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–+ servings
Thanksgiving Piecaken

Thanksgiving Piecaken: A Festive Layered Delight for All

Experience the ultimate Thanksgiving dessert with layers of pumpkin pie, cheesecake, and spice cake in this delicious Thanksgiving Piecaken.
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Prep Time 30 minutes
Cook Time 1 hour
Refrigeration Time 12 hours
Total Time 13 hours 30 minutes
Servings: 14 slices
Course: Desserts
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 3 packages Cream Cheese 8-ounce packages
  • 1/2 cup Granulated Sugar
  • 3 tablespoons All-Purpose Flour
  • 1 teaspoon Vanilla Extract pure preferred
  • 2 teaspoons Ground Cinnamon use Saigon for more flavor
  • 1/2 cup Heavy Whipping Cream can swap with coconut cream
  • 2 large Eggs vegan alternatives available
For the Spice Cake Layer
  • 2/3 cup All-Purpose Flour sub gluten-free if desired
  • 1/2 teaspoon Baking Powder ensure freshness
  • 3/4 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Allspice
  • 1/4 cup Butter softened, can use plant-based
  • 1/3 cup Brown Sugar packed
  • 1 tablespoon Vegetable Oil olive or canola are good
  • 1/3 cup Milk plus 1 tablespoon, almond or oat milk for dairy-free
For the Pumpkin Pie Layer
  • 1 pie Store-Bought Pumpkin Pie 9-inch
For the Buttercream Frosting
  • 12 ounces Unsalted Butter softened, use vegan if desired
  • 5 cups Powdered Sugar
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon optional
  • 3-4 tablespoons Heavy Whipping Cream

Equipment

  • 9-inch springform pan
  • mixing bowls
  • cake stand
  • baking spray

Method
 

Cheesecake Layer Preparation
  1. Preheat your oven to 350°F and grease a 9-inch springform pan. In a large mixing bowl, beat together cream cheese, granulated sugar, flour, vanilla extract, ground cinnamon, and heavy whipping cream until smooth. Add eggs one at a time, then pour into the prepared pan. Bake for 10 minutes, reduce to 200°F, and bake for 30-35 minutes until set. Cool and refrigerate overnight.
Spice Cake Layer Preparation
  1. Preheat your oven to 350°F again and prepare a 9-inch cake pan. Combine all-purpose flour, baking powder, and ground spices in a bowl. Cream together softened butter and brown sugar until fluffy. Mix in vegetable oil, then alternate adding dry ingredients and milk. Bake for 15-17 minutes until a toothpick comes out clean. Cool and refrigerate overnight.
Assembly
  1. Trim the cheesecake and spice cake layers for uniformity. Place the cheesecake upside down on a serving plate, frost with buttercream, then layer the spice cake on top and frost again. Finally, layer with the pumpkin pie and cover with remaining buttercream. Chill to set, then decorate as desired.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 65gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 40gVitamin A: 2000IUCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Refrigerating layers overnight enhances flavor. Trim layers evenly for stability. Handle the pumpkin pie gently during assembly. Whip buttercream until light and fluffy for best texture.

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