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!
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!
- Work in advance. Use my guide on how to freeze cake so that you can bake and store your cake layers ahead of time.
Recipe FAQs
Once assembled, this cake holds up well (covered) in the refrigerator for several days.
Nope, you do not need to whip or beat the egg whites before adding them to the other ingredients in the cake batter!
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.
More Cheesecake Recipes
- Chocolate Peppermint Cheesecake Cake– two layers of chocolate cake with a creamy layer of peppermint cheesecake, topped with peppermint buttercream!
- Lemon Cheesecake Recipe
- Pumpkin Cheesecake Bars
- 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!
Pin this now to find it later
Pin It
Eggnog Cheesecake Cake
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 cream cheese,softened 8 ounce each
- 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:
- In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.
- 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.
- Bake in a 350 degree oven for 25-30 minutes.
- Remove and cool on wire rack.
For the Cheesecake:
- 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.
- 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.
- When cooled remove from springform pan and place in freezer for one hour, or overnight until ready to assemble cake.
For the Frosting:
- 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!
I’m SO glad I stumbled upon your interpretation of the cheesecake cake! I used another recipe last week and it didn’t instruct me to freeze the cake prior to assembly. That would have made my life much easier! Can’t wait to try it again!
Freezing totally helps. Just bring it to room temp (or fridge temp) before serving!!!
Can you refrigerate the cheesecake overnight instead of freezing it?
My life needs more cheesecake in it; that’s for sure.
I would totally agree.
These cakes are seriously the prettiest. I love the thick layer of cheesecake in the middle. Mile high and stocked full of delicious-ness. Can’t ask for much more than that. And I love the festive eggnog twist you gave this recipe!
Thank you Elaine, It’s such a delicious cake. Mile high for sure!!
This cake is so fabulous! Yum!
omg, I seriously want to stick my face in this cake. It looks amazing.
Go ahead. I won’t tell.
Oh my! This looks fabulous!
What a great looking cake! I wish I could have a taste as well. This recipe is definitely going on my to do baking list.
Yum!!! I seriously just posted an eggnog cheesecake and now this is really upped the anty on that! This looks unreal!
Ok I’m sold! This looks amazing! I need to make these cheesecake cakes… Definitely thinking this will be my Christmas dessert!! Yum!
YES you need to try them! Quite a few steps, but totally worth it. You take the first bite and KNOW this was worth the effort!
Cheesecake sounds just wonderful! And the cake looks snowy and just delicious!
I knew it was coming! OH this looks amazing!!! And, twice a day? Geez. Jordan loves swimming, is good enough to join a team (my husband swam on teams when he was a kid) but she never had the drive to commit to it. And…I’m sort of glad hearing that, lol!
Yeah, I had no idea what I was getting into with swimming. But, she loves it, hard to go back now!!
Aimee, this looks amazing! I haven’t attempted one of these cakes before but looking at yours it makes me want one NOW! I love spice cake too….and with an egg nog cheesecake and frosting….OMG!
I think you’re going to have to try this one!
That eggnog cheesecake looks fantastic! Delicious. Come and visit us this week. We are having a wonderful giveaway from a talented Southern author.
Aimee, I could easily obsess on this cake! Love the lush layers and the flavors say holiday… All of your works are lovely. Happy Holidays to you & yours!
Thank you! Happy Holidays right back at ya!
Your cakes are simply gorgeous, Aimee! An eggnog version is just perfection–love this! And with the homemade spice cake?!?! OMG.
Thanks Ashley! they are fun to make (and eat)!
OH man, I have never made a homemade spice cake, but that mixed with eggnog cheesecake and frosting sounds like an amazing combo!
Mmmm, spice cake! Egg nog frosting is such a perfect frosting! That’s an impressive cake!
This cake is fantastic, Aimee! I love your cheesecake cakes. Not only are they impressive, they are gorgeous and look so scrumptious too! This version is no exception–a spice cake from scratch? Look how perfect it looks!! And that cheesecake center–swoon.
Thank you Hayley!! Wish I could share this cake with you!
Your cheesecake cakes are ridiculous!! In a good way, or course. I can’t decide which looks more scrumptious, this one or the pumpkin one. Yum!!
~April
Aimee such a gorgeous cake! I love how light and fluffy the cake itself looks. And then that filling. Come to mama! And them rum extract in the frosting? omg. Pinning!