Thanksgiving Piecaken (Print Version)
A show-stopping holiday dessert featuring three delicious layers - cheesecake, spice cake and pumpkin pie - finished with buttercream.
# Ingredients:
→ Cheesecake layer
01 -
3 (8 ounce) packages cream cheese, softened
02 -
1/2 cup granulated sugar
03 -
3 tablespoons all-purpose flour
04 -
1 teaspoon vanilla extract
05 -
2 teaspoons ground cinnamon
06 -
1/2 cup heavy whipping cream
07 -
2 large eggs
→ Spice cake layer
08 -
2/3 cup all-purpose flour
09 -
1/2 teaspoon baking powder
10 -
3/4 teaspoon ground cinnamon
11 -
1/2 teaspoon ground ginger
12 -
1/2 teaspoon nutmeg
13 -
1/4 teaspoon ground cloves
14 -
1/4 teaspoon allspice
15 -
1/4 cup butter, softened
16 -
1/3 cup brown sugar, packed
17 -
1 tablespoon vegetable oil
18 -
1/2 teaspoon pure vanilla extract
19 -
1 large egg
20 -
1/3 cup + 1 tablespoon milk
→ Pumpkin pie layer
21 -
1 (9-inch) store-bought pumpkin pie
→ Frosting layer
22 -
12 ounces unsalted butter, softened (3 sticks)
23 -
5 cups powdered sugar
24 -
2 teaspoons vanilla extract
25 -
1/2 teaspoon cinnamon (optional)
26 -
3-4 tablespoons heavy whipping cream, cold
# Steps to Follow:
01 -
Preheat the oven to 350°F. Prepare a 9-inch springform pan with non-stick spray and line the bottom with parchment paper. In a stand mixer with a paddle attachment, cream the cream cheese for 5-6 minutes until smooth. Gradually add sugar and flour, and mix until combined. Add vanilla extract and cinnamon, mixing until incorporated. Slowly add heavy whipping cream, starting on low speed and increasing to high for 1 minute. Scrape the bowl, then mix for 30-60 seconds to ensure smoothness. Add eggs one at a time, fully incorporating each. Pour batter into the pan and tap gently to release air bubbles. Bake for 10 minutes at 350°F, then reduce heat to 200°F and bake for 30-35 minutes until the center is slightly jiggly. Turn off heat, crack oven door slightly, and cool for 15 minutes. Remove from oven, cool to room temperature, and refrigerate overnight.
02 -
Preheat oven to 350°F and prepare a 9-inch cake pan with shortening and flour. In a medium bowl, whisk flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice. In a stand mixer with a paddle attachment, cream butter and brown sugar on high until fluffy. Add oil, egg, and vanilla and mix until combined, scraping the bowl as needed. Add half the dry mixture, mix until no dry spots remain, then add milk and mix well. Add remaining dry mixture, mix to combine, and scrape down bowl if necessary. Pour batter into prepared pan and bake for 15-17 minutes until a toothpick inserted into the center comes out clean. Cool to room temperature, wrap in cling film, and refrigerate overnight.
03 -
In a stand mixer with a paddle attachment, cream butter on high for 1-2 minutes until fluffy. Reduce speed to low and add powdered sugar one cup at a time, fully incorporating each addition. Add cinnamon and mix until combined. Scrape the bowl, then add vanilla and heavy whipping cream, mixing on high for 1-2 minutes until light and whipped in texture.
04 -
Trim each layer to approximately the same size. Place cheesecake layer face-down on a cake stand and remove parchment. Spread about 3/4 cup frosting evenly on top. Place the spice cake layer on top of the frosting and spread another 3/4 cup frosting. Remove pumpkin pie from dish, trimming excess crust to fit. Place pie layer on top of frosted cake. Cover the entire cake with half the remaining frosting, filling any cracks. Refrigerate for 20-30 minutes until frosting hardens slightly. Smooth remaining frosting over the cake, pipe borders if desired, and sprinkle with cinnamon to garnish. Refrigerate leftovers in an airtight container for up to three days.
# Additional Notes:
01 -
Trim each layer for cleaner assembly and a uniform appearance.