This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This Thanksgiving piecaken is the perfect combination of pumpkin pie, cinnamon cheesecake, and spice cake. It’s an over-the-top Thanksgiving dessert that is sure to impress!
Oops, I did it again!
Except for this time, I went full-on Thanksgiving Piecaken instead of Christmas Piecaken.
Yep, another piecaken recipe!
This recipe is a mix of pumpkin pie, spice cake, and cinnamon cheesecake 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!
And while it might look intimidating I’m going to walk you through all the steps complete with tips to make this dessert a total success!
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 took that idea and transformed it into the Thanksgiving dessert of my dreams!
I went ahead and picked a few of my favorite things – pumpkin pie, spice cake, and cinnamon cheesecake and put them all together to create my perfect version of piecaken.
Of course, I slathered it all with buttercream because you can literally never go wrong with buttercream.
How do I make this Thanksgiving 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, with some patience, I think you can 100% pull this off.
I made each layer individually and then let them all sit overnight in the refrigerator to fully set up.
If you want to make things easier you could always use a store-bought cake, pie, and cheesecake.
Can I use a different type of pie?
Yes, but you may need to rearrange the layers of the piecaken if you swap out a heavier pie.
If you were to use sweet potato pie leave it at the top like in this recipe.
Perhaps you’re craving pecan pie?
I would personally move it to the bottom as it’s a much heavier pie than pumpkin pie and you don’t want it pushing down on the cake and cheesecake.
Can I use a different flavor cheesecake?
In my opinion, this is a much easier substitution.
You can flavor it with pretty much anything but I thought cinnamon would blend nicely with the flavors in the pumpkin pie and spice cake.
A vanilla bean cheesecake would be a great substitution.
Can I use a different flavor cake?
Of course!
I went with a simple spice cake because the flavors pair well with both the pumpkin pie and the cinnamon cheesecake.
However, if you’re looking for something a little more decadent you could try chocolate cake.
How do I store this Thanksgiving piecaken?
Unless you have a very large family there is likely going to 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, making sure to push up some against the sides of the cut cake to keep the inside of the piecaken fresh, and store in the fridge for up to 4 days.
Love this Thanksgiving piecaken?
Why not try a few of my other delicious dessert recipes?!
- Just like this but with a Christmas spin! Try my Christmas Piecaken.
- Love both pumpkin pie and cheesecake? Try my Pumpkin Cheesecake Pie.
- Want a super easy holiday dessert? Try my Caramel Apple Dump Cake.
- Need a classic with a delicious twist? Try my Streusel Topped Apple Butter Pumpkin Pie.
- My most favorite holiday dessert recipes! Try my Cream Sherry Bundt Cake.
Thanksgiving Piecaken
Equipment
Ingredients
Cheesecake layer:
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 3 tablespoons all-puprose flour
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 cup heavy whipping cream
- 2 large eggs
Spice cake layer:
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 cup butter, softened
- 1/3 cup brown sugar, packed
- 1 tablespoon vegetable oil
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/3 cup + 1 tablespoon milk
Pumpkin pie layer:
- 1 (9-inch) store-bought pumpkin pie, premade/storebought
Frosting layer:
- 12 ounces unsalted butter, softened, 3 sticks
- 5 cups powdered sugar
- 2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, optional
- 3-4 tablespoons heavy whipping cream, cold
Instructions
Cheesecake Layer:
- Preheat your oven to 350 degrees F. and prepare an 9-inch springform pan with non-stick spray and line the bottom with parchment paper for easy removal later.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 5-6 minutes or until smooth and there are no lumps.
- Gradually add in the sugar and flour and mix until well combined.
- Add the vanilla extract and cinnamon and mix until just combined.
- Add in the heavy whipping 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 degrees F for 10 minutes. Reduce heat, without opening the oven door, to 200 degrees F. and cook for an additional 30-35 minutes or until the center slightly jiggles. (Like Jell-o, it shouldn’t look watery)
- Turn off the heat 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.
Cake Layer:
- Preheat your oven to 350 degrees F. and prepare an 9 inch cake pan by generously rubbing it with vegetable shortening and dusting it with flour and setting it aside.
- Combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice in a medium bowl. Whisk and set aside.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and brown sugar on high speed until light and fluffy. Add the vegetable oil, egg, and vanilla and mix until well combined. Scrape the sides and bottom of the bowl.
- Add half of the flour mixture and mix until there are no dry spots remaining.
- Add in the milk and mix well.
- Add the remaining flour mixture and mix until there are no dry spots remaining. Scrape the sides and bottom of the bowl and mix more if needed.
- Pour the batter into the prepared cake pan and bake for 15-17 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 and cream on high speed for 1-2 minutes or until 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 whipping cream and mix on high speed for 1-2 minutes or until you have a “whipped” consistency.
Assembly:
NOTE: Before assembling, I trimmed each layer so that they were approximately the same size.
- Remove the cheesecake layer from the springform pan and flip face down onto a cake stand. Remove the parchment paper and top with about ¾ cup frosting and smooth.
- Place the cake layer on top of the cheesecake and smooth about ¾ cup of buttercream on top of the cake.
- Remove the pumpkin pie from the pie dish. Cut away the crust from the edge of the pie to make the pie match in size of the cake and cheesecake. (I used scissors and cut slits in the aluminum pan to get the pie shell out without it completely falling apart)
- Cover the entire cake with half of the remaining frosting and fill in the cracks between the layers.
- 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 a sprinkle of cinnamon and serve 😊
- Keep any leftovers in an air-tight container in the refrigerator for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a fun holiday recipe! Made entirely gluten free as 2 of my daughters have celiac. I purchased a premade frozen GF pie crust and made a homemade pumpkin pie and just subbed 1:1 gf bobs red mill flour in the other layers. I didn’t have enough frosting left to pipe so if I ever made again I’d make more but otherwise- so creative and so good!
Can you freeze this
This was a great success at Thanksgiving. Everyone loved it. The flavors went together so well and it was beautiful. Tysm!!