Root Beer Float Cheesecake

Root Beer Float Cheesecake.

  • 20 Golden Oreos
  • 2 tablespoons butter (melted)
  • 1 pint heavy cream
  • 1 and ½ cups powdered sugar
  • 2 tablespoons root beer extract
  • 1 tablespoon vanilla extract
  • 8 ounces cream cheese (room temperature)
  • whipped cream
  1. Process the Golden Oreos until only crumbs remain. Melt the butter and pour over the cookie crumbs.
  2. Spoon the cookie crumble mixture into serving dishes and press down to form a crust.
  3. Place the dishes into the refrigerator to allow time to set and harden while preparing the cheesecake.
  4. In large mixing bowl add the heavy cream, powdered sugar, and extracts. Beat with low speed for about
  5. 1 minute and then increase to high speed to continue beating the cream until thick and peaks are
  6. forming. Spoon the cream mixture out of the mixing bowl and set aside.
  7. Add the cream cheese into the mixing bowl and beat over medium speed until smooth and creamy.
  8. No large lumps
  9. Fold the heavy cream mixture into the cream cheese. Mix until well combined.
  10. Spoon the cheesecake mixture into the serving dishes. Place into the refrigerator to allow to cool
  11. and set for at least 2-3 hours.
  12. Top with whipped cream and cherry garnish. Serve and enjoy!
  13. Can be stored in the refrigerator for 4-5 days.



This is all that’s left of it! The very last morsel is mine 🙂 My sister-in-law, Lucy, made this for Mother’s Day and I’m sharing the recipe because it is so delicious!


The origin of this recipe is the kitchen of Betty Zwahr, of Texas.

Sopapilla Cheesecake

3 – 8 oz. pkg cream cheese, softened.

2 pkg crescent rolls

1 1/2 c sugar

1 tsp vanilla

1 stick butter, melted


1/2 c sugar

2 tsp cinnamon

Unroll 1 pkg of crescent rolls into the bottom of a greased 9 x 13 pan.

Whip cream cheese, sugar and vanilla and spread over the crescent rolls. (please resist eating this deliciousness with your fingers!) Top with 2nd pkg of crescent rolls. Pour melted butter over the top and sprinkle with sugar and cinnamon.

Bake for 30 minutes @ 350 degrees.  Eat quickly before it’s all gone and there’s only a bite left!