ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Salted Caramel Stout and Chocolate Cheesecake

Chocolate, beer and cheesecake--can't go wrong with that!

CLOSE
 (1) 1 Reviews
+

Share

  • Prep Time 15 min
  • Total Time 7 hr 45 min
  • Servings 16

Ingredients

Crust

1
package (9 oz) thin chocolate wafer cookies, crushed (2 cups)
6
tablespoons butter or margarine, melted

Filling

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

Beer Sauce and Salt

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 325°F. In medium bowl, mix crust ingredients; reserve 1 tablespoon crumbs for garnish. Press remaining crumbs in bottom and 2 inches up side of ungreased 10-inch springform pan. Wrap foil around pan to catch drips. Refrigerate while making filling.
  • 2 In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, 1 at a time, until well blended, scraping bowl after each addition. Add melted chocolate; beat well. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
  • 3 Bake 60 to 70 minutes or until edges are set; center of cheesecake will be soft. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn off oven; leave cheesecake in oven 30 minutes longer.
  • 4 Carefully run small metal spatula around edge of springform pan. Cool completely, about 2 hours. Refrigerate at least 4 hours or overnight.
  • 5 In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add brown sugar and 2 tablespoons stout beer. Heat to boiling; cook and stir about 1 minute or until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
  • 6 To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle sauce over slices; sprinkle with salt. Garnish with reserved crumbs. Cover and refrigerate any remaining cheesecake.

EXPERT TIPS

Expert Tips

Don't worry about the center of the cheesecake being soft when you take it out of the oven; it becomes firm as it cools. To cut cheesecake easily, dip the knife into water and clean it off after every cut.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
310),
% Daily Value
Total Fat
35g
35%
(Saturated Fat
20g,
20%
Trans Fat
1g
1%
),
Cholesterol
115mg
115%;
Sodium
550mg
550%;
Total Carbohydrate
52g
52%
(Dietary Fiber
1g
1%
  Sugars
43g
43%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
8%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
Save Money on Your Favorite Brands
when you buy TWO 20 OZ. OR LARGER Original Bisquick® OR Bisquick Heart Smart® Baking Mix, OR 10.6 OZ. ...
when you buy TWO BOXES Betty Crocker® Create 'n' Bake Cookie Mix
when you buy TWO Betty Crocker® Ready to Spread Frosting, Supreme Brownie Mix, Dessert Bar Mix, SuperMoist® ...
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close