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!
This post contains affiliate links. If you make a purchase using one of those links I may receive a small commission, at no additional cost to you. I only link to products I love and use myself. For the full disclosure, see here.
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.
To decorate the cake, I used this open star tip, these disposable pastry bags, and these sprinkles.
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!
A few more recipes you might enjoy
Gingerbread Loaf
Gingerbread Cupcakes
Pumpkin Pie Cake
White Chocolate Peanut Butter Balls
Easy Christmas Poke Cake
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
Deepika|TheLoveOfCakes says
You are making some fabulous Cheesecakes Kelsie!! I would have been so scared to stack a cheesecake layer in between those cake layers.. Amazing!! I haven’t tasted eggnog and we don’t find it here ..So I am going to try this with cream soon! Thanks for sharing 🙂
Kelsie says
Thank you, Deepika! The cheesecake is just as good as good with heavy cream. You could even add a bit more rum flavor to get some of the eggnog essence 🙂
Maria Doss says
I adore this cake for so many reasons. The all white color is just a refreshing change from the usual red and green. Egg nog makes it a truly holiday cake and those sprinkles on top (wonder how you got it looking so perfectly scattered). Fabulous job Kelsie!!!!
Kelsie says
Thank you, Maria! Haha–I was thinking I couldn’t get the sprinkles right and almost scraped them off to start again :).
thatskinnychickcanbake says
OK, this could be my DREAM dessert! I have a “little” thing for white chocolate. You’ve outdone yourself, my friend. Gorgeous!!!
Kelsie says
Awwww thank you, Liz! Happy Wednesday, my friend!
Ben|Havocinthekitchen says
When I saw the name, I said to myself “Kelsie, seriously? Eggnog? The pumpkin/apple/cranberry season isn’t over yet. Besides, you haven’t had Thanksgiving yet!” Then I realized the reason is the missing berries. Well, I hope you find some shortly. In a meanwhile, I’ll be enjoying this cake. I do love everything eggnog. I’ve made ice cream, pancakes, French toasts, and I might continue the list this year. Certainly, eggnog only introduces a very subtle flavor, but it’s still cool to eat eggnog…possible, with a mug with eggnog on the side 🙂
Kelsie says
I finally found some cranberries the other day! So I hope you’re prepared for some cranberry desserts :). Thank you Ben! Hope you’re having a great week!
Emma says
You have put me right in the festive mood with this beautiful dessert. I really like eggnog flavour but they don’t really sell it here in the UK, it’s so unfair! But I would dearly love a slice of this cake.
Kelsie says
What? I didn’t realize they don’t sell eggnog over there. I wish I could send you some! Hope you’re having a great week, Emma!
Kelly @ Kelly Lynns Sweets and Treats says
Wow this is like cheesecake eggnog cake heaven! You always make the most amazing and beautiful desserts Kelsie! Xoxo
Kelsie says
Thank you so much, Kelly! Happy Tuesday my dear!
Katherine | Love In My Oven says
I had to do a happy dance when I saw this cake posted on Insta! I love egg nog – and guess what? I love white chocolate. Oh, and I love cheesecake. This is like my peeeeerfect Christmas cake!! But I’ll withhold that final decision until I see the other layer cake you’ve got coming. Hope you can find some cranberries soon! I love them too and I’ve had to hold back from using them in a million recipes!!
Kelsie says
Thank you, Katherine! I found cranberries yesterday and I’ve already been baking! And happy dancing 🙂
Karly says
And here you’ll find reason 238328847 why I love the holidays, and also why my pants are always a little tighter from November-January. Totally worth it though. This looks INSANELY good!!
Kelsie says
Haha! I know that tight-pants feeling! Thank you, Karly 🙂
Marissa (@pinchandswirl) says
I love your dessert creations, Kelsie! And I LOVE everything about this one – white cake, eggnog and cheesecake are three of my favorite treats!
Kelsie says
Thank you, Marissa! They’re three of mine too :). Happy Monday, my friend!
The Thrifty Campers says
Oh boy this is quite a sweet treat:)
Kelsie says
Thank you! Happy Monday!
Christina says
Wow! I’ve never tasted Eggnog Cheesecake before! It sounds amazing! Beautiful pictures too 🙂
Kelsie says
Thank you, Christina! Have a great week!
Milena | Craft Beering says
I don’t believe I have ever tasted a cake made with eggnog, what a great idea. I do love eggnog and am so impressed by this recipe. This cheesecake looks great – destined to disappear much faster than an eggnog-less variety:) Pinned! About the fresh cranberries…ugh, I hope you find some soon. I want to see these recipes you are contemplating!
Kelsie says
Thank you, Milena! I finally found cranberries today so I can’t wait to get baking :). Have a great week!
hummingbirdthyme says
You’re right about everything in this post – where the heck are the Christmas foods when there are now “4th of July” themed candy bars out the day after Easter? Also, I can remember that, but not what I did just yesterday. But this cake is EVERYTHING! Perfect for Christmas or beautiful New Years’ Day! Thanks for the recipe! Love the eggnog addition!
Kelsie says
Right? It’s crazy! I shouldn’t have to wait for Christmas candy! Thank you, Laura!
marcie@flavorthemoments says
I hear you on the candy canes…where are they? I always look for the peppermint crunch especially and end up having to order it on Amazon! I just found fresh cranberries but I always freeze a couple of bags and they’re still great come November! Egg nog is so amazing in baking and desserts — I like it much better than way than drinking it! The cheesecake layer looks divine…this is the perfect indulgent dessert for Christmas!
Kelsie says
I looked for candy canes again today and still nothing. What is going on? I prefer eating eggnog to drinking it too :). Thank you, Marcie!
The Home Cook's Kitchen says
this looks amazing!!! wow! eggnog is another one of those winter christmas things that I’ve never tried…I mean with it being 100 degrees in australia at christmas time, no one has time for hot drinks! on the other hand, this would go perfectly for a christmas dessert regardless of temp! looks fantastic!
Kelsie says
WHAT? You’ll have to try eggnog this year. Not everyone loves it, but the flavor always reminds me of Christmas :). Thank you, Georgie!
Kim | The Baking ChocolaTess says
Kelsie, this is beautiful! Love your infusion of eggnog in the cheesecake! Perfectly festive!
Kelsie says
Thank you, Kim! Have a wonderful week, my friend!
Dawn @ Girl Heart Food says
Love eggnog! Like, seriously, why don’t they sell that stuff year round? Then again, if they did, I guess it wouldn’t be so special? Hmmmm….
Anywho, this cake is definitely a showstopper with all the holiday feels! And who doesn’t love sprinkles? Love the generous layer of frosting in the middle too 😉 Have a great week, girlie!
Kelsie says
Thank you, Dawn! I guess having eggnog year-round would be like having Christmas once a month. But we can still dream! You have a great week, too!
David | Spiced says
So I’ve got to know…who doesn’t like eggnog!? I mean c’mon…it’s eggnog! 🙂 Seriously, though, I was in Walmart yesterday doing some grocery shopping and I totally stopped and picked up a carton of eggnog. I ended up putting it back down just to hold out a little longer. (Well, that, and my family was in town this past weekend so we didn’t exactly eat too healthy!) But the eggnog is calling my name. And now the eggnog cheesecake cake with sprinkles (that’s what I call this one) is calling my name. If you have any leftovers, will you mail ’em to me? Oh, and the Walmarts up here have fresh cranberries in the produce section…right next to the berries. Maybe you just need to move up here. We’ll host a murder mystery together, yes?
Kelsie says
Well now I’m just irritated. Where the heck are all the cranberries in Phoenix? If I actually get to co-host the murder mystery party then I’m moving up there for sure! Thank you, David!
annie@ciaochowbambina says
Another show-stopping holiday dessert, my friend! Thanks for making that portion of our meal easy… I love knowing where to go for gorgeous ideas! Have a great day!! 🙂
Kelsie says
Awwwww thank you, Annie! You have a great day too!
Ashika | Gardening Foodie says
WOW Kelsie, this is like holiday dessert perfection. I cannot believe that Christmas is just next month…where has the year gone? Your White Chocolate Eggnog Cheesecake Layer Cake really brings out the holiday spirit, it looks so festive and beautiful.🙂
Kelsie says
I know! How is time moving so quickly? Thank you, Ashika!