Eggnog Cheesecake Cake

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

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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 sarcastically}

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!

How to make an Egg Nog Cheesecake Cake

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.

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!

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Yield: serves 12-16

Eggnog Cheesecake Cake

Print

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!

Ingredients

For the Cakes:

• 5 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.
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 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.
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!

Recommended Products

• 
  Hiware 9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom/Leakproof Cake Pan Bakeware with Cleaning Cloth
• 
  Wilton Bake Even Cake Strips, 2-Piece
• 
  Cuisinart AMB-9RCK 9-Inch Chef's Classic Nonstick Bakeware Round Cake Pan, Silver

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Recipe originally published December 18, 2012

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**