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
Scale
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.
