Why Make This Recipe
Thanksgiving Piecaken is an exciting dessert that combines the flavors of cake, cheesecake, and pie into one amazing dish. It’s perfect for those who want to impress their guests with something unique and delicious. Plus, it’s a great way to use classic Thanksgiving flavors in a fun and creative way. This dessert is sure to be the highlight of your holiday meal!
How to Make Thanksgiving Piecaken
Ingredients:
- 3 (8 ounce) packages cream cheese (softened)
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 cup heavy whipping cream
- 2 large eggs
- 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
- 1 (9-inch) store-bought pumpkin pie (premade/store-bought)
- 12 ounces unsalted butter (softened, 3 sticks)
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 3-4 tablespoons heavy whipping cream (cold)
Directions:
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Cheesecake Layer: In a bowl, beat the softened cream cheese until smooth. Add granulated sugar, flour, vanilla extract, and ground cinnamon. Mix well. Gradually add heavy whipping cream and eggs. Blend until the mixture is creamy and set aside.
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Cake Layer: In another bowl, mix together the all-purpose flour, baking powder, ground cinnamon, ginger, nutmeg, cloves, and allspice. In a separate bowl, cream the softened butter and brown sugar. Add the vegetable oil and pure vanilla extract. Beat in the egg. Gradually mix in the dry ingredients and the milk until everything is combined.
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Prepare Pumpkin Pie: Take the store-bought pumpkin pie and let it thaw according to the package instructions.
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Frosting: In a bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, vanilla extract, and optional cinnamon. If the frosting is too thick, add cold heavy whipping cream, one tablespoon at a time, to reach the desired consistency.
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Assembling: Trim each layer of cake and cheesecake so they are similar in size. Layer the cake, followed by the cheesecake, and then the pumpkin pie. Frost the top and sides with the prepared frosting.
How to Serve Thanksgiving Piecaken
Cut the Thanksgiving Piecaken into slices and serve it to your guests. It’s perfect alongside a warm cup of coffee, tea, or even hot cider. Garnishing with a sprinkle of cinnamon or whipped cream can make it even more delightful!
How to Store Thanksgiving Piecaken
Store leftover Piecaken in an airtight container in the refrigerator. It should stay fresh for up to five days. You can also freeze slices, well-wrapped, for up to three months. Just make sure to let it thaw in the fridge before serving.
Tips to Make Thanksgiving Piecaken
- Make sure to soften your cream cheese and butter beforehand to achieve a smooth texture.
- Use a sturdy cake board or platter for easy lifting and serving.
- Don’t skip trimming the layers for a more even and professional look.
- Feel free to adjust the spices according to your personal taste.
Variation
You can customize the flavors by using different types of pies or cakes. For instance, you can replace the pumpkin pie with pecan pie or apple pie, or swap the cake layer with chocolate or vanilla.
FAQs
Q: Can I make this ahead of time?
A: Yes, you can prepare the cheesecake and cake layers a day in advance. Just assemble the Piecaken the day you plan to serve it for the best texture.
Q: Is it okay to use a homemade pumpkin pie?
A: Absolutely! A homemade pumpkin pie can add a personal touch to your Piecaken.
Q: Can I use low-fat cream cheese?
A: While you can use low-fat cream cheese, it may affect the creaminess of the cheesecake layer. Full-fat is recommended for the best results.
Thanksgiving Piecaken
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Press the pie crust into a 9-inch pie plate. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth. Pour the mixture into the prepared pie crust and bake for 45-50 minutes, or until a knife inserted near the center comes out clean. Let the pie cool completely on a wire rack.
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch springform pan. In a medium bowl, whisk together flour, granulated sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. In a separate large bowl, cream softened butter until light and fluffy, then beat in eggs one at a time, followed by buttermilk and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour half of the spice cake batter into the prepared springform pan. Carefully place the cooled pumpkin pie on top of the batter in the center. Pour the remaining cake batter around and over the pie, ensuring the pie is mostly covered. Bake for 60-75 minutes, or until a wooden skewer inserted into the cake portion (not the pie) comes out clean. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth. Gradually add powdered sugar, mixing on low speed until combined, then beat on high speed until light and fluffy. Stir in vanilla extract, and add milk one tablespoon at a time if a thinner consistency is desired.
- Once the Piecaken is completely cool, spread the cream cheese frosting evenly over the top and sides. For best results, chill the Piecaken for at least 2 hours before slicing and serving. Garnish as desired with additional spice or festive sprinkles.