This Christmas piecaken combines pecan pie, vanilla bean cheesecake, and red velvet cake. It’s an over-the-top Christmas dessert that is sure to impress!
I’m here today with one heck of an extreme, totally over-the-top Christmas dessert – CHRISTMAS PIECAKEN!
Yes, a piecaken.
This recipe combines pecan pie, vanilla bean cheesecake, and red velvet cake, all smothered in a creamy buttercream frosting.
It’s definitely on the decadent side of desserts, but if you’re looking for a challenge with a sweet reward, this recipe is for you!
While it might look intimidating, I’ll walk you through all the steps, complete with tips to make this dessert a total success!
Also, make sure to check out the best Christmas piecaken web story!
Oh, and if you’re looking at this and wish I had a Thanksgiving version – you’re in luck! Try my Thanksgiving Piecaken!
Table of Contents
Ingredients for Christmas Piecaken
- Pecan pie – For the pecan pie, I cut off the crust to create the perfect layered piecaken.
- Vanilla cheesecake – I think the vanilla bean pairs perfectly with both the pecan pie and red velvet cake, but you could also flavor it with almond or rum extract.
- Red velvet cake – I’m using a sturdy one-layer red velvet cake for this cake. You can use boxed cake, but you’ll only need one of the cake rounds.
- Buttercream frosting – We will use this to frost our piecaken and help hold the layers together.
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Cake Carrier
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Springform Pan
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Vanilla Bean Paste
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What is a piecaken?
I first heard about piecaken from an article I read in The New York Times back in 2015. It was a mixture of spice cake, pecan pie, pumpkin pie, and apple pie. Then I saw they were selling them on Goldbelly!
I literally drooled the first time I saw a picture.
However, I transformed that idea into the Christmas dessert of my dreams!
I went ahead and picked a few of my favorite things – pecan pie, vanilla bean cheesecake, and red velvet cake, and put them all together to create my perfect version of piecaken.
Of course, I slathered it all with buttercream because you can never go wrong with it.
How do I make a piecaken?
Now, I’m going to start off by saying there are a lot of steps that need to be completed before you even start assembling your piecaken.
However, I think you can 100% pull this off with some patience. I made each layer individually and then let them all sit overnight in the refrigerator to set up fully.
If you want to make things easier, you could always use a store-bought pecan pie or cheesecake.
- LET YOUR LAYERS SET UP OVERNIGHT BEFORE ASSEMBLY! Sorry for yelling, but really, this makes things so much easier when it comes to assembling your piecaken.
- Cut off the crust of your pecan pie. This will be the bottom of the base of the cake. I like to lay down a slice of parchment paper on a cake plate, add the pecan pie, and then start layering.
- Cover the top of your pecan pie with a layer of buttercream frosting.
- Top the pecan pie with your cheesecake, and spread another layer of buttercream frosting on top of the cheesecake.
- Finally, top with your red velvet cake.
- Use the remaining buttercream to frost the top and sides of the piecaken.
- Let fully set before slicing.
Tips for making piecaken
The biggest tip:
Make all the layers the day before and let them fully sit in the fridge overnight!
This helps ensure that all the layers are perfectly set and can support the stacked weight. That means you must plan to make this cake over two days.
Patience is key:
I realize patience can be short this time of the year, but anytime you’re about to tackle a cake this size, you’ll need just a bit of patience.
Making it easier:
I like to use a disposable pie plate when I make the pecan pie because I can easily cut the plate away from the pie to make it easy to remove fully from the pie plate.
You can also use store-bought pecan pie and cheesecake to make this recipe slightly easier.
Options for using different pies
Yes, but you’ll want to make sure you use something that is VERY sturdy as this is the base of the Christmas piecaken.
You could use a firm pumpkin pie or a double-crust sturdy apple pie.
Flavor options for cheesecake layer
In my opinion, this is a much easier substitution.
You can flavor it with pretty much anything, but I kept it vanilla bean so it would blend nicely with the flavors of the red velvet cake and the pecan pie.
I think an eggnog-flavored cheesecake would be SO GOOD in this recipe.
Using a different flavor of cake
Since this is a Christmas piecaken, I went with red velvet to keep it festive, BUT you could easily substitute it with your favorite cake flavor.
I almost went with chocolate cake (can you ever go wrong with chocolate cake?) but did a last-minute change to red velvet.
Craving red velvet but in a different fashion? Try these red velvet cookies.
How do I store piecaken
Unless you have a very large family, there will likely be a few leftovers!
You’ll need to keep this in the refrigerator since it includes both cheesecake and buttercream frosting.
Carefully cover it in plastic wrap, pushing some against the sides of the cut cake to keep the inside of the Piecaken fresh, and store it in the fridge for up to four days.
More cake recipes
- Want a showstopper of a layered cake? Try my Gingerbread Layer Cake.
- Need something semi-homemade? Try my Cream Sherry Bundt Cake.
- Do you love a cake that is also a great breakfast? Try my Vanilla Cranberry Buttermilk Cake.
- Craving gingerbread flavors? Try my Chocolate Orange Gingerbread Cake.
Christmas Piecaken
Ingredients
For Cheesecake Layer:
- 1-1/2 cup graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 3/4 cup granulated sugar divded
- 3 8 ounce packages cream cheese room temeprature
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla bean paste
- 3/4 cup heavy whipping cream
- 2 large eggs
For Pecan Pie Layer:
- 1 9-inch premade pie crust
- 1 cup light corn syrup
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 large eggs
- 1-1/2 cups pecans chopped
For Red Velvet Cake:
- 1 large egg
- 1/2 cup vegetable oil
- 1/3 cup buttermilk
- 1/3 cup granulated sugar
- 1-1/2 teaspoons white vinegar
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1-1/2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1-2 drops red food coloring
For Frosting:
- 2 pounds unsalted butter room temperature
- 6-8 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon optional
- 4-6 tablespoons heavy whipping cream
Instructions
Cheesecake Layer:
- Preheat your oven to 350 degrees F and prepare a 9-inch springform pan with non-stick spray and line the bottom with parchment paper for easy removal later.
- In a small bowl mix together graham cracker crumbs, melted butter, and 1/4 cup granulated sugar.
- Mix together until well combined.
- Press firmly into the bottom and sides of the prepared pan.
- Bake for 5-7 minutes or until the crust is just lightly toasted.
- Let cook while you prepare the cheesecake batter.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 2-3 minutes or until smooth and there are no lumps.
- Gradually add in the sugar and flour and mix until well combined.
- Add the vanilla bean paste and mix until just combined.
- Add in the heavy cream and start on low speed and slowly increase to high and mix for 1 minute.
- Scrape the sides and bottom of the bowl and mix for 30 seconds to one minute to make sure there are no lumps.
- Add the eggs last, one at a time, fully incorporating after each addition.
- Pour the batter into the springform pan and gently tap on the counter 5-6 times to release any air bubbles.
- Bake at 350 for 15 minutes.
- Reduce heat, without opening the oven door, to 200 degrees F. and cook for an additional 50-55 minutes or until the center slightly shakes. (Like Jell-o, it shouldn’t look watery)
- Turn off the heat and let the cheesecake set in the oven with the door closed for 30 minutes.
- Then slightly crack the oven door and let the cheesecake slowly cool for about 15 minutes.
- Remove from the oven and allow to come to room temperature.
- Place in the refrigerator overnight.
Pecan Pie layer:
- Preheat your oven to 350 degrees F and spray a 9-inch aluminum pie dish with non-stick spray, set aside.
- Roll your refrigerated pie crust to about a 12-inch circle and place it in the pie dish. Cut off any extra dough.
- Place the crust in the refrigerator as you prepare the filling.
- Add corn syrup, brown sugar, granulated sugar, and butter into a medium saucepan.
- Heat over medium heat until the butter is melted and both sugars are completely melted.
- Remove from heat and add in the vanilla extract.
- Let the sugar mixture cool slightly.
- In a small bowl, whisk the eggs until frothy.
- Slowly pour the eggs into the slightly cooled sugar mixture while vigorously whisking to combine. (Pro tip: If you see bits of scrambled egg in your mixture, just run through a strainer and you will be good to go)
- Spread out the pecans on the bottom of the pie crust and carefully pour the sugar mixture over the pecans.
- Bake at 350 for 50-60 minutes or until the center slightly jiggles but the outside is set.
- Remove from the oven and allow to cool to room temperature.
- Refrigerator overnight.
Cake Layer:
- Preheat your oven to 350 degrees F and spray a 9-inch cake pan with non-stick spray and dust with flour, set aside.
- Add the egg, vegetable oil, buttermilk, granulated sugar, vinegar, and vanilla extract into the bowl of a stand mixer with a whisk attachment.
- Whisk on high speed until combined.
- In a smaller mixing bowl mix together flour, cocoa powder, salt, and baking soda.
- Add flour mixture to the wet mixture and slowly whisk until fully combined.
- Add the red food coloring and mix until you get the desired color.
- Pour into the prepared cake pan and bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Allow to cool to room temperature and then turn out onto cling wrap and wrap well.
- Place in the refrigerator overnight.
Frosting:
- In the bowl of a stand mixer equipped with a paddle attachment, add the butter.
- Mix on high speed for 1-2 minutes or until the butter is smooth and fluffy.
- Reduce the speed to low and add the powdered sugar one cup at a time, fully incorporating after each addition.
- Add the cinnamon and mix until just combined. Scrape the sides and bottom of the bowl and give a quick mix.
- Next, add the vanilla and heavy cream and mix on high speed for 1-2 minutes or until you have a “whipped” consistency.
Assembly:
- Remove the pecan pie from the pie dish and if desired remove any extra crust and place it on a cake stand or serving plate.
- Top with about 3/4 cup frosting and smooth evenly.
- Top with the cheesecake layer and top with about 3/4 cup frosting and smooth.
- Finally, place the cake layer on top and smooth half of the remaining buttercream over the entire cake filling any holes in the layers. (It does not have to be pretty; the point is to fill the cracks and seal in the crumbs)
- Place the cake in the refrigerator for 20-30 minutes or until the buttercream slightly hardens.
- Smooth the remaining buttercream over the cake and pipe a border around the top if desired.
- Top with crushed pecans and serve.
Notes
- You want to prepare each layer at LEAST one day before you plan to assemble. Each layer must be set completely before stacking.
- I found it was easier to use an aluminum pie pan when baking so I could just cut off the pan to remove the pie instead of trying to remove it from a traditional glass pie dish.
- I also cut off the extra crust from the pie before stacking, I found this was easier to stack and frost, but it is a personal preference.
Nutrition
Jay
Friday 24th of November 2023
It seems like the cheesecake would make a sturdier base layer than pecan pie, but I assume there is a reason for this? Just asking because I want to try one of these and you clearly have the experience I lack… it looks amazing!
nutmegnanny
Friday 24th of November 2023
Hi Jay - you could definitely try it with the cheesecake on the bottom as I have tried that with another version I have on my site - Thanksgiving Piecaken.
Sean
Thursday 14th of September 2023
What pie would you substitute for pecan? I like pecan pie, but no one else under my roof does.
nutmegnanny
Thursday 28th of September 2023
I think a sturdy apple pie could work well here. You're just looking for something that isn't too soft to get crushed under the weight of the other items. You could also try and switch up the order of the layers as well.
Blake
Tuesday 20th of December 2022
Great recipe!! Everything turned out well. I made another layer to the cake because the red velvet cake was a little thin. I added a chocolate cake and it turned out well. I topped the cake with strawberries. Everyone at the church liked it. I would add parchments paper to the pecan pie pan before adding the crust.
Sara
Friday 21st of October 2022
Can I do a different kind of pie on the bottom? Does it have to be pecan?
Teresa
Saturday 25th of December 2021
Yes. It is a lot of trouble but a beautiful and delicious dessert. However, my family loves cream cheese so I do use one 8 oz cream cheese in -lace of a stick of butter.