Guinness and Chocolate Cheesecake

This is a family favorite. All of my kids routinely ask for this for their birthday cake. Thank you!

I’ve been making this exact recipe for over 10 years. While it’s cute and funny to say one should drink the Guinness while searching for another recipe, it’s not necessary at all. This recipe, as is, stands up to the test of time. Always rich and creamy; very hard to mess up. I’ve made this without Bain Marie and it’s not perfect… it will often crack. With Bain Marie and it cooks much more thoroughly. I’ve made this in a springform pan, in a pie pan, and in a Dollar Store cheap pie tin… and every time it has impressed different crowds of people. Without fail, this recipe works. I’ve passed it down to my kids and shared it with my own professional baker friends. It’s in my own personal cookbook. Try it. You’ll love it.

Absolutely fantastic!!! I’ve never even made a cheesecake before and it was amazing!

This is the second time I have made this recipe. Not only was it a “rock star! over the top!” crowd pleaser but it is fairly easy and incredibly delicious. Great win for a dessert, a cheesecake and international day at school!

Delicious recipe. Everyone loved it! Yes, follow the directions and bake in a water bath. I had too much filling for my 9″ springform pan. It was so light and fluffy. I used low fat cream cheese and dark chocolate chips. I could taste the Guiness which I love, others couldn’t taste it. Definitely a hit for St. Patty’s Day.

I have not made it yet but it’s very important to only use BOTTLED premium Guinness. I’ve made several recipes using Guinness and learned that if you use another brand or use canned beer it will be bitter. Also it needs to be room temperature. I’ve gotten lots of compliments on my Guinness Irish Stew.

I couldn’t find my springform pan so baked this in 2 storebought chocolate cookie crusts, baked for 35 min, and they were a big hit! I put whipped cream on when I served it, hid a few cracks in the top since I wasn’t able to use a waterbath to bake them in. Everyone raved! UPDATE: I made it in a new heart-shaped springform pan. No waterbath, just put a large pan with some water in it on a lower shelf, and it came out perfectly!!

I submitted this recipe as part of an Irish dinner for our local gourmet club. It was amazing with a wonderful, complex taste and an almost mousse -like texture. Be sure to either wrap the outside of the spring pan in tinfoil or place the water bath on the rack below or water may get into the cake batter and water things down.

I made it and it never did set up properly. The crust became soggy overnight in the fridge and the filling actually started to run. I think if I made it again, I would cook it longer and cut down on the amount of beer. I made it exactly according to the recipe.

This is a St Patrick’s Day favorite, plus I made it for my cheesecake fanatic son-in-law’s birthday, and it has never failed to be a HUGE HIT!!!! Love it!

This cheesecake sounded amazing, but the execution was seriously off. I followed the instructions to the letter. The batter was pretty loose but I hoped it would firm up. I cooked it for 45 minutes at 350, then left it with the door cracked for 45. The only difference is I put the pan of water on a row underneath the pan, rather than setting the pan in it. The cake collapsed like a soufflé! I’ve cooked a lot of cheesecakes and I normally let them sit in the oven for 45 minutes with the oven closed. Anyways I pull the cake out of the oven and there is water or some liquid in the edge of the springform! It also appeared raw in the center. So I put it back in the oven at 35 for about 30 minutes and let it sit in a closed oven for 45 before putting it in the fridge. I pulled out this morning and as I removed it from my fridge more liquid spilled out of it! I’ve never had anything like this happen before. I cut into it and the taste is great, but the center STILL feels raw. This has potential to be amazing but it’s just not there yet.

I made it exactly as the recipe stated. It tastes good but it did not set up. More of pudding. It did not hold its shape

Don’t even waste the Guinness. You can’t even taste the beer, but if your looking for a great chocolate mousse cheesecake then this is it. I love Guinness, but this was a waste of my beer, the chocolate overpowers the beer. I made it for St. Patty’s and my family(huge guinness drinkers) were pretty upset you couldn’t taste the beer, but it was a great cake other then that. I put peanut butter in the second one I made and it was amazing! Should be renamed Peanut Butter Chocolate Mousse Cheesecake

This is my favorite cheesecake recipe. Typically, I make it with a chocolate stout instead of Guinness, it adds to the richness! Also- I always have to bake it at least 30 min longer than instructions say.

I made the recipie exactly as it was written and it was delicious! My future daughter -in-love just asked me for the recipie. My only complaint was that the crust was moist, it may have been condensation. I will definitely make this again.

Adding Guinness to chocolate is like adding coffee… it gives it a nice dark flavor. No one would know the Guinness was in there unless you told them. I have made many, many cheesecakes in my time and have found lots of different cooking them; I wasn’t surprised to see yet another method and I had faith that the author would not steer me wrong. I was nervous when I removed it from the oven and it was still pretty jiggly in the middle, but after refrigerating it came out just fine. It was just slightly looser than I liked in the middle, so I may cook a touch longer before turning the oven off. FYI, for 1/2 pound of chocolate chips, I used 1 and 1/3 cups, melted the rest of the package and spread on top of the cake after it baked. I accidentally put more cocoa in the crust than called for and it was still yummy. I didn’t use crushed Oreos, but instead the chocolate wafter cookies and the crust was wonderful. Next time I’m going to replace the heavy cream with Bailey’s… why by an entire carton of cream for 2 tablespoons when I always have Bailey’s around?

This recipe didn’t work for me. extremely disappointed.

Alright I’ve made this twice now….first time, it cracked but I cooked for 60 min and oven door open for 60. My water bath was a 9×12 pan of water on the lower rack. I was too afraid to put a springform pan in a pan of water. 2nd time, I did the recipe 45 min and 45 min and while it didn’t crack, it was not cooked in the middle and I was embarrassed as I served at a party. But the flavor is delish!!! I used chocolate graham crackers for the crust. I think Oreos would be too sweet by my preference.

Exceptional recipe, turns out perfect every time! My kids request it for every occasion, notably birthdays and St. Paddy’s day.

I went searching for this recipe after enjoying a slice at our local brew pub. I am pleased to report that I prepared it exactly as written and the result was perhaps the most delicious cheesecake I have ever prepared. The chocolate flavor was nicely balanced and the texture unbelievably smooth. I will be replacing my old holiday cheesecake recipe with this one! I used Famous Chocolate wafers for the crust and I did increase my oven temp to 365f to compensate for our high altitude. It is always helpful to cross check your oven temperature with an accurate oven thermometer. Please try this recipe regardless of what the previous negative reviews stated.

It was a big hit with my family. My husband talked about it so much I had to make it for his office. They all loved it!