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Thanksgiving Piecaken

Thanksgiving Piecaken
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Indulge in the ultimate holiday treat with our Thanksgiving Piecaken! This stunning dessert combines the rich flavors of creamy pumpkin pie, velvety cinnamon cheesecake, and moist spice cake into a dazzling layered masterpiece. Perfect for impressing guests at gatherings or family dinners, this piecaken is not just a feast for the taste buds but also a visual delight. It’s surprisingly easy to prepare and can be made ahead of time, allowing you to enjoy the festivities without the last-minute rush. Each slice reveals a beautiful array of flavors reminiscent of autumn, making it a cherished centerpiece for your holiday celebrations.

Ingredients

Scale
  • 3 (8 ounce) packages cream cheese (softened)
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 cup heavy whipping cream
  • 2 large eggs
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 cup butter (softened)
  • 1/3 cup brown sugar (packed)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/3 cup + 1 tablespoon milk
  • 1 (9-inch) store-bought pumpkin pie (premade/storebought)
  • 12 ounces unsalted butter (softened, about 3 sticks)
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon (optional)
  • 3–4 tablespoons heavy whipping cream (cold)

Instructions

  1. Preheat your oven to 325°F (160°C). In a mixing bowl, blend softened cream cheese with sugar and flour until smooth. Mix in eggs one at a time along with vanilla extract and ground cinnamon. Fold in heavy cream until fully combined.
  2. Pour the cheesecake mixture into a prepared baking pan and bake for about an hour until set but slightly jiggly in the center. Cool completely.
  3. Prepare the spice cake batter by whisking together flour, baking powder, and spices in one bowl. In another bowl, cream together softened butter and brown sugar until fluffy; add oil, vanilla, egg, and milk gradually mixing in dry ingredients until just combined.
  4. Layer your cooled cheesecake over the store-bought pumpkin pie, then pour half of the spice cake batter over it. Bake until a toothpick inserted comes out clean.
  5. For frosting, beat softened butter and powdered sugar until creamy; add vanilla and optional cinnamon for flavor. Frost generously over the assembled piecaken.

Nutrition

Find it online: https://homemademealplan.com/thanksgiving-piecaken/