Introduction

This Guinness Chocolate Cheesecake is a rich and indulgent dessert combining the deep flavors of Guinness stout with smooth chocolate and creamy cheesecake. Perfect for special occasions or when you want to impress your guests with something unique and decadent.

A close-up of a slice of chocolate cheesecake with three distinct layers, sitting on a white plate. The bottom layer is a dark chocolate cookie crust, dense and crumbly. The middle layer is thick and creamy milk chocolate cheesecake, smooth with a slightly airy texture. The top layer is a thin white cream topping, smooth and firm. On top of the slice is a zigzag swirl of darker chocolate whipped cream, rich and textured. The background shows a white marbled surface. 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

Instructions

Step 1: Preheat the 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: In a small bowl, combine Oreo cookie crumbs and melted butter. Press this mixture firmly into the bottom and up the sides of the springform pan to form the crust.
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 seeping in during the water bath.
Step 4: Add Guinness stout beer to a medium saucepan and bring to a gentle simmer over medium heat. Stir continuously to prevent burning and reduce the liquid to 1/2 cup, about 20 minutes. Pour into a bowl and refrigerate until cool.
Step 5: Lower oven temperature to 300°F (148°C). Melt the chopped semi sweet chocolate in 10-15 second intervals in a microwave until smooth. Set aside to cool slightly.
Step 6: In a large bowl, beat cream cheese, sugar, and cocoa powder on low speed until smooth and well combined, scraping down the sides as needed to minimize air in the batter.
Step 7: Add sour cream and vanilla extract, mixing on low speed until combined.
Step 8: Beat in eggs one at a time on low speed, scraping the bowl between additions.
Step 9: Mix in the cooled melted chocolate, then add the cooled Guinness reduction. Blend until smooth.
Step 10: Pour the cheesecake batter evenly over the cooled crust in the springform pan.
Step 11: Place the pan inside a larger pan and pour warm water into the outer pan to reach halfway up the sides of the springform pan. Ensure water does not touch the foil line.
Step 12: Bake for 1 hour and 40 minutes. The center should be set but still slightly jiggly.
Step 13: Turn off the oven and leave the door closed for 30 minutes to allow gentle cooling and continued cooking.
Step 14: Crack the oven door open slightly and let the cheesecake cool for another 30 minutes to prevent cracking.
Step 15: Remove the cheesecake from the oven and water bath. Refrigerate for 5-6 hours or overnight until firm.
Step 16: When firm, remove the cheesecake from the springform pan and place on a serving plate.
Step 17: For the ganache, place white chocolate chips in a heatproof bowl. Heat Baileys and heavy whipping cream until just boiling, then pour over the chocolate. Let sit 2-3 minutes, then whisk until smooth. If needed, heat in short bursts until fully melted.
Step 18: Allow ganache to cool 5 minutes until thickened but still pourable, then spread evenly over the cheesecake.
Step 19: To make whipped cream, combine cold heavy cream, Guinness, cocoa powder, and powdered sugar in a large bowl. Whip on high until stiff peaks form.
Step 20: Pipe or dollop the whipped cream on top of the cheesecake and refrigerate until ready to serve. Enjoy within 4-5 days for best flavor and texture.

Tips & Variations

Use room temperature ingredients for a smoother cheesecake batter and to prevent cracks.
Press crust firmly and evenly to avoid crumbs falling off when serving.
For a richer chocolate flavor, substitute semi sweet chocolate with bittersweet chocolate.
If you don’t have Baileys, you can replace it with heavy cream or another Irish cream liqueur.
Ensure the ganache is not too hot before adding to the batter to avoid chunks.
Make the cheesecake a day ahead—this cheesecake improves in flavor after resting overnight.

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 fridge odors. When ready to serve, allow the cheesecake to sit at room temperature for 15-20 minutes for the best texture. Leftover cheesecake can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

The image shows a slice of chocolate cheesecake on a white plate, placed on a white marbled surface. The cake has three main layers: a dark, crumbly chocolate crust at the bottom, a thick middle layer of smooth, creamy milk chocolate cheesecake with a soft texture, and a thin light cream-colored top layer. On top of the slice, there is a decorative swirl of rich, dark chocolate whipped cream, positioned at the back edge. The light shines softly on the cake, highlighting the textures and making it look rich and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the Guinness stout with another beer?

Guinness is recommended for its rich, malty flavor which complements the chocolate well. However, you can substitute with another stout or porter beer, although the flavor profile may be slightly different.

How do I prevent cracks on top of my cheesecake?

Use room temperature ingredients, mix on low speed to avoid air bubbles, bake in a water bath, and cool slowly inside the oven with the door cracked open. These steps help minimize cracking and keep the cheesecake smooth.