This Eggnog Cheesecake Cake is the perfect holiday dessert! A rich layer of eggnog-flavored cheesecake nestled between moist spiced cake layers, topped with a luscious eggnog frosting. It’s a show-stopping treat for any holiday gathering.
Ingredients
Eggnog Cheesecake:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ¼ cup eggnog
- 2 large eggs
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
Spiced Cake Layers:
- 1 box spice cake mix (plus ingredients listed on the box)
- ½ cup eggnog (substitute part of the liquid in the box directions with eggnog)
Eggnog Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup eggnog
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
Instructions
- Prepare the Cheesecake Layer:
- Preheat your oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggnog, eggs, flour, vanilla extract, and nutmeg, mixing until well combined.
- Pour the batter into the prepared pan and bake for 40–45 minutes, or until the center is set. Let cool completely, then freeze for at least 2 hours for easy assembly.
- Make the Cake Layers:
- Prepare the spice cake batter according to the box instructions, substituting half the liquid with eggnog. Divide the batter evenly between two greased and floured 9-inch round pans.
- Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Prepare the Frosting:
- In a large bowl, beat butter until creamy. Gradually add powdered sugar, alternating with eggnog, until smooth and fluffy. Mix in vanilla extract and nutmeg.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thin layer of frosting on top. Add the frozen cheesecake layer, then another thin layer of frosting. Top with the second cake layer.
- Frost the entire cake with the eggnog frosting.
- Decorate:
- Sprinkle with additional nutmeg or garnish with holiday sprinkles. Refrigerate for at least 2 hours before serving.
Notes
- For extra flavor, add a splash of rum or rum extract to the frosting or cheesecake batter.
- Store in the refrigerator for up to 5 days. This cake can also be frozen; thaw overnight in the fridge before serving.
- A piping bag with a star tip can be used to create decorative frosting accents.
Nutrition Information (per slice, based on 12 servings)
- Calories: 520
- Carbohydrates: 62g
- Protein: 6g
- Fat: 28g
- Sugar: 50g
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