Thursday, October 28, 2021
It's Sweet to Share!

Amazing Root Beer Cheesecake that Tastes like an Incredible Frosty Root Beer Float

It's Sweet to Share!

Cheesecake is like ice cream, but in the form of a cake. So a root beer cheesecake is perfect. It’s cheesecake, but ice cream – it’s both! 

Root Beer Cheesecake

This root beer cheesecake literally tastes just like a Root Beer Float!
It’s smooth with pockets of both root Beer flavored cheesecake and cream,
and with a gorgeous paisley ornate top crust.

Amazing Root Beer Cheesecake that Tastes like an Incredible Frosty Root Beer Float

How to Make Root Beer Cheesecake

It’s all about the swirl.

For this cheesecake you’ll make the cheesecake part just like normal. Whip the cream cheese with sugar and eggs until super creamy. Add some whipping cream to make it extra creamy.

Then in a separate bowl you’ll combine more cream, root beer extract and vanilla extract and mix them together.

Pour it into the cheesecake butter, but…

DO NOT STIR!!!

Just swirl. Just swirl it enough to mix it in just delicately enough to separate it from the batter.

The result is gorgeous!

Amazing Root Beer Cheesecake that Tastes like an Incredible Frosty Root Beer Float

Root Beer Cheesecake

Catherine Olson
This root beer cheesecake literally tastes just like a Root Beer Float! It’s smooth with pockets of both Root Beer flavored cake and cream, and with a gorgeous paisley ornate top crust.
Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • Springform Pan

Ingredients
  

Crust

  • 1 cup crushed Nilla Wafers
  • 2 teaspoons melted butter
  • ¼ cup sugar

Root Beer Cheesecake

  • 24 oz sticks of cream cheese
  • 1 cup sugar
  • 3 large eggs
  • 1 cup of whipping cream
  • 2 tablespoons root beer extract
  • 1 tablespoons vanilla extract

Instructions
 

Crust

  • Preheat oven to Fahrenheit 300°
  • Mix all ingredients together
  • Press into bottom of 11″ springform pan
  • Bake at Fahrenheit 300° for 7 minutes
  • Remove from oven and set aside

Root Beer Cheesecake

  • Beat cream cheese and sugar with hand or stand mixer until smooth
  • Add eggs one at a time, mixing well between each addition
  • Whisk in ½ cup of whipping cream
  • In a separate bowl stir together the other ½ cup heavy cream plus root beer extract and vanilla extract
  • Pour cream and extract mixture slowly into cream cheese and gently mix with a knife until swirled
  • Do not stir
  • Pour batter over crust and gently shake pan to level
  • Bake at Fahrenheit 300° for 45-55 minutes until cake is set, but still wobbly
  • Turn oven off but allow root beer cheesecake to cool in oven for a minimum of 1 hour
  • Transfer to fridge, chill before eating
Keyword Root Beer Cheesecake

Should I Eat this Cheesecake Frozen or Room Temperature?

It’s amazing either way. 

When it’s at room temperature, it’s more like root beer cheesecake. 

When it’s frozen, it’s more like root beer float cheesecake!

Take your pick! 

Do you Love Root Beer? 

If you haven’t already, check out my Root Beer Ice Cream!

Cheesecake Making Supplies on Amazon

I appreciate the kickback from you clicking on these links. Amazon pays me an incredibly small stipend from the sale of these items, and it does not cost you anything to click on them! The sale of these items you and I both love, help support this webpage.

Every single size springform pan your heart could ever desire!

I’d love to have this mini cheesecake pan in my arsenal!

Crazy. I’ve never seen square springform pans before! What would you use these for?

Make This Root Beer Cheesecake

If you make this cheesecake, tag @Fahrenheit350sweets on Instagram so I can see it! And I’d love it if you left a review and a comment below! 

Amazing Root Beer Cheesecake that Tastes like an Incredible Frosty Root Beer Float

More Yummy Cheesecake Recipes to Bake at Fahrenheit 350°!

IF YOU LOVE THIS RECIPE. TRY THESE OUT!

It's Sweet to Share!
  1. WOW! WOW! i LOVE rootbeer. I LOVE cream cheese. i LOVE cake. SO, well, CRAP! this looks AMAZING! ooh my! mouth watering! gosh, maybe i should RESTART my diet In MAY! hahaha
    love you!

  2. My husband LOVES rootbeer floats, too bad he just left for Kuwait last week. I am going to save this and make it for him as a soon as he makes it back to the states. I just came across your blog and now I am hooked! keep up the wonderful work.

  3. What an absolutely brilliant idea, Kitty! It looks amazing! I was going to make a toffee root beer float cupcake for the ICE challange, but I didn’t have the time or help to get it done 🙁 Oh well, I think trying your cheesecake recipe will eventually make up for that 🙂

  4. What a great idea, and so perfect for hot weather. I'm late getting to your blog, but thanks for doing such a creative spin on the recipe!

    Jenny of JennyBakes

  5. This was a very good cheesecake, but mine looked nothing like the pictures you posted. I'm not sure where the brown swirls in yours came from, because mine looked pretty much like a standard cheesecake.

  6. Love that you enjoyed it, Brody! When you add the cream/vanilla/rootbeer extract you don't want to stir it in – you simply want to pour it into the mixture, and then immediately pour the entire batter into the pan. Hope that helps!

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