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This Thanksgiving Piecaken brings together all the classic holiday desserts into one show-stopping creation. The triple-layer masterpiece combines spiced cheesecake, warm spice cake, and traditional pumpkin pie, all wrapped in silky buttercream frosting. It's the ultimate dessert centerpiece that will have your guests talking long after the holiday season ends.
I created this recipe after my family couldn't decide between pumpkin pie, cheesecake, or cake for Thanksgiving dessert. Now it's become our signature holiday tradition, with everyone fighting over who gets to take home the leftovers!
Ingredients
- Cream cheese: Ensures a rich, velvety cheesecake layer. Choose full-fat blocks at room temperature for the smoothest texture
- Heavy whipping cream: Adds richness to both the cheesecake and frosting. Look for high-fat content for best results
- Warm spices: Like cinnamon, nutmeg, and cloves create that quintessential holiday flavor profile. Use freshly ground spices when possible
- Store-bought pumpkin pie: Saves significant time without sacrificing flavor. Choose a high-quality brand with a flaky crust
- Unsalted butter: Allows you to control the salt content in your frosting. Make sure it's softened but not melted
Step-by-Step Instructions
- Prepare the Cheesecake Base:
- Begin by creating the foundation of your piecaken. The cream cheese must be completely softened to avoid lumps. Beat it for the full 5-6 minutes until silky smooth. The slow baking process at reduced temperature prevents cracking and ensures that perfect cheesecake texture. Overnight refrigeration is crucial for proper setting.
- Create the Spice Cake Layer:
- This aromatic cake layer brings warm holiday spices to your dessert. When creaming the butter and sugar, allow a full 3-4 minutes for proper aeration. This creates a tender crumb. The spice blend can be adjusted to your preference, but the combination listed creates that classic holiday flavor that complements both the cheesecake and pumpkin pie.
- Prepare the Buttercream Frosting:
- The frosting acts as both glue and decoration for your piecaken. Whipping the butter until truly fluffy before adding sugar creates an ethereal texture. Add the heavy cream cold for the best volume. The touch of cinnamon in the frosting ties all the layers together with subtle warmth.
- Assemble the Layers:
- Patience is key during assembly. Each layer must be properly chilled before stacking to prevent collapse. Placing the cheesecake upside down creates a flat surface for building. When removing the pumpkin pie from its tin, work slowly and carefully to maintain its structure. The crumb coat of frosting seals in any loose crumbs before the final decoration.
The cinnamon in this recipe is my secret weapon. I use Ceylon cinnamon rather than the more common Cassia variety because it has a more delicate, complex flavor that really shines in the cheesecake layer. My grandmother always said that quality cinnamon is what separates good bakers from great ones.
Storage Tips
This piecaken keeps beautifully in the refrigerator for up to three days when stored in an airtight container. For best results, allow it to sit at room temperature for about 20 minutes before serving to let the flavors bloom. The cake and cheesecake layers will continue to meld together, actually improving the flavor after the first day. I recommend waiting to add any garnishes like cinnamon sprinkles until just before serving for the freshest appearance.
Serving Suggestions
This show-stopping dessert deserves a grand presentation. Serve slices on chilled plates with a dollop of lightly sweetened whipped cream or a small scoop of vanilla bean ice cream. A light drizzle of caramel sauce adds another dimension of flavor that complements all three layers. For a beautiful presentation, dust the serving plates with a combination of cinnamon and powdered sugar before placing the slices.
Troubleshooting Tips
If your cheesecake cracks during baking, don't worry. The frosting will cover any imperfections. For future attempts, try placing a shallow pan of water on the rack below the cheesecake to create humidity in the oven. When removing the pumpkin pie from its tin, chilling it thoroughly first makes the process much easier. If your frosting seems too thick, add additional heavy cream one teaspoon at a time until you reach your desired consistency.
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Recipe FAQs
- → Can I make the Thanksgiving Piecaken in advance?
Yes! This dessert actually benefits from being made in advance. The cheesecake and cake layers need to refrigerate overnight, and once assembled, the entire dessert will keep in an airtight container in the refrigerator for up to three days.
- → Can I use homemade pumpkin pie instead of store-bought?
Absolutely! While the recipe calls for a store-bought pumpkin pie to save time, you can certainly substitute your favorite homemade pumpkin pie. Just ensure it's completely cooled before assembly.
- → How do I prevent the layers from sliding during assembly?
Refrigerating between steps is crucial. After applying frosting between layers, refrigerate for 20-30 minutes until the buttercream firms up. This creates a stable base for the next layer. Trimming each layer to the same size also helps with stability.
- → What's the best way to serve this dessert?
Remove the Piecaken from the refrigerator about 20 minutes before serving to take the chill off. Use a sharp knife dipped in hot water and wiped clean between cuts for clean slices. Serve on chilled plates to prevent melting.
- → Can I freeze leftover Piecaken?
While the assembled dessert will keep in the refrigerator for up to three days, freezing isn't recommended as the different textures of each layer will react differently to freezing and thawing, potentially compromising the structure and texture.
- → What tools do I need to make this dessert?
You'll need a 9-inch springform pan for the cheesecake, a 9-inch cake pan for the spice cake, stand mixer with paddle attachment, offset spatula for frosting, and basic baking tools like measuring cups and spoons. A cake stand is helpful for assembly and presentation.