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
- 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 spring form 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 spring form 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.
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Anonymous says
March 13, 2011 at 11:49 pmWow, 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
March 14, 2011 at 12:09 amKevin, that's a fantastic looking cake…bookmarked to try Guinness in cheesecake.
vanillasugar says
March 14, 2011 at 12:18 amnow that is clever. did you think of this? heard of cake with guinness never cheesecake tho. brillant. so rich too
Explora Cuisine says
March 14, 2011 at 12:46 amStunning cheesecake!
Nisrine M. says
March 14, 2011 at 1:12 amWow, Guinness, chocolate and cheesecake? My Irish husband would totally love this. Great job. The texture looks beautiful.
Kremena Tobin says
March 14, 2011 at 1:39 amThis looks Yummy!Inspiring to make it too!Thanks for the post!Happy St Patty's Day!
Kremena Tobin says
March 14, 2011 at 1:40 amThis cake sure looks yummy!Inspiring to make too!Happy St.Patty's Day!!!
LunaCafe says
March 14, 2011 at 2:42 amKevin, 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
March 14, 2011 at 3:13 amWow…to both the pie and that nice tall glass of Guinness! 😀
Les rêves d'une boulangère (Brittany) says
March 14, 2011 at 3:25 amI trust your recommendation of the combination of choc/guinness. The actual cheesecake looks perfectly baked; so smooth and lush.
Healthy and Homemade says
March 14, 2011 at 4:59 amWOW! Yum!! If I wasn't eating healthy and trying to lose weight I would make this ASAP =)
ameanderingmango says
March 14, 2011 at 4:59 amWow – 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
March 14, 2011 at 7:10 amA delicious sounding and looking cheesecake! What great flavors.
Cheers,
Rosa
Mika says
March 14, 2011 at 8:26 amI see, It really seems amazing…
I don't like bear but you know, guiness is the only one I truly love…
daphne says
March 14, 2011 at 10:06 amthat looks gorgeous! stout and chocolate hey..something for me to think about!
Joanne says
March 14, 2011 at 10:14 amI'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
March 14, 2011 at 10:59 amHi, 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
March 14, 2011 at 11:00 amHeaven!!!
jose manuel says
March 14, 2011 at 11:07 amEsta receta me la llevo, que maravilla.
Saludos
a frog in the cottage says
March 14, 2011 at 11:59 amOUTSTANDING !!! Decadent, mouth watering !!
Anonymous says
March 14, 2011 at 12:08 pmThanks 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
March 14, 2011 at 12:31 pmfoodobsessed: Yes, this is definitely one of the creamiest cheesecakes that I have ever had!
Carrie says
March 14, 2011 at 2:38 pmOh 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
March 14, 2011 at 5:07 pmWhat a decadent looking cheesecake.
Dana says
March 14, 2011 at 5:31 pmthat 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
March 14, 2011 at 6:09 pmOh Kevin, that looks absolutely amazing!!! I can't wait to try it. Stumbled 🙂
barb says
March 14, 2011 at 7:04 pmLove this. Happy St. Pati's Day.
Jok3r098 says
March 15, 2011 at 12:15 amhttp://www.facebook.com/event.php?eid=201541153207255 never mind the cake what about biscuits
Mandisa Baptiste says
March 15, 2011 at 12:22 amLooks super! Great motivation for those who are allergic to the kitchen 🙂 Thanks!
crousemouse says
March 15, 2011 at 4:57 amIt looks great!! What size of spring-form pans did you use?
Justeen @ Blissful Baking says
March 15, 2011 at 5:12 amOh my, this cheesecake looks so incredibly rich and chocolatey! Definitely my kind of dessert! 🙂
Claudie says
March 15, 2011 at 5:14 amWow! That cheesecake certainly looks amazing! c
The Holiday Cottages says
March 15, 2011 at 11:31 amLOVE 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
March 15, 2011 at 1:48 pmI 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
March 15, 2011 at 4:11 pmHoly cow! This sounds amazing. The color on your cheesecake is so beautiful.
mooklepticon says
March 15, 2011 at 6:11 pmAlso 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
March 16, 2011 at 12:39 amOh wow, wow, wow! This is absolutely gorgeous.
Kevin says
March 16, 2011 at 1:00 amcrousemouse: I used a 9 inch spring form pan for this cheesecake.
Holtnotes says
March 16, 2011 at 4:18 amKevin – 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
March 17, 2011 at 1:16 amThis 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
March 17, 2011 at 1:24 pmDecadent!! Great photo!!! Happy St. Paddy's Day.
Matthew Magellan says
March 17, 2011 at 7:06 pmThis 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
March 19, 2011 at 12:23 amMade 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
March 19, 2011 at 8:33 pmOops, 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
March 20, 2011 at 1:15 amI'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
March 23, 2011 at 11:14 pmYumm – 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
March 24, 2011 at 10:40 amValentina: Yes, 24 ounces of cream cheese.
olivia says
March 25, 2011 at 7:15 amFantastic Cake….
Drake says
March 25, 2011 at 6:16 pmThat looks so good! I must make it soon.
Chandra says
April 13, 2011 at 5:04 pmI 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
April 30, 2011 at 1:14 amI made this on Saint Patrick's Day and it was definitely a hit! Thanks for sharing!
Anonymous says
April 30, 2011 at 8:04 amThis looks absolutely devine! I am from Australia and not sure what the crackers are, can you suggest an alternative?? thanks!
green--bean says
May 2, 2011 at 3:11 pmI made this for my dearest friend for her birthday… and everyone loved it! Such a delight!
Thanks for sharing 🙂
Kevin says
May 5, 2011 at 10:03 amAnonymous: 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
May 10, 2011 at 7:24 pmThe 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
May 11, 2011 at 9:35 amJames: I just felt that there was already enough liquid in the recipe so I cut back on the amount of sour cream.
Anonymous says
August 9, 2011 at 11:26 amI 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
February 17, 2012 at 12:37 amI made this and it was extraordinary! Creamy, rich, very easy to make, a total winner. Thanks for a great recipe
Anonymous says
March 12, 2012 at 1:43 amAMAZING!
just discovered your blog. Your friends must be so lucky to "have to sample" all this deliciousness
Aurélie Krahl says
March 14, 2012 at 4:20 pmThis 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
March 14, 2012 at 10:32 pmOh my goodness this looks amazing! I love your blog. I made the roasted eggplant pasta recipe and it was delicious.
Angela says
March 15, 2012 at 11:36 pmthis 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
March 18, 2012 at 3:33 amWow. 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
March 18, 2012 at 7:34 pmOk, 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
March 19, 2012 at 5:34 pmI 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
April 19, 2012 at 9:08 pmHey 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
May 24, 2012 at 5:14 pmHi Kevin,
What kind of dark chocolate did you use? Bittersweet, Semi-Sweet or Sweet? Thanks!
Kevin says
May 25, 2012 at 10:08 amCarol: Go with a bittersweet chocolate, preferably something with around 70% cocoa solids. Enjoy!
Anonymous says
June 14, 2012 at 1:45 amNot much of a cook/baker. Would love a recipe for the baileys whipped cream you mentioned.
gina@cateror.com says
September 16, 2012 at 10:24 pmThis looks marvelous for any time, not just St. Pat's – awesome recipe, thank you for sharing it.
Anonymous says
October 14, 2012 at 3:03 pmi 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
October 18, 2012 at 6:18 pmamazing 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
October 19, 2012 at 12:01 pmved.t: You could use another dark stout instead of the Guinness.
Abdul says
November 22, 2012 at 8:43 amIts looks absolutely Decadent
Anonymous says
February 9, 2013 at 4:28 pmI 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
February 10, 2013 at 2:01 pmAnonymous: 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
March 11, 2013 at 1:03 amAll 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
March 11, 2013 at 1:05 amActually, 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
March 11, 2013 at 8:18 amName'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
March 11, 2013 at 2:25 pmHolly: 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
March 13, 2013 at 11:19 pmIs 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
March 13, 2013 at 11:24 pmIs 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
March 14, 2013 at 9:56 amMelissa Giesfeldt: Two pie plates should work and I would say 45 minutes baking followed by 45 minutes in the oven.
Anonymous says
March 23, 2013 at 11:55 pmI'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
March 25, 2013 at 8:57 amAnonymous: 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
May 17, 2013 at 1:40 amI 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
August 25, 2013 at 7:44 pmMaking 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
August 28, 2013 at 5:11 pmI am glad that you like it and making two at once sounds like a great idea! 🙂
Anonymous says
October 15, 2013 at 11:00 pmThis 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
March 12, 2014 at 5:12 pmSo, do you use a water bath for this cheesecake? i notice you don't mention it in your directions.
Anonymous says
March 16, 2014 at 5:55 pmTime for my annual dark chocolate Guinness cheesecake 🙂
kevin says
March 17, 2014 at 11:12 pmLindsey: I don't normally use a water bath but you can use one.
Bowfin47 says
December 14, 2016 at 11:39 pmKevin,
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
December 15, 2016 at 4:01 pmBowfin47: I'm glad you like it!
TheresaMN86 says
March 17, 2017 at 5:39 amMust try with Guinness chocolate whipped cream, absolute divinity!