The Ultimate Thanksgiving Piecaken (Pumpkin Pie + Cheesecake + Spice Cake!)

It's Tuesday, October 21st, here in Austin, Texas, and my mind is officially in full-on holiday mode. Thanksgiving is just around the corner, and I'm already planning my show-stopping dessert. If you really want to wow your guests and create an unforgettable, over-the-top centerpiece, look no further than this Thanksgiving Piecaken. For a dinner that lives up to the drama, pair it with crowd-favorite sides like these Cranberry Apple Twice-Baked Sweet Potatoes - they're just as stunning as they are delicious.

What is a Piecaken, you ask? It's the ultimate dessert hybrid: a layer of spiced cheesecake, a layer of moist spice cake, and an entire pumpkin pie, all stacked and wrapped in a delicious cinnamon-vanilla buttercream frosting. It's pure, decadent, holiday magic! I love serving it after a cozy, flavor-packed meal like Easy Vegetable Pot Pie, or alongside a plate of Christmas Fruitcake Cookies for guests who want "just a little something sweet."

Jump to:

• The Show-Stopping Thanksgiving Dessert
• Why You'll Love This Recipe
• Ingredients
• How to Make the Thanksgiving Piecaken
• Tips and Tricks for Success
• How to Serve
• Make Ahead and Storage
• Recipe Notes / What I Learned
• Nutrition Snapshot
• Thanksgiving Piecaken
• FAQs

The Show-Stopping Thanksgiving Dessert

This is the dessert that gets all the "oohs" and "aahs." It's a spectacular feat of holiday baking that answers the age-old question: "Pie or cake?" With this masterpiece, the answer is "Both!" The tangy cheesecake, the warm-spiced cake layer, and the classic, creamy pumpkin pie all meld together beautifully. The cinnamon buttercream acts as the perfect delicious "glue" that ties all these iconic Thanksgiving and Christmas flavours together.

Why You'll Love This Recipe

• The Ultimate "Wow" Factor: This is a tall, stunning, multi-layered dessert that is the definition of a holiday showstopper.
• Flavour Explosion: You get three distinct, beloved desserts in every single slice-creamy, tangy, spiced, and sweet.
• Perfect Make-Ahead: All components must be made in advance and chilled, freeing up your oven on the big day for the turkey.
• Surprisingly Stable: While it looks intimidating, using cold, firm layers and a sturdy buttercream makes assembly very manageable.

Ingredients

Here's what you'll need for this epic three-layer dessert. For the full list with precise measurements, see the recipe card at the end of the post!

For the Cheesecake Layer

• Cream Cheese: Three 8-ounce packages of full-fat, brick-style cream cheese, softened.
• Sugar & Flour: Granulated sugar and a bit of all-purpose flour to help stabilize the cheesecake.
• Flavour: Pure vanilla extract and ground cinnamon.
• Cream & Eggs: Heavy whipping cream and large eggs, all at room temperature.

For the Spice Cake Layer

• Dry Ingredients: All-purpose flour, baking powder, and a full fall spice blend: cinnamon, ginger, nutmeg, cloves, and allspice.
• Fats: Unsalted butter (softened) and vegetable oil for a moist crumb.
• Sugar: Packed light brown sugar for a deep molasses flavour.
• Binders & Flavour: A large egg and pure vanilla extract.
• Milk: Any standard milk (whole, 2%, or even almond) will work.

For the Pumpkin Pie Layer

• Pumpkin Pie: One 9-inch store-bought, pre-baked pumpkin pie. This is the ultimate time-saving hack for this recipe!

For the Cinnamon Buttercream Frosting

• Butter: Three sticks of unsalted butter, softened.
• Powdered Sugar: Sifted, for a smooth frosting.
• Flavour: Pure vanilla extract and optional ground cinnamon.
• Cream: Cold heavy whipping cream to make the frosting light and fluffy.

How to Make the Thanksgiving Piecaken

This is a multi-day project, but each step is simple. Day 1 is for baking and chilling the cake layers. Day 2 is for assembly.

Step 1: Make the Cheesecake Layer (Day 1)

Preheat your oven to 350°F (177°C). Prepare a 9-inch springform pan with non-stick spray and a parchment paper circle on the bottom.

In a stand mixer, beat the room-temperature cream cheese for 5-6 minutes until completely smooth. Add the sugar and flour and mix until combined. Add the vanilla and cinnamon. On low speed, stream in the heavy cream, then increase to high and mix for 1 minute until fluffy. Finally, add the room-temperature eggs, one at a time, mixing on low speed just until the yolk disappears.

Pour the batter into the pan, tap it on the counter to release air bubbles, and bake at 350°F for 10 minutes. Without opening the oven, reduce the heat to 200°F (93°C) and bake for another 30-35 minutes, or until the center only has a slight "Jell-o" jiggle.

Turn off the heat, crack the oven door, and let the cheesecake cool in the oven for 15 minutes. Then, let it cool to room temperature on the counter. Cover and refrigerate overnight.

Step 2: Make the Spice Cake Layer (Day 1)

Preheat the oven to 350°F (177°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, and all the spices. In a stand mixer, cream the butter and brown sugar until fluffy. Add the oil, egg, and vanilla and mix until combined.

On low speed, add the flour mixture in three parts, alternating with the milk in two parts (begin and end with flour). Mix just until combined. Pour the batter into the prepared pan.

Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely, then turn it out onto plastic wrap. Wrap it well and refrigerate overnight.

Step 3: Make the Frosting (Day 2)

In a stand mixer, beat the softened butter on high speed for 1-2 minutes until smooth. Reduce the speed to low and slowly add the powdered sugar, one cup at a time. Add the cinnamon.

Once combined, add the vanilla and cold heavy cream. Increase the speed to high and beat for 1-2 minutes until the frosting is very light, "whipped," and fluffy.

Step 4: Assemble the Piecaken (Day 2)

This is the most crucial part! All your layers must be fully chilled and firm.

First, I recommend trimming the layers. Level the top of the spice cake if it domed. You may also need to trim the rounded edges of the cheesecake and the cake layer so they are the same diameter.

Place the cheesecake layer (flipped upside down) on your cake stand or serving plate. This firm, flat bottom is your base. Spread about ¾ cup of frosting on top in an even layer.

Carefully place the chilled spice cake layer on top of the frosted cheesecake. Spread another ¾ cup of buttercream on top of the cake layer.

Now, for the pie. Remove the store-bought pumpkin pie from its aluminum tin. (My trick is to use scissors to cut slits in the foil pan, which makes it easier to peel the pan away without the pie falling apart). Using a large, sharp knife, carefully cut away the outer crust of the pie so you are left with the round, crustless filling.

Carefully lift and place the pumpkin pie layer on top of the frosted spice cake.

Step 5: Crumb Coat, Chill, and Final Frost

The cake will have gaps between the layers. Use about half of the remaining frosting to apply a "crumb coat"-a thin layer of frosting all over the top and sides, making sure to push the frosting into those gaps to create a stable, smooth cylinder.

Place the entire cake in the refrigerator for 20-30 minutes. This hardens the crumb coat, which, as pastry chefs at The Food Network will tell you, is the secret to a perfectly smooth, crumb-free final layer of frosting.

Once the crumb coat is firm, smooth the remaining buttercream all over the cake. You can make it perfectly smooth with an offset spatula, or create rustic swirls. Pipe a border around the top if you desire, and finish with a sprinkle of cinnamon. Keep the finished Piecaken refrigerated until serving.

Common Mistakes to Avoid

1. Not Chilling the Layers: This is the #1 mistake. If your cake, cheesecake, or pie are at room temperature, they will be too soft and will collapse during stacking. They must be cold and firm.
2. Skipping the Crumb Coat: If you try to frost the entire thing at once, you will get crumbs from the spice cake and pie crust mixed into your frosting. The "crumb coat and chill" step is essential.
3. Not Trimming: Your layers (especially the pie) will be different sizes. Taking a minute to trim them with a knife to be (roughly) the same 9-inch diameter is key to a stable, professional-looking cake.

How to Serve

This Thanksgiving Piecaken is the only dessert you'll need.

• It's the star of the Thanksgiving or Christmas dessert table.
• Serve in tall slices, chilled, so the layers hold their shape.
• It needs no accompaniment, but a cup of hot coffee or a Chai Hot Chocolate is a perfect pairing.

Make Ahead and Storage

This is the ultimate make-ahead dessert!

• Make Ahead: Bake the cheesecake and spice cake up to 2 days in advance; buy the pumpkin pie. Keep all three layers well-wrapped and chilled in the refrigerator. Make the frosting a day ahead and store it in an airtight container in the fridge (let it soften slightly and re-whip before using).
• Assembly: Assemble the full, frosted cake the day before you need to serve it. This allows the frosting to set and the layers to settle.
• Storage: Store the finished Piecaken in an airtight cake container in the refrigerator for up to 3 days.

Nutrition Snapshot

Estimated Nutrition Per Slice (1/16th of cake): ~720 calories · 10g protein · 85g carbs · 40g fat (This is a very rough approximation for a decadent dessert. It's Thanksgiving-we don't count!)

FAQs