluten-free flour substitute?
Yes, you can swap in a gluten-free blend for the all-purpose flour.
Can I add more spices to the cake?
Feel free! Spice it up to your liking—cloves, cardamom, or a dash of cayenne could add a delightful kick!
Final Thoughts
Oh, my dear friends, as we gather this holiday season, let the Piecaken become the centerpiece of your celebrations. Gather around, share stories, and create warm memories while indulging in this delightful dessert that bridges the gap between cake, pie, and cheesecake. It’s a slice of joy, a hug for your taste buds, and a lovely way to share your heart with those you love. So don your apron, crank up the music, and let’s bake some magic together! Happy Thanksgiving to you and yours! 🍂❤️
Thanksgiving Piecaken
Ingredients
Method
- Preheat your oven to 325°F (163°C) and line an 8-inch springform pan with parchment paper.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy (about 2 minutes).
- Add sugar, flour, and vanilla extract. Beat until combined, then mix in ground cinnamon.
- Mix in the heavy whipping cream followed by the eggs on low speed.
- Pour the cheesecake batter into the prepared pan and smooth the top. Bake for 50-60 minutes.
- Let the cheesecake cool in the oven for an hour with the door cracked.
- In a bowl, whip the softened butter and brown sugar until light and fluffy (about 3-4 minutes).
- Add vegetable oil, vanilla extract, and the egg; blend until smooth.
- In another bowl, whisk together flour, baking powder, and spices. Alternately add this dry mixture and milk to the butter mixture, starting with flour.
- Pour the cake batter into a greased 9-inch round pan. Bake for 25-30 minutes at 350°F (177°C) until a toothpick comes out clean.
- Cream the softened butter until light and fluffy (about 2 minutes).
- Gradually mix in powdered sugar, then add vanilla extract and optional cinnamon.
- Add heavy whipping cream to achieve a spreading consistency.
- Trim the cooled cheesecake and cake layers to ensure they are the same size.
- Layer the cheesecake on top of the pumpkin pie, then layer the cake on top of the cheesecake. Frost the edges with the prepared frosting.