Root Beer Cheesecake Cake

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!

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.


  • 2 cups (460g) regular root beer
  • 2 large eggs (100g), room temperature
  • 3/4 cup (96 g) granulated sugar
  • 1 teaspoon (5g) vanilla extract
  • 1 1/2 cups (192g) cake flour
  • 2 teaspoons (10g)baking powder
  • 1 teaspoon (5g) salt
  • 1 cup (230g) heavy whipping cream
  • 2 eight-ounce packages cream cheese, room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs (100g), room temperature
  • 2 tablespoons (30g) McCormick® Root Beer Concentrate
  • 1 cup or 2 sticks (226g) butter, room temperature
  • 1 teaspoon (5g) McCormick® Root Beer Concentrate
  • 4 cups (512g) confectioners sugar
  • 1/4 cup (112g) milk
  • whipped cream for decorating
Read the whole recipe on i am baker