Thanksgiving Spice Pumpkin Piecaken

This showstopping Thanksgiving Piecaken layers cheesecake, spice cake, pumpkin pie, and fluffy cinnamon frosting for a holiday dessert that truly impresses. It is the perfect make-ahead treat for a day of indulgence when you want every favorite sweet in one gorgeous slice.

I first baked this for a Friendsgiving and everyone was totally amazed. Now my family insists I make it every year since it has something for everyone at the table.

Ingredients

• Cream cheese: Soft blocks make the richest cheesecake and ensure smooth mixing
• Granulated sugar: Gives sweetness to both cheesecake and balances spice in cake
• All-purpose flour: Needed for both cake structure and a silkier cheesecake
• Vanilla extract: Adds warmth and aroma try to use pure vanilla for best flavor
• Ground cinnamon and warming spices: Bring holiday coziness into each layer use fresh spices for boldest taste
• Heavy whipping cream: Creates luscious texture in both cheesecake and frosting use cold cream for best whip
• Large eggs: Bind and enrich each batter look for fresh brown eggs if possible
• Butter: Unsalted and softened yields tender cake and fluffy frosting European style butter can add richness
• Brown sugar: Gives a deeper molasses note to the spice cake pick dark brown for more flavor
• Vegetable oil: Keeps cake moist and tender even after refrigeration
• Milk: Helps make a soft crumb in the cake use whole milk for best results
• Store bought pumpkin pie: Saves time and keeps this recipe manageable shop for one with quality pure pumpkin
• Powdered sugar: Makes frosting super light and smooth sift if lumpy

• Tips for quality: Buy full fat dairy and use room temperature ingredients for the best blend avoid old spices so the flavor shines

Step-by-Step Instructions

Prep the Cheesecake Layer:

Prepare an 9 inch springform pan with nonstick spray and a parchment round for easy release. Preheat your oven to 350 degrees Fahrenheit.

Mix the Cream Cheese:

Beat softened cream cheese in a stand mixer with paddle attachment until completely smooth about 5 to 6 minutes scraping the bowl often for no lumps.

Add Sugar and Flour:

Gradually incorporate granulated sugar and flour mixing until blended and scrape the bottom as you go.

Flavor the Batter:

Add in vanilla extract and cinnamon just until combined no overmixing needed.

Incorporate Cream:

Pour in the heavy whipping cream. Begin mixing on low and gradually increase to high for one minute. Scrape the sides and mix another thirty seconds to one minute to ensure smoothness.

Add Eggs:

Add eggs one at a time fully mixing after each to prevent streaks in your baked cheesecake.

Bake the Cheesecake:

Transfer batter to the pan. Gently tap it on the counter several times to pop air bubbles. Bake at 350 degrees Fahrenheit for ten minutes, then reduce oven to 200 degrees Fahrenheit without opening door and continue baking thirty to thirty five minutes until just the center jiggles like Jell O.

Cool the Cheesecake:

Turn off oven, crack the door slightly, and let cheesecake cool fifteen minutes before removing. Bring to room temperature then move to the fridge to chill overnight.

Make the Spice Cake:

Prep a nine inch cake pan by coating with shortening and dusting with flour. Preheat oven to 350 degrees Fahrenheit.

Mix Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice until evenly blended.

Cream Butter and Sugar:

In a clean mixing bowl, cream butter and brown sugar on high until light. Add oil, egg, and vanilla extract, mixing well and scraping down as needed.

Incorporate Dry and Wet:

Add half the flour mixture, stir just until no dry bits are left. Stream in the milk, mix again, then add remaining flour mixture. Stir until all is blended with no pockets.

Bake the Cake:

Spread batter evenly in prepared pan and bake fifteen to seventeen minutes until a toothpick comes out clean. Cool fully, then wrap in clingfilm and refrigerate overnight.

Make the Frosting:

Whip softened unsalted butter until creamy in a mixer. On low, add powdered sugar one cup at a time, blending thoroughly after each. If using, add cinnamon for a warm touch.

Finish and Whip:

Blend in vanilla and cold cream. Beat on high until the frosting becomes light and fluffy like a cloud.

Assemble the Piecaken:

Gently layer the chilled spice cake, then place pumpkin pie on top, followed by cheesecake. Frost all over with cinnamon whipped frosting. Chill thoroughly before slicing for clean layers.

Save

My favorite part of this piecaken is the surprise inside I love watching guests react when they slice in and spot all three classic desserts in one mega wedge In our house we always argue over which layer is the best but honestly every spoonful is amazing together

Storage Tips

Once assembled keep piecaken covered in the fridge for up to four days. For leftovers slice and wrap pieces tightly to keep them fresh. You can freeze individual slices for up to a month. Just bring to room temperature for best texture before serving.

Ingredient Substitutions

If you cannot find a good store bought pumpkin pie make your own using canned pumpkin and your favorite spices. For the spice cake you can swap in a carrot cake layer instead and still get beautiful holiday vibes. Vegan butter and dairy free cream cheese work well if adapting for dietary needs.

Serving Suggestions

Serve chilled for clean slices or at room temperature for softer texture. Garnish with sugared cranberries fresh rosemary or cinnamon sticks for a pretty presentation. A drizzle of caramel sauce or a scoop of vanilla ice cream turns every serving into a feast.

Cultural Historical Context

Piecaken is a fun American twist that combines the best parts of Thanksgiving desserts into one dramatic centerpiece. Inspired by Southern dessert traditions like turducken for the main course the piecaken truly became famous a few years back and now has endless variations. It is all about abundance creativity and holiday cheer in edible form.

Recipe FAQs

→ How do I ensure clean layers when assembling?

Chill each component—cheesecake, spice cake, and pumpkin pie—completely before stacking. This makes handling easier and helps maintain distinct layers.

→ Can I bake the pumpkin pie from scratch?

Yes, you can use a homemade pumpkin pie instead of store-bought. Just be sure it fits the 9-inch layer and is fully cooled.

→ Is it possible to prepare this dessert ahead of time?

Absolutely. Each layer benefits from overnight chilling, making advance prep ideal. Assemble and frost the day of serving.

→ What’s the best way to frost the layered cake?

Apply a thin crumb coat first, chill to set, then spread the remaining cinnamon buttercream evenly for smooth coverage.

→ How should the piecaken be stored?

Cover and refrigerate any leftovers. It stays fresh for several days, and the flavors meld beautifully over time.

→ Can I substitute another type of cake for the spice layer?

Yes, vanilla or carrot cake are delicious options that will also work with the pumpkin and cheesecake layers.