What goes better with beer than pretzels? A smooth silky cheesecake with hints of beer right on top of a salty pretzel crust is just the dessert for any beer themed Cinco de Mayo parties you may have planned. Chocolate stouts are growing immensely in popularity, and easy to pick up at any large chain craft beer distributor (think Total Wine or BevMo). Look for a malty stout with notes of chocolate and coffee for the perfect blend of flavors.
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Chocolate Stout Cheesecake With Pretzel Crust
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
Description
A smooth, silky cheesecake with hints of chocolate stout, perfectly balanced on a salty pretzel crust, ideal for beer-themed celebrations.
Ingredients
- 4 standard sized graham crackers
- 1 cup (240 ml) pretzel rods
- 2 tbsp brown sugar
- 3 tbsp (45 ml) unsalted butter, melted
- 7 oz (200 g) dark chocolate (60%)
- 1 cup (240 ml) Chocolate Stout
- 3 (8-oz) packages cream cheese, softened
- 1 cup (240 ml) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60 ml) heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Position one oven rack in the middle and another below it.
- In a food processor, combine the graham crackers, pretzel rods, and brown sugar. Process until the mixture resembles fine crumbs.
- Add the melted butter to the crumb mixture and process until combined.
- Press the crust mixture into the bottom of a 9-inch springform pan, ensuring it is evenly distributed.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- In a double boiler or a heatproof bowl set over a pot of simmering water, melt the dark chocolate. Stir until smooth, then remove from heat.
- In a small saucepan, bring the Chocolate Stout to a simmer over medium heat. Reduce to about 1/2 cup, then remove from heat and let cool slightly.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Gradually add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Stir in the melted chocolate, reduced stout, and heavy cream until fully incorporated.
- Pour the filling over the cooled crust in the springform pan.
- Place the cheesecake on the middle rack of the oven. On the lower rack, place a baking dish filled with hot water to create steam.
- Bake the cheesecake for 50 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and refrigerate for at least 3 hours, or overnight, before serving.
Notes
- For best results, use a chocolate stout with notes of coffee and chocolate.
- The cheesecake can be stored in the refrigerator for up to 3 days.
- Ensure the cream cheese is softened for a smoother filling.
- Serve with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28
- Sodium: 320
- Fat: 30
- Carbohydrates: 42
- Fiber: 2
- Protein: 7
- Cholesterol: 110
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Frequently Asked Questions
What kind of chocolate stout should I use?
The article recommends looking for a malty stout with notes of chocolate and coffee — these are widely available at large craft beer retailers. The notes reinforce this: use a chocolate stout with coffee and chocolate notes for the best flavor in the filling.
Why does the recipe reduce the stout before adding it to the filling?
The 1 cup of stout is simmered down to about 1/2 cup before being incorporated. Reducing it concentrates the chocolate and coffee flavors and removes some of the bitterness and carbonation, so the beer flavor comes through cleanly without making the filling taste bitter or watery. 
What is the purpose of the water bath and the slow cool in the oven?
A baking dish of hot water is placed on the lower oven rack while the cheesecake bakes at 350°F — the steam keeps the environment humid and prevents the top from cracking. After 50 minutes, the oven is turned off and the door cracked open so the cheesecake cools gradually for 1 hour; rapid temperature changes are a common cause of cheesecake cracking.
How far ahead can I make this cheesecake?
The recipe recommends refrigerating for at least 3 hours or overnight before serving, and the notes say it keeps in the refrigerator for up to 3 days — making it an ideal make-ahead dessert for a party.
I’ve used this recipe twice and have gotten many compliments on it. A friend asked if I’d make it for his daughter’s graduation party because she loves it. The stout and chocolate flavors are great together. I used Lakewood Temptress.
As above, some clarity on the amount of salt in the filling would be good please.
Also, not being in the USA, is there an alternative to “graham crackers”?
Your chocolate stout cheesecake recipe states 1/2 salt for the filling. 1/2 what? TSP? TBS? Pinch?