This one is not one of those. Actually, from the picture, you could almost think it was chocolate. But, it's not...it's root beer. Now, don't turn up your nose. If you like root beer floats, you will love this cheesecake. It's got the root beer flavor. It's got the dairy, it's got the creaminess.
It's quite delicious. The crust had me a bit stumped, to be honest here. I think I made a good choice by sticking with vanilla. We all know that you serve root beer floats with vanilla ice cream, so it is a good combination. Also, I chose to go with a slightly baked sour cream topping on my cheesecake. It provided just enough tang to compliment that delicious root beer filling.
I used root beer concentrate in this recipe. You can find it by the extracts in most grocery stores. Even the grocery store in my tiny town has it, so I'm sure you won't have any problem finding it.
If you like root beer, this is the cheesecake for you! For a printable recipe, click here.
Root Beer Float Cheesecake
For the crust:
1 ½ cups vanilla wafer crumbs
5 T. melted butter
Mix crumbs and butter together until mixture resembles wet sand. Press into 7-8” cheesecake pan, pressing up the sides evenly. Let rest while you make the cheesecake filling.
For the sour cream topping:
1 cup sour cream
¼ c. sugar
1 t. vanilla extract
Mix until combined.
For the filling:
24 oz cream cheese, softened to room temperature
1 1/3 cup sugar
2 T. root beer concentrate (you can find this in the extract section of most supermarkets)
2 T. cornstarch
Preheat oven to 350. In a large bowl, mix cream cheese until a bit softened for about 1 minute with an electric mixer. Add sugar and mix until well combined. Add eggs, root beer concentrate, and corn starch, mixing until well combined.
Pour over crust and bake for 45-55 minutes, until center has lost most of its jiggle. Take out of oven and top with sour cream topping. Bake an additional 5-10 minutes, until sour cream topping is lightly browned.
Cool for 1-2 hours on a baking rack, and then overnight in the refrigerator. Serve slightly chilled.