Thanksgiving Piecaken

Cheesecake Layer:

1. Preheat your oven to 350 degrees F. and prepare an 9-inch springform pan with non-stick spray and line the bottom with parchment paper for easy removal later. 
2. In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 5-6 minutes or until smooth and there are no lumps. 
3. Gradually add in the sugar and flour and mix until well combined. 
4. Add the vanilla extract and cinnamon and mix until just combined. 
5. Add in the heavy whipping cream and start on low speed and slowly increase to high and mix for 1 minute. Scrape the sides and bottom of the bowl and mix for 30 seconds to one minute to make sure there are no lumps. 
6. Add the eggs last, one at a time, fully incorporating after each addition. 
7. Pour the batter into the springform pan and gently tap on the counter 5-6 times to release any air bubbles. 
8. Bake at 350 degrees F for 10 minutes. Reduce heat, without opening the oven door, to 200 degrees F. and cook for an additional 30-35 minutes or until the center slightly jiggles. (Like Jell-o, it shouldn’t look watery) 
9. Turn off the heat then slightly crack the oven door and let the cheesecake slowly cool for about 15 minutes. 
10. Remove from the oven and allow to come to room temperature. Place in the refrigerator overnight. 

Cake Layer: 

1. Preheat your oven to 350 degrees F. and prepare an 9 inch cake pan by generously rubbing it with vegetable shortening and dusting it with flour and setting it aside. 
2. Combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice in a medium bowl. Whisk and set aside. 
3. In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and brown sugar on high speed until light and fluffy. Add the vegetable oil, egg, and vanilla and mix until well combined. Scrape the sides and bottom of the bowl. 
4. Add half of the flour mixture and mix until there are no dry spots remaining. 
5. Add in the milk and mix well. 
6. Add the remaining flour mixture and mix until there are no dry spots remaining. Scrape the sides and bottom of the bowl and mix more if needed. 
7. Pour the batter into the prepared cake pan and bake for 15-17 minutes or until a toothpick inserted in the center of the cake comes out clean. 
8. Allow to cool to room temperature and then turn out onto cling wrap and wrap well. Place in the refrigerator overnight. 

Frosting: 

1. In the bowl of a stand mixer equipped with a paddle attachment, add the butter and cream on high speed for 1-2 minutes or until smooth and fluffy. 
2. Reduce the speed to low and add the powdered sugar one cup at a time, fully incorporating after each addition. Add the cinnamon and mix until just combined. Scrape the sides and bottom of the bowl and give a quick mix. 
3. Next, add the vanilla and heavy whipping cream and mix on high speed for 1-2 minutes or until you have a “whipped” consistency. 

Assembly: 

NOTE: Before assembling, I trimmed each layer so that they were approximately the same size. 

1. Remove the cheesecake layer from the springform pan and flip face down onto a cake stand. Remove the parchment paper and top with about ¾ cup frosting and smooth. 
2. Place the cake layer on top of the cheesecake and smooth about ¾ cup of buttercream on top of the cake. 
3. Remove the pumpkin pie from the pie dish. Cut away the crust from the edge of the pie to make the pie match in size of the cake and cheesecake. (I used scissors and cut slits in the aluminum pan to get the pie shell out without it completely falling apart)
4. Cover the entire cake with half of the remaining frosting and fill in the cracks between the layers. 
5. Place the cake in the refrigerator for 20-30 minutes or until the buttercream slightly hardens. 
6. Smooth the remaining buttercream over the cake and pipe a border around the top if desired. Top with a sprinkle of cinnamon and serve 😊 
7. Keep any leftovers in an air-tight container in the refrigerator for up to three days.