Description
A stunning combination of pumpkin pie, spice cake, and creamy cheesecake layered together for a decadent dessert experience.
Ingredients
Scale
- 1 9-inch prepared pie crust
- 15 oz pumpkin puree
- 1 cup heavy cream
- 2/3 cup brown sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup butter
- 2–3 cups powdered sugar
- 1 tsp vanilla extract
- Ground cinnamon
- Chopped pecans or candied nuts
- Pie crust crumbles
- Whipped cream rosettes
Instructions
- Start by preheating your oven to 350°F (175°C). Grab your prepared pie crust and place it in a 9-inch pie dish. In a separate mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, and spices, ensuring everything is well combined. Pour this luscious filling into the crust and bake for about 50 to 55 minutes until set. Once baked, allow the pie to cool and then refrigerate it as it will be one of the layers of your Piecaken.
- Next, grease another 9-inch cake pan. In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and spices. In a larger bowl, cream together the softened butter and both sugars until fluffy, then add the eggs and vanilla extract. Gradually incorporate the dry mixture and buttermilk, alternating until you achieve a smooth batter. Pour this batter into the prepared pan and bake for around 30 to 35 minutes. Allow it to cool completely on a wire rack.
- Now, let’s shift focus to the cheesecake layer. Preheat your oven to 325°F (163°C) and line a springform pan with parchment paper to prevent sticking. In a mixing bowl, beat the softened cream cheese until smooth. Then, blend in the sugar, eggs, vanilla, and sour cream, ensuring a creamy texture. Pour this mixture into the springform pan and bake it in a water bath, which helps maintain moisture, for approximately 45 to 50 minutes. After baking, let it cool, then chill it overnight in the refrigerator for the best results.
- Prepare your frosting by creating the whipped cream first. In a mixing bowl, beat the heavy cream with powdered sugar and vanilla until it reaches stiff peaks. Then, for the buttercream, cream softened butter and gradually add powdered sugar and vanilla extract until you have a light and fluffy consistency. This dual frosting will provide wonderful texture and flavor when layering the Cakecaken.
- It’s finally time to assemble your masterpiece! Start with the cheesecake layer, spreading a generous layer of whipped frosting on top. Next, carefully add the spice cake layer and add more frosting before placing the pumpkin pie on top. If needed, gently trim the layers to ensure everything fits well. Once stacked, frost the entire cake smoothly with your remaining frosting.
- Once assembled, chill the Piecaken in the refrigerator for at least 4 hours, or preferably overnight. This will help the flavors meld and make for a perfect slice. Before serving, you can garnish your showstopper with ground cinnamon, chopped pecans, pie crust crumbles, or even make whipped cream rosettes to give it an elegant finish.
Notes
Ensure all dairy ingredients are at room temperature before beginning to ensure even mixing. Using a serrated knife will help slice through your Piecaken smoothly. For the best texture, let the Piecaken chill overnight—this allows the flavors to develop fully.
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Dessert
Nutrition
- Calories: Approximately 550 per slice
- Sodium: 250 mg
- Protein: 8 g