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Guinness Chocolate Cheesecake Recipe

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★★★★★

4.7 from 116 reviews

This Guinness Chocolate Cheesecake combines the rich, deep flavors of Guinness stout with a luscious chocolate cheesecake for an indulgent dessert. Featuring a crisp Oreo crust, silky chocolate-infused cream cheese filling, and a glossy Baileys white chocolate ganache topped with Guinness cocoa whipped cream, this cake is the perfect treat for chocolate and stout lovers alike.

Ingredients

Scale

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

Ganache Topping

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

Whipped Cream Topping

  • 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

  1. Prepare Crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine Oreo cookie crumbs and melted butter in a small bowl. Press the mixture firmly into the bottom and up the sides of the springform pan.
  2. Bake Crust: Bake the crust for 10 minutes. Remove from oven and set aside to cool. Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in during the water bath baking.
  3. Reduce Guinness: Pour Guinness stout into a medium saucepan. Bring to a gentle simmer over medium heat, stirring constantly to avoid burning. Continue to simmer until the liquid reduces to 1/2 cup, about 20 minutes. Cool the reduced Guinness to room temperature in the refrigerator.
  4. Melt Chocolate: In a small bowl, heat chopped semi-sweet chocolate in 10-15 second increments, stirring until smooth and fully melted. Set aside to cool slightly to avoid lumps in batter.
  5. Make Cheesecake Batter: In a large bowl, beat cream cheese, sugar, and cocoa powder on low speed until smooth and fully combined. Add sour cream and vanilla extract, mixing on low speed until combined.
  6. Add Eggs: Add eggs one at a time to the mixture, mixing slowly after each addition. Scrape bowl sides as needed to ensure thorough mixing.
  7. Incorporate Chocolate and Guinness: Add the cooled melted chocolate and cooled reduced Guinness to the batter, mixing until fully combined.
  8. Assemble and Prepare Water Bath: Pour the cheesecake batter into the prepared crust. Place the springform pan inside a larger roasting pan. Fill the larger pan about halfway up the sides of the springform pan with warm water, making sure water does not go above the foil line.
  9. Bake Cheesecake: Bake at 300°F (148°C) for 1 hour 40 minutes until the center is set but still slightly jiggly.
  10. Cool in Oven: Turn off the oven, close the door, and let the cheesecake rest inside for 30 minutes to continue cooking gently.
  11. Slowly Cool: Crack the oven door open and cool the cheesecake for an additional 30 minutes to prevent cracking.
  12. Refrigerate: Remove the cheesecake from the oven and water bath. Unwrap foil and refrigerate the cheesecake until firm, about 5-6 hours or overnight.
  13. Make Ganache: Place white chocolate chips in a heat-proof bowl. Combine Baileys Irish Cream and heavy whipping cream in a measuring cup and heat until just boiling. Pour over white chocolate and let sit for 2-3 minutes, then whisk until smooth. If not fully melted, heat in 10-second increments until smooth. Let ganache cool about 5 minutes until thick but pourable.
  14. Top with Ganache: Pour ganache over the chilled cheesecake and spread evenly.
  15. Prepare Whipped Cream: In a large mixing bowl, combine cold heavy whipping cream, Guinness stout, cocoa powder, and powdered sugar. Whip on high speed until stiff peaks form.
  16. Decorate Cheesecake: Pipe the Guinness cocoa whipped cream on top of the ganache-covered cheesecake using a piping tip such as Ateco 847 for a decorative finish.
  17. Final Chill: Refrigerate the decorated cheesecake until ready to serve. The cheesecake can be stored and enjoyed over 4-5 days for optimal freshness.

Notes

  • Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.
  • Reducing the Guinness intensifies its flavor and prevents excess liquid in the batter.
  • Using a water bath helps bake the cheesecake evenly and prevents cracking.
  • Wrap the springform pan well with aluminum foil to avoid any water leaks.
  • Cool the melted chocolate before adding to the batter to prevent clumps.
  • Whip the cream to stiff peaks for the best piping results on the topping.
  • Cheesecake can be prepared a day ahead to allow flavors to meld and to simplify serving.

Keywords: Guinness, cheesecake, chocolate cheesecake, Irish dessert, stout dessert, cream cheese dessert, Baileys ganache, Oreo crust

Find it online: https://jedentaglecker.com/guinness-chocolate-cheesecake-recipe/