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Eggnog Cheesecake Cake
5 from 2 votes

Eggnog Cheesecake Cake

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

Prep Time
30 mins
Cook Time
1 hr 30 mins
Additional Time
2 hrs
Total Time
4 hrs
Servings: 16 servings
Calories: 530 kcal
Course: Cake
Cuisine: American

Ingredients

For the Cakes:
  • 5 egg room temperature, white
  • ¾ cup buttermilk
  • ¾ cup butter softened, unsalted
  • 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 cream cheese 8 ounce each, softened
  • ⅔ cup granulated sugar
  • pinch salt
  • 2 egg
  • ¼ cup sour cream
  • ⅓ cup heavy cream
  • ½ teaspoon rum flavoring
  • ½ teaspoon nutmeg
For the Frosting:
  • 1 cup butter softened, unsalted
  • 1 ½ teaspoon nutmeg
  • 1 teaspoon rum flavoring
  • 4 cups powdered sugar
  • ¼ cup eggnog low fat

Instructions

For the Cakes:
    Cup of Yum
  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.
  2. 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

Calories 530kcal (27%) Carbohydrates 76g (25%) Protein 5g (10%) Fat 24g (37%) Saturated Fat 15g (75%) Polyunsaturated Fat 8g (47%) Cholesterol 87mg (29%) Sodium 196mg (8%) Fiber 1g (4%) Sugar 58g (116%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 530

% Daily Value*

Calories 530kcal 27%
Carbohydrates 76g 25%
Protein 5g 10%
Fat 24g 37%
Saturated Fat 15g 75%
Polyunsaturated Fat 8g 47%
Cholesterol 87mg 29%
Sodium 196mg 8%
Fiber 1g 4%
Sugar 58g 116%

* Percent Daily Values are based on a 2,000 calorie diet.