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
Ingredients
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
Instructions
Root Beer Glaze
- 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
- Preheat oven to 350 degrees F (175 degrees C). Prepare (with spray or butter & flour) two 8-inch round cake pans.
- Beat eggs in a medium bowl with hand mixer on high until very thick. Add the sugar and the vanilla, beating well.
- Sift the flour, baking powder, and salt together.
- 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.
- Pour the batter into the prepared pans.
- 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!)
- 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
- 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.
- With mixer now on low, slowly add in Root Beer Concentrate.
- Pour the filling into the pan and bake until set, 35-40 minutes at 325 degrees.
- Set the pie on a wire rack and let it cool completely.
- Chill for at least 2 hours before assembling cake.
Root Beer Buttercream
- Beat butter in stand mixer with paddle attachment on medium-medium high speed until light and fluffy. (about 3 minutes)
- With mixer on low, add in Root Beer Concentrate and combine fully, scraping down sides of bowl when necessary.
- Gradually add in confectioners sugar beating after each addition and frequently scraping down sides of bowl.
- Add in milk and combine fully. Add more or less milk to reach your desired consistency.
To Assemble Cake
- Place one layer of Cream Cake on cake stand.
- (If you want you can use 1/4 cup of Root Beer Buttercream between the layers of cake and cheesecake.)
- Carefully place chilled cheesecake on top.
- Place final layer of cream cake on top of cheesecake cake.
- 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.
- *Optional- Place whipped cream in a piping bag with wilton 8B tip. Pipe out dollops around edge of cake.
- 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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?
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.
Recipes adapted from Cream Cake and Root Beer Cheesecake.
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!
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!
What if I can’t find root beer concentrate? Can I use root beer extract?
The cheesecake itself has a very concentrated odd taste. Are you sure it is 2 Tblsp of rootbeer concentrate and not 2 teaspoons??? Mine also is very dark brown as opposed to your pix of the cheesecake layer due to the heavy amt of the concentrate.
You can certainly use less extract if that is your preference. I wanted a strong taste in comparison to the light cake, so that is why I wrote the recipe as is.
What size pan for cheesecake please
Do I need to adjust this recipe for high altitude? I live in Denver CO.
Here are some tips that will hopefully help:
https://iambaker.net/high-altitude-baking-tips/