Recipe: Root Beer Float Cheesecake with Whipped Cream Topping

ROOT BEER FLOAT CHEESECAKE

1 1/2 cups shortbread cookie crumbs
2 Tbsp. butter or margarine, melted
4 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1 tsp. vanilla
4 eggs
1 1/2 tsp. root beer extract
FOR THE TOPPING:
1 1/2 cups heavy (whipping) cream
1/2 plus 2 tablespoons powdered sugar

Combine crumbs and melted butter; press into the bottom of a 9-inch springform pan; set aside.

Beat cream cheese, sugar and vanilla 2 minutes in a large bowl with electric mixer at medium speed until well blended. Add eggs; beat until blended.

Transfer 1 1/4 cups batter to a small bowl. Add root beer extract; stir. Spoon half of the plain cream cheese mixture into crust. Spoon half of root beer mixture over cream cheese mixture in crust. Repeat layers. Swirl with a knife or spatula to create marbled effect.

Bake at 350 degrees F for 45-50 minutes or until center is almost set. Loosen cake from rim of pan; cool completely. Remove rim of pan. Chill.

Beat whipping cream in a large bowl with electric mixer at high speed until thickened. (Chill bowl and beaters in freezer for best results.) Add powdered sugar. Beat at high speed until stiff peaks form. Spread over cheesecake. Refrigerate until ready to serve.

Makes 1 (9-inch) cheesecake, 10-12 servings