If you’re looking for a show-stopping dessert that combines rich, velvety chocolate with the deep, malty notes of Guinness beer, this Guinness Chocolate Cheesecake Recipe is an absolute must-try. Every bite melts in your mouth with a perfect balance of creamy cheesecake and the intriguing complexity from the stout, making it a delightful treat for any special occasion or whenever you want to impress your friends with something truly memorable.
Ingredients You’ll Need
Don’t let the list intimidate you; each ingredient plays a crucial role in creating that luscious texture and robust flavor that defines this cheesecake. From the smooth cream cheese to the bittersweet chocolate, and of course, the distinctive Guinness stout, these essentials come together elegantly and simply.
- Oreo cookie crumbs (3 cups | 403g): Creates a crunchy, chocolaty crust that adds great texture and contrast.
- Salted butter (5 tbsp | 70g), melted: Binds the crust ingredients perfectly while adding a touch of richness.
- Guinness Stout Beer (1 1/2 cups | 12 oz): The star ingredient infuses deep maltiness and complexity.
- Semi-sweet chocolate (8 oz), chopped: Brings in velvety chocolate flavor and smoothness.
- Cream cheese (24 oz | 678g), room temperature: The creamy base you want silky and smooth for the perfect cheesecake texture.
- Sugar (1 cup | 207g): Sweetens and balances the bold flavors harmoniously.
- Natural unsweetened cocoa powder (1/4 cup | 29g): Adds a rich, chocolatey depth without overpowering.
- Sour cream (3/4 cup | 173g): Keeps the cheesecake moist and tender while adding a subtle tang.
- Vanilla extract (1 tsp): Enhances the overall flavor with fragrant warmth.
- Large eggs (4), room temperature: Essential for structure and the perfect creamy consistency.
- White chocolate chips (7 oz): For the smooth, decadent ganache topping.
- Baileys Irish Cream (4 1/2 tbsp | 67ml): Adds a boozy creaminess to the ganache.
- Heavy whipping cream (1 1/2 tbsp + 1/2 cup cold): Used in ganache and whipped cream topping for lusciousness.
- Guinness Stout Beer (2 tbsp): Infuses the whipped cream with a hint of that signature stout flavor.
- Natural unsweetened cocoa powder (2 tbsp): Mixes with the whipped cream for a subtle cocoa touch.
- Powdered sugar (1/4 cup): Sweetens the whipped cream while keeping it light and fluffy.
How to Make Guinness Chocolate Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Get a 9-inch springform pan ready by lining the bottom with parchment paper and greasing the sides well to avoid sticking. Combine the Oreo cookie crumbs with the melted salted butter in a bowl, mixing until the crumbs are fully coated. Press this mixture evenly across the bottom and up the sides of your pan to form a thick, sturdy crust. Bake for about 10 minutes to set, then let it cool. Wrapping the pan in aluminum foil is key to protect it during the water bath baking that comes later.
Step 2: Reduce the Guinness
Pour the Guinness into a medium saucepan and bring it up to a gentle simmer over medium heat. Let it simmer, stirring occasionally, until it reduces to around half a cup, which takes about 20 minutes. This reduction intensifies the stout’s flavors. Once done, pour it into a bowl and chill it to cool.
Step 3: Melt the Chocolate
Place your chopped semi-sweet chocolate in a microwave-safe bowl and gently melt it in 10-15 second bursts, stirring between each to prevent burning. Once smooth, let it cool slightly so it won’t create lumps when mixed into the batter.
Step 4: Mix the Cheesecake Filling
In a large mixing bowl, beat the cream cheese, sugar, and cocoa powder on low speed until completely smooth—avoid overmixing to prevent cracks after baking. Scrape the bowl sides as needed. Next, mix in the sour cream and vanilla extract to soften the mixture. Add the eggs one at a time, mixing slowly after each to maintain that silky texture. Finally, fold in the cooled melted chocolate and the Guinness reduction until everything is beautifully combined.
Step 5: Bake the Cheesecake
Pour the velvety batter over your crust in the springform pan. Place this pan within a larger baking dish and pour warm water into the outer pan, filling it halfway up the sides of the springform pan to create a gentle water bath. This bath ensures even baking and keeps the cheesecake moist. Bake at 300°F (148°C) for about 1 hour and 40 minutes, until the cheesecake’s center is set but still has a tiny jiggle.
Step 6: Cool Down Gradually
Once baking time is up, turn off the oven but leave the cheesecake inside with the door closed for 30 minutes for slow cooling. Then crack the door open and cool for another 30 minutes to minimize cracking. Remove from oven and water bath, and chill in the fridge uncovered until completely firm, ideally overnight.
Step 7: Make the Ganache Topping
Place the white chocolate chips in a heatproof bowl. Heat Baileys Irish Cream with the small amount of heavy cream until just boiling, then pour over the white chocolate. Let it sit for a couple of minutes before whisking to a smooth, pourable ganache. Cool slightly and spread evenly over the chilled cheesecake for a creamy, decadent finish.
Step 8: Whip the Guinness Chocolate Cream
In a large bowl, whip the cold heavy cream with Guinness stout, cocoa powder, and powdered sugar until you get stiff peaks. Pipe or dollop this luscious whipped cream on top of the ganache layer for a stunning, rich topping that perfectly complements the cheesecake below.
Step 9: Chill and Serve
Refrigerate your masterpiece until serving time. This Guinness Chocolate Cheesecake Recipe tastes best within 4 to 5 days, keeping its creamy texture and bold flavors beautifully intact.
How to Serve Guinness Chocolate Cheesecake Recipe
Garnishes
To elevate presentation and taste, consider sprinkling some chocolate shavings, cocoa powder dusting, or even a few whole Oreo crumbs on top. Fresh berries like raspberries or blackberries also add a tart contrast that pairs wonderfully with the stout-infused richness.
Side Dishes
This cheesecake pairs beautifully with a cup of strong coffee or a rich espresso, which help balance its sweetness. A simple berry compote or lightly sweetened whipped cream on the side can refresh the palate between bites.
Creative Ways to Present
Try serving individual cheesecake slices on elegant plates with drizzles of Irish cream liqueur or even mini glasses of Guinness alongside. For parties, consider layering the cheesecake in small jars topped with whipped cream and a sprinkle of cocoa for charming grab-and-go desserts.
Make Ahead and Storage
Storing Leftovers
Keep your Guinness Chocolate Cheesecake refrigerated, tightly covered with plastic wrap or in an airtight container to preserve its moisture and flavor. It will stay delicious for up to five days.
Freezing
If you want to make this cheesecake ahead of time, it freezes beautifully. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the refrigerator before serving for the best texture.
Reheating
This cheesecake is usually best served chilled, but if you prefer it slightly warmer, let slices sit at room temperature for about 15-20 minutes. Avoid microwaving as it can alter the texture.
FAQs
Can I use a different type of stout or beer?
Absolutely! While Guinness is classic and gives that signature flavor, feel free to experiment with other stouts or dark beers to customize the flavor profile. Just make sure to reduce the beer to concentrate the taste as described in the recipe.
Is it necessary to use a water bath for baking?
Yes, the water bath ensures even heat distribution and prevents the cheesecake from cracking or drying out. It creates a gentle baking environment perfect for achieving that creamy, smooth texture.
How do I prevent the cheesecake from cracking?
Mix the batter on low speed and avoid overmixing, bake in a water bath, and allow the cheesecake to cool gradually inside the oven before chilling. These steps help minimize cracks and keep your cheesecake looking flawless.
Can I make this cheesecake gluten-free?
You can substitute the Oreo crust with gluten-free cookie crumbs or a nut-based crust. Just keep in mind that flavor and texture might vary slightly depending on your crust choice.
What is the best way to achieve a smooth cheesecake batter?
Make sure all ingredients, especially the cream cheese and eggs, are at room temperature to blend smoothly. Melt the chocolate carefully and fold it in gently. Mixing everything on low speed helps avoid incorporating too much air, which can cause cracks.
Final Thoughts
There’s something magical about this Guinness Chocolate Cheesecake Recipe that makes it more than just a dessert—it’s an experience. Its rich flavors, silky texture, and that hint of stout create a decadent treat that’s sure to become a favorite in your recipe collection. I promise, once you try it, it will be hard to resist making it again and again. So go ahead, dive in, and enjoy every luscious bite!
Print
Guinness Chocolate Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Description
This rich and decadent Guinness Chocolate Cheesecake combines the deep, malty flavors of Guinness Stout with smooth cream cheese and luscious chocolate. Featuring a chocolate Oreo crust and a velvety cheesecake filling enriched with sour cream and cocoa powder, this dessert is finished with a silky Baileys Irish Cream white chocolate ganache and topped with whipped cream infused with Guinness. Perfect for celebrations or special occasions, this cheesecake offers a unique twist on a classic favorite with an indulgent Irish flair.
Ingredients
Crust
- 3 cups (403g) Oreo cookie crumbs (35–40 Oreos)
- 5 tbsp (70g) salted butter, melted
Guinness Reduction
- 1 1/2 cups | 12 oz Guinness Stout Beer
Cheesecake Filling
- 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
Ganache
- 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
- Prepare Crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, combine the Oreo crumbs and melted butter, then press the mixture evenly into the bottom and slightly up the sides of the pan. Bake for 10 minutes and set aside to cool. Wrap the outside of the pan with aluminum foil to protect it from water during the water bath baking.
- Make Guinness Reduction: Pour Guinness stout into a medium saucepan over medium heat. Bring it to a gentle simmer, stirring frequently to prevent burning, and reduce the liquid to about 1/2 cup over approximately 20 minutes. Transfer to a small bowl and refrigerate until cooled to room temperature.
- Melt Chocolate: Place chopped semi-sweet chocolate in a small bowl and microwave in 10-15 second intervals, stirring after each until smooth and fully melted. Let cool slightly to avoid lumps in the batter.
- Mix Cheesecake Batter: In a large bowl, beat cream cheese, sugar, and cocoa powder on low speed until smooth and fully combined, avoiding over mixing. Scrape down sides as needed. Mix in sour cream and vanilla extract on low speed until incorporated. Add eggs one at a time, mixing slowly after each addition and scraping sides as needed. Fold in melted chocolate and cooled Guinness reduction until fully combined.
- Assemble and Bake: Pour cheesecake batter over the crust in the springform pan. Place this pan inside a larger baking pan and create a water bath by pouring warm water into the outer pan until it reaches halfway up the springform pan, ensuring the water does not contact the foil. Bake at 300°F (148°C) for 1 hour 40 minutes until the center is set but still slightly jiggly.
- Cool Cheesecake: Turn off the oven and keep the door closed for 30 minutes to gently continue cooking. Then crack the door open and cool for an additional 30 minutes. Remove from oven and water bath, then refrigerate uncovered until fully firm, about 5-6 hours or overnight.
- Prepare Ganache: Place white chocolate chips in a heatproof bowl. Heat Baileys Irish Cream and heavy whipping cream until just boiling, then pour over white chocolate. Let sit 2-3 minutes, then whisk until smooth. If needed, microwave in short bursts until fully melted and smooth. Cool about 5 minutes until thick but pourable, then spread evenly over chilled cheesecake.
- Make Whipped Cream Topping: In a large bowl, combine cold heavy whipping cream, Guinness stout, cocoa powder, and powdered sugar. Whip at high speed until stiff peaks form. Pipe or dollop whipped cream atop the ganache layer, decorating as desired.
- Refrigerate and Serve: Refrigerate the finished cheesecake until ready to serve. Best enjoyed within 4-5 days.
Notes
- The crust should be baked briefly before assembling to prevent sogginess.
- Wrapping the springform pan with foil is essential to avoid water leaks during the water bath.
- Use room temperature eggs and cream cheese for a smoother batter.
- Simmer Guinness gently when reducing to avoid burning and bitterness.
- Cooling the ganache slightly before spreading prevents it from melting the cheesecake filling.
- The water bath ensures even baking and prevents cracking in the cheesecake.
- Use a decorative piping tip for a professional whipped cream presentation.
- If you don’t have Baileys Irish Cream, you can omit it or substitute with heavy cream but it will alter the flavor.
