White chocolate eggnog cheesecake layer cake is the show-stopping dessert you’ve been searching for. It’s sweet and delicious and just packed with holiday goodness!
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This has totally been the year of the cheesecake layer cake here at IBK. I actually still have one more to share with you after this eggnog cheesecake version because I couldn’t decide which one to post.
And Christmas really deserves more than one epic dessert anyway, right?
I’ve had this eggnog cheesecake layer cake running through my mind for months now and have been waiting impatiently to find eggnog . . .I assumed I’d have to wait until December and was overjoyed to see it in the dairy aisle last week.
I may even have done a little happy dance right there next to the eggs. Then I grabbed the eggnog and quickly walked away feeling silly.
However, making a fool out of myself was totally OK because cake is the great healer.
Remember last week’s white chocolate layer cakewith hazelnut espresso frosting? (I ask because I have zero short-term memory anymore and assume everyone else is like me.)
This is the completely from-scratch counterpart to that box-mix-assisted cake. If you wanted to take a shortcut you could certainly swap those cake layers for these.
(Cake without frosting is not only pointless, it’s downright unattractive!)
Is it beginning to look a lot like Christmas where you are? It’s still bright and sunny here in Phoenix but I’m getting into the holiday spirit with a slice of this white chocolate eggnog cheesecake layer cake. It tastes like the holidays!
Assembling and decorating your cake
The eggnog cheesecake layer isn’t overly eggnog-y, so I think you could serve this to people who don’t care for the flavor and they can still enjoy it. If you’re baking for someone who really dislikes eggnog, you can substitute heavy cream for the eggnog without a problem.
The cheesecake layer needs to chill in the fridge overnight before you assemble your cake. You can make the white chocolate cake layers ahead too, and store them at room temp wrapped in plastic wrap.
Before you try to remove the cheesecake layer from the pan, dip the pan in very hot water for a few seconds to release the cake. If it still won’t come out easily leave it in the water longer.
How to store your cheesecake cake
Uneaten cheesecake cake can be stored in the fridge, covered, for up to 3 days or frozen, tightly wrapped, for up to 3 months.
To freeze the cake, I like to place individual slices on a foil-lined baking sheet, freeze for half an hour or so to set the frosting, then wrap tightly in plastic wrap and aluminum foil.
You can eat the slices frozen or defrost overnight in the refrigerator!
If you make this eggnog cheesecake layer cake–or any of my recipes!–be sure to let me know what you think with a comment and rating below. And post a pic on Insta! Tag @theitsybitsykitchen so I can see!
White chocolate eggnog cheesecake layer cake is the only dessert you'll need this winter!
- 2 8-ounce packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs at room temperature
- 1 large egg yolk
- 1/4 cup sour cream
- 1/4 cup prepared eggnog
- 1 teaspoon rum flavor
- 1/2 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 12 tablespoons unsalted butter at room temperature
- 1/4 cup + 2 tablespoons water
- 2 ounces white chocolate chopped
- 3/4 cup buttermilk
- 2 large eggs lightly beaten
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup + 2 tablespoons granulated sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces white chocolate finely chopped
- 1 1/2 cups unsalted butter at room temperature
- 4 to 4 1/2 cups powdered sugar
- 2 to 4 tablespoons milk or cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray. Line the bottom of the pan with parchment paper, then generously spray the pan with cooking spray again. Set pan aside.
- Beat the cream cheese, sugar, and flour together with an electric mixer set to medium speed. Beat in eggs and egg yolks one at a time, mixing until eggs are just incorporated. Scrape down the sides and bottom of the bowl. Turn mixer to low and beat in the sour cream, eggnog, rum flavor, vanilla, and nutmeg until smooth.
- Pour batter into the prepared pan and smooth the top. Set pan in a roasting pan (or any large baking pan) and carry over to the oven. Pour a couple inches of water into the pan, then carefully transfer to the oven. Bake 32 to 38 minutes, until the center of the cheesecake barely wobbles. Remove from the oven and immediately run a knife between the cake and the edge of the pan. Cool cheesecake to room temperature. Once cooled, cover loosely with plastic wrap and refrigerate overnight.
- After the cheesecake has refrigerated, dip the pan in a bowl of hot water for about 15 seconds. Run a knife around the edge of the cake again, then set a large plate or a cake circle on top of the pan. Invert the cake onto the plate. Keep refrigerated until you assemble the cake.
- Preheat oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. Spray the paper with cooking spray and lightly dust with flour. Set pans aside.
- Melt the butter in a medium saucepan set over medium heat. Add the water and bring mixture to a boil, stirring occasionally. Remove from the heat and stir in chopped chocolate until it melts. Pour into a medium mixing bowl and cool for 10 minutes, then stir in the buttermilk, eggs, and vanilla. Set aside.
- Combine the flour, sugar, baking soda, and salt in a large mixing bowl and whisk to combine. Gradually stir in the chocolate mixture and stir until well combined. Divide evenly between the prepared pans. Bake 24 to 30 minutes, until a cake tester inserted into the center of the cakes comes out clean. Cool in pans on wire racks for 10 minutes, then carefully invert the cake layers onto the racks to cool completely.
- Place the chocolate in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Set aside to cool.
- Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 2 minutes. Turn mixer to low and beat in 5 cups of the powdered sugar, 2 tablespoons of the milk, and the vanilla and salt until well combined. Add the cooled white chocolate and mix on low until incorporated. Turn mixer to high and beat for 4 minutes, until very light and fluffy. Add additional powdered sugar to thicken frosting or additional milk to thin it out to a spreadable consistency.
- If your cakes have domed, use a large serrated knife to trim them so they’re even.
- Place one of the layers on a cake circle or cake stand and spread a thin layer of frosting over the top. Carefully top with the cheesecake layer. Spread a thin layer of frosting over the cheesecake and top with remaining cake layer. If your cheesecake layer is wider than your cake layers, use a sharp knife to trim off the excess and make them even.
- Frost the cake with the remaining frosting and decorate as desired. Serve.
White chocolate cake layers adapted from Stop and Smell the Rosemary