Christmas Pecan Cheesecake Cake

This Christmas piecaken combines the rich flavors of pecan pie, creamy vanilla bean cheesecake, and festive red velvet cake into one spectacular holiday dessert. Creating a show stopping centerpiece, this impressive treat takes dessert indulgence to new heights and rewards advance preparation with awe inspiring results. From layering to decorating, you can expect to spend about 2 to 3 days with mostly hands off chilling and easy make ahead steps for guaranteed wow factor at your Christmas gathering.

I first created this Christmas piecaken because I wanted something extraordinary for our family holiday celebration that incorporated everyone’s favorites. The result—a combination of crunchy, buttery pecan pie, velvety smooth vanilla cheesecake, and tender red velvet cake all hugged by cinnamon kissed buttercream—became an instant holiday tradition. Ever since, friends and family start asking about this festive piecaken as soon as we begin holiday planning, and it’s the most requested dessert on my Christmas baking list.

Gather Your Ingredients

• Cream cheese (room temperature): Ensures a silky smooth cheesecake layer without lumps; use brick style for best results, and Neufchâtel cheese is a great lighter substitute.
• Graham cracker crumbs: Provide the classic cheesecake crust base; choose finely ground and fresh for best texture, or gluten free crumbs for dietary needs.
• Unsalted butter: Binds the crust and adds richness throughout, especially in the buttercream; use high quality unsalted for flavor control.
• Vanilla bean paste: Adds authentic vanilla speckled flavor to the cheesecake and buttercream; vanilla extract works in a pinch, but paste is more aromatic.
• Heavy whipping cream: Brings richness to both cheesecake and frosting; look for full fat for stable structure.
• Eggs: Provide structure across all layers; use large eggs at room temperature for best incorporation and results.
• Premade 9 inch pie crust: Offers convenience and reliability in the pecan pie layer; use a homemade crust if you have extra time or want more flavor control.
• Light corn syrup: Delivers the classic glossy pecan pie texture and sweetness; maple syrup can replace half for a more complex taste.
• Brown sugar and granulated sugar: Impart deep caramel notes and balanced sweetness; use well packed brown sugar for maximum flavor.
• Pecans (chopped): Create that nutty crunch in the pie layer; toast before adding for extra depth, or substitute walnuts if needed.
• Red food coloring: Gives the red velvet cake its signature look; natural beet powder can be used for a dye free option.
• All purpose flour: Provides structure to both cake and cheesecake; substitute with gluten free blend for dietary adaptation.
• Unsweetened cocoa powder: Essential for classic red velvet flavor; use Dutch process for deeper color and taste.
• Kosher salt: Lifts and balances sweet flavors throughout all layers; adjust to taste as needed.
• Powdered sugar: Adds sweetness and structure to the buttercream; sift before measuring for the smoothest texture.
• Cinnamon: Optional, but brings warmth and festive spice to the buttercream that ties the whole dessert together.

How to Make Christmas Piecaken

Prepare the Cheesecake Layer:

Preheat oven to 350°F. Spray a 9 inch springform pan with non stick spray and line with parchment on the bottom for easy removal. Combine graham cracker crumbs, melted butter, and 1/4 cup sugar, then press into the bottom and partway up sides; bake 5 to 7 minutes until lightly toasted and aromatic, and cool completely. In a stand mixer, beat room temperature cream cheese for 2 to 3 minutes until smooth with no visible lumps. Add remaining sugar and flour, mix until combined, then blend in vanilla bean paste. Pour in heavy cream and mix on high for 1 minute. Add eggs one at a time until incorporated, then pour batter into cooled crust and tap gently to release air bubbles. Bake at 350°F for 15 minutes, then reduce heat to 200°F and bake 50 to 55 minutes more until just set but slightly jiggly in the center. Once done, turn off oven and let cheesecakes rest inside for 30 minutes, then crack the door for 15 minutes before removing. Cool to room temperature and chill overnight for the best texture.

Create the Pecan Pie Layer:

Preheat oven to 350°F and spray a 9 inch aluminum pie dish with non stick spray. Roll out the premade pie crust and fit it to the pan, trimming excess, then refrigerate the shell while making the filling. Combine corn syrup, brown sugar, granulated sugar, and butter in a saucepan and heat just until melted and smooth, then stir in vanilla and let cool. Whisk eggs separately and spread pecans evenly in the crust. Slowly whisk eggs into the cooled syrup mixture and pour over the pecans. Bake for 50 to 60 minutes until set but slight jiggle remains in the center. Cool to room temperature and chill overnight for easier handling.

Bake the Red Velvet Cake Layer:

Preheat oven to 350°F, spray a 9 inch cake pan with non stick spray and lightly flour the surface. In your stand mixer, whisk together egg, vegetable oil, buttermilk, sugar, vinegar, and vanilla extract on high until well blended. In a separate bowl, combine flour, cocoa, salt, and baking soda, then add dry mix into the wet ingredients and whisk just until combined. Add red food coloring to achieve a bright festive color. Pour batter into pan and bake for 20 to 25 minutes; cake is ready when a toothpick tests clean in the center. Cool in pan, then wrap and refrigerate overnight to prevent crumbs during assembly.

Mix Cinnamon Buttercream:

Beat room temperature butter for 1 to 2 minutes on high until creamy and pale, then add powdered sugar 1 cup at a time, mixing on low speed to incorporate fully. Blend in vanilla extract and cinnamon, then switch to high speed and whip for 1 to 2 minutes with heavy cream to reach fluffy, spreadable consistency. Adjust sugar and cream to taste and texture as needed.

Assemble the Piecaken:

Place the pecan pie (still in its pan, if needed) on a cake board. Top with about 3/4 cup buttercream, smoothing evenly. Stack chilled cheesecake layer on top, then spread another 3/4 cup buttercream. Crown the stack with the red velvet cake layer. Apply a crumb coat (thin layer) of frosting over the entire piecaken and refrigerate for 20 to 30 minutes to set the buttercream. Finish with a thick final coat, piping a decorative border if desired and sprinkling with extra chopped pecans or festive toppings. Chill until ready to serve for neat, defined slices.

I discovered the magic of adding cinnamon to the buttercream after looking to bridge the flavors between the nutty pecan pie and the spiced red velvet cake. Just a teaspoon instantly created a beautiful, subtle warmth that tied all the layers together into a seamless holiday flavor experience. Every December, my family now insists on this little upgrade, saying it adds that special Christmas twist that makes the piecaken unforgettable.

Smart Swaps and Variations

This Christmas piecaken is endlessly customizable to match both your preferences and dietary needs. For a lighter cheesecake layer, try using Neufchâtel cheese, or opt for dairy free cream cheese and heavy cream alternatives for those avoiding dairy—just note a slightly softer texture. In the pecan pie, feel free to swap in walnuts or even add 1 to 2 tablespoons bourbon for extra depth, or replace half the corn syrup with maple syrup for a more complex flavor. For the red velvet cake, substitute gluten free flour blends in equal measure, and use beet powder as a natural red coloring if you wish to avoid artificial dyes. These variations let you craft a festive, inclusive dessert while keeping the signature celebration layers intact.

How to Store and Reheat Christmas Piecaken

Proper storage keeps your Christmas piecaken delicious and picture perfect for days after assembling. Always refrigerate due to the perishable cheesecake layer, either in a cake carrier or tightly covered with plastic wrap. The assembled piecaken keeps well up to 5 days when stored cold, although texture is best in the first 3 days. For advance prep, you can freeze individual slices tightly wrapped in plastic wrap and a layer of foil for up to 1 month. Thaw frozen slices overnight in the refrigerator, then let stand at room temperature 20 to 30 minutes before enjoying for the best balance of flavor and creamy texture. Never leave the piecaken at room temperature for more than 2 hours to keep all layers safe and fresh.

What to Serve with Christmas Piecaken

Since this layered Christmas piecaken is rich and deeply flavorful, pair each decadent slice with lighter accompaniments to create a balanced dessert course. Whipped cream adds a soft, unsweetened cloud, while a scoop of vanilla bean ice cream contrasts all three layers beautifully with creamy coolness. For beverages, coffee or tea help counterbalance the sweet, and a glass of dessert wine or spiced rum adds an elegant finishing touch for the adults. If serving for a party, offer small slices alongside a bright fruit compote for a refreshing palate reset.

Nutritional Benefits

Though Christmas piecaken is an indulgent treat perfect for special occasions, it offers some nutritional positives within its celebratory layers. Pecans are a good source of heart healthy fats and plant based protein, while the cream cheese layer delivers calcium and dairy protein essential for bones. Cocoa in the red velvet cake brings antioxidants, and you can use lower sugar options to further lighten the dessert. One festive slice (estimate) provides about 430 calories, 15 grams of protein, and 40 grams of carbohydrate. Enjoying a reasonable serving allows you to celebrate without missing out on the flavors or nutrition this holiday showstopper offers.

Recipe Success Tips

Success with this multi layered Christmas piecaken comes down to careful preparation, proper chilling, and attention to small details. Ensure cheesecakes are never overmixed after the eggs are added to prevent air bubbles that cause cracking, and always let layers come to a similar temperature before assembly to avoid shifting. If you encounter sliding, insert wooden skewers through the center for extra stability. Use a hot, clean knife dipped in hot water for neat slices, wiping clean each time. Reading through all instructions before starting will set you up for piecaken victory, and there’s no substitute for chilling each component thoroughly before stacking.

This Christmas piecaken unites everyone’s favorite holiday treats into a spectacular showpiece that steals the dessert table spotlight. Enjoy the magic of layered flavors, and take pride in sharing a centerpiece that will be remembered long after the holidays—your guests will be asking for this recipe year after year!

Common Questions About This Recipe

→ How do I keep the cheesecake layer creamy?

Use room temperature cream cheese, mix until just smooth, and bake gently at low temperature to prevent overcooking.

→ Can I make the layers ahead of time?

Yes, preparing each layer a day in advance lets them fully chill and set, making assembly much easier and neater.

→ What is the best way to assemble the layers?

Stack the pecan pie, cheesecake, and cake with buttercream between each, sealing with more buttercream for stability and smoothness.

→ Can I use store-bought pie crust?

Absolutely! A premade pie crust saves time and still yields excellent results for the pecan pie layer.

→ How do I achieve a vivid red for the cake?

Add drops of red food coloring to the batter until you reach your preferred shade before baking the cake layer.

→ How should I store leftovers?

Keep the assembled dessert covered in the refrigerator for up to three days to maintain freshness and texture.