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Salted Caramel Stout and Chocolate Cheesecake
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Prep Time:
15 minutes
Total Time:
7 hours 45 minutes
Decadent chocolate and beer infused cheesecake.
Ingredients:
  • 1 package (9 oz) thin chocolate wafer cookies, crushed (2 cups)
  • 6 tablespoons butter or margarine, melted
  • 2 packages (8 oz each) cream cheese, softened
  • 2/3 cup granulated sugar
  • 3 eggs
  • 1 bag (12 oz) semisweet chocolate chips (2 cups), melted
  • 1/4 cup whipping cream
  • 3/4 cup stout beer
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon vanilla
  • 1/2 cup butter
  • 1 1/4 cups packed brown sugar
  • 2 tablespoons stout beer
  • 1/2 cup whipping cream
  • 1 1/2 teaspoons sea salt flakes
Instructions:
  • Preheat the oven to 325°F. Combine the crust ingredients in a medium bowl, saving 1 tablespoon of crumbs for garnish. Press the rest of the crumbs onto the bottom and 2 inches up the sides of a 10-inch ungreased springform pan. Wrap foil around the pan to catch any drips, then chill in the refrigerator while preparing the filling.
  • In a large bowl, use an electric mixer to blend cream cheese and granulated sugar until smooth. Gradually add eggs one at a time, scraping the bowl after each addition. Mix in melted chocolate, then add the rest of the filling ingredients and beat until smooth. Pour the mixture into the prepared crust.
  • Bake for 60 to 70 minutes until edges are set and center is still soft. To avoid cracking, place a pan half full of hot water on the lower oven rack. Turn off the oven and let the cheesecake sit inside for another 30 minutes.
  • Gently glide a small metal spatula around the edge of the springform pan. Allow to cool completely for about 2 hours, then refrigerate for at least 4 hours or overnight.
  • In a 2-quart saucepan, melt 1/2 cup butter over medium heat. Add brown sugar and 2 tablespoons stout beer. Bring to a boil and cook, stirring, until sugar dissolves, about 1 minute. Add 1/2 cup whipping cream, bring back to a boil, then remove from heat and let cool for 10 minutes.
  • To serve, gently release the cheesecake from the pan using a small metal spatula; remove the foil and pan sides. Cut into slices, drizzle with sauce, sprinkle with salt, and top with reserved crumbs for a beautiful presentation. Any leftovers can be covered and stored in the refrigerator.

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