As the scent of cinnamon and nutmeg fills the air, I can’t help but feel the warm embrace of the holidays. This Thanksgiving, I have an extraordinary surprise in store: the Thanksgiving Piecaken—a decadent fusion of cheesecake, spice cake, and pumpkin pie all layered into one stunning dessert. Whether you’re a culinary enthusiast or just someone itching for a diversion from fast food, this recipe is your ticket to a memorable feast that delights the senses.
Imagine gathering around the table, joyously sharing slices of this remarkable creation while everyone marvels at its complexity. I discovered this show-stopper during a family gathering, and it quickly became a tradition we can’t celebrate without. I promise you it’s easier than it looks, showcasing layers of rich cream cheese and buttery cake with a delightful touch of pumpkin pie hidden inside.
Perfect for any holiday get-together or simply as a way to elevate your dessert game, this Thanksgiving Piecaken is sure to impress your guests and leave them wanting more. Let’s dive into the steps to crafting this unforgettable delight!
Why is Thanksgiving Piecaken a must-try?
Indulgence at Its Finest: This recipe beautifully combines three beloved desserts into one stunning masterpiece.
Complex Layers: With rich cheesecake, moist spice cake, and a classic pumpkin pie, each bite is a delightful surprise.
Crowd-Pleasing Showstopper: It’s guaranteed to wow your guests and spark conversations during your holiday gathering.
Surprisingly Simple: Despite its intricate appearance, the process is straightforward, making it perfect for home cooks of all levels.
Make Ahead: Prepare it a day in advance to save time on the big day without sacrificing flavor.
Embrace the festive spirit and impress everyone at your table with this delightful dessert!
Thanksgiving Piecaken Ingredients
Here’s what you’ll need to create the unforgettable Thanksgiving Piecaken!
For the Cheesecake Layer
- Cream cheese – 3 (8 ounce) packages, softened for the richest texture.
- Granulated sugar – 1/2 cup to sweeten the cheesecake perfectly.
- All-purpose flour – 3 tablespoons, helps stabilize the cheesecake.
- Vanilla extract – 1 teaspoon for a lovely undertone.
- Ground cinnamon – 2 teaspoons to evoke holiday warmth.
- Heavy whipping cream – 1/2 cup; start with cold cream for a fluffier texture.
- Large eggs – 2, an essential binder for richness.
For the Spice Cake Layer
- All-purpose flour – 2/3 cup, the foundation for your cake.
- Baking powder – 1/2 teaspoon helps the cake rise.
- Ground cinnamon – 3/4 teaspoon to enhance the spice flavors.
- Ground ginger – 1/2 teaspoon for a zesty kick.
- Nutmeg – 1/2 teaspoon adds warmth to the mix.
- Ground cloves – 1/4 teaspoon for depth of flavor.
- Allspice – 1/4 teaspoon gives a hint of holiday spice.
- Butter – 1/4 cup, softened for creaminess.
- Brown sugar – 1/3 cup, packed for a caramel-like flavor.
- Vegetable oil – 1 tablespoon keeps the cake moist.
- Pure vanilla extract – 1/2 teaspoon elevates the taste.
- Large egg – 1 to bind the cake ingredients together.
- Milk – 1/3 cup + 1 tablespoon to achieve the desired batter consistency.
For Assembly and Frosting
- Store-bought pumpkin pie – 1 (9-inch), for the delightful surprise within.
- Unsalted butter – 12 ounces, softened to create creamy frosting.
- Powdered sugar – 5 cups for that luscious frosting sweetness.
- Vanilla extract – 2 teaspoons enhances the frosting’s flavor.
- Cinnamon – 1/2 teaspoon, optional for a sprinkle of extra spice.
- Heavy whipping cream – 3-4 tablespoons, cold, for a whipped frosting consistency.
This Thanksgiving Piecaken recipe is sure to impress your loved ones, bringing a touch of nostalgia coupled with a twist. Happy baking!
How to Make Thanksgiving Piecaken
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Preheat your oven to 350°F. Prepare a 9-inch springform pan by spraying with non-stick spray and lining the bottom with parchment paper. This ensures easy removal later.
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Cream the cream cheese in a stand mixer for 5-6 minutes until it’s incredibly smooth and fluffy. This step is crucial for the base of your cheesecake layer.
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Add the granulated sugar and 3 tablespoons of all-purpose flour gradually. Mix until everything is well combined, creating a sweet and creamy mixture.
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Incorporate the vanilla extract and ground cinnamon. Mix on low until just blended for a hint of warmth in your cheesecake.
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Pour in the heavy whipping cream. Start on low speed and then increase to high for about 1 minute. Scrape the sides and mix for another 30 seconds to get rid of lumps.
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Add the eggs one at a time, making sure each one is fully incorporated before adding the next. This ensures a rich texture throughout the cheesecake.
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Transfer the batter into the prepared springform pan. Tap gently on the counter to release any air bubbles trapped inside.
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Bake at 350°F for 10 minutes. Then, reduce the heat to 200°F (without opening the oven door) and bake for an additional 30-35 minutes until the center jiggles slightly.
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Cool the cheesecake by turning off the oven, cracking the door, and letting it sit for about 15 minutes. Then, refrigerate overnight to set beautifully.
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Preheat your oven to 350°F again and prepare a 9-inch cake pan with vegetable shortening and flour to prevent sticking.
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Mix the dry ingredients together: flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice in a medium bowl. Set aside for later.
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Cream the butter and brown sugar in the stand mixer on high speed until it’s light and fluffy. This will be the base for your spice cake layer.
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Add the vegetable oil, egg, and pure vanilla extract to the mixture. Blend until everything is well combined for an exquisite flavor.
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Combine half of the flour mixture with the batter. Mix until there are no dry spots visible, ensuring smooth consistency.
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Pour in the milk and mix well, followed by the remaining flour mixture, blending until everything is completely smooth, scraping the bowl as necessary.
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Bake the spice cake batter in the prepared pan for 15-17 minutes or until a toothpick inserted comes out clean. Let it cool to room temperature before wrapping it in cling wrap and refrigerating overnight.
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Cream the unsalted butter in a stand mixer on high for 1-2 minutes until it’s smooth, which will serve as the base for your frosting.
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Slowly add the powdered sugar, one cup at a time, mixing in fully after each addition. When it’s combined, incorporate the optional cinnamon.
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Introduce the vanilla extract and heavy whipping cream, mixing on high for 1-2 minutes until whipped and fluffy, creating a luscious frosting.
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Trim each layer of cheesecake and spice cake to match in size for perfect layering.
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Remove the cheesecake from the springform pan. Flip it onto a cake stand, carefully peeling off the parchment paper. Top with about ¾ cup of frosting, smoothing it out evenly.
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Layer the spice cake on top of the cheesecake and spread another ¾ cup of buttercream on top, smoothing it out for a beautiful finish.
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Cut the crust edges off the store-bought pumpkin pie, ensuring it matches the cake’s size before placing it atop the spice cake.
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Frost the entire dessert with half of the remaining frosting, filling in any cracks between layers for a seamless appearance.
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Chill the layered creation in the refrigerator for 20-30 minutes until the frosting firms up slightly.
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Smooth the remaining buttercream over the cake and, if you like, pipe a decorative border around the top. Sprinkle with cinnamon for the finishing touch and serve!
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Store leftovers in an airtight container in the refrigerator for up to three days, keeping this delightful creation fresh.
Optional: Garnish with whipped cream for an extra touch of indulgence.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Thanksgiving Piecaken
Fridge: Store any leftover Thanksgiving Piecaken in an airtight container in the refrigerator for up to 3 days to maintain its flavor and freshness.
Freezer: If you want to save it for later, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. It will stay good for up to 2 months.
Thawing: To enjoy frozen pieces, transfer them to the fridge for several hours or overnight before serving for the best texture.
Reheating: If you prefer it warm, gently reheat servings in the microwave for 20-30 seconds or until warmed through, ensuring you don’t dry it out.
Expert Tips for Thanksgiving Piecaken
- Prep Ingredients First: Gather all your ingredients before starting. This prevents last-minute surprises and helps streamline the Thanksgiving Piecaken process.
- Use Room Temperature Products: Ensure your cream cheese and eggs are at room temperature for a smoother texture when mixing. Cold ingredients can lead to lumps in your cheesecake layer.
- Oven Temperature Matters: Be sure to follow the baking temperatures precisely. Baking at a lower temperature after the initial 10 minutes helps create a creamy cheesecake without cracks.
- Cooling Is Key: Don’t rush the cooling process of the cheesecake! Allowing it to cool slowly in the oven prevents it from sinking. Chill it overnight for the best results.
- Trimming Layers: Trim the tops of the cheesecake and spice cake to ensure even layers. This helps when stacking the Thanksgiving Piecaken and gives it a professional look.
- Frosting Fun: If the frosting becomes too soft, chill it for a bit before using. A firmer frosting is easier to work with, especially when covering the layered Thanksgiving Piecaken.
What to Serve with Thanksgiving Piecaken?
As you prepare to serve this extraordinary dessert, consider accompanying it with delightful side dishes and beverages that elevate the entire dining experience.
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Whipped Cream:
A dollop of freshly whipped cream adds lightness, balancing the richness of the Piecaken beautifully. It’s a classic pairing that never disappoints. -
Spiced Apple Cider:
Serve a warm glass of spiced apple cider to complement the cinnamon and nutmeg flavors in the Piecaken, creating a cozy atmosphere. -
Pecan Pie Bars:
These bars provide a nutty crunch that contrasts nicely with the creamy layers of the Piecaken, adding texture and flavor to your dessert spread. -
Vanilla Ice Cream:
A scoop of velvety vanilla ice cream is a perfect companion, melting gently over the warm layers of Piecaken and enhancing its indulgent nature. -
Chocolate Ganache Drizzle:
For a touch of decadence, drizzle a rich chocolate ganache over slices of Piecaken. The bittersweet chocolate perfectly complements the spices within. -
Coffee or Espresso:
The bitterness of coffee or a shot of espresso brings out the dessert’s sweetness while providing a stimulating finish to the meal, appealing to coffee lovers. -
Cranberry Sauce:
A side of tart cranberry sauce offers a refreshing contrast that cuts through the sweetness and richness of the Piecaken, making every bite vibrant. -
Pumpkin Spice Latte:
Embrace the flavors of fall by pairing your Piecaken with a pumpkin spice latte, enhancing the festive atmosphere with every sip.
With these delightful additions, your Thanksgiving Piecaken will shine even brighter, creating a warm and festive memory that lingers long after the last bite.
Make Ahead Options
These Thanksgiving Piecaken layers are perfect for meal prep, allowing you to enjoy an effortless holiday gathering! You can prepare the cheesecake and spice cake layers up to 24 hours in advance; just bake them, cool completely, and refrigerate wrapped in cling wrap to maintain their texture and flavor. The frosting can also be made ahead and stored in an airtight container for up to 3 days. When you’re ready to assemble, simply layer the cheesecake and spice cake, cover with frosting, and chill for about 30 minutes before serving. This strategy not only saves you time on the big day but also ensures that everything is just as delicious and fresh!
Thanksgiving Piecaken Variations & Substitutions
Feel free to riff on this delicious recipe and make it truly your own!
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free delight.
- Dairy-Free: Substitute cream cheese with a vegan cream cheese and use coconut cream instead of heavy whipping cream for a dairy-free version.
- Sugar-Free: Swap granulated and brown sugars with a sugar substitute like erythritol or stevia for a lower-sugar treat.
- Added Spice: Enhance the flavors with a teaspoon of pumpkin pie spice in the cake batter for that extra fall zing.
- Chocolate Twist: Fold in chocolate chips or use a chocolate ganache for the frosting to add a decadent chocolate layer.
- Nutty Crunch: Add chopped pecans or walnuts into the spice cake layer for added texture and richness.
- Fruit-Infused: Mix in some finely chopped apples or pears into the spice cake batter for an autumn twist that’ll surprise your taste buds.
By customizing this recipe, you’ll create your unique holiday masterpiece that reflects your family’s tastes! Enjoy the experimentation!
Thanksgiving Piecaken Recipe FAQs
What kind of cream cheese should I use for the cheesecake layer?
Absolutely! For the best results, use full-fat cream cheese, as it provides a rich and creamy texture. Make sure it’s softened to room temperature for easy mixing, avoiding any lumps in your cheesecake.
How should I store leftovers from the Thanksgiving Piecaken?
Store any leftover Thanksgiving Piecaken in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For long-term storage, consider wrapping slices tightly in plastic wrap and placing them in a freezer-safe container.
Can I freeze the Thanksgiving Piecaken?
Yes, you can! To freeze, wrap the entire cake or individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. This way, it can be frozen for up to 2 months. When you’re ready to enjoy, thaw the piecaken overnight in the refrigerator for the best texture.
What if my cheesecake cracks during baking?
No worries! Cracking can occur if the cheesecake is baked too quickly or at too high a temperature. To prevent this, make sure to lower the oven temperature after the initial baking period and avoid opening the oven door while baking. If cracks do happen, simply top with frosting to hide them!
Are there any dietary considerations I should be aware of?
Definitely! This Thanksgiving Piecaken contains dairy and eggs, so it’s not suitable for those with lactose intolerance or egg allergies. If you’d like a dairy-free version, consider using plant-based cream cheese and egg substitutes. Always check ingredients based on your guests’ dietary needs!
What kind of pumpkin pie should I use?
I recommend using a classic store-bought pumpkin pie for convenience, as it allows you to focus on crafting the layers of cheesecake and spice cake. Make sure it’s a deep-dish pie that can fit inside your cake layers for the best results!
These Thanksgiving Piecaken Recipe FAQs should help you navigate any concerns while preparing this delightful dessert!
Thanksgiving Piecaken: The Ultimate Holiday Dessert Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Prepare a 9-inch springform pan by spraying with non-stick spray and lining the bottom with parchment paper.
- Cream the cream cheese in a stand mixer for 5-6 minutes until it’s incredibly smooth and fluffy.
- Add the granulated sugar and 3 tablespoons of all-purpose flour gradually. Mix until well combined.
- Incorporate the vanilla extract and ground cinnamon. Mix on low until just blended.
- Pour in the heavy whipping cream. Start on low speed then increase to high for about 1 minute.
- Add the eggs one at a time, incorporating each fully before adding the next.
- Transfer the batter into the prepared springform pan. Tap gently on the counter to release air bubbles.
- Bake at 350°F for 10 minutes, then reduce heat to 200°F and bake for an additional 30-35 minutes.
- Cool the cheesecake by turning off the oven, cracking the door, and letting it sit for 15 minutes, then refrigerate overnight.
- Preheat your oven to 350°F again and prepare a 9-inch cake pan with vegetable shortening and flour.
- Mix the dry ingredients (flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice) in a medium bowl.
- Cream the butter and brown sugar in the stand mixer on high speed until light and fluffy.
- Add the vegetable oil, egg, and pure vanilla extract to the mixture and blend until well combined.
- Combine half of the flour mixture with the batter, mixing until no dry spots are visible.
- Pour in the milk and mix well, followed by the remaining flour mixture until completely smooth.
- Bake the spice cake batter in the prepared pan for 15-17 minutes or until a toothpick inserted comes out clean.
- Let it cool to room temperature before wrapping in cling wrap and refrigerating overnight.
- Cream the unsalted butter in a stand mixer on high for 1-2 minutes until smooth.
- Slowly add the powdered sugar, one cup at a time, mixing in fully after each addition.
- Introduce the vanilla extract and heavy whipping cream, mixing on high until whipped and fluffy.
- Trim each layer of cheesecake and spice cake to match in size.
- Remove the cheesecake from the springform pan and place on a cake stand. Top with about ¾ cup of frosting.
- Layer the spice cake on top of the cheesecake and spread another ¾ cup of frosting on top.
- Cut the crust edges off the store-bought pumpkin pie and place it atop the spice cake.
- Frost the entire dessert with half of the remaining frosting.
- Chill the layered creation in the refrigerator for 20-30 minutes.
- Smooth the remaining buttercream over the cake and pipe a decorative border if desired.
- Sprinkle with cinnamon and serve!
- Store leftovers in an airtight container in the refrigerator for up to three days.