Stout Cheesecake Recipe

Name: Stout Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 lbs cream cheese; 3/4 cup granulated sugar; 3/4 cup light brown sugar; 17 ounces eggs (approximately 10); 1/2 tablespoon salt; 1 teaspoon vanilla extract; 1/4 cup cornstarch; 2 lbs sour cream; 5 pecan shortbread cookies (i.e., Keebler Pecan Sandies); 16 ounces dry stout beer (reduced to 4 oz)

Servings: persons

1 1/2 lbs cream cheese
3/4 cup granulated sugar
3/4 cup light brown sugar
17 ounces eggs (approximately 10)
1/2 tablespoon salt
1 teaspoon vanilla extract
1/4 cup cornstarch
2 lbs sour cream
5 pecan shortbread cookies (i.e., Keebler Pecan Sandies)
16 ounces dry stout beer (reduced to 4 oz)

1
On Stovetop, reduce 16 oz. stout to 4 oz.
2
Let all ingredients come to room temperature before starting.
3
Process cookies in a processor to make crumbs.
4
Wrap bottom of 10-inch springform pan with foil and make a 5-inch foil collar around the top edge of the pan.
5
Grease pan and line bottom with cookie crumbs.
6
With paddle attachment of mixer, blend cream cheese, salt, and sugars until smooth.
7
Add eggs and mix until smooth.
8
Add vanilla and cornstarch and mix until smooth.
9
In a seperate bowl, whip sour cream smooth by hand and mix in cream cheese mixture; whip smooth again.
10
Drizzle reduced stout into mixture and stir only 2 or 3 times to give a marbled effect (you can also drag a knife or toothpick trough it several times).
11
Pour into pan and cover top with foil.
12
Bake at 375F for 1 hour 45 minutes.
13
Remove foil and bake 15 minutes more.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs cream cheese, 3/4 cup granulated sugar, 3/4 cup light brown sugar, 17 ounces eggs (approximately 10), and more.

Yes, Stout Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stout Cheesecake

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