Ingredients:
For the Cheesecake Layer:
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
For the Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup eggnog
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup eggnog
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
Instructions (step-by-step):
1. Preheat the oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a large bowl, beat the cream cheese until smooth and creamy. Add in the granulated sugar and mix until well combined.
3. Add the eggs one at a time, beating until fully incorporated. Mix in the eggnog, vanilla extract, and ground nutmeg until smooth.
4. Pour the cheesecake batter into the prepared springform pan. Bake for 45-50 minutes, or until the center is set. Allow the cheesecake to cool completely, then refrigerate for at least 2 hours.
5. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
6. In a medium bowl, whisk together the flour, baking powder, salt, and ground nutmeg. Set aside.
7. In a large bowl, beat the butter, vegetable oil, and granulated sugar until light and fluffy.
8. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
9. Gradually add the dry ingredients to the butter mixture, alternating with the eggnog, beginning and ending with the dry ingredients. Mix until just combined.
10. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
11. In a large bowl, beat the cream cheese and butter until smooth and creamy.
12. Gradually add the powdered sugar, one cup at a time, beating until well combined. Stir in the eggnog, vanilla extract, and ground nutmeg until smooth and spreadable.
13. To assemble the cake, place one cake layer on a serving platter. Spread a thin layer of frosting over the top.
14. Remove the chilled cheesecake from the springform pan and place it on top of the frosted cake layer. Spread another thin layer of frosting over the cheesecake.
15. Place the second cake layer on top of the cheesecake. Frost the top and sides of the entire cake with the remaining frosting.
16. Chill the assembled cake for at least 1 hour before serving. Enjoy your Eggnog Cheesecake Cake!
Preparation Time:
30 minutes
Total Time:
4 hours (including cooling and chilling time)
.jpg)
.jpg)
0 Comments