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.

Affiliate Disclosure:**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**

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Posted on December 19, 2018

Comments & Reviews

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

  2. 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 🙂

  3. 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!

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

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

  5. 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!

  6. 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!

  7. 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:)

  8. 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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