Chocolate Stout Cheesecake
Rich and creamy chocolate cheesecake is baked in an Oreo cookie crust and topped with a luxurious chocolate ganache. This Chocolate Stout Cheesecake is a chocolate lover’s dream! The stout gives this cheesecake a deep chocolate flavor. Consider this cheesecake your new go-to St. Patrick’s Day dessert.
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This Chocolate Stout Cheesecake is seriously the best ever! It is rich, creamy, and filled with chocolate. The dark beer known as stout compliments the chocolate flavors of this cheesecake, resulting in a well rounded dessert. Place this chocolate cheesecake at the top of your bake list!
For more rich and chocolatey desserts, try my Red Wine Chocolate Cake, Triple Layer Chocolate Cake, and this easy chocolate cake recipe! !
Why this recipe works
- Rich, creamy, and full of chocolate
- Perfectly baked with no cracks!
- Topped with smooth chocolate ganache
- Perfect for entertaining
- A great make ahead dessert
Ingredient Notes
- Cream cheese – ALWAYS use full-fat cream cheese when making cheesecake. If you use a low fat cream cheese, the texture will not be as rich or creamy, and can sometimes become grainy.
- Chocolate – It is key to use a high-quality chocolate for the best results. I like to use Ghirardelli, Guittard, or Trader Joe’s dark chocolate bar for this recipe. I recommend using chocolate bars instead of chocolate chips since they melt smoother, but if you must, chocolate chips will still produce great results.
- Stout – Any stout works here. My favorite is Guinness Extra Stout.
PRO TIP: Make sure all of your refrigerated ingredients are at room temperature before making the cheesecake batter. I let my ingredients sit on the counter for 2-3 hours before beginning.
Step By Step Instructions
- Make the crust. Mix together the crushed Oreo cookies and melted butter in a small bowl. Evenly press the crumb mixture into the bottom and sides of a 9-inch springform pan. TIP: use a measuring cup to firmly press the crust into an even layer. Bake the crust in a preheated oven, then allow it to cool while you work on the batter.
- Prepare the water bath. Once the crust is out of the oven, place a 9×13-inch pan on the bottom rack of your oven. Bring a large pot of water to a boil. Once the water is boiling, carefully pour the water into the pan that is in the oven. Shut the oven door.
- Melt chocolate. Melt the chocolate over a double boiler. Once it is completely melted and smooth, remove it from the heat and allow it to cool slightly.
- Beat cream cheese. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese at medium-high speed until it is smooth and creamy.
- Add sugar and cocoa. Next, add the sugar and cocoa powder. Beat until well combined, scraping down the sides of the bowl a couple of times.
- Add eggs and vanilla. Replace the whisk attachment with the paddle. Beat in the eggs and egg yolk one at a time on low speed, scraping down the bowl after each addition. Mix in the vanilla.
- Pour in the chocolate. Add the melted chocolate to the batter. By this time, it should have cooled slightly so it will not melt the rest of the ingredients. Mix on low speed until it is fully incorporated.
- Mix in sour cream and stout. Finally, mix in the sour cream and stout. The batter should be smooth and creamy (like chocolate pudding).
- Bake. Pour the cheesecake filling into the prebaked crust. Use an offset spatula to smooth it out into an even layer. Place the springform pan on the middle rack, directly over the pan with boiling water, and bake for 1 hour 10 minutes. The cheesecake is done baking when there is a very slight jiggle in the center.
- Cool the cheesecake. Once the cheesecake is done baking, allow it to cool in the oven with the oven door cracked open for 1 hour. Then, transfer the cheesecake onto the kitchen counter and allow it to cool at room temperature for another hour.
- Chill. Once the cheesecake is at room temperature, run a knife around the edges, then remove it from the springform pan. Refrigerate the cheesecake (uncovered) for at least 4 hours but preferably overnight.
- Make ganache. Place chocolate in a heatproof bowl. Heat heavy cream over medium low heat, until it is just about to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Then, use a small rubber spatula to mix until all of the chocolate is melted. Pour the ganache over the chilled cheesecake. Use a small offset spatula to spread it around. Return the cheesecake to the fridge for 15 minutes to allow the ganache to set.
- Enjoy! Once the ganache is set, slice the cheesecake and enjoy!
Expert tips
- Room Temperature Ingredients – When making cheesecake, you must ALWAYS make sure all of your refrigerated ingredients are at room temperature before you begin. For this recipe, that includes the cream cheese, eggs, sour cream, and stout. Room temperature ingredients will produce a smooth and uniform batter, which is key when making cheesecake. To ensure everything is at room temperature, remove the ingredients from the refrigerator and allow them to sit on the counter for at least 3 hours before beginning.
- Bake the cheesecake in a moist environment – Baking the cheesecake in a moist environment will prevent it from forming any cracks. It also ensures that the cheesecake is baked evenly. I like to bake my cheesecakes directly over a roasting pan filled with boiling water. I find that this method is less messy than baking in a water bath. If you’d like to use the traditional water bath method, make sure you tightly wrap your springform pan with aluminum foil to prevent any water from seeping into the cheesecake.
- Cool slowly – Once the cheesecake is baked, allow it to slowly cool to room temperature. Turn off the oven and open the door a few inches with the cheesecake still inside. Leave it there for 1 hour before transferring it to your counter to cool completely for another hour.
Frequently Asked Questions
Can I make cheesecake ahead of time?
Yes! Cheesecake is a great make ahead dessert recipe. Since cheesecake is best when it is chilled overnight, you can bake the cheesecake a day before and keep in the refrigerator until you are ready to serve.
You can also make the cheesecake up to 3 days before. Chill the cake uncovered the first night. Then, you can decorate it with the ganache, or leave it as it. Make sure to cover it with plastic wrap after the first night to prevent it from becoming dry.
Why did my cheesecake crack?
There are two main reasons why cheesecakes crack. The first is during the baking process. Cheesecakes should be baked in a moist oven at a lower temperature. You can either bake your cheesecake directly over a pan full of boiling water or in a water bath. This will ensure that the cheesecake is baked evenly.
The second reason cheesecakes crack is during the chilling process. If the cheesecake is placed in the refrigerator right away, the extreme temperature differences will cause it to crack and create condensation. Allow the cheesecake to slowly cool to room temperature with the oven turned off and the door ajar. Then transfer it to the countertop to continue cooling. After it is completely at room temperature, you can then place it in the fridge.
How long does cheesecake last in the fridge?
Cheesecake will last for about 1 week in the fridge if kept covered. You can also wrap it with plastic wrap and freeze for up to three months.
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Chocolate Stout Cheesecake
Rich and creamy chocolate cheesecake is baked in an Oreo cookie crust and topped with a luxurious chocolate ganache. This Chocolate Stout Cheesecake is a chocolate lover’s dream! The stout gives this cheesecake a deep chocolate flavor. Consider this cheesecake your new go-to St. Patrick’s Day dessert.
Equipment
- Food processor
- Stand mixer
- Offset spatula
- 9×13-inch roasting pan
Ingredients
Crust
- 25 Oreo cookies finely crushed in a food processor
- 1/4 cup butter melted
Cheesecake
- 10 oz dark chocolate chopped
- 24 oz cream cheese 3 8-oz blocks, room temperature
- 1 1/2 cups sugar
- 1/4 cup cocoa powder
- 4 eggs room temperature
- 1 egg yolk room temperature
- 1 tbsp vanilla extract
- 1/2 cup sour cream room temperature
- 1/2 cup stout room temperature
Ganache
- 6 1/2 oz chocolate (1 cup), chopped bar or chips
- 1 cup heavy cream
Instructions
Crust
- Preheat oven to 350 degrees F. Lightly grease a 9-inch springform pan with nonstick spray. Set aside.
- Mix together crushed Oreo cookies and melted butter in a small bowl. Evenly press the crumb mixture into the bottom and sides of a 9-inch springform pan. Use a measuring cup to firmly press the crust into an even layer.
- Bake the crust in preheated oven for 8 minutes. Remove from oven and set aside.
Prepare oven
- Once the crust is out of the oven, place a 9×13-inch pan on the bottom rack of your oven. Bring a large pot of water to a boil. Once the water is boiling, carefully pour the water into the pan that is in the oven. Shut the oven door.
Cheesecake
- Melt the chocolate over a double boiler. Once it is completely melted and smooth, remove it from the heat and set aside to allow it to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese at medium-high speed for about 1 minutes, until it is smooth and creamy. Add the sugar and cocoa powder and beat until well combined (about 2-3 minutes), scraping down the sides of the bowl as needed.
- Replace the whisk attachment with the paddle. Beat in the eggs and egg yolk one at a time on low speed, scraping down the bowl after each addition. Mix in the vanilla.
- Add the melted chocolate to the batter. By this time, it should have cooled slightly so it will not melt the rest of the ingredients. Mix on low speed until it is fully incorporated. Finally, mix in the sour cream and stout. The batter should be smooth and creamy (like chocolate pudding).
- Pour the cheesecake filling into the pre-baked crust. Use an offset spatula to smooth it out into an even layer. Place the springform pan on the middle rack, directly over the pan with boiling water, and bake for 1 hour 10 minutes, or until the top is set and there is a very slight jiggle in the center.
- When the cheesecake is done baking, turn off the oven and allow it to cool in the oven with the oven door cracked open just a couple of inches for 1 hour. Then, transfer the cheesecake onto the kitchen counter and allow it to cool at room temperature for another hour. Once the cheesecake is at room temperature, run a knife around the edges and remove it from the springform pan. Refrigerate the cheesecake (uncovered) for at least 4 hours but preferably overnight.
Ganache
- Place the chocolate in a heatproof bowl. Heat heavy cream over medium low heat, until it is just about to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Then, use a small rubber spatula to mix until all of the chocolate is melted. Pour the ganache over the chilled cheesecake. Use a small offset spatula to spread it around. Return the cheesecake to the fridge for 15 minutes to allow the ganache to set.
- Once the ganache is set, slice the cheesecake and enjoy!
Notes
- Storage – Cheesecake will last for about 1 week in the fridge if kept covered. You can also wrap it with plastic wrap and freeze for up to three months.
- Make ahead – Cheesecake is a great make ahead dessert recipe. Since cheesecake is best when it is chilled overnight, you can bake the cheesecake a day before and keep in the refrigerator until you are ready to serve. You can also make the cheesecake up to 3 days before. Chill the cake uncovered the first night. Then, you can decorate it with the ganache, or leave it as it. Make sure to cover it with plastic wrap after the first night to prevent it from becoming dry.
- Room Temperature Ingredients – When making cheesecake, you must ALWAYS make sure all of your refrigerated ingredients are at room temperature before you begin. For this recipe, that includes the cream cheese, eggs, sour cream, and stout. Room temperature ingredients will produce a smooth and uniform batter, which is key when making cheesecake. To ensure everything is at room temperature, remove the ingredients from the refrigerator and allow them to sit on the counter for at least 3 hours before beginning.
- Bake the cheesecake in a moist environment – Baking the cheesecake in a moist environment will prevent it from forming any cracks. It also ensures that the cheesecake is baked evenly. I like to bake my cheesecakes directly over a roasting pan filled with boiling water. I find that this method is less messy than baking in a water bath. If you’d like to use the traditional water bath method, make sure you tightly wrap your springform pan with aluminum foil to prevent any water from seeping into the cheesecake.
- Cool slowly – Once the cheesecake is baked, allow it to slowly cool to room temperature. Turn off the oven and open the door a few inches with the cheesecake still inside. Leave it there for 1 hour before transferring it to your counter to cool completely for another hour.
Nutrition
Serving: 1sliceCalories: 776kcalCarbohydrates: 66gProtein: 10gFat: 54gSaturated Fat: 30gTrans Fat: 1gCholesterol: 176mgSodium: 368mgPotassium: 423mgFiber: 5gSugar: 50gVitamin A: 1341IUVitamin C: 1mgCalcium: 119mgIron: 6mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram
Hi Angelina! Could I replace the stout with orange juice?
Hi Victoria! I have not tried this recipe using anything other that stout or coffee, but the orange/chocolate combo sounds amazing! If you try it, please let me know how it turns out 🙂
Hi! Are the water bath and the cake on to different racks?
Hi Sara. Yes, the water bath should be on a rack below the cheesecake.
thanks Angela
hai ANGELINA
really like to try this, but can i skip the stout or any suggestion to replace it with?
Hi! You can replace the stout with room temperature coffee.
Do you leave the cream filling out of the oreos? Or did you include them in the crushed process?
I like to include the cream filling in the Oreos 🙂