Print

Guinness Chocolate Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 473 reviews

This rich and decadent Guinness Chocolate Cheesecake blends the deep malty flavor of Guinness Stout with smooth chocolate and a creamy cheesecake base. A crunchy Oreo crust and a luscious Baileys white chocolate ganache topping complement the silky whipped Guinness cocoa cream for an indulgent dessert perfect for St. Patrick’s Day or chocolate lovers anytime.

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 the crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. Mix the Oreo cookie crumbs with melted butter in a small bowl until well combined. Press this mixture firmly into the bottom and up the sides of the springform pan.
  2. Bake the crust: Place the crust in the oven and bake for 10 minutes. Remove and allow to cool completely. Cover the outside of the pan with aluminum foil to protect it during the water bath baking process.
  3. Reduce the Guinness: Pour the Guinness Stout into a medium saucepan and bring to a gentle simmer over medium heat. Stir consistently to avoid burning and let it reduce until you have 1/2 cup remaining, about 20 minutes. Transfer the reduced beer to a small bowl and refrigerate to cool to room temperature.
  4. Melt the chocolate: Place the chopped semi sweet chocolate in a small bowl. Heat in 10-15 second intervals, stirring between each, until the chocolate is smooth and melted. Set aside to cool slightly.
  5. Make the cheesecake filling: In a large mixing bowl, beat cream cheese, sugar, and cocoa powder on low speed until smooth and fully combined to avoid incorporating too much air, which can cause cracks. Scrape the sides of the bowl as needed.
  6. Add sour cream and vanilla: Mix in the sour cream and vanilla extract on low speed until well incorporated.
  7. Incorporate eggs: Add the eggs one at a time, mixing slowly to combine after each addition. Scrape the bowl as necessary to ensure everything is evenly mixed.
  8. Add cooled melted chocolate and Guinness: Stir in the melted chocolate and then the cooled reduced Guinness until fully combined.
  9. Pour batter and prepare water bath: Pour the cheesecake batter evenly over the cooled crust in the springform pan. Place this pan inside a larger pan and fill the larger pan with warm water to reach halfway up the sides of the springform pan, making sure water doesn’t overflow the foil protection.
  10. Bake the cheesecake: Bake at 300°F (148°C) for 1 hour and 40 minutes, until the cheesecake’s center is set but still slightly jiggly.
  11. Cool gradually: Turn off the oven and keep the door closed for 30 minutes to allow the cheesecake to continue cooking gently while cooling. Then, crack the oven door and let it cool for another 30 minutes to help prevent cracking.
  12. Chill: Remove the cheesecake from the oven and water bath. Remove the foil and refrigerate the cheesecake until firm, about 5-6 hours or preferably overnight.
  13. Prepare the ganache: Place white chocolate chips into a medium heatproof bowl. In a separate container, combine the heavy whipping cream and Baileys Irish Cream, then heat until it just begins to boil. Pour the hot liquid over the white chocolate chips and let sit for 2-3 minutes, then whisk until smooth. If needed, heat in short increments while stirring to fully melt the chocolate.
  14. Apply ganache: Allow the ganache to cool 5 minutes until thickened but still pourable. Pour evenly over the chilled cheesecake and spread gently with a spatula.
  15. Make whipped cream topping: In a large bowl, whip the cold heavy cream, Guinness Stout, cocoa powder, and powdered sugar on high speed until stiff peaks form.
  16. Decorate: Pipe the whipped cream over the ganache-topped cheesecake using your preferred piping tip (Ateco tip 847 recommended).
  17. Final chill and serve: Refrigerate the cheesecake until ready to serve. For optimal flavor and texture, consume within 4-5 days.

Notes

  • Using room temperature ingredients like cream cheese and eggs ensures a smoother batter and prevents lumps.
  • Reduce air incorporation by mixing on low speed to minimize cheesecake cracks.
  • Covering the springform pan with foil prevents water from leaking into the batter during the water bath.
  • The water bath baking method ensures even cooking and a creamy cheesecake texture by regulating temperature and moisture.
  • Cooling the cheesecake gradually in the oven helps prevent surface cracks.
  • Chilling overnight produces the best texture and flavor development.
  • Use a sharp knife dipped in hot water to cut neat slices.
  • This cheesecake contains alcohol from the Guinness stout and Baileys; avoid serving to children or those avoiding alcohol.

Keywords: Guinness cheesecake, chocolate cheesecake, Irish dessert, Baileys ganache, Oreo crust, water bath cheesecake, St. Patrick's Day dessert

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