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Guinness Chocolate Cheesecake Recipe

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★★★★★

4.8 from 56 reviews

This Guinness Chocolate Cheesecake is a decadent dessert combining the rich, creamy texture of cheesecake with the deep, malty flavors of Guinness stout and semi-sweet chocolate. Featuring a crunchy Oreo cookie crust, a luscious Baileys Irish Cream ganache topping, and a fluffy Guinness-infused whipped cream, this recipe delivers layers of flavor that are perfect for special occasions or indulgent treat days.

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

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

  1. Prepare the 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 cookie crumbs and melted salted butter. Press this mixture evenly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect it from water during baking.
  2. Reduce the Guinness: Pour the Guinness stout beer into a medium saucepan and heat over medium heat until it begins to simmer gently. Continue simmering while stirring frequently to prevent burning until the liquid reduces to 1/2 cup, approximately 20 minutes. Pour into a small bowl and refrigerate until cooled to room temperature.
  3. Melt the chocolate: Place the chopped semi-sweet chocolate in a small bowl and heat in short 10-15 second bursts in the microwave, stirring in between until smooth and fully melted. Allow to cool slightly before use to avoid lumps in the batter.
  4. Make the filling: In a large bowl, beat cream cheese, sugar, and cocoa powder on low speed until smooth and fully combined, avoiding over mixing to prevent cracking. Scrape down the bowl sides as needed. Mix in the sour cream and vanilla extract on low speed until incorporated. Add eggs one at a time, mixing slowly after each addition, scraping down sides as needed. Fold in the cooled melted chocolate and then the cooled Guinness reduction until fully combined.
  5. Assemble and bake: Pour the cheesecake filling evenly over the prepared crust in the springform pan. Place this pan inside a larger baking pan. Pour warm water into the outer pan until it reaches halfway up the sides of the springform pan, making a water bath but ensuring water does not touch the top foil edge. Bake at 300°F (148°C) for 1 hour 40 minutes until the center is set but slightly jiggly.
  6. Cool the cheesecake slowly: Turn off the oven and leave the door closed for 30 minutes to allow gentle continued cooking. Then crack the door open and let the cheesecake cool further for an additional 30 minutes to prevent cracking. Remove from the oven and water bath, and refrigerate uncovered until fully firm, about 5-6 hours or overnight.
  7. Make the Baileys ganache: Place white chocolate chips in a medium heatproof bowl. Heat the Baileys Irish Cream and heavy whipping cream in a glass measuring cup until just boiling. Pour the hot liquid over the white chocolate chips, let sit for 2-3 minutes, then whisk until smooth. If needed, microwave in short bursts until fully melted and smooth. Cool for about 5 minutes until thick but pourable, then spread evenly over the chilled cheesecake.
  8. Prepare the Guinness chocolate whipped cream: In a large bowl, combine cold heavy whipping cream, Guinness stout, cocoa powder, and powdered sugar. Whip on high speed until stiff peaks form. Pipe the whipped cream atop the ganache-covered cheesecake. Use a decorative piping tip if desired.
  9. Serve and store: Refrigerate the finished cheesecake until ready to serve. This cheesecake is best enjoyed within 4-5 days.

Notes

  • Use room temperature ingredients for best mixing results and to avoid cracks.
  • Wrapping the springform pan with foil prevents water bath leaks.
  • Slow cooling in the oven helps minimize cracking in the cheesecake.
  • The Guinness reduction intensifies the stout flavor without adding excess liquid.
  • The Baileys ganache adds a creamy, luscious topping that complements the chocolate and beer notes.
  • Refrigerate leftovers tightly covered for freshness up to 5 days.
  • Ensure to reduce the Guinness fully to avoid runny batter and maintain proper texture.

Keywords: Guinness cheesecake, chocolate cheesecake, Irish desserts, Baileys ganache, Oreo crust, creamy cheesecake, stout dessert

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