Introduction

Indulge in the rich and velvety Guinness Chocolate Cheesecake, a decadent dessert that beautifully balances stout beer and chocolate flavors. Perfect for special occasions or any time you crave a sophisticated slice of cheesecake.

A three-layer round cake is shown on a white plate with a white marbled surface beneath. The bottom layer is dark black with a crumbly texture, the middle layer is a smooth, rich chocolate brown, and the top layer is pale creamy yellow with a smooth, glossy finish and a spiral pattern in the center. Around the edge of the top layer is a thick ring of light brown chocolate whipped cream piped in a wavy pattern, decorated with small silver balls. The background is softly blurred with dark bottles and utensils. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Baileys Ganache:

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

Guinness Chocolate Whipped Cream:

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

Step 1: 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.
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.
Step 3: Bake the crust for 10 minutes, then set it aside to cool. Wrap the outside of the pan with aluminum foil to protect it from water in the water bath.
Step 4: Pour the Guinness into a medium saucepan and simmer over medium heat, stirring frequently, until it reduces to half a cup—about 20 minutes. Cool to room temperature in the fridge.
Step 5: Set the oven temperature to 300°F (148°C). Melt the chopped semi sweet chocolate in short bursts in the microwave until smooth, then let cool slightly.
Step 6: In a large bowl, beat cream cheese, sugar, and cocoa powder on low speed until smooth and combined, scraping down the sides as needed to reduce air in the batter.
Step 7: Mix in sour cream and vanilla extract on low speed until combined.
Step 8: Add eggs one at a time, mixing slowly after each addition and scraping the bowl to ensure even mixing.
Step 9: Stir in the cooled melted chocolate, then the cooled Guinness until fully combined.
Step 10: Pour the cheesecake batter evenly over the crust in the springform pan.
Step 11: Place the springform pan inside a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan, keeping water below the foil edge.
Step 12: Bake for 1 hour 40 minutes until the center is set but slightly jiggly.
Step 13: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to continue cooking gently.
Step 14: Crack the oven door open and let the cheesecake cool inside for another 30 minutes to avoid cracking.
Step 15: Remove from the oven and water bath, then refrigerate for 5-6 hours or overnight until firm.
Step 16: Remove the cheesecake from the springform pan and place it on a serving plate.
Step 17: To make the ganache, heat Baileys and heavy cream just to a boil and pour over white chocolate chips. Let sit 2-3 minutes, then whisk until smooth. Reheat briefly if needed. Let cool until thick but pourable, then spread evenly over cheesecake.
Step 18: For the whipped cream, combine cold heavy cream, Guinness, cocoa powder, and powdered sugar. Whip on high speed until stiff peaks form.
Step 19: Pipe the Guinness chocolate whipped cream on top of the ganache as desired.
Step 20: Refrigerate the cheesecake until ready to serve. Best enjoyed within 4-5 days.

Tips & Variations

Use low mixer speed when combining ingredients to minimize air bubbles that cause cracks.
If you prefer a more intense chocolate flavor, add a little espresso powder to the filling.
For a nutty twist, sprinkle chopped toasted hazelnuts or pecans on top of the ganache before adding whipped cream.
You can substitute Baileys with Irish whiskey or omit it for a non-alcoholic ganache by using extra cream.
Make sure all ingredients, especially eggs and cream cheese, are at room temperature for smooth filling consistency.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days to maintain freshness. Keep it well wrapped to prevent it from absorbing other odors. When ready to serve, you can let it sit at room temperature for 15-20 minutes for the best texture. Avoid freezing as it may affect the ganache and whipped cream topping texture.

How to Serve

A slice of chocolate cheesecake is shown with three clear layers; the bottom layer is a dark, crumbly chocolate crust, the middle layer is thick and smooth milk chocolate cheesecake with a dense texture, and the top layer is a thinner, creamy white chocolate layer. On top, there is a swirl of light brown chocolate whipped cream decorated with small dark sugar pearls. The cake rests on a white plate with some dark sugar pearls scattered around it, all set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different stout beer instead of Guinness?

Yes, you can substitute Guinness with another stout beer, but Guinness is preferred for its distinct flavor that complements the chocolate. Choose a stout with similar richness for best results.

How do I prevent the cheesecake from cracking?

Baking in a water bath and mixing on low speed will help prevent cracks. Also, allow the cheesecake to cool slowly in the oven with the door cracked before refrigeration to reduce temperature shock.