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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