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Thanksgiving Piecaken

A delightful three-in-one dessert combining cake, pie, and cheesecake, perfect for your Thanksgiving feast.
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Prep Time 30 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cheesecake Layer
  • 3 packages 8-ounce packages cream cheese (softened) Cream cheese gives that creamy, dreamy texture.
  • 1/2 cup granulated sugar Creates the perfect balance for the cheesecake flavors.
  • 3 tablespoons all-purpose flour Helps to thicken the cheesecake mixture.
  • 1 teaspoon vanilla extract Elevates the flavors.
  • 2 teaspoons ground cinnamon A staple spice for Thanksgiving.
  • 1/2 cup heavy whipping cream Adds a light richness.
  • 2 large eggs Helps to bind everything together.
Cake Layer
  • 2/3 cup all-purpose flour Gives the cake its rise and structure.
  • 1/2 teaspoon baking powder Boosts for fluffy cake.
  • 3/4 teaspoon ground cinnamon For added warmth.
  • 1/2 teaspoon ground ginger Complementary spice.
  • 1/2 teaspoon nutmeg Brings cozy essence.
  • 1/4 teaspoon ground cloves Adds deep flavor notes.
  • 1/4 teaspoon allspice Offers complexity.
  • 1/4 cup butter (softened) For a rich cake layer.
  • 1/3 cup brown sugar (packed) Keeps the cake moist.
  • 1 tablespoon vegetable oil Ensures moisture.
  • 1 large egg Helps bind the cake.
  • 1/3 cup milk Creates light batter.
  • 1 9-inch store-bought pumpkin pie The time saver!
Frosting
  • 12 ounces unsalted butter (softened) For creamy frosting.
  • 5 cups powdered sugar Sweetens the frosting.
  • 2 teaspoons vanilla extract Depth in flavors.
  • 1/2 teaspoon cinnamon (optional) An added flavor boost.
  • 3-4 tablespoons heavy whipping cream (cold) Whips into luscious frosting.

Method
 

Cheesecake Layer
  1. Preheat your oven to 325°F (163°C) and line an 8-inch springform pan with parchment paper.
  2. In a large mixing bowl, beat softened cream cheese until smooth and creamy (about 2 minutes).
  3. Add sugar, flour, and vanilla extract. Beat until combined, then mix in ground cinnamon.
  4. Mix in the heavy whipping cream followed by the eggs on low speed.
  5. Pour the cheesecake batter into the prepared pan and smooth the top. Bake for 50-60 minutes.
  6. Let the cheesecake cool in the oven for an hour with the door cracked.
Cake Layer
  1. In a bowl, whip the softened butter and brown sugar until light and fluffy (about 3-4 minutes).
  2. Add vegetable oil, vanilla extract, and the egg; blend until smooth.
  3. In another bowl, whisk together flour, baking powder, and spices. Alternately add this dry mixture and milk to the butter mixture, starting with flour.
  4. 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
  1. Cream the softened butter until light and fluffy (about 2 minutes).
  2. Gradually mix in powdered sugar, then add vanilla extract and optional cinnamon.
  3. Add heavy whipping cream to achieve a spreading consistency.
Assembly
  1. Trim the cooled cheesecake and cake layers to ensure they are the same size.
  2. 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.

Notes

Room temperature ingredients work best. Chill the assembled Piecaken for a few hours for flavors to meld. Perfect for leftovers with breakfast or vanilla ice cream!