Follow these steps for perfect results
graham cracker crumbs
butter
melted
cream cheese
at room temperature
brown sugar
eggs
vanilla extract
ground cinnamon
Irish stout beer
semisweet chocolate chips
heavy whipping cream
Preheat oven to 325 degrees F (165 degrees C).
Mix graham cracker crumbs and melted butter in a bowl.
Press the mixture into an 8-inch springform pan to form the crust.
In a separate bowl, combine cream cheese, brown sugar, eggs, vanilla extract, and cinnamon.
Mix until smooth and well combined.
Stir in Irish stout beer (such as Guinness®) into the cream cheese mixture.
Mix until the batter is thin and smooth.
Pour the batter over the graham cracker crust in the springform pan.
Bake in the preheated oven for 40 to 60 minutes.
Bake until the cheesecake is puffed and set in the middle.
Cool the cheesecake completely at room temperature.
Prepare the chocolate ganache by melting chocolate chips and heavy whipping cream in a double boiler over simmering water.
Stir frequently and scrape down the sides with a rubber spatula to avoid scorching.
Pour the chocolate ganache over the cooled cheesecake.
Cover the cheesecake with plastic wrap.
Refrigerate for at least 4 hours, or preferably overnight.
Expert advice for the best results
Use a water bath to prevent cracking during baking.
Ensure cream cheese is at room temperature for a smoother batter.
Chill completely before serving for best texture.
Everything you need to know before you start
20 minutes
Yes, can be made 1-2 days in advance.
Serve chilled slices on a dessert plate.
Serve with a dollop of whipped cream.
Garnish with chocolate shavings.
Pair with fresh berries.
Enhances the flavor profile of the cheesecake.
Discover the story behind this recipe
Fusion of American dessert with Irish beer.
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