This Guinness cheesecake is a rich, velvety chocolate cheesecake with a hint of stout that elevates the chocolate flavor without tasting "beer-y," baked atop a crunchy Oreo cookie crust. The creamy cheesecake filling combines reduced Guinness stout, dark chocolate, and cocoa for deeply layered flavor, while the classic crust and whipped cream topping keep every bite balanced and indulgent. Baked low and slow in a water bath for silky texture and chilled overnight for clean slices, this dessert is perfect for St. Patrick's Day celebrations or anytime you want a unique twist on classic cheesecake.
If you know me you know two things I love cheesecake in all shapes and forms and I also love baking with Guinness. Doesn't hurt my boyfriend runs on Guinness!
It was only a matter of time until I brought the two together. I actually made a Guinness Cheesecake a few years back, and while it was delicious I didn't have it just right. So I tweaked the recipe and here we are.
This is essentially a chocolate cheesecake that has been enhanced by the glorious flavor, you don't really taste "Guinness" it just enhances the chocolate flavor for an ultra-rich deep flavor. Kind of like when I mix coffee into my chocolate cake batter- no coffee taste just better chocolate taste.
Simple Ingredients for Chocolate Stout Cheesecake
- Oreo cookie crust: A buttery, crunchy base that holds up beautifully to rich cheesecake filling.
- Guinness stout: Reduced before mixing so the flavor amplifies without weakening the cheesecake's texture.
- Dark chocolate + cocoa powder: Provide deep chocolate flavor and silky richness.
- Heavy cream: Adds smoothness and helps the chocolate melt seamlessly into the filling.
- Whipped cream & chocolate shavings (topping): Light, airy finish that offsets the rich filling.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Creamy Cheesecake Worth Every Bite
Serving Ideas
- Whipped Cream or Chocolate Whipped Cream
- Fresh Berries
- Salted Caramel Sauce
Don't Skip These (Trust Me!)
- Reduce the Guinness first: Boiling it down concentrates flavor and removes carbonation so the cheesecake bakes up smooth.
- Water bath matters: Placing the pan in a larger pan (or wrapping the pan) and placing it in a hot water bath helps prevent cracks and keeps texture creamy.
- Chill overnight: Proper chilling ensures clean slices and richer flavor the next day.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Guinness Cheesecake (Rich Chocolate + Stout)
This Guinness cheesecake is a rich, velvety chocolate cheesecake with a hint of stout that elevates the chocolate flavor without tasting "beer-y," baked atop a crunchy Oreo cookie crust. The creamy cheesecake filling combines reduced Guinness stout, dark chocolate, and cocoa for deeply layered flavor, while the classic crust and whipped cream topping keep every bite balanced and indulgent. Baked low and slow in a water bath for silky texture and chilled overnight for clean slices, this dessert is perfect for St. Patrick's Day celebrations or anytime you want a unique twist on classic cheesecake.
- Total Time: 9 hours 20 minutes
- Yield: 6-8 Slices 1x
Ingredients
Crust
- 5oz (1 Cup ish) Oreos, Crushed
- 3 Tablespoons Unsalted Butter, melted
Cheesecake
- 6oz Guinness Stout- reduced to 3oz
- 2 oz (4 Tablespoons) Heavy Cream
- 6 oz (1 Cup) Chopped Chocolate (bittersweet or semi-sweet)
- 16oz Cream Cheese, very soft at room temp.
- 132 grams (⅔ cup) Granulated Sugar
- 2 Tablespoons Cocoa Powder
- 1 ½ Teaspoons Pure Vanilla Extract
- 2 Large Eggs, at room temp.
- 1 Large Egg Yolk, at room temp.
Topping
- Whipped Cream
- Chocolate Shavings
Instructions
Crust
- Grease a 6-inch springform pan set aside. Preheat oven to 325F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan, use a cup to tightly press the crumbs into place. Place in the fridge while you make the cheesecake.
Cheesecake
- In a small pot over medium heat add the Guinness and let cook to reduce the mixture by half to 3oz- set aside to cool.
- In a Bain Marie or in the microwave melt the chocolate and heavy cream together, until chocolate is all melted- whisk together- set aside to cool.
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld mixer beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes.
- Add in reduced Guinness, chocolate mixture, cocoa powder, and vanilla extract mixing until fully combined- make sure to scrape the bottom of the bowl so you have no white marks. Add in eggs and yolk and mix until just combined. You should have a creamy batter with no lumps. Pour into a prepared pan.
- Place the springform pan in a larger cake pan- place the cake pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 55 to 65 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in the oven for 45 minutes to one hour then take out of roasting pan and let cool on the counter for one hour then wrap with plastic wrap and chill for a minimum of 6 hours or overnight.
- Serve with whipped cream and chocolate shavings. (Use a vegetable peeler and peel chocolate from a large bar) Store cheesecake in the fridge.
Notes
- Ideally, you should eat the cheesecake within 1-3 days for the best texture but it will last for up to 5-6 days.
- I always make my cheesecakes 1-2 days before I plan on serving them. You could also bake the cheesecake, cool it completely, then wrap it tightly in plastic wrap and freeze for up to three months. Then thaw it in the fridge overnight, and then decorate it.
- This is a 6-inch cheesecake if you want to bake a larger 9-inch cheesecake just adjust the ingredients by multiplying them by 1.5. For the eggs, I would do 3 eggs and 2 egg yolks. Also, bake the cheesecake for closer to 85-95 minutes or until just the inner 1-2 inches is slightly jiggly.
- Prep Time: 20
- Chill Time: 8 Hours
- Cook Time: 60
- Category: Dessert
- Method: Bake
- Cuisine: American
Molly says
Made this per directions for the 9 inch pan (with Guinness Extra Stout). Delicious and incredibly rich! Even better the second day. Only modification was cook time- I checked mine at 70 mins and it was past the point of jiggle in the center so took out. Still great - would probably check after an hour and definitely not wait the 85 min depending on the oven.
Elizabeth Waterson says
Molly thank you so much for coming back to review the recipe, it really means so much, thank you!! I am so glad you enjoyed it, the cheesecake is incredibly rich! Glad you were able to adjust the baking time to your needs. Thanks again XX Liz
Kathryn G says
This cheesecake was easy to make and SO DELICIOUS. Rich and chocolately, but not overwhelming - I'm guilty of eating a lot of batter.
Elizabeth was so helpful and generous in helping me through the baking process. I haven't made a cheesecake in quite a while, and while the recipe was easy, I was a little bit panicky while it was baking. Elizabeth was very responsive (at midnight, too!) when I sent her pictures of my cheesecake to see if it was ready. She also quickly calculated the measurements for a 9 in. baking pan, since this recipe is for a 6 in.
I would HIGHLY recommend this recipe for anyone looking for a unique, chocolate cheesecake.
Elizabeth Waterson says
Hi Kathryn, thank you so much for coming back to review the recipe I appreciate it so much!!! So happy I was able to help you along with this cheesecake, it's such a winner!! Can't wait to see what cheesecake you bake next!! Take care. XX Liz
Karina says
Yammy
Elizabeth Waterson says
Thanks so much for the review Karina, I love this cheesecake as well! Have a great week XX Liz
STEVEN LORNE DURKET says
Can this be made in a 9 in oreo cookie pie shell?
Elizabeth Waterson says
Hi Steven, the filling might be a little too much for the pie shell. If you are okay with a little leftover you'll be good to go! Please report back how you like the recipe! XX Liz