GUINNESS CHOCOLATE CHEESECAKE

This Guinness Chocolate Cheesecake is made with a Guinness-filled chocolate filling, Oreo cookie crust, Baileys ganache topping and Guinness chocolate whipped cream! It’s so smooth, creamy and such a decadent cheesecake recipe!

INGREDIENTS

CRUST

• 3 cups (403g) Oreo cookie crumbs (35–40 Oreos)
• 5 tbsp (70g) salted butter, melted

FILLING

• 1 1/2 cups | 12 oz Guinness Stout Beer
• 8 oz semi sweet chocolate, chopped
• 24 oz (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 1/4 cup (29g) natural unsweetened cocoa powder
• 3/4 cup (173g) sour cream
• 1 tsp vanilla extract
• 4 large eggs, room temperature

BAILEYS GANACHE

• 7 oz white chocolate chips
• 4 1/2 tbsp (67ml) Baileys Irish Cream
• 1 1/2 tbsp (22ml) heavy whipping cream

GUINNESS CHOCOLATE WHIPPED CREAM

• 1/2 cup (120ml) heavy whipping cream, cold
• 2 tbsp (30ml) Guinness Stout Beer
• 2 tbsp (14g) natural unsweetened cocoa powder
• 1/4 cup (29g) powdered sugar

INSTRUCTIONS

CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3.  Bake the crust for 10 minutes, then set aside to cool.
4.  Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.

FILLING

1.  Add the Guinness to a medium sized saucepan and cook over medium heat. Allow the beer to come to a gentle simmer and continue to simmer, stirring consistently to keep it from burning, until it has reduced to 1/2 cup, about 20 minutes. To measure, pour the puree into a measuring cup. If it’s more than 1/2 cup, add it back to the pan and continue to reduce it.
2.  When the Guinness has reduced, pour it into a small bowl and set it in the fridge to cool to room temperature.
3.  When ready to proceed with the filling, set oven temperature to 300°F (148°C).
4.  Add the chopped chocolate to a small bowl and heat in 10-15 second increments until melted and smooth, then set aside to cool a bit. You don’t want to add it when it’s too hot or you’ll get some small chunks of chocolate in your batter.
5.  In a large bowl, beat the cream cheese, sugar and cocoa on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
6.  Add the sour cream and vanilla extract and mix on low speed until well combined.
7.  Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined
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