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Pielogen (Pecan Pie, Cheesecake, and Cake Combined)

Pielogen is the ULTIMATE dessert! It is a pecan pie topped with a caramel cheesecake that is topped with a yule log. It's basically all the best desserts combined, into one stunning dessert mash up.

Prep Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Servings 10 -12

Ingredients

  • For the Crust:
  • 3/4 cup Butter
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Powdered Sugar
  • 2 cups All Purpose Flour
  • For the Pecan Pie Layer:
  • 2 Eggs
  • 3/4 cups Karo Corn Syrup either light or dark
  • 3/4 cup Granulated Sugar
  • 1 1/2 tablespoons Melted Butter
  • 1 teaspoon Vanilla
  • 1 1/4 cup Chopped Pecans
  • For the Caramel Cheesecake Layer:
  • 6 tablespoons Butter
  • 1 cup Dark Brown Sugar
  • 1/2 cup Cream
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla
  • 8 ounces Cream Cheese
  • 8 ounces Mascarpone
  • 4 tablespoons Granulated Sugar
  • For the Cake Layer:
  • 1 box of Cake Mix plus all the ingredients called for on the box
  • For the Frosting:
  • 1 cup Butter at room temperature
  • 2 teaspoons Vanilla
  • 1/2 cup Cream
  • 6 cups Powdered Sugar
  • Optional: a shot of Bourbon
  • 1/2 cup Cocoa

Instructions

  1. Heat your oven to 350 degrees. Then prepare the pie crust. Melt the butter in a sauce pan. As soon as the butter has melted stir the sugar, powdered sugar, and flour in until evenly mixed. Then let cool until the dough is safe to handle. Butter a silicon cake pan (I used a 9 inch pan). Press the pie dough into the cake pan, pressing it all the way up the sides. You want the sides to be nice and study, so take care with this step.
  2. Bake the pie crust at 350 degrees for 10 minutes. Meanwhile, prepare the pie filling. Beat the eggs, corn syrup, butter, and vanilla together a large bowl with an electric mixer. Stir in the pecans.
  3. Pour the filling over the hot pie crust, and return it to the oven for 30 minutes. The filling should fill the cake pan half way (which is perfect since you need room to add the cheesecake layer on top). Once the pecan pie layer is fully cooked, place it in the fridge and let it cool completely. Keep the oven on since you will need it for the cake layer.
  4. Next prepare the caramel for the caramel cheesecake layer. Melt the butter in a saucepan and whisk in the brown sugar, cream, and salt. Let bubble for 3 minutes, and then remove from the heat and bring to room temperature.
  5. Once the caramel has cooled, continue preparing the cheesecake filling. In the bowl of an electric mixer, whip the vanilla, cream cheese, mascarpone, and granulated sugar together. Once combined, gradually add the caramel, and mix until fully combined. Spread over the pecan pie layer, filling the pie crust completely. Place in the fridge while you prepare the cake layer.

  6. Two layers down, it's time to finish up the pielogen with the cake layer. You can use your favorite recipe or boxed mix for the cake batter. I used a Moist Chocolate Fudge Cake Mix. Prepare your recipe or cake mix batter and pour it into a 10x15 inch jelly roll pan, lined with parchment paper. Spread the batter out over the parchment and bake for 15-20 minutes, until fully cooked. Then remove from the oven. While the cake is still warm, roll the cake then let cool.

  7. Then prepare the frosting. Using an electric mixer to whip the butter, the beat in the vanilla and cream. Gradually add the powdered sugar, scraping down the sides of the bowl as necessary. Throw in a shot of bourbon if you want. Mix until throughly combined.

  8. Now back to the cake. Slice the rolled up cake into four even pieces. Unroll one of the pieces of cake, spread it with frosting, and roll it up again. Place it on top of the cheesecake layer, slightly off center. Then continue spreading frosting on the cake strips and adding them to the roll on the top of the cheesecake. Continue doing so until the cake covers the top of the cheesecake.

  9. You should have some frosting leftover. Whip the cocoa into the frosting. Place the pielogen on a serving plater or cake plate. Then spread the frosting around the sides of the pielogen, covering the cake and piecrust completely.
  10. There you have it! You made a Pielogen! Your friends and family will be amazed and delighted by this quirky dessert! Refrigerate until serving.