Root Beer Cheesecake Cake

filed under: Cheesecakes on March 3, 2015

So, this whole “cheesecake cake” thing is kinda taking over my blog. My Snickers Cheesecake Cake is now the most requested recipe I have. And I have a lot!


Root Beer Cheesecake Cake
Prep Time
30 mins
Cook Time
1 hr 5 mins
1 hr
Total Time
1 hr 35 mins

So, this whole “cheesecake cake” thing is kinda taking over my blog. My Snickers Cheesecake Cake is now the most requested recipe I have. And I have a lot!

Course: Dessert
Cuisine: American
Keyword: Root Beer Cheesecake Cake
Servings: 8 servings
Author: Amanda Rettke
Root Beer Glaze
  • 2 c 460g regular root beer
Cream Cake
  • 2 large eggs 100g, room temperature
  • 3/4 c 96 g granulated sugar
  • 1 tsp. 5g vanilla extract
  • 1 1/2 c 192g cake flour
  • 2 tsp. 10gbaking powder
  • 1 tsp. 5g salt
  • 1 c 230g heavy whipping cream
Root Beer Cheesecake
  • 2 eight-ounce packages cream cheese room temperature
  • 1/2 c 100g granulated sugar
  • 2 large eggs 100g, room temperature
  • 2 tbsp. 30g McCormick® Root Beer Concentrate
Root Beer Buttercream
  • 1 c or 2 sticks 226g butter, room temperature
  • 1 tsp. 5g McCormick® Root Beer Concentrate
  • 4 c 512g confectioners sugar
  • 1/4 c 112g milk
  • whipped cream for decorating
Root Beer Glaze
  1. In a medium sauce pan, heat root beer over medium heat for 20 minutes. Remove from heat and allow to cool to room temperature. You should have approximately 1/3 cup of root beer reduction.

Cream Cake
  1. Preheat oven to 350 degrees F (175 degrees C). Prepare (with spray or butter & flour) two 8-inch round cake pans.

  2. Beat eggs in a medium bowl with hand mixer on high until very thick. Add the sugar and the vanilla, beating well.

  3. Sift the flour, baking powder, and salt together.
  4. Add to the egg mixture in three parts; add the flour mixture alternately with the whipping cream to the egg mixture, beginning and ending with the flour mixture.

  5. Pour the batter into the prepared pans.
  6. Bake at 350 degrees F (175 degrees C) for 17-23 minutes or until a toothpick inserted near the center comes out clean. (Do not over bake!)

  7. If you are adding Root Beer Glaze to your cake do this when it is still warm. Brush 1 tablespoon of glaze over each cake and then allow to cool.

Root Beer Cheesecake
  1. Place cream cheese into bowl of stand mixer. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth.

  2. With mixer now on low, slowly add in Root Beer Concentrate.
  3. Pour the filling into the pan and bake until set, 35-40 minutes at 325 degrees.
  4. Set the pie on a wire rack and let it cool completely.
  5. Chill for at least 2 hours before assembling cake.
Root Beer Buttercream
  1. Beat butter in stand mixer with paddle attachment on medium-medium high speed until light and fluffy. (about 3 minutes)

  2. With mixer on low, add in Root Beer Concentrate and combine fully, scraping down sides of bowl when necessary.

  3. Gradually add in confectioners sugar beating after each addition and frequently scraping down sides of bowl.

  4. Add in milk and combine fully. Add more or less milk to reach your desired consistency.

To Assemble Cake
  1. Place one layer of Cream Cake on cake stand.
  2. (If you want you can use 1/4 cup of Root Beer Buttercream between the layers of cake and cheesecake.)
  3. Carefully place chilled cheesecake on top.
  4. Place final layer of cream cake on top of cheesecake cake.
  5. Cover cake with Root Beer Buttercream. I used about 1 cup of buttercream and did a crumb coat then chilled for 30 minutes. I then went back and did a smooth coat with the remaining frosting.

  6. *Optional- Place whipped cream in a piping bag with wilton 8B tip. Pipe out dollops around edge of cake.
  7. Drizzle Root Beer Glaze over cake and chill until ready to serve. Be sure to save any additional glaze and pour over each slice as it is served.



Root Beer Cheesecake Cake!

Let me talk to you a little bit about this one.

It is a Root Beer Cheesecake.

Surrounded by two layers of Cream Cake.

Covered in Root Beer Buttercream.

Topped with Whipped Cream and then drizzled with Root Beer Glaze reduction.

Are you still with me?

Root Beer Cheesecake Cake!

I made it over the course of two days. Mostly because I made the Root Beer Cheesecake the first day and then fought with myself on wether or not I should continue. Because, I mean, Root Beer Cheesecake.

It’s just a thing of beauty.

If you want to make just the cheesecake and then serve it with soft whip ice cream I would not hold that against you. In fact, I would ask you to invite me over.

Root Beer Cheesecake Cake!

Recipes adapted from Cream Cake and Root Beer Cheesecake.

Root Beer Cheesecake Cake!

This was my freshly cut cake. PRE-root beer glaze drowning. I highly recommend saving every last drop of the glaze and then lovingly pouring it over each and every piece.

You can also make extra (just double the recipe and cooking time) and then brush the glaze on the cakes just out of the oven. They will soak up all the awesome root beer awesomeness!

We have Root Beer Concentrate at our local grocery store and I have heard that most carry. You can get it online too!

Root Beer Cheesecake Cake!

Here was the final presentation of cake. Soft Cream Cake surrounding an amazing Root Beer Cheesecake and covered in Root Beer Buttercream and that amazing Root Beer Glaze reduction.

If you happen to be adventurous, this cake would be a great Rose Cake! After you have assembled the cake then cover it with a couple dozen whipped cream roses. (Keep that layer of Root Beer Buttercream on there!) The extra whipped cream really ads to the overall deliciousness of this awesome cheesecake cake!

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  • Johlene@FlavoursandFrosting says:

    I like this cheesecake thing you have going on! 🙂

    • Amanda says:

      Thank you!

  • Ashley | The Recipe Rebel says:

    Amanda, you’re a total genius. Such a great idea! Love that Root Beer glaze!

    • Amanda says:


  • Jen @ Baked by an Introvert says:

    I was so excited to see this cake, Amanda! Cheese cake stuffed between cake and drizzled with root beer glaze is what sweet dreams are made of!

  • dd says:

    Love your site ! I have 2 requests….. do you make Limoncello Layer Cake or have recipe or
    ideas….. had in a Dallas restaurant – limoncello mousse inbetween layers, w/ a limoncello
    buttercream frosting. I’ve tried to search web for a likeness and haven’t had success.

    Also, wedding attended served a wonderful sheet type cake —- w/ layers of white cake,
    pastry layers, choc mousse, and a buttercream frosting overall. it was so unusual and
    delicious. I’ve duplicated as best I can, but it “falls apart” — can’t keep the layers in place
    so I must be doing something wrong.

    It was just so delicious w/ the pastry layers along w/ mousse and cake layers.

    Maybe you have made such, or have ideas on this one. I know Limoncello can be merely
    lemon cake w/ lemon mousse, etc. Guess that will suffice if you don’t have ideas.

    Thanks much! dd

  • Meghan @ Spoonful of Flour says:

    This cake is such a showstopper…so gorgeous and sounds delicious too!

  • Erin @ The Spiffy Cookie says:

    Oh I am with you right to the end, as a root beer lover I am all over this.

  • Christina | A Soulful Twist says:

    I’m coco for Root Beer floats and this cake is giving me a major craving right know! It’s incredible!

  • Natalie | Paper & Birch says:

    Wow Amanda, what a great idea for cheesecake! Looks beautiful 🙂

  • Alice @ Hip Foodie Mom says:

    Amanda, oh my gawd. . to say this is a thing of beauty is an understatement!!! WOW!!! My husband would LOVE this!!!!

  • Julianne @ Beyond Frosting says:

    Oh my WORD!!! This is awesome!

  • Annie @Maebells says:

    Wow!! You are so creative! You always amaze me! My Dad would love this he is all about some root beer! 🙂

  • Aimee @ ShugarySweets says:

    You are awesome. I love root beer desserts…and this one takes the cake! haha, I crack myself up. But seriously. You. Awesome. The end.

  • Kate | Food Babbles says:

    As always, this came is an absolute stunner! And the flavors, oh the flavors! I’m already head over heels for this cake and must make it. I adore root beer so this cake is sure to fullfill all my wildest root beer dreams. Lovely!

  • Barbara @ Barbara Bakes says:

    What a fabulous cake. You’re right about dripping the glaze down each piece yum!

  • Medha @ Whisk & Shout says:

    Wow! This is a work of art! Beyond lovely 🙂

  • Allie | Baking a Moment says:

    This is like the prettiest cake, ever! I am loving those puffs of whipped cream around the edge. And the flavor is so unique! I am swooning Amanda 🙂

  • Thalia @ butter and brioche says:

    I’ve actually never tried root beer before.. coming from Australia it’s not a drink that’s widely available. But WOW I want a slice of this root beer cheesecake – it looks too good!

  • Carrie says:

    I can not wait to share this cake with my sister. Not only is she a fan of yours, but she’s obsessed with cheesecake cakes and bottles her own root beer!

    • Amanda says:

      That is SOOOO cool! I guess awesome just runs in your family. 🙂

  • Linda | Brunch with joy says:

    Oh Amanda, I need to hold my breath reading this post. Root beer is my weakness and root beer cake + buttercream sounds super duper fabulous!

  • Jen and Emily @ Layers of Happiness says:

    You should rename yourself: “I am genius” because oh my gosh all your cakes are ALWAYS amazing!! Holy yum I need this cake in my life!

  • Chichi says:

    This looks seriously amazing

  • Maria says:

    I will take this cake over the drink any day!

  • CakeSpy says:

    I don’t like liquid desserts, so thank you for rooting this cake into cakey reality 🙂

  • Jenny Flake says:

    Whoa! What an incredibly creative cheesecake! I am drooling over this!!!

    • Amanda says:

      Thanks girl!

  • Sarah @ Savoring Spoon says:

    I think I am in LOVE with this cake. It is stunning, beautiful, and the flavors sound amazing!

    • Amanda says:

      You are the sweetest!

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