Thanksgiving Spice Pumpkin Piecaken (Print)
Three decadent layers—cheesecake, spice cake, pumpkin pie—finished with smooth cinnamon frosting for your holiday table.
# What You'll Need:
→ Cheesecake layer
01 -
3 (8-ounce) packages cream cheese, softened
02 -
1/2 cup granulated sugar
03 -
3 tablespoons all-purpose flour
04 -
1 teaspoon vanilla extract
05 -
2 teaspoons ground cinnamon
06 -
1/2 cup heavy whipping cream
07 -
2 large eggs
→ Spice cake layer
08 -
2/3 cup all-purpose flour
09 -
1/2 teaspoon baking powder
10 -
3/4 teaspoon ground cinnamon
11 -
1/2 teaspoon ground ginger
12 -
1/2 teaspoon nutmeg
13 -
1/4 teaspoon ground cloves
14 -
1/4 teaspoon allspice
15 -
1/4 cup butter, softened
16 -
1/3 cup brown sugar, packed
17 -
1 tablespoon vegetable oil
18 -
1/2 teaspoon pure vanilla extract
19 -
1 large egg
20 -
1/3 cup + 1 tablespoon milk
→ Pumpkin pie layer
21 -
1 (9-inch) store-bought pumpkin pie
→ Frosting layer
22 -
12 ounces unsalted butter, softened (3 sticks)
23 -
5 cups powdered sugar
24 -
2 teaspoons vanilla extract
25 -
1/2 teaspoon cinnamon, optional
26 -
3-4 tablespoons heavy whipping cream, cold
# How to Make It:
01 -
Preheat oven to 350°F. Prepare a 9-inch springform pan with non-stick spray and line the bottom with parchment paper. In a stand mixer with a paddle attachment, cream cream cheese for 5-6 minutes until smooth. Add sugar and flour, mixing until well combined. Incorporate vanilla extract and cinnamon. Slowly add heavy whipping cream, starting on low speed and increasing to high, mixing for 1 minute. Scrape sides and mix again for 30 seconds. Add eggs one at a time, fully incorporating each. Pour batter into pan, tap gently to release air bubbles. Bake at 350°F for 10 minutes, then reduce heat to 200°F and bake 30-35 minutes until center slightly jiggles. Turn off heat, crack oven door, and allow to cool for 15 minutes. Remove and cool to room temperature, then refrigerate overnight.
02 -
Preheat oven to 350°F. Prepare a 9-inch cake pan with vegetable shortening and flour. In a medium bowl, whisk flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice. In a stand mixer, cream butter and brown sugar on high speed until fluffy. Add vegetable oil, egg, and vanilla; mix until combined, scraping sides of the bowl. Add half the flour mixture and mix until incorporated. Add milk and mix well, then add remaining flour mixture and mix until no dry spots remain. Pour batter into prepared pan and bake for 15-17 minutes or until a toothpick inserted in center comes out clean. Cool to room temperature, then wrap in cling wrap and refrigerate overnight.
03 -
In a stand mixer with paddle attachment, beat butter on high speed for 1-2 minutes until smooth. Reduce speed to low and add powdered sugar one cup at a time, mixing after each addition. Add cinnamon, vanilla, and heavy whipping cream. Mix on high speed for 1-2 minutes until whipped.