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Guinness Chocolate Cheesecake

[heart_this] · Mar 13, 2011 · 95 Comments

Guinness Chocolate Cheesecake

One of the most decadent and creamy chocolate cheesecakes around with a hit of Guinness to enhance the chocolate flavour.

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!

Guinness Chocolate 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!

Guinness Chocolate Cheesecake
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

Guinness Chocolate Cheesecake

Prep Time: 10 minutes Cook Time: 2 hours Total Time: 2 hours 10 minutes Servings: 6

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
  1. Mix the graham cracker crumbs, cocoa powder, sugar, and butter and press into the bottom of a 9 inch spring form pan.
  2. Melt the chocolate in the cream in a double boiler.
  3. Cream the cream cheese.
  4. Mix in the sugar, chocolate, sour cream, eggs, vanilla, and Guinness.
  5. Pour the mixture into the spring form pan.
  6. Bake in a preheated 350F/180C oven for 60 minutes.
  7. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.
  8. Let it cool completely.
  9. Chill the cheesecake in the fridge overnight.
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More St Patrick’s Day recipes!

Cake, Cheesecake, Dessert, Food, Gluten-free, Irish, Recipe, St Patricks Day, Vegetarian

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Reader Interactions

Comments

  1. Anonymous says

    March 13, 2011 at 11:49 pm

    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!

    Reply
  2. Peter M says

    March 14, 2011 at 12:09 am

    Kevin, that's a fantastic looking cake…bookmarked to try Guinness in cheesecake.

    Reply
  3. vanillasugar says

    March 14, 2011 at 12:18 am

    now that is clever. did you think of this? heard of cake with guinness never cheesecake tho. brillant. so rich too

    Reply
  4. Explora Cuisine says

    March 14, 2011 at 12:46 am

    Stunning cheesecake!

    Reply
  5. Nisrine M. says

    March 14, 2011 at 1:12 am

    Wow, Guinness, chocolate and cheesecake? My Irish husband would totally love this. Great job. The texture looks beautiful.

    Reply
  6. Kremena Tobin says

    March 14, 2011 at 1:39 am

    This looks Yummy!Inspiring to make it too!Thanks for the post!Happy St Patty's Day!

    Reply
  7. Kremena Tobin says

    March 14, 2011 at 1:40 am

    This cake sure looks yummy!Inspiring to make too!Happy St.Patty's Day!!!

    Reply
  8. LunaCafe says

    March 14, 2011 at 2:42 am

    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

    Reply
  9. Valerie says

    March 14, 2011 at 3:13 am

    Wow…to both the pie and that nice tall glass of Guinness! 😀

    Reply
  10. Les rêves d'une boulangère (Brittany) says

    March 14, 2011 at 3:25 am

    I trust your recommendation of the combination of choc/guinness. The actual cheesecake looks perfectly baked; so smooth and lush.

    Reply
  11. Healthy and Homemade says

    March 14, 2011 at 4:59 am

    WOW! Yum!! If I wasn't eating healthy and trying to lose weight I would make this ASAP =)

    Reply
  12. ameanderingmango says

    March 14, 2011 at 4:59 am

    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.

    Reply
  13. Rosa's Yummy Yums says

    March 14, 2011 at 7:10 am

    A delicious sounding and looking cheesecake! What great flavors.

    Cheers,

    Rosa

    Reply
  14. Mika says

    March 14, 2011 at 8:26 am

    I see, It really seems amazing…
    I don't like bear but you know, guiness is the only one I truly love…

    Reply
  15. daphne says

    March 14, 2011 at 10:06 am

    that looks gorgeous! stout and chocolate hey..something for me to think about!

    Reply
  16. Joanne says

    March 14, 2011 at 10:14 am

    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!

    Reply
  17. Angela says

    March 14, 2011 at 10:59 am

    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

    Reply
  18. chriesi says

    March 14, 2011 at 11:00 am

    Heaven!!!

    Reply
  19. jose manuel says

    March 14, 2011 at 11:07 am

    Esta receta me la llevo, que maravilla.

    Saludos

    Reply
  20. a frog in the cottage says

    March 14, 2011 at 11:59 am

    OUTSTANDING !!! Decadent, mouth watering !!

    Reply
  21. Anonymous says

    March 14, 2011 at 12:08 pm

    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!

    Reply
  22. Kevin says

    March 14, 2011 at 12:31 pm

    foodobsessed: Yes, this is definitely one of the creamiest cheesecakes that I have ever had!

    Reply
  23. Carrie says

    March 14, 2011 at 2:38 pm

    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.

    Reply
  24. Medifast Coupon Code 2011 says

    March 14, 2011 at 5:07 pm

    What a decadent looking cheesecake.

    Reply
  25. Dana says

    March 14, 2011 at 5:31 pm

    that cake looks divine, i want it now!! guiness cheesecake is an original idea, i am intrigued. Now i want a guiness too!

    Reply
  26. Avanika [YumsiliciousBakes] says

    March 14, 2011 at 6:09 pm

    Oh Kevin, that looks absolutely amazing!!! I can't wait to try it. Stumbled 🙂

    Reply
  27. barb says

    March 14, 2011 at 7:04 pm

    Love this. Happy St. Pati's Day.

    Reply
  28. Jok3r098 says

    March 15, 2011 at 12:15 am

    http://www.facebook.com/event.php?eid=201541153207255 never mind the cake what about biscuits

    Reply
  29. Mandisa Baptiste says

    March 15, 2011 at 12:22 am

    Looks super! Great motivation for those who are allergic to the kitchen 🙂 Thanks!

    Reply
  30. crousemouse says

    March 15, 2011 at 4:57 am

    It looks great!! What size of spring-form pans did you use?

    Reply
  31. Justeen @ Blissful Baking says

    March 15, 2011 at 5:12 am

    Oh my, this cheesecake looks so incredibly rich and chocolatey! Definitely my kind of dessert! 🙂

    Reply
  32. Claudie says

    March 15, 2011 at 5:14 am

    Wow! That cheesecake certainly looks amazing! c

    Reply
  33. The Holiday Cottages says

    March 15, 2011 at 11:31 am

    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!

    Reply
  34. Anonymous says

    March 15, 2011 at 1:48 pm

    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.

    Reply
  35. Culinary Cory says

    March 15, 2011 at 4:11 pm

    Holy cow! This sounds amazing. The color on your cheesecake is so beautiful.

    Reply
  36. mooklepticon says

    March 15, 2011 at 6:11 pm

    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.

    Reply
  37. Sprinzette @ Ginger and Almonds says

    March 16, 2011 at 12:39 am

    Oh wow, wow, wow! This is absolutely gorgeous.

    Reply
  38. Kevin says

    March 16, 2011 at 1:00 am

    crousemouse: I used a 9 inch spring form pan for this cheesecake.

    Reply
  39. Holtnotes says

    March 16, 2011 at 4:18 am

    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.

    Reply
  40. Pamela says

    March 17, 2011 at 1:16 am

    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.

    Reply
  41. Fitness Foodie says

    March 17, 2011 at 1:24 pm

    Decadent!! Great photo!!! Happy St. Paddy's Day.

    Reply
  42. Matthew Magellan says

    March 17, 2011 at 7:06 pm

    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!

    Reply
  43. LadyLobo says

    March 19, 2011 at 12:23 am

    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

    Reply
  44. Valentina says

    March 19, 2011 at 8:33 pm

    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.

    Reply
  45. Megan says

    March 20, 2011 at 1:15 am

    I've never even tried Guinness but you can be sure this cheesecake has put it on the radar. That looks totally decadent!

    Reply
  46. adventures of a spouse says

    March 23, 2011 at 11:14 pm

    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!

    Reply
  47. Kevin says

    March 24, 2011 at 10:40 am

    Valentina: Yes, 24 ounces of cream cheese.

    Reply
  48. olivia says

    March 25, 2011 at 7:15 am

    Fantastic Cake….

    Reply
  49. Drake says

    March 25, 2011 at 6:16 pm

    That looks so good! I must make it soon.

    Reply
  50. Chandra says

    April 13, 2011 at 5:04 pm

    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 😉

    Reply
  51. crousemouse says

    April 30, 2011 at 1:14 am

    I made this on Saint Patrick's Day and it was definitely a hit! Thanks for sharing!

    Reply
  52. Anonymous says

    April 30, 2011 at 8:04 am

    This looks absolutely devine! I am from Australia and not sure what the crackers are, can you suggest an alternative?? thanks!

    Reply
  53. green--bean says

    May 2, 2011 at 3:11 pm

    I made this for my dearest friend for her birthday… and everyone loved it! Such a delight!

    Thanks for sharing 🙂

    Reply
  54. Kevin says

    May 5, 2011 at 10:03 am

    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.

    Reply
  55. James says

    May 10, 2011 at 7:24 pm

    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?

    Reply
  56. Kevin says

    May 11, 2011 at 9:35 am

    James: I just felt that there was already enough liquid in the recipe so I cut back on the amount of sour cream.

    Reply
  57. Anonymous says

    August 9, 2011 at 11:26 am

    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…. 🙂

    Reply
  58. Vintage Kitchen Notes says

    February 17, 2012 at 12:37 am

    I made this and it was extraordinary! Creamy, rich, very easy to make, a total winner. Thanks for a great recipe

    Reply
  59. Anonymous says

    March 12, 2012 at 1:43 am

    AMAZING!
    just discovered your blog. Your friends must be so lucky to "have to sample" all this deliciousness

    Reply
  60. Aurélie Krahl says

    March 14, 2012 at 4:20 pm

    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!

    Reply
  61. Shannon says

    March 14, 2012 at 10:32 pm

    Oh my goodness this looks amazing! I love your blog. I made the roasted eggplant pasta recipe and it was delicious.

    Reply
  62. Angela says

    March 15, 2012 at 11:36 pm

    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

    Reply
  63. Anonymous says

    March 18, 2012 at 3:33 am

    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!

    Reply
  64. Nikki says

    March 18, 2012 at 7:34 pm

    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.

    Reply
  65. Anonymous says

    March 19, 2012 at 5:34 pm

    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.

    Reply
  66. Anonymous says

    April 19, 2012 at 9:08 pm

    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

    Reply
  67. Carol says

    May 24, 2012 at 5:14 pm

    Hi Kevin,

    What kind of dark chocolate did you use? Bittersweet, Semi-Sweet or Sweet? Thanks!

    Reply
  68. Kevin says

    May 25, 2012 at 10:08 am

    Carol: Go with a bittersweet chocolate, preferably something with around 70% cocoa solids. Enjoy!

    Reply
  69. Anonymous says

    June 14, 2012 at 1:45 am

    Not much of a cook/baker. Would love a recipe for the baileys whipped cream you mentioned.

    Reply
  70. [email protected] says

    September 16, 2012 at 10:24 pm

    This looks marvelous for any time, not just St. Pat's – awesome recipe, thank you for sharing it.

    Reply
  71. Anonymous says

    October 14, 2012 at 3:03 pm

    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!!

    Reply
  72. ved.t says

    October 18, 2012 at 6:18 pm

    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 !!

    Reply
  73. Kevin says

    October 19, 2012 at 12:01 pm

    ved.t: You could use another dark stout instead of the Guinness.

    Reply
  74. Abdul says

    November 22, 2012 at 8:43 am

    Its looks absolutely Decadent

    Reply
  75. Anonymous says

    February 9, 2013 at 4:28 pm

    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!

    Reply
  76. Kevin says

    February 10, 2013 at 2:01 pm

    Anonymous: Glad you enjoyed it! Guinness brings out and enhances the flavour of chocolate in this cheesecake and helps give it an amazing texture!

    Reply
  77. Holly says

    March 11, 2013 at 1:03 am

    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.

    Reply
  78. Holly says

    March 11, 2013 at 1:05 am

    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).

    Reply
  79. Anonymous says

    March 11, 2013 at 8:18 am

    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!

    Reply
  80. Kevin says

    March 11, 2013 at 2:25 pm

    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!

    Reply
  81. Melissa Giesfeldt says

    March 13, 2013 at 11:19 pm

    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?

    Reply
  82. Melissa Giesfeldt says

    March 13, 2013 at 11:24 pm

    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?

    Reply
  83. Kevin says

    March 14, 2013 at 9:56 am

    Melissa Giesfeldt: Two pie plates should work and I would say 45 minutes baking followed by 45 minutes in the oven.

    Reply
  84. Anonymous says

    March 23, 2013 at 11:55 pm

    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?

    Reply
  85. Kevin says

    March 25, 2013 at 8:57 am

    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.

    Reply
  86. Lisa says

    May 17, 2013 at 1:40 am

    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!

    Reply
  87. Anonymous says

    August 25, 2013 at 7:44 pm

    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)

    Reply
  88. kevin says

    August 28, 2013 at 5:11 pm

    I am glad that you like it and making two at once sounds like a great idea! 🙂

    Reply
  89. Anonymous says

    October 15, 2013 at 11:00 pm

    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

    Reply
  90. Lindsey says

    March 12, 2014 at 5:12 pm

    So, do you use a water bath for this cheesecake? i notice you don't mention it in your directions.

    Reply
  91. Anonymous says

    March 16, 2014 at 5:55 pm

    Time for my annual dark chocolate Guinness cheesecake 🙂

    Reply
  92. kevin says

    March 17, 2014 at 11:12 pm

    Lindsey: I don't normally use a water bath but you can use one.

    Reply
  93. Bowfin47 says

    December 14, 2016 at 11:39 pm

    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

    Reply
  94. kevin says

    December 15, 2016 at 4:01 pm

    Bowfin47: I'm glad you like it!

    Reply
  95. TheresaMN86 says

    March 17, 2017 at 5:39 am

    Must try with Guinness chocolate whipped cream, absolute divinity!

    Reply

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