★★★★★

Eggnog Cheesecake Cake

This Eggnog Cheesecake Cake is made with homemade spice cake and a rum flavored cheesecake filling. Topped with a creamy eggnog buttercream frosting, it’s the perfect holiday dessert for eggnog lovers!

If you LOVE eggnog, be sure to try these delicious Eggnog Cupcakes. Or whip up an Eggnog Latte to enjoy 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

Holiday Cheesecake Cake

I’m obsessed with making this red velvet cheesecake cake. So it was only necessary I make an eggnog version for the holidays!

  • This Eggnog Cheesecake Cake starts with a two layers of homemade spice cake.
  • Nutmeg and rum extract give the center cheesecake layer an authentic eggnog taste!
  • It’s topped with a rich buttercream frosting filled with all the eggnog flavors you love.

This cake is creamy, and spicy, and just plain delicious. It’s the exact cheesecake cake you want to dig into after a night of caroling or Christmas shopping.

Ingredient Notes

  • Egg whites – Don’t waste the yolks when you separate out the whites. Save them to make Homemade Lemon Curd!
  • Cake flour – This flour gives the spice cake layers a light and airy texture.
  • Buttermilk – If you don’t have any on hand, my Buttermilk Substitute works beautifully here.
  • Rum flavoring – The essential ingredient for eggnog flavored desserts! Pick up a bottle for this cake, then use the rest to make my Eggnog Cheesecake Bars and Eggnog Truffles.
  • Low fat eggnog – Also called “light eggnog”, it gives the frosting the perfect flavor without making it too heavy. Or use our homemade eggnog recipe!

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 an Eggnog 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.
  • While the cheesecake is chilling, make the cake layers and let them cool. Make sure to leave the cheesecake in the fridge until you’re ready to assemble the cake to keep it nice and cool!
  • Just before assembling, beat together the eggnog frosting ingredients.

How to assemble:

Place one layer of spice cake on a cake plate. Place the cheesecake on top followed by the second layer of spice cake.

Spread the eggnog frosting over the top and sides of the cheesecake cake. Slice, serve and enjoy.

Tips and Tricks

  • Let your egg whites come to room temperature before adding them to the cake batter. Room temperature egg whites are easier to incorporate into the batter.
  • I use Wilton Bake Even Cake Strips to make perfectly even cake layers.
  • Prepare your springform pan by wrapping it in a double layer of foil before baking the cheesecake. Then spray the inside with plenty of cooking spray so the cheesecake slides out easily after baking.
  • Want a simple cheesecake without the cake? Try our creamy eggnog cheesecake recipe!

Recipe FAQs

How do you store this cake?

Once assembled, this cake holds up well (covered) in the refrigerator for several days.

Do I have to whip my egg whites before adding them to the cake batter?

Nope, you do not need to whip or beat the egg whites before adding them to the other ingredients in the cake batter!

What can I use instead of rum flavoring?

The rum flavor makes this eggnog dessert taste just like a cozy mug of eggnog. But if you don’t have it or don’t like it, you can replace rum flavoring with vanilla extract in this eggnog cheesecake cake recipe.

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

More Cheesecake Recipes

Yield: serves 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!

Ingredients

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 Tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger

For the Cheesecake:

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

For the Frosting:

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

Instructions

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!

Notes

  • Let your egg whites come to room temperature before adding them to the cake batter. Room temperature egg whites are easier to incorporate into the batter.
  • I use Wilton Bake Even Cake Strips to make perfectly even cake layers.
  • Prepare your springform pan by wrapping it in a double layer of foil before baking the cheesecake. Then spray the inside with plenty of cooking spray so the cheesecake slides out easily after baking.
  • Want a simple cheesecake without the cake? Try our creamy eggnog cheesecake recipe!
  • Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 530Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 87mgSodium: 196mgCarbohydrates: 76gFiber: 1gSugar: 58gProtein: 5g

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

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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. 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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