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Thanksgiving Piecaken

Delicious Thanksgiving Piecaken: A Festive Dessert Masterpiece

This Thanksgiving Piecaken is a crowd-pleasing dessert featuring layers of pumpkin pie, cinnamon cheesecake, and spiced cake, making it a delightful centerpiece for the holiday.
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Prep Time 1 hour
Cook Time 1 hour 40 minutes
Cooling Time 12 hours
Total Time 14 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 8 oz Cream Cheese softened
  • 1 cup Granulated Sugar substitute with erythritol for lower calories
  • 3 Tbsp All-Purpose Flour gluten-free flour optional
  • 1 tsp Vanilla Extract fresh vanilla bean recommended
  • 1 tsp Ground Cinnamon can substitute with pumpkin pie spice
  • 1 cup Heavy Whipping Cream coconut cream for dairy-free option
  • 3 large Eggs flax eggs for vegan substitute
For the Spice Cake Layer
  • 1 cup All-Purpose Flour gluten-free flour optional
  • 1 Tbsp Baking Powder ensure it is fresh
  • 1 Tbsp Ground Spices cinnamon, ginger, nutmeg, cloves, allspice
  • 1/2 cup Butter softened, vegan butter as dairy-free option
  • 1 cup Brown Sugar light brown sugar can be swapped for dark
  • 1/4 cup Vegetable Oil melted coconut oil for different flavor
  • 1/2 cup Milk non-dairy milk can be used
For the Piecaken Assembly
  • 1 each Store-bought Pumpkin Pie or make your own
  • 1/2 cup Unsalted Butter softened, can use vegan butter
  • 3 cups Powdered Sugar may use a sugar alternative
  • 1 tsp Vanilla Extract substitute with almond extract for another flavor
  • 1/2 cup Cold Heavy Whipping Cream coconut cream for dairy-free option

Equipment

  • 9-inch Springform Pan
  • 9-inch cake pan
  • Mixing Bowl
  • whisk
  • Offset spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F and grease a 9-inch springform pan. Blend softened cream cheese, sugar, and flour until smooth. Add vanilla, cinnamon, cream, and eggs. Bake for 10 minutes, reduce temperature to 200°F, and bake for 30-35 minutes. Cool and refrigerate overnight.
  2. Preheat your oven to 350°F again and grease a 9-inch cake pan. Whisk together flour, baking powder, and spices. Cream butter and sugar until fluffy, then add oil, eggs, and vanilla. Gradually mix in dry ingredients. Pour batter into pan and bake for 15-17 minutes. Cool and refrigerate overnight.
  3. Prepare buttercream while the cakes cool. Beat softened butter until fluffy, add powdered sugar gradually. Mix in cinnamon, vanilla, and cold cream until fluffy.
  4. Level the cheesecake and spice cake layers. Frost the cheesecake with buttercream, place the spice cake on top, press gently. Remove crust from pumpkin pie, place on top of cakes, and frost the sides and top. Chill for at least an hour before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 600IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow all layers to cool completely before assembling for best results. Refrigerate overnight for stability.

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