Bacon-Stout Chocolate CheesecakeBy Laura @ Tide & Thyme
- Meal: Dessert
- Seasonality: Year Round
- Difficulty: Moderate
- Serves: 12
- Time: 15 minutes
- Beer Style: Stout
- Beer: Dogfish Head Chicory Stout
- Brewery: Dogfish Head Craft Brewed Ales
This bacon-stout chocolate cheesecake by Tide & Thyme features a pretzel and graham cracker crust supporting a rich, dark chocolate and espresso filling. Finished off with homemade whipped cream and beer-candied bacon, this is a seriously decadent dessert.
- 4 standard sized graham crackers
- 1 cup pretzel rods
- 2 Tbsp granulated sugar
- 6 Tbsp butter, melted
- 7 oz dark chocolate (60%)
- 1 cup stout
- 3 (8 oz) packages of cream cheese, softened
- 1 1/4 cup sugar
- 3 eggs
- 2 tbs flour
- 1/3 cup cocoa powder
- 1 tbs espresso powder
- 3/4 cup beer-candied bacon, finely chopped
- 2/3 cup hot fudge sauce
- 1/2 cup beer-candied bacon, finely chopped
- 1 cup heavy cream
- 2 tbsp granulated sugar
Place one oven rack in the middle position, with one rack below. Preheat oven to 350°F.
In a food processor add the graham crackers, sugar and the pretzels and process until it’s the consistency of crumbs. Turn the food processor on, and slowly stream in the butter and process until it resembles wet sand.
Spray the inside of a 9-inch spring form pan with non-stick cooking spray. Pour the processed crumbs into the spring form pan.
Using the bottom of a heavy, flat bottom glass, press the crust very well into the bottom of the pan until well compacted.
In a pot over medium high heat, add the beer and the chocolate, stir until melted and remove from heat. Allow to cool.
In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and the sugar and mix until smooth.
One at a time, add the eggs, scraping the bottom of the bowl between additions.
Pour the cooled chocolate into the mixer and beat until well combined.
Lift the head of the mixer and add flour, cocoa powder, espresso powder, and bacon over the batter, stir on low speed until just combined.
Pour the batter into the pan over the crust.
Place the pan in the oven in the middle position. Place a baking dish on the rack below the cheesecake, fill with water.
Bake the cheesecake until the center no longer jiggles when you shake the rack, about 45-50 minutes. This isn’t a situation where a tooth pick inserted in the middle should come out clean, you just need the center to set and it will continue to set as it cools. Remove from oven.
For the topping, warm your hot fudge sauce so that it is pourable.
Pour onto the center of the cheesecake carefully, and allow to sit and solidify for 15 minutes. Top the chocolate with the chopped bacon.
In a stand mixer fitted with a whisk attachment, whip the whipping cream until soft peaks form. Add the sugar, and continue whipping on high until stiff peaks form.
Place in piping bag fitted with a decorative tip (I used Wilton 2D) and pipe border of whipped cream around the edge.
Laura, author of Tide and Thyme, is a stay-at-home mother to two little boys, who lives on the Eastern Shore of Maryland. She founded Tide and Thyme in 2007, as a way to share her love of cooking, and to store her favorite recipes all in one place. She loves to try new recipes, learn about food history, and just talk to folks about food in general.