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Root Beer Cheesecake Cake!
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Root Beer Cheesecake Cake

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!
Prep Time30 minutes
Cook Time1 hour 5 minutes
chilling1 hour
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: Root Beer Cheesecake Cake
Servings: 8 servings
Author: Amanda Rettke

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.