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 minutes mins
Cook Time 45 minutes mins
Course Dessert
Cuisine American
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
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