Spiced Jamaican Rum Eggnog Cheesecake Bundt Cake

This Spiced Jamaican Rum Eggnog Cheesecake Bundt Cake is rich, moist, and layered with warm holiday spices. What began as a baking mishap turned into a decadent dessert featuring a tender spiced cake wrapped around a creamy eggnog cheesecake center, finished with lightly sweetened whipped cream and aromatic spices. A perfect show-stopping dessert for the holiday season or any cozy gathering.

Yield

Serves 12–14

Ingredients

Cake Batter

• 2½ cups all-purpose flour

• 1½ cups granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon cocoa powder

• 1½ cups olive oil

• 1 cup eggnog

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon white vinegar

Eggnog Cheesecake Filling

• 4 (8 oz) blocks cream cheese, room temperature

• 1¼ cups granulated sugar

• 4 large eggs, room temperature

• 1 cup eggnog

• 2 tablespoons all-purpose flour

• 1½ teaspoons ground nutmeg

• ½ teaspoon ground cinnamon

• 2 tablespoons dark Jamaican rum

• 1 teaspoon vanilla extract

Whipped Cream Topping

• 1 cup heavy whipping cream

• 2–3 tablespoons powdered sugar (to taste)

• 1 teaspoon vanilla extract

• Ground nutmeg and cinnamon, for garnish

Instructions

Prepare the Cake Batter

1. Preheat oven to 350°F (175°C).

2. Generously grease and flour a bundt pan; set aside.

3. In a large mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder.

4. Add olive oil, eggnog, eggs, vanilla extract, and white vinegar.

5. Mix until smooth and fully combined.

6. Pour half of the cake batter into the prepared bundt pan.

Prepare the Eggnog Cheesecake Filling

1. In a separate bowl, beat the room-temperature cream cheese until smooth and creamy.

2. Add sugar and mix until fully incorporated.

3. Add eggs one at a time, mixing gently after each addition.

4. Mix in eggnog, flour, nutmeg, cinnamon, dark rum, and vanilla extract until just combined.

5. Carefully pour the cheesecake mixture over the cake batter in the bundt pan.

6. Top with the remaining cake batter, smoothing gently if needed.

Bake

1. Bake at 350°F for 1 hour and 30 minutes, or until the center is set and a skewer inserted comes out mostly clean.

2. Remove from oven and allow the cake to cool completely in the pan.

3. Once cooled, refrigerate the cake overnight before removing from the pan.
   This step is essential to ensure the cake releases cleanly and maintains its structure.

Prepare the Whipped Cream

1. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.

2. Spoon or pipe onto the cooled cake.

3. Lightly sprinkle with nutmeg and cinnamon before serving.

Storage

• Store covered in the refrigerator for up to 4–5 days.

• Allow slices to come to room temperature slightly before serving for best flavor.

Notes

• Room-temperature ingredients are critical for a smooth cheesecake filling.

• Do not rush the cooling process—this cake benefits greatly from resting overnight.

• Dark Jamaican rum adds warmth and depth but may be omitted if desired.