Salted Caramel Stout and Chocolate Cheesecake

Salted Caramel Stout and Chocolate Cheesecake

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

Prep Time

15

Minutes

Total Time

7:45

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 540
    • (Calories from Fat 310),
  • Total Fat 35g
    • (Saturated Fat 20g,
    • Trans Fat 1g),
  • Cholesterol 115mg;
  • Sodium 550mg;
  • Total Carbohydrate 52g
    • (Dietary Fiber 1g,
    • Sugars 43g),
  • Protein 5g;
Percent Daily Value*:
    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.