Guinness® Cheesecake

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lauracg 1

"This light and fluffy cheesecake is not too sweet, has a hint of Guinness® flavor and is awesome topped with chocolate ganache for a black and tan look!"

Ingredients

5 h {{adjustedServings}} servings 370 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix graham cracker crumbs and melted butter in a bowl; press into an 8-inch springform pan.
  3. Combine cream cheese, brown sugar, eggs, vanilla extract, and cinnamon in a bowl until smooth; stir beer into cream cheese mixture until batter is thin and smooth. Pour batter over graham cracker crust.
  4. Bake in the preheated oven until cheesecake is puffed and set in the middle, 40 to 60 minutes. Cool completely.
  5. Melt chocolate chips and cream in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour over cooled cheesecake. Cover with plastic wrap and refrigerate 4 hours to overnight.

Footnotes

  • Cook's Notes:
  • This recipe can also be used for eight 6-ounce ramekins lined with parchment tabs. Cut parchment strips 2 inches wide and 8 inches long and line ramekins before pressing in crumbs.
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