• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Seaside Baker
  • Home
  • Cookbook
  • About
  • Recipes
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbook
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Baking

    Eggnog Cake with Cheesecake Filling

    Published on December 21, 2016 by theseasidebaker Last Modified on December 22, 2016 / Leave a Comment

    127 shares

     

    Eggnog Cheesecake Cake

    I have been told I am quite a food snob and I can't really disagree. I like homemade food and not generally something that comes from a box or a can. I love using fresh ingredients that we have either grown ourselves or found someone local to buy from.

    Eggnog Cheesecake Filled Cake

    But we all have our own guilty pleasure and Philadelphia Ready to Eat Cheesecake Filling is mine (totally not sponsored). I can eat that stuff with a spoon and call it a day. I literally have to stop myself from buying it. Now, I know that it doesn't even begin to compare a homemade real cheesecake, but it is delicious in its own way.

    Cheesecake Filled Eggnog Cake

    I tried to avoid buying it at all costs (because I know I will end up going up in pant size after) this season but I couldn't resist the other day. After taking a few spoonfuls, I knew that it had to be put into something and shared before I ate the whole container myself.

    I had some leftover eggnog from a party, so I decided to make a cake. The rich nutmeg cake layers and frosting was beautifully combined with the cheesecake center. As much as I enjoy a small glass of eggnog, an entire cake can be a bit overwhelming. The cheesecake center does a great job at mellowing and balancing the cake.

    Eggnog Cheesecake Cake

    So, if you still have time (and energy) I urge you to make this cake! It is the perfect way to celebrate winter, Christmas, and even the New Year!

     

    Print
    Eggnog Cake with Cheesecake Filling and Eggnog Frosting
    This cake is festive and full of flavor!
    Author: Jackie
    Ingredients
    • 2 sticks butter (softened)
    • 1 ½ sugar
    • 2 teaspoon vanilla bean paste or regular vanilla
    • 2 whole eggs
    • 3 egg yolks
    • 2 ½ cups flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup eggnog , room temperature
    • 2 cups Philadelphia Ready to Eat Original Cheesecake Filling
    • 2 cups butter , softened
    • 8 cups powdered sugar
    • ⅓ cup eggnog
    • ¾ tablespoon rum extract
    • ½ teaspoon nutmeg
    Instructions
    1. Preheat oven to 350 degrees. Grease two 9 inch round cake pans with nonstick cooking spray.
    2. Make sure all your ingredients are room temperature.
    3. In a separate bowl, combine flour, salt, baking powder and soda and mix.
    4. In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
    5. Add eggs, one at a time, scraping the bowl after each addition.
    6. Reduce speed to low and add a cup of flour followed by ⅓ of the eggnog.
    7. Repeat this 3 times, until you have incorporated all the flour and eggnog.
    8. Pour into greased cake pans, and bake for 25-30 minutes or until a knife is inserted and comes out clean.
    9. Cool for 10 minutes before removing cakes from pan.
    10. Once cakes are completely cool, place cake on cake plate and top with an even layer of the ready to eat cheesecake filling.
    11. Top with next layer of cake the refrigerate while you make the frosting.
    12. To make the frosting, beat butter, powdered sugar, eggnog, extract, and nutmeg on low speed until combined.
    13. Once combined increase your mixer speed to high and beat until frosting is light and fluffy, about 5 minutes.
    14. Frost the outside and top of cake.
    15. Store cake in fridge until ready to serve. Allow cake to sit at room temperature for 20-30 minutes before serving.
    « Cranberry Pomegranate Margaritas
    Apple Smoothie Bowls »
    127 shares

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to The Seaside Baker! Welcome to The Seaside Baker! Here you will find my personal journals of recipes, places, experiences, and everything else that comes along with being a mother of three by the sea!

    More about me →

    Popular

    • Quick Rhubarb Cake
      Quick Rhubarb Cake
    • Cold Fighting Smoothie
      Cold Fighting Smoothie- A Healthy Green Smoothie
    • Gruyere Scalloped Potatoes
      Gruyere Scalloped Potatoes- The Perfect Side Dish + Video
    • Strawberry Basil Vodka Cocktail
      Strawberry Basil Vodka Cocktail
    • Angel Food Strawberry Bundt
      Strawberry Angel Food Cake
    • corona cocktail in clear glass with colorful umbrellas on top
      Corona Cocktail

    My new cookbook is available now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT© 2025 · THE SEASIDE BAKER