Eggnog Cheesecake Cake

Two layers of homemade spice cake with an eggnog cheesecake filling. This Eggnog Cheesecake Cake is topped with a creamy eggnog buttercream frosting!

If you LOVE eggnog, be sure to try these delicious Eggnog Cupcakes. Or whip up an Eggnog Latte to relax by the fire with a holiday movie!

Eggnog Cheesecake Cake- two layers of spice cake (from scratch!) with a creamy layer of cheesecake topped with eggnog frosting! #cheesecake #eggnog #christmas

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!

How to make an Egg Nog Cheesecake Cake

Eggnog Cheesecake Cake- two layers of spice cake (from scratch!) with a creamy layer of cheesecake topped with eggnog frosting! #cheesecake #eggnog #christmas

Anyone who has made cheesecake and layer cakes separately can make a cheesecake cake!

The biggest difference between regular cheesecake and the cheesecake used in my favorite cheesecake cake recipes is that there is no crust on the bottom of the cheesecake. The bottom cake layer is your “crust” here!

When I make this Egg Nog Cheesecake Cake, I like to make the cheesecake first. It bakes at a lower temperature, so it is easier to increase the oven temperature for the cake after the cheesecake is done than vice versa.

Let the cheesecake layer chill in the freezer for at least 2 hours before assembling the cake. Keeping it nice and cold keeps the cheesecake from getting too soft while frosting the cheesecake cake.

More Cheesecake Recipes

Yield: serves 12-16

Eggnog Cheesecake Cake

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Time 2 hours
Total Time 4 hours

Layers of homemade spice cake with a creamy egg nog cheesecake filling and egg nog frosting!


For the Cakes:

  • 5 egg whites, room temperature
  • ¾ cup buttermilk
  • ¾ cup unsalted butter, softened
  • 1 ¾ cup granulated sugar
  • 2 ½ cup cake flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger

For the Cheesecake:

  • 2 pkg (8oz each) cream cheese,softened
  • ⅔ cup granulated sugar
  • pinch of salt
  • 2 eggs
  • ¼ cup sour cream
  • ⅓ cup heavy cream
  • ½ tsp rum flavoring
  • ½ tsp nutmeg

For the Frosting:

  • 1 cup unsalted butter, softened
  • 1 ½ tsp nutmeg
  • 1 tsp rum flavoring
  • 4 cup powdered sugar
  • ¼ cup low fat eggnog


For the Cakes:

  1. In small bowl, mix egg whites and ¼ 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.
  3. Bake in a 350 degree oven for 25-30 minutes.
  4. Remove and cool on wire rack.

For the Cheesecake:

  1. Preheat oven to 325 degree. Using a large roasting pan on the lower ⅓ 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.
  2. 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.
  3. When cooled remove from springform pan and place in freezer for one hour, or overnight until ready to assemble cake.

For the Frosting:

  1. 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.

To assemble Cake:

  • Lay one spice cake on cake plate. Top with cheesecake then second layer of spice cake. Frost with eggnog frosting! ENJOY!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 530Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 87mgSodium: 229mgCarbohydrates: 76gFiber: 1gSugar: 58gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on December 19, 2018

Comments & Reviews

  1. Made this for Christmas Dinner and it was delicious!

    I really wanted to get the eggnog flavour so substituted it for the heavy cream and a splash of the buttermilk and it worked out well!

    I wasn’t crazy excited for the spice cake (really who craves spice cake?) but it was perfection in this recipe! So great. I love it. Will be searching your site for many more recipes 🙂

    Now I might have to go have a bite of leftover cheesecake cake

  2. I love this idea of cheese cake and layer cake together! My goodness! I was wondering. No frosting to hold layers together? Do the layers stay attached when the cake s sliced?
    Love to hear from any of your fans.

    1. I didn’t need frosting between (it would get waaaay too sweet anyway)
      The layers stayed together well (the cheesecake pretty much glues the cakes together).

  3. The first time I made the cake it looked like the picture. Nice clean slices-magazine perfect. The second time I made it with the additional egg white the cake was rich and moist. You could slice it, but it was crumbly. So, I guess next time I’ll have to pick presentation or taste. Yummy every time. There’s a piece in the fridge calling my name now. Good Luck!

  4. I have made this twice now. I love it! The second time I adjusted a few things. I thought the cake was a little dry so I added another egg white. And I added more spices to the cheesecake layer. This will be a staple for our holidays. Thank you!

      1. Oh me too. I found the batter a bit thick (worried it would be dry) so I added a splash of eggnog! :p
        The resulting cakes were moist

  5. Hi there,

    Love all your recipes! I was wondering with regard to the eggnog cheesecake cake, do you whip the 5 egg whites prior to mixing them with the buttermilk?


  6. I’m not the brightest bulb on the Christmas tree, so I have to ask. For the cake portion do the ingredients listed get mixed and divided into two pans or do I need to make two batches of batter for two cakes?

  7. 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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