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 cake and cream, and with a gorgeous paisley ornate top crust.
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