Introduction

This Guinness Chocolate Cheesecake is an indulgent dessert combining rich chocolate and the bold flavors of Guinness stout. Creamy, smooth, and topped with a luscious Baileys ganache and whipped cream, it’s perfect for special occasions or a decadent treat at home.

A slice of rich chocolate cheesecake sits on a white plate with a three-layer structure: the bottom layer is a dark, crumbly chocolate crust; the middle layer is thick, smooth, and creamy chocolate cheesecake filling with a slightly rough texture; and the top layer is a thin, even spread of light cream-colored frosting. On top of the frosting, there is a decorative swirl of chocolate whipped cream, dark brown in color and textured with small waves. Tiny silver edible beads are scattered on the whipped cream and plate for decoration. The background has a soft focus with dark tones and slightly visible dark bottles behind the cake, while the surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (403g) Oreo cookie crumbs (35-40 Oreos)
5 tbsp (70g) salted butter, melted
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
7 oz white chocolate chips
4 1/2 tbsp (67ml) Baileys Irish Cream
1 1/2 tbsp (22ml) heavy whipping cream
1/2 cup (120ml) heavy whipping cream, cold
2 tbsp (30ml) Guinness Stout Beer (for whipped cream)
2 tbsp (14g) natural unsweetened cocoa powder (for whipped cream)
1/4 cup (29g) powdered sugar (for whipped cream)

Instructions

Step 1: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 2: Combine Oreo cookie crumbs and melted butter in a small bowl. Press mixture firmly into the bottom and up the sides of the springform pan.
Step 3: Bake the crust for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from the water bath seeping in and set aside.
Step 4: Pour Guinness into a medium saucepan and simmer over medium heat, stirring constantly, until reduced to 1/2 cup (about 20 minutes). Cool to room temperature in the fridge.
Step 5: Lower oven temperature to 300°F (148°C). Melt semi sweet chopped chocolate in 10–15 second increments in a microwave until smooth. Let cool slightly.
Step 6: In a large bowl, beat cream cheese, sugar, and cocoa powder on low speed until smooth and combined. Scrape down sides of the bowl.
Step 7: Add sour cream and vanilla extract, mixing on low speed until combined.
Step 8: Add eggs one at a time, mixing slowly after each addition. Scrape down the sides as needed.
Step 9: Mix in the cooled melted chocolate and reduced Guinness until fully combined.
Step 10: Pour the cheesecake batter evenly into the crust.
Step 11: Place the springform pan into a larger pan. Add warm water to the larger pan halfway up the sides of the springform pan, ensuring it doesn’t rise above the foil edge.
Step 12: Bake for 1 hour 40 minutes. The center should be set but still slightly jiggly.
Step 13: Turn off the oven and keep the door closed for 30 minutes to let the cheesecake continue cooking gently.
Step 14: Crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracking.
Step 15: Remove from the oven and water bath, unwrap the foil, and refrigerate for 5-6 hours or overnight until firm.
Step 16: Remove cheesecake from the springform pan and place on a serving plate.
Step 17: For the ganache, place white chocolate chips in a medium heatproof bowl. Heat Baileys and 1 1/2 tbsp heavy cream until just boiling and pour over the white chocolate. Let sit 2–3 minutes, then whisk until smooth.
Step 18: Let ganache cool for about 5 minutes until thick but still pourable. Pour over the top of the cheesecake and spread evenly.
Step 19: For whipped cream, combine cold heavy cream, 2 tbsp Guinness, cocoa powder, and powdered sugar in a large bowl. Whip on high speed until stiff peaks form.
Step 20: Pipe or spread whipped cream on top of the ganache as desired.
Step 21: Refrigerate until ready to serve. Best enjoyed within 4-5 days.

Tips & Variations

Use room temperature cream cheese and eggs for a smooth batter and to avoid lumps.
Be careful not to overmix to reduce air bubbles which can cause cracks in the cheesecake.
If you prefer, substitute Baileys with Irish whiskey or omit it for a non-alcoholic option.
For easier slicing, let cheesecake sit at room temperature for 10-15 minutes before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing odors. Reheat slices slightly at room temperature for the best texture, but avoid microwaving to prevent cracking.

How to Serve

A round cake is shown with three clear layers: the bottom layer is dark and crumbly like chocolate crust, the middle layer is a rich brown chocolate filling, and the top layer is a smooth pale cream color. On top of the cream layer, there is a decorative ring of swirled light brown chocolate frosting around the edge, sprinkled with small silver beads. The cake is on a white plate with a black rim, set against a white marbled surface with blurred background elements. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of stout or beer?

Yes, you can substitute Guinness with any other stout or porter for a similar depth of flavor, but Guinness offers a distinct richness that pairs well with chocolate.

How do I prevent the cheesecake from cracking?

Mix the batter on low speed to minimize air bubbles, bake in a water bath to provide gentle, even heat, and let the cheesecake cool gradually in the oven with the door closed, then partially open to avoid sudden temperature changes.