White Chocolate Eggnog Cheesecake Layer Cake

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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.

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.

Eggnog cheesecake layer:

  • 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

White chocolate cake layers:

  • 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

White chocolate buttercream:

  • 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

Cheesecake layer:

  1. 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.
  2. 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.
  3. .........................................

for full instruction please see : itsybitsykitchen.com

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