Thanksgiving Piecaken
A stunning dessert that layers rich cheesecake, moist cake, and classic pumpkin pie, perfect for Thanksgiving.
Ingredients
Cheesecake Layer
- 3 packages 3 (8 ounce) packages cream cheese (softened)
- 1/2 cup 1/2 cup granulated sugar
- 3 tablespoons 3 tablespoons all-purpose flour
- 1 teaspoon 1 teaspoon vanilla extract
- 2 teaspoons 2 teaspoons ground cinnamon
- 1/2 cup 1/2 cup heavy whipping cream
- 2 large 2 large eggs
Cake Layer
- 2/3 cup 2/3 cup all-purpose flour
- 1/2 teaspoon 1/2 teaspoon baking powder
- 3/4 teaspoon 3/4 teaspoon ground cinnamon
- 1/2 teaspoon 1/2 teaspoon ground ginger
- 1/2 teaspoon 1/2 teaspoon nutmeg
- 1/4 teaspoon 1/4 teaspoon ground cloves
- 1/4 teaspoon 1/4 teaspoon allspice
- 1/4 cup 1/4 cup butter (softened)
- 1/3 cup 1/3 cup brown sugar (packed)
- 1 tablespoon 1 tablespoon vegetable oil
- 1/2 teaspoon 1/2 teaspoon pure vanilla extract
- 1 large 1 large egg
- 1/3 cup 1/3 cup + 1 tablespoon milk
Base
- 1 9-inch pie 1 (9-inch) store-bought pumpkin pie (premade/storebought)
Frosting
- 12 ounces 12 ounces unsalted butter (softened, 3 sticks)
- 5 cups 5 cups powdered sugar
- 2 teaspoons 2 teaspoons vanilla extract
- 1/2 teaspoon 1/2 teaspoon cinnamon (optional) Optional for additional flavor
- 3-4 tablespoons 3-4 tablespoons heavy whipping cream (cold)
Instructions
Cheesecake Layer
- In a mixing bowl, blend the softened cream cheese, granulated sugar, flour, vanilla extract, ground cinnamon, and heavy cream until smooth.
- Add the eggs, mixing until just combined. Set aside.
Cake Layer
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, nutmeg, ground cloves, and allspice.
- In another bowl, cream the softened butter and brown sugar until fluffy. Mix in the vegetable oil, vanilla extract, egg, and milk.
- Gradually combine the dry ingredients with the wet ingredients until just mixed, then set aside.
Bake the Layers
- Grease and line a baking dish. Pour half of the cake batter into the dish, then pour the cheesecake mixture over it.
- Finally, pour the remaining cake batter on top.
- Bake for 45-50 minutes, or until a toothpick comes out clean. Let it cool completely.
Assemble the Piecaken
- Trim each layer to equal size if needed. Place the baked cake layer on a serving platter.
- Add the store-bought pumpkin pie on top of the cake layer.
- Top with another layer of your cake, frosting the top and sides generously with buttercream.
Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add powdered sugar and mix until smooth.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Feel free to adjust the spices in the cake layer to suit your taste preferences. Decorate the top with seasonal fruits or nuts for added flair.