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Salted Caramel Stout and Chocolate Cheesecake

Betty Crocker Kitchens
Updated May 16, 2012
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Chocolate, beer and cheesecake--can't go wrong with that!

Salted Caramel Stout and Chocolate Cheesecake

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Carefully run small metal spatula around edge of springform pan. Cool completely, about 2 hours. Refrigerate at least 4 hours or overnight.
  • Step 
    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.
  • Step 
    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.

Nutrition

540 Calories
35g Total Fat
5g Protein
52g Total Carbohydrate
43g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
310
Total Fat
35g
53%
Saturated Fat
20g
99%
Trans Fat
1g
Cholesterol
115mg
38%
Sodium
550mg
23%
Potassium
180mg
5%
Total Carbohydrate
52g
17%
Dietary Fiber
1g
6%
Sugars
43g
Protein
5g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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