THE RECIPE JOURNAL · Dessert
Guinness® Cream Cheesecake
Indulge in a rich and velvety dessert that perfectly blends creamy cheesecake with the deep, malty flavors of Guinness. This crowd-pleasing treat is surprisingly easy to make and sure to impress at any gathering.
FROM THE KITCHEN • Guinness® Cream Cheesecake
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 325°F (165°C). In a bowl, mix together the graham cracker crumbs and melted butter until the crumbs are well coated, then press the mixture firmly into the bottom of an 8-inch springform pan to form the crust.
02
Step 2
Next, in a separate bowl, beat the cream cheese with the brown sugar, eggs, vanilla extract, and cinnamon until everything is smooth and creamy. Slowly stir in the Guinness until the batter becomes thin and well combined. Pour this mixture over the crust.
03
Step 3
Pop the pan into the oven and bake for about 40 to 60 minutes, or until the cheesecake looks puffed up and set in the center. Once it’s done, let it cool completely before moving on.
04
Step 4
While the cheesecake cools, melt the chocolate chips and cream together in a double boiler over simmering water, stirring often and scraping the sides so it doesn’t burn. Once smooth, spread the chocolate over the top of the cooled cheesecake.
05
Step 5
Cover the whole thing with plastic wrap and chill it in the fridge for at least 4 hours, or overnight if you can. This helps everything set up nicely and makes it easier to slice.
Why you’ll love it
This dessert combines the rich, creamy texture of cheesecake with the deep, malty flavor of stout beer. It’s a unique treat that balances sweetness and bitterness perfectly, making it a favorite for special occasions or cozy nights in.
How to serve
Serve chilled with a dollop of whipped cream or a sprinkle of cocoa powder on top. It pairs well with fresh berries or a drizzle of caramel sauce to add a touch of sweetness.
Storage & leftovers
Keep the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month, thawing in the fridge before serving.
