Eggnog Cheesecake Cake

by aimee @ shugarysweets on December 18, 2012

I’m obsessed with making these cheesecake cakes. And it was only necessary to make an eggnog version. With a homemade spice cake. And eggnog buttercream frosting.

This cake is creamy, and spicy, and just plain delicious. I wish you all could have a little taste!

Are you all ready for the holidays? It’s hard to believe Christmas is only days away now! As I look at the calendar and think life will slow down over my kids break, I realized something. I have a daughter who swims. Life doesn’t slow down, instead our coaches have them swimming doubles over break. I mean why not, right? {said saracastically}

Of course my daughter is one who looks forward to swimming twice a day, even if I were to try and coax her into skipping, she’d never go for it! Not even if I tried to coax her with cake, cupcakes, fudge…she likes to swim.

Well, with one mouth out of the house that means more cake for me!

I was invited to be part of a recipe contest, and I made it to the final round! If you have a quick minute, could you click over and give Shugary Sweets Chocolate Almond Fudge bites a vote? I’ll still be here. Go here: Sweetest 16 Contest. Thanks so much friends, I really appreciate all your support!

Do you have any crazy plans over the holidays??

Here are some other Cheesecake Creations…enjoy!

Chocolate Peppermint Cheesecake Cake- two layers of chocolate cake with a creamy layer of peppermint cheesecake, topped with peppermint buttercream!

Lemon Raspberry Cheesecake Bites- creamy cheesecake with a vanilla wafer crust topped with lemon curd and fresh raspberries!

Pumpkin Cheesecake Cake- perfect pumpkin cake layered around a creamy cheesecake center, topped with cream cheese frosting!

 

Oreo Cheesecake Bites

Chocolate Chip Rolo Cheesecake Muffins- chocolate chip cookies with Rolos and cheesecake!

Eggnog Cheesecake Cake

Ingredients

    For the Cakes:
  • 3 egg whites, room temperature
  • 3/4 cup buttermilk
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 2 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • For the Cheesecake:
  • 2 pkg (8oz each) cream cheese,softened
  • 2/3 cup granulated sugar
  • pinch of salt
  • 2 eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy cream
  • 1/2 tsp rum flavoring
  • 1/2 tsp nutmeg
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 1 1/2 tsp nutmeg
  • 1 tsp rum flavoring
  • 4 cup powdered sugar
  • 1/4 cup low fat eggnog

Instructions

    For the Cakes:
  1. In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.
  2. In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk. Bake in a 350 degree oven for 20-25 minutes.
  3. Remove and cool on wire rack.
  4. For the Cheesecake:
  5. Preheat oven to 325 degree. Using a large roasting pan on the lower 1/3 of the oven, preheat the pan. Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil several cups of water to use later.
  6. Beat cream cheese with sugar for 2-3 minutes until creamy. Add in salt and egg, one at a time, beating well after each addition. Beat in sour cream, heavy cream and remaining ingredients.Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan. Pour boiling water, slowly, into pan, utnil about one inch of water comes up the sides. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit for an additional 30 minutes in oven. Remove and cool completely.
  7. When cooled remove from springform pan and place in freezer for one hour, or overnight until ready to assemble cake.
  8. For the Frosting:
  9. Beat butter for 3 minutes until fluffy. Add in nutmeg, rum flavoring, powdered sugar and eggnog. Beat for an additional 3-5 minutes until fluffy.
  10. To assemble Cake:
  11. Lay one spice cake on cake plate. Top with cheesecake then second layer of spice cake. Frost with eggnog frosting! ENJOY!
http://www.shugarysweets.com/2012/12/eggnog-cheesecake-cake

Linked To: Lil Luna  Wrap Up

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{ 58 comments… read them below or add one }

Averie @ Averie Cooks December 18, 2012 at 6:11 pm

Aimee such a gorgeous cake! I love how light and fluffy the cake itself looks. And then that filling. Come to mama! And them rum extract in the frosting? omg. Pinning!
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April December 18, 2012 at 6:43 pm

Your cheesecake cakes are ridiculous!! In a good way, or course. I can’t decide which looks more scrumptious, this one or the pumpkin one. Yum!!
~April
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Hayley @ The Domestic Rebel December 18, 2012 at 7:12 pm

This cake is fantastic, Aimee! I love your cheesecake cakes. Not only are they impressive, they are gorgeous and look so scrumptious too! This version is no exception–a spice cake from scratch? Look how perfect it looks!! And that cheesecake center–swoon.
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aimee @ shugarysweets December 19, 2012 at 7:22 am

Thank you Hayley!! Wish I could share this cake with you!

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tanya December 18, 2012 at 7:20 pm

Mmmm, spice cake! Egg nog frosting is such a perfect frosting! That’s an impressive cake!

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Jenn@eatcakefordinner December 18, 2012 at 7:31 pm

OH man, I have never made a homemade spice cake, but that mixed with eggnog cheesecake and frosting sounds like an amazing combo!
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Ashley @ Kitchen Meets Girl December 18, 2012 at 7:37 pm

Your cakes are simply gorgeous, Aimee! An eggnog version is just perfection–love this! And with the homemade spice cake?!?! OMG.
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aimee @ shugarysweets December 19, 2012 at 7:21 am

Thanks Ashley! they are fun to make (and eat)!

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Brooks December 18, 2012 at 8:11 pm

Aimee, I could easily obsess on this cake! Love the lush layers and the flavors say holiday… All of your works are lovely. Happy Holidays to you & yours!
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aimee @ shugarysweets December 19, 2012 at 7:21 am

Thank you! Happy Holidays right back at ya!

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carolinaheartstrings December 18, 2012 at 8:47 pm

That eggnog cheesecake looks fantastic! Delicious. Come and visit us this week. We are having a wonderful giveaway from a talented Southern author.
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Liz December 18, 2012 at 10:19 pm

Aimee, this looks amazing! I haven’t attempted one of these cakes before but looking at yours it makes me want one NOW! I love spice cake too….and with an egg nog cheesecake and frosting….OMG!
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aimee @ shugarysweets December 19, 2012 at 7:20 am

I think you’re going to have to try this one!

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Dorothy @ Crazy for Crust December 18, 2012 at 10:34 pm

I knew it was coming! OH this looks amazing!!! And, twice a day? Geez. Jordan loves swimming, is good enough to join a team (my husband swam on teams when he was a kid) but she never had the drive to commit to it. And…I’m sort of glad hearing that, lol!
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aimee @ shugarysweets December 19, 2012 at 7:20 am

Yeah, I had no idea what I was getting into with swimming. But, she loves it, hard to go back now!!

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Medeja December 18, 2012 at 11:34 pm

Cheesecake sounds just wonderful! And the cake looks snowy and just delicious!
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Veronica December 18, 2012 at 11:43 pm

Ok I’m sold! This looks amazing! I need to make these cheesecake cakes… Definitely thinking this will be my Christmas dessert!! Yum!
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aimee @ shugarysweets December 19, 2012 at 7:19 am

YES you need to try them! Quite a few steps, but totally worth it. You take the first bite and KNOW this was worth the effort!

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Jocelyn (Grandbaby Cakes) December 19, 2012 at 12:31 am

Yum!!! I seriously just posted an eggnog cheesecake and now this is really upped the anty on that! This looks unreal!
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Nicole @ Lapetitebaker December 19, 2012 at 1:57 am

What a great looking cake! I wish I could have a taste as well. This recipe is definitely going on my to do baking list.
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Rina@Itheecook December 19, 2012 at 7:39 am

Oh my! This looks fabulous!
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Michelle December 19, 2012 at 7:42 am

I was going to make eggnog cupcakes for my hubs (who loves eggnog!) but I’mma making this instead! Pinned for later :D

I would love to invite you to share this at my Cook, Craft, Create Link Party at The Purple Pumpkin Blog

Hope to see you there!

Happy holidays :)
Michelle
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Jen @ Savory Simple December 19, 2012 at 8:51 am

omg, I seriously want to stick my face in this cake. It looks amazing.
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aimee @ shugarysweets December 19, 2012 at 6:22 pm

Go ahead. I won’t tell.

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Katrina @ Warm Vanilla Sugar December 19, 2012 at 9:17 am

This cake is so fabulous! Yum!
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Elaine @ Cooking to Perfection December 19, 2012 at 9:31 am

These cakes are seriously the prettiest. I love the thick layer of cheesecake in the middle. Mile high and stocked full of delicious-ness. Can’t ask for much more than that. And I love the festive eggnog twist you gave this recipe!
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aimee @ shugarysweets December 19, 2012 at 6:22 pm

Thank you Elaine, It’s such a delicious cake. Mile high for sure!!

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Katrina @ In Katrina's Kitchen December 19, 2012 at 11:48 am

My life needs more cheesecake in it; that’s for sure.
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aimee @ shugarysweets December 19, 2012 at 6:19 pm

I would totally agree.

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Kayley December 19, 2012 at 12:57 pm

I’m SO glad I stumbled upon your interpretation of the cheesecake cake! I used another recipe last week and it didn’t instruct me to freeze the cake prior to assembly. That would have made my life much easier! Can’t wait to try it again!

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aimee @ shugarysweets December 19, 2012 at 6:19 pm

Freezing totally helps. Just bring it to room temp (or fridge temp) before serving!!!

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Anita at Hungry Couple December 20, 2012 at 2:06 am

I think I’ve died and gone to cheesecake heaven, here!
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Pam Gotcher December 20, 2012 at 7:11 am

This looks wonderful, and I’ve got it saved to savor later. Just to let you know, the link for the chocolate peppermint appears to be missing the : after the http,

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Tracy December 20, 2012 at 2:28 pm

How far in advance can I make this for Christmas? Looks awesome but kinda hard since I always have problems with buttercream – go figure – I’ll get backup frosting just in case and jazz it up if I have to:)

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Nancy December 22, 2012 at 7:24 pm

These look lucious…wondering if any variation for high alltitude for egg nog muffins?

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Erin @ The Spiffy Cookie December 24, 2012 at 2:21 pm

Ooo fun!
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Erin @ Texanerin Baking January 1, 2013 at 2:30 pm

This sounds insanely perfect. In every way possible. I need to have a party or something just so that I can make something like this!
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buttercream bakehouse January 8, 2013 at 6:49 pm

Just found your site via Lil Luna….Love everything. You are very talented.

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aimee @ shugarysweets January 8, 2013 at 7:23 pm

Yay, glad you found me!!! Thanks for the sweet words.
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Linden October 9, 2013 at 4:12 pm

Can I just say, I CAN’T WAIT TO TRY THIS RECIPE and my hubby LOVES eggnog! I will say, I was confused by the cup measurement for the butter (who puts butter into measuring cups??), but then I remembered that cup measurements are usually written on the wrappers!
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Amber November 1, 2013 at 9:07 pm

Do you think this frosting could be piped? Thank so much for sharing your recipe. Sounds amazing!

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aimee @ shugarysweets November 2, 2013 at 6:50 am

If you add a little more powdered sugar to the right piping consistency, absolutely! The recipe above is just a little too thin.

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charlotte November 12, 2013 at 10:35 pm

Could you use a box spice cake for this recipe to save time?

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Rozanne November 22, 2013 at 5:50 pm

For the eggnog cheesecake cake what size pans do you use?

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jo December 2, 2013 at 11:51 am

what size pans for the cake??? two round??

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aimee @ shugarysweets December 3, 2013 at 7:41 am

Mine are 8 1/2 inch round cake pans. ENJOY.

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Ebony December 3, 2013 at 7:26 am

Looks yum! I too would like to know what size pans you used.

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aimee @ shugarysweets December 3, 2013 at 7:32 am

Mine are 8 1/2 inch round cake pans! ENJOY :)

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Ebony December 3, 2013 at 7:34 am

Thank you!!

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Kerry B. December 4, 2013 at 6:57 pm

Is the cake recipe for both cakes or is that per cake?

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fernanda December 12, 2013 at 2:34 pm

hello, can somebody tell me, what does pkg means? , please.

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aimee @ shugarysweets December 13, 2013 at 7:03 am

Pkg= package

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shirley December 19, 2013 at 5:20 pm

L saw this on Tue Dec I went the chocolate chip cheesecake on the 4 ingredient l would like that a itagain help me

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Brookes Wolfe December 20, 2013 at 9:25 am

Thanks so much for this wonderful recipe/idea!!- I added eggnog to the cake batter, the cheesecake batter and used my own buttercream recipe and substituted eggnog for some of the milk. The white cake with the spices is lovely and the cheesecake filling is amazing! one of my friends dubbed it “turducken” cake!! This is a gorgeous stately cake for a holiday table!

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Jaime December 26, 2013 at 12:46 pm

Yum! Thank you! I brought this to Christmas and it was perfect and so delicious :) even my cheesecake hating father liked it…. He said all the flavors in the cake, frosting and cheesecake worked perfectly together. I will make again :)

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aimee @ shugarysweets December 27, 2013 at 7:18 am

Hooray Jaime!! So glad it turned out and everyone enjoyed it :)

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Beverly December 27, 2013 at 11:52 am

Can salted butter be used instead of unsalted butter? I’m a baking novice and I have only salted butter on hand right now.

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Kathy August 5, 2014 at 1:17 pm

I made this for Christmas night. It’s a good thing I started the day before…with all the holiday commotion it took longer to get around to finishing than it should have. I individually wrapped the cakes and the cheesecake in plastic wrap. The next day I made the frosting and assembled the cake. This was a HUGE hit. It is so moist, fresh, creamy. Six people went through 3/4 of the cake that night. Next day I think a couple of people finished it for breakfast. It is well worth the effort and makes a great presentation.

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