Description
A smooth, silky cheesecake with hints of chocolate stout, perfectly balanced on a salty pretzel crust, ideal for beer-themed celebrations.
Ingredients
Units
Scale
- 4 standard sized graham crackers
- 1 cup pretzel rods
- 2 tablespoons brown sugar
- 3 tablespoons unsalted butter, melted
- 7 ounces dark chocolate (60%)
- 1 cup Chocolate Stout
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup 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