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!
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.
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.
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.
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.
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.
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.
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.
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.