Thanksgiving Piecaken: Pumpkin Pie
Layered Thanksgiving Piecaken with pumpkin pie, cheesecake, and cake topped with creamy frosting—perfect holiday dessert for gatherings and celebrations.
Ingredients
Cheesecake Layer
- 3 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 3 tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- ½ cup heavy whipping cream
- 2 large eggs
Cake Layer
- 2/3 cup all-purpose flour
- ½ tsp baking powder
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp allspice
- ¼ tsp butter, softened
- 1/3 cup packed brown sugar
- 1 tbsp vegetable oil
- ½ tsp vanilla extract
- 1 large egg
- 1/3 + 1 tablespoon milk
Pumpkin Pie Layer
- 1 (9-inch) store-bought or homemade pumpkin pie
Frosting
- 12 oz unsalted butter, softened (3 sticks)
- 5 cups powdered sugar
- 2 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- 3-4 tbsp cold heavy whipping cream
Instructions
1. Cheesecake Layer
- Preheat oven to 325°F (160°C). Grease a springform pan.
- In a large bowl, beat cream cheese, granulated sugar, flour, vanilla, cinnamon, and heavy cream until smooth.
- Add eggs one at a time, mixing well after each addition.
- Pour batter into the prepared pan and bake 50 minutes, or until edges are set. Cool completely.
2. Cake Layer
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice.
- In a large bowl, cream butter and brown sugar until fluffy. Add oil, vanilla, egg, and milk; mix well.
- Gradually fold in the dry ingredients until combined.
- Pour batter into the pan and bake 30 minutes, or until a toothpick comes out clean. Cool completely.
3. Frosting
- Beat softened butter until creamy. Gradually add powdered sugar, mixing thoroughly.
- Add vanilla and cinnamon (optional). Mix in cold heavy cream until smooth and spreadable.