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Thanksgiving Piecaken

Thanksgiving Piecaken: A Festive Delight for Your Feast

Thanksgiving Piecaken combines pumpkin pie, creamy cheesecake, and spice cake in a stunning dessert that elevates your holiday celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 8 hours
Total Time 9 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Layer
  • 16 oz Cream Cheese Substitute with ricotta for a lighter version.
  • 1 cup Granulated Sugar
  • 1/4 cup All-Purpose Flour Almond flour can be used for a gluten-free option.
  • 1 tsp Vanilla Extract Consider using vanilla bean paste for a more intense taste.
  • 1 tsp Ground Cinnamon Increase for a spicier cheesecake.
  • 1 cup Heavy Whipping Cream
  • 3 Large Eggs Binds the mixture together.
Spice Cake Layer
  • 2 cups All-Purpose Flour Substitute with a gluten-free flour blend if needed.
  • 1 tbsp Baking Powder
  • 1 tbsp Ground Cinnamon Key flavor ingredient.
  • 1 tsp Ground Ginger Adds warmth and a spicy kick.
  • 1/4 tsp Nutmeg Enhances flavor complexity.
  • 1/4 tsp Ground Cloves Contributes aromatic spiciness.
  • 1/4 tsp Allspice Offers a unique blend of flavors.
  • 1/2 cup Butter Unsweetened applesauce can be used as a lighter alternative.
  • 1 cup Brown Sugar Can substitute with coconut sugar.
  • 1/2 cup Vegetable Oil Melted coconut oil is a great substitute.
  • 1 tsp Vanilla Extract Swap for almond extract for variety.
  • 1 Large Egg
  • 1/2 cup Milk Adds essential moisture.
Pumpkin Pie Layer
  • 1 whole Store-Bought Pumpkin Pie Feel free to make homemade.
Frosting Layer
  • 1/2 cup Unsalted Butter
  • 4 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon optional
  • 1/4 cup Heavy Whipping Cream

Equipment

  • 9-inch springform pan
  • 9-inch round cake pan
  • Mixing Bowl
  • hand mixer
  • serrated knife

Method
 

Preparation
  1. Step 1: Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it well. Blend cream cheese until smooth, then add sugar, flour, vanilla, and cinnamon. Gradually add heavy cream and eggs. Pour into the prepared pan and bake for 10 minutes; lower temperature to 200°F (93°C) and bake for additional 30-35 minutes. Cool and refrigerate overnight.
  2. Step 2: Preheat oven to 350°F (175°C) and prepare a 9-inch round cake pan. Whisk together dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice in one bowl. In another bowl, mix wet ingredients: butter, brown sugar, oil, vanilla, and egg until smooth. Combine and pour into the pan. Bake for 15-17 minutes or until toothpick comes out clean. Cool and refrigerate overnight.
  3. Step 3: Beat room temperature unsalted butter until fluffy. Gradually incorporate powdered sugar, vanilla, and heavy cream. Continue whipping until desired frosting consistency is achieved. Set aside.
  4. Step 4: Level the top of the cheesecake with a serrated knife. Spread frosting atop the cheesecake, then place the spice cake layer on top. Add another layer of frosting, then position the pumpkin pie on top. Cover the entire structure with remaining frosting.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 50gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature. Chill both cheesecake and spice cake overnight for a stable assembly.

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