St. Patrick’s day is coming up and this weekend I started working on my meal plan. Normally I do not start with the dessert but when I came across this recipe for a Guinness chocolate cheesecake I knew that I would be making it immediately. Last year I made a Guinness chocolate cake and I discovered that the combination of Guinness and chocolate is a wonderful one and I could not resist using it in one of my favourite treats, a cheesecake!
This recipe for the Guinness chocolate cheesecake is a pretty basic chocolate cheesecake recipe with the addition of the Guinness but the similarities stop there. The addition of the Guinness changes the texture and properties of the cheesecake making it more souffle like. Normally you can tell when a cheesecake is done by shaking it a bit and if only the center wiggles it is done but the entire surface of this cheesecake will wiggle the whole time, even after 2 hours of baking. You pretty much just have to trust the recipe and the results are certainly worth it!
The Guinness chocolate cheesecake is a moist one as might be expected with all of the extra liquid provided by the Guinness but it is also nice and light and creamy. This cheesecake has a texture that seems to be like a cross between a souffle and fudge and it is simply amazing! The Guinness flavour is very subtle but it seems to enhance the overall chocolate flavour which is quite welcome. In all honesty, this cheese cake does not need any garnishes but feel free to top it with some Bailey’s whipped cream if you like.
Guinness Chocolate Cheesecake
One of the most decadent and creamy chocolate cheesecakes around with a hit of Guinness to enhance the chocolate flavour.
ingredients
- 1 cup graham cracker crumbs (gluten-free for gluten-free)
- 2 tablespoons cocoa powder
- 1 tablespoon sugar
- 2 tablespoons butter, melted
- 12 ounces dark chocolate, chopped
- 2 tablespoons heavy cream
- 3 (8 ounce) packages cream cheese, room temperature
- 1 cup sugar
- 1/2 cup sour cream
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cup Guinness
directions
- Mix the graham cracker crumbs, cocoa powder, sugar, and butter and press into the bottom of a 9 inch springform pan.
- Melt the chocolate in the cream in a double boiler.
- Cream the cream cheese.
- Mix in the sugar, chocolate, sour cream, eggs, vanilla, and Guinness.
- Pour the mixture into the springform pan.
- Bake in a preheated 350F/180C oven for 60 minutes.
- Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.
- Let it cool completely.
- Chill the cheesecake in the fridge overnight.
Guinness Chocolate Cake
Triple Chocolate Pumpkin Pie
Molten Chocolate Cake
Chocolate Pots de Creme
Guinness Chocolate Pudding
Guinness Chocolate Syrup
Bacon Guinness Chocolate Pancakes with a Frothy Whipped Cream Head and Guinness Chocolate Syrup
Chocolate Red Velvet Cheesecake for Two
Dark Chocolate Souffle Cheesecake
Raspberry White Chocolate Lava Cakes
Dark Chocolate Lava Cakes
Lemon New York Style Cheesecake with Gingersnap Crust
Japanese Souffle Cheesecake
Strawberries and Cream Cheesecake with Pretzel Crust
White Chocolate Pumpkin Cheesecake
Pecan Pie Cheesecake with Pecan Caramel Sauce
Butter Tart Cheesecake
White Chocolate Souffle Cheesecake
Dark Chocolate Cheesecake
Blueberry Swirl Lemon Cheesecake
Peppermint Chocolate Cheesecake
Flourless Chocolate Cake
Flourless Chocolate Almond Cake
Chocolate and Peanut Butter Cheesecake
Anonymous says
Wow, that cake looks totally decadent. Is it really as creamy as it looks? It's definitely going on my list of absolute must try. It's become a serious contender for my Easter indulgence!
Peter M says
Kevin, that's a fantastic looking cake…bookmarked to try Guinness in cheesecake.
vanillasugar says
now that is clever. did you think of this? heard of cake with guinness never cheesecake tho. brillant. so rich too
Explora Cuisine says
Stunning cheesecake!
Nisrine M. says
Wow, Guinness, chocolate and cheesecake? My Irish husband would totally love this. Great job. The texture looks beautiful.
Kremena Tobin says
This looks Yummy!Inspiring to make it too!Thanks for the post!Happy St Patty's Day!
Kremena Tobin says
This cake sure looks yummy!Inspiring to make too!Happy St.Patty's Day!!!
LunaCafe says
Kevin, this cheesecake is brilliant! You are rocking my world! I'm heading to Facebook right now to tell everyone to make this cheesecake for St. Patrick's Day. 🙂 …Susan
Valerie says
Wow…to both the pie and that nice tall glass of Guinness! 😀
Les rêves d'une boulangère (Brittany) says
I trust your recommendation of the combination of choc/guinness. The actual cheesecake looks perfectly baked; so smooth and lush.
Healthy and Homemade says
WOW! Yum!! If I wasn't eating healthy and trying to lose weight I would make this ASAP =)
ameanderingmango says
Wow – this looks awesome! I love the idea of using beer in desserts! I've seen a guiness chocolate cake but this beats that! Thanks for sharing.
Rosa's Yummy Yums says
A delicious sounding and looking cheesecake! What great flavors.
Cheers,
Rosa
Mika says
I see, It really seems amazing…
I don't like bear but you know, guiness is the only one I truly love…
daphne says
that looks gorgeous! stout and chocolate hey..something for me to think about!
Joanne says
I've done the guinness and chocolate thing before with beautiful results in some car bomb cupcakes, but this cheesecake definitely looks infinitely more luscious!
Angela says
Hi, Could you please tell me if I would be able to substitute Bailey's for the Guinness? If so, the sugar component would need to be adjusted wouldn't it?
Thanks so much, your blog is wonderful,
Angela
chriesi says
Heaven!!!
jose manuel says
Esta receta me la llevo, que maravilla.
Saludos
a frog in the cottage says
OUTSTANDING !!! Decadent, mouth watering !!
Anonymous says
Thanks for the tips! I think if you hadn't have mentioned it I would have been shaking this thinking the cake wasn't done! Yum!
Kevin says
foodobsessed: Yes, this is definitely one of the creamiest cheesecakes that I have ever had!
Carrie says
Oh wow. I don't think I ever let a cheesecake recipe pass by without bookmarking it, but this one looks especially spectacular! This would be a dangerous thing for me to have in my house for sure. Love those pics with the glass of Guinness alongside! I don't think that it can get any more perfect than that.
Medifast Coupon Code 2011 says
What a decadent looking cheesecake.
Dana says
that cake looks divine, i want it now!! guiness cheesecake is an original idea, i am intrigued. Now i want a guiness too!
Avanika [YumsiliciousBakes] says
Oh Kevin, that looks absolutely amazing!!! I can't wait to try it. Stumbled 🙂
barb says
Love this. Happy St. Pati's Day.
Jok3r098 says
http://www.facebook.com/event.php?eid=201541153207255 never mind the cake what about biscuits
Mandisa Baptiste says
Looks super! Great motivation for those who are allergic to the kitchen 🙂 Thanks!
crousemouse says
It looks great!! What size of spring-form pans did you use?
Justeen @ Blissful Baking says
Oh my, this cheesecake looks so incredibly rich and chocolatey! Definitely my kind of dessert! 🙂
Claudie says
Wow! That cheesecake certainly looks amazing! c
The Holiday Cottages says
LOVE this idea, what a fantastic blog too! If you're ever over our way on Vacation we have a great website http://www.theholidaycottages.co.uk which has loads of pretty places to stay in the UK, you can practice your yummy recipes in one of many thousands of kitchens!
Anonymous says
I am going to have to make that, maybe for Easter. Lovely lovely photos and idea, thank you for sharing the recipe. BTW found it on google reader recs, lots of people had liked this there surely.
Culinary Cory says
Holy cow! This sounds amazing. The color on your cheesecake is so beautiful.
mooklepticon says
Also fits in two pie shells. Great with Lagunita's Cappucino Stout instead of Guiness. Recipe is awesome. It's too chocolatey for me, I prefer more cheesey/tangey, but still freaking awesome. I made this for Pi day.
Sprinzette @ Ginger and Almonds says
Oh wow, wow, wow! This is absolutely gorgeous.
Kevin says
crousemouse: I used a 9 inch spring form pan for this cheesecake.
Holtnotes says
Kevin – found your blog tonight and really enjoyed reading your recipes for today, The beer battered fish sandwich looked delicious but I was salivating over the Guinness chocolate cheesecake. Really made me smile – in 1968 I worked in Texas at HemisFair (the World's Fair) in the Irish pavilion. Every day for lunch I would run out and get some chocolate ice cream and come back to the Irish pavilion and make a Guinness float. For years everyone thought I was just a crazy lady for liking the combination of Guinness and chocolate. Glad to see I have company now – it is a great pairing.
Pamela says
This was so good that we couldn't wait for St. Patrick's Day. My friend is an Ire-talian chocoholic, and he adored this cake. Wonderful instructions, perfect to follow, and an amazing result. Thank you.
PS Thank you for telling me about the wiggle. I would have overbaked.
Fitness Foodie says
Decadent!! Great photo!!! Happy St. Paddy's Day.
Matthew Magellan says
This really was surprisingly easy, although mine had a weird consistency – like some tiny lumps of cream cheese maybe? Not sure I really know how to cream cream cheese. Was still a big hit at the office on St. Patty's Day!
LadyLobo says
Made this two days ago for a St. Patrick's party last night. It was such a hit! People would cut themselves a tiny slice but then go back for another two tiny slices, haha. Though to be honest I couldn't taste the Guinness much. But then again chocolate stouts always taste more like chocolate than stout to me, so it probably tastes like it should
Valentina says
Oops, I seem to have misunderstood the quantity of cream cheese. Kevin, is it total 24 ounces of cream cheese?
Anyway, the Cheesecake tasted fantastic! Thank you very much.
Megan says
I've never even tried Guinness but you can be sure this cheesecake has put it on the radar. That looks totally decadent!
adventures of a spouse says
Yumm – made this for St. Patty's and it was a big hit! Really rich (I couldn't finish my piece) but the hubs was going back for seconds. Thank you!
Kevin says
Valentina: Yes, 24 ounces of cream cheese.
olivia says
Fantastic Cake….
Drake says
That looks so good! I must make it soon.
Chandra says
I made this last week and it was amazing. I used chocolate graham crackers though. I'm thinking about adding crushed pretzels the next time I make it… in a few weeks for a coworker's birthday. I loved that there was leftover beer to drink while waiting for the cheesecake to bake 😉
crousemouse says
I made this on Saint Patrick's Day and it was definitely a hit! Thanks for sharing!
Anonymous says
This looks absolutely devine! I am from Australia and not sure what the crackers are, can you suggest an alternative?? thanks!
green--bean says
I made this for my dearest friend for her birthday… and everyone loved it! Such a delight!
Thanks for sharing 🙂
Kevin says
Anonymous: Pretty much any plain cookie or cracker on the sweet side will work with the cocoa or you could use a chocolate cookies, like the tops of Oreos, without the cocoa.
James says
The recipe you linked (as well as almost every other one for this cake) ask for a cup of sour cream and two teaspoons of vanilla with the same amount of the other ingredients. Is there a reason you decided to tweak this?
Kevin says
James: I just felt that there was already enough liquid in the recipe so I cut back on the amount of sour cream.
Anonymous says
I made this last weekend and in spite of the fact that I didnt add enough cream cheese (I thought it needs 8 ounces) and guinness, it turned out pretty good. The bottom was a tad dry so more butter next time.
From Holland so get so confused with the cups and ounces…. 🙂
Vintage Kitchen Notes says
I made this and it was extraordinary! Creamy, rich, very easy to make, a total winner. Thanks for a great recipe
Anonymous says
AMAZING!
just discovered your blog. Your friends must be so lucky to "have to sample" all this deliciousness
Aurélie Krahl says
This recipe sounds like heaven to me: cheesecake (i love it) + chocolate (i love it) + guinness (always great in food) = awesomeness! It is definitely a must try on my to-do-list!
Shannon says
Oh my goodness this looks amazing! I love your blog. I made the roasted eggplant pasta recipe and it was delicious.
Angela says
this recipe looks delicious so i included it on a St. Patty's Day blog post! I used one of your pics, gave you credit and linked it back to here. thanks! here's the post – http://wp.me/p1cn3Q-sQ
Anonymous says
Wow. I'm not a great baker but attempted this last night for our St. Patrick's Day/baseball tailgate. It was easy to make and turned out so yummy. The only thing I was worry about was melting chocolate. I felt I needed to add a little more cream. Then I was worry about adding the hot chocolate into a cold batter so I tempered it before adding to the batter. It was such a hit at the tailgate. Definitely a year-round keeper. Thank you!
Nikki says
Ok, I made this for a St Patty's Day party we had last night. It was my first cheesecake ever and it was fabulous! It wasn't hard to make at all. Everyone loved it, even people who said they really didn't care for cheesecake said they could easily eat 4 slices of it.
Anonymous says
I made this over the weekend and it turned out great. I added a Guinness syrup reduction to add a little punch. It was very rich and so yummy.
Anonymous says
Hey Kevin,
Just wanted to say thanks for the amazing recipe! We had this for our March 17 wedding and it was fantastic and beautiful!
Mikah and Ian
Carol says
Hi Kevin,
What kind of dark chocolate did you use? Bittersweet, Semi-Sweet or Sweet? Thanks!
Kevin says
Carol: Go with a bittersweet chocolate, preferably something with around 70% cocoa solids. Enjoy!
Anonymous says
Not much of a cook/baker. Would love a recipe for the baileys whipped cream you mentioned.
[email protected] says
This looks marvelous for any time, not just St. Pat's – awesome recipe, thank you for sharing it.
Anonymous says
i made this following the recipe here. can i point out this was the first ever cheesecake i made and i found the recipe wasnt thought out very well. the sugar is not explained properly s it says in the ingrediants 1 tablespoon but then you are instructed to add sugar to the base and topping with no measurment. also the oven temp should probably be at the beginning so you can preheat in time. it was a nice cake but not one i will make again. also saying it takes 2hrs to make is incorret as it has to chill in a fridge over night, this should also be in the prep information not at the end of the recipe as it is miseading. i made mine on the morning that the cake was needed. a lesson i have learned the hard way! must read all recipe before attempting lol!!
ved.t says
amazing cake!!! but i have a question – can i use any other beer beside Guinness, any other dark beer ?? Because i can seem to find Guinness in a place I live right now 🙁 i know it sucks !!
Kevin says
ved.t: You could use another dark stout instead of the Guinness.
Abdul says
Its looks absolutely Decadent
Anonymous says
I made this for a dinner party full of Guiness lovers yesterday and it was a huge hit. I, myself, hate beer but still loved this cheesecake! Made some homemade whipped cream to go on top and it was perfection. I was absolutely amazed with the results!
Kevin says
Anonymous: Glad you enjoyed it! Guinness brings out and enhances the flavour of chocolate in this cheesecake and helps give it an amazing texture!
Holly says
All these St Patty's Day recipes look amazing! I'll be making the Guinness cheesecake and soda bread for a party next weekend 🙂 I have the feeling any extra bottles of Guinness will not go to waste (I don't like it on its own) as there are so many creative ideas on this site.
Holly says
Actually, I do have a quick question- if I use a regular glass pie dish instead of a springform pan, should I modify the cooking time or technique at all? (I don't have a springform pan).
Anonymous says
Name's Eric…
I did not use Guiness…it's pretty low on my list of good Stout, but I'm a beer snob! I used a Ninkasi "Otis" Oatmeal Stout, Eugene, Oregon. Very malt-forward with great "chewy-ness". Unlike most of the posters, I actually made this cheesecake.
The sweet-sour-bitter of this cheesecake is amazing (nevermind the texture)! Used Ghirardelli 86% for the chocolate, and made a ganache to pour over the top from the same with a touch of Planter's Punch (dark rum).
I will make this again, and again, and again, ad infinitum.
Thank you!
Kevin says
Holly: The pie plate is going to be a bit smaller so you may have extra batter and you can throw it into another small baking dish. The baking time will also be less and I would start checking for it being done at 45 minutes. Enjoy!
Melissa Giesfeldt says
Is that 45 minutes total or 45 minutes with the oven off? I also do not have a spring pan on hand. So if I use two pie pans how long for cooking?
Melissa Giesfeldt says
Is that 45 minutes total or 45 minutes with the oven off? I also do not have a spring pan on hand. So if I use two pie pans how long for cooking?
Kevin says
Melissa Giesfeldt: Two pie plates should work and I would say 45 minutes baking followed by 45 minutes in the oven.
Anonymous says
I'm planning on making this for an Easter dinner party. BUT I live in Italy and the oven we have is a convection oven. What do you think would be the time adjustment/temperature adjustment?
Kevin says
Anonymous: I have not tried this in a convection oven but I would say reduce the temperature to 325F and bake for the same time but check it a little ahead of time.
Lisa says
I have had this recipe posted on the fridge for a month. Finally made it tonight and it was so simple and my taste test (before chilling overnight) was so yummy! Can wait to have a bit more with coffee tomorrow. Thanks!
Anonymous says
Making this for the third time right now; thanks for the awesome recipe. I'm on my second time donating one to an auction "dessert dash" — the first time it was hotly-contested and raised lots of money! (Hint: it's almost as easy to make two at once, so I make one for home and one to donate)
kevin says
I am glad that you like it and making two at once sounds like a great idea! 🙂
Anonymous says
This is an awesome cheesecake. I put it in a 10" spring form pan (instead of the 9") and doubled the crust ingredients. I also baked it 10 to 15 minutes longer. definitely better the second day, but you know me I couldn't wait and had a piece the day I baked it
Lindsey says
So, do you use a water bath for this cheesecake? i notice you don't mention it in your directions.
Anonymous says
Time for my annual dark chocolate Guinness cheesecake 🙂
kevin says
Lindsey: I don't normally use a water bath but you can use one.
Anonymous says
Wow, what a cake! I will make it for Easter, be sure:-)
Bowfin47 says
Kevin,
I have made this over a dozen times…and it has become a demand item for Easter and Christmas It is always a major hit! I use half 70-72% and half 86-90+% high quality chocolate, such as Lindt or Ghirardelli. Like Eric, I to have found that many other great "chewy" stouts are better than Guinness. Thank you, Kyle Moppert
Bowfin47 says
Kevin,
I have made this over a dozen times…and it has become a demand item for Easter and Christmas It is always a major hit! I use half 70-72% and half 86-90+% high quality chocolate, such as Lindt or Ghirardelli. Like Eric, I to have found that many other great "chewy" stouts are better than Guinness. Thank you, Kyle Moppert
kevin says
Bowfin47: I'm glad you like it!
TheresaMN86 says
Must try with Guinness chocolate whipped cream, absolute divinity!
Shawna Kinsman says
I made this earlier today. It is very good, but boy is it rich! It’s like eating fudge, a thin slice will do it. Thank you for the yummy recipe.
Joan says
So I cook a LOT but have never made a cheesecake. I experienced what some other posters have said.
1. While melting chocolate in heavy cream it became dry. Should we add more cream?
2. Although I am good at creaming butter and sugar, not so much with cream cheese. I just dumped it all together and stirred. The result was a lot of lumps I had to try to get rid of. Some were big lumps of cream cheese and some were lumps of melted chocolate. Should we be creaming the cream cheese and sugar first?
3. It took a long time to get rid of the lumps and some still remained. Should we use beaters?
Despite the issues, the cheesecake turned out well. It’s delicious! Was hoping for feedback on the texture issues, Kevin. Your recipes rock!!
kevin says
I’m glad that you like it!
1. If the chocolate is ‘dry’, you can use more cream! Some more tips for melting chocolate: 1. Do not add any water, as water can cause the chocolate to seize. (Even residual water from a recently washed and hand dried bowl or utensil can be an issue.) 2. Do not mix a lot. Let the heat melt the chocolate when most of the chocolate looks ‘wet’, mix gently.
2&3. Cream the cream cheese until smooth before mixing in the other ingredients. I generally use a whisk or a fork and mix the cream cheese well. You can use a mixer or beaters. Another trick is to use warm cream cheese, I sometime place the cream cheese in a small plastic (zip lock) bag and place it in a bowl filled with warm tap water. The water warming helps when I forget to pull the cream cheese out of the fridge or when I am using a brand of cream cheese that is harder than other brands.
Joan says
Thanks for taking the time! Warming the cream cheese is a great tip and not stirring the chocolate too much is another. There are small white blobs of cream cheese in mine, but it still tastes good. (Reminds me of the Cream Cheese filled red velvet cookies I made at Christmas.) It was my first time, so it’s a learning experience. Thanks again!
Nikki says
I made this cheesecake over the weekend and it was absolutely delicious!!