Link to article
chocolate cheesecake

Course: Dessert | Beer Style: Coffee Beer

Bacon-Stout Chocolate Cheesecake

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.

Share Post

Prep Time: 15 minutes | Yield: 12

Ingredients

Crust
  • 4 standard sized graham crackers
  • 1 cup pretzel rods
  • 2 Tbsp granulated sugar
  • 6 Tbsp butter, melted
Filling
  • 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
Topping
  • 2/3 cup hot fudge sauce
  • 1/2 cup beer-candied bacon, finely chopped
  • 1 cup heavy cream
  • 2 tbsp granulated sugar

Directions

  1. To make this decadent chocolate cheesecake, place one oven rack in the middle position, with one rack below. Preheat oven to 350°F.
  2. Crust
  3. 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.
  4. Spray the inside of a 9-inch spring form pan with non-stick cooking spray. Pour the processed crumbs into the spring form pan.
  5. Using the bottom of a heavy, flat bottom glass, press the crust very well into the bottom of the pan until well compacted.
  6. Filling
  7. In a pot over medium high heat, add the coffee stout (author used Dogfish Head's Chicory Stout) and the chocolate, stir until melted and remove from heat. Allow to cool.
  8. In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and the sugar and mix until smooth.
  9. One at a time, add the eggs, scraping the bottom of the bowl between additions.
  10. Pour the cooled chocolate into the mixer and beat until well combined.
  11. 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.
  12. Pour the batter into the pan over the crust.
  13. Place the pan in the oven in the middle position. Place a baking dish on the rack below the cheesecake, fill with water.
  14. 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.
  15. Topping
  16. For the topping, warm your hot fudge sauce so that it is pourable.
  17. Pour onto the center of the cheesecake carefully, and allow to sit and solidify for 15 minutes. Top the chocolate with the chopped bacon.
  18. 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.
  19. Place in piping bag fitted with a decorative tip (I used Wilton 2D) and pipe border of whipped cream around the edge.

Suggested Recipes

Link to article
lamb chops

Entree

Seared Dunkel Lamb Chops

Fort Collins Brewery, in Fort Collins, Colorado, shares their recipe for seared lamb chops that uses their Deiter dunkel lager.

Read More
Link to article
Temptress Chocolate Cake

Dessert

Temptress Chocolate Cake

Bake this decadent chocolate cake using Lakewood Brewing Co.'s Temptress Imperial Milk Stout or your favorite milk stout.

Read More
Link to article
Spent Grain Granola Recipe

Dessert

Spent Grain Granola

The first time I made spent grain granola was in County Cork, Ireland, three months into a cooking program on a 100-acre working farm. A friend of mine was a brewer from New Zealand, and we spent most of American Thanksgiving homebrewing a dry-hopped pale ale with elderflower in an Irish cottage surrounded by cows. This was my third time homebrewing: the beer wasn’t bad, but it wasn’t great. What was a standout was the toasty, chewy granola we made from the spent grain, baked with warming spices, dried fruit and dark maple syrup. We ate the granola with yogurt from the Jersey cows nearby, yogurt so fatty and tart the cream stuck to the lid in a cap of pale yellow. That granola was an extension of the first core tenet I learned in cooking and in farming: waste not.

Read More
Link to article
Kolsch-Braised Pork Belly

Entree

Kolsch-Braised Pork Belly

Chef Joe Garcia shares his recipe for kolsch-braised pork belly complete with a fresh herb dry rub made of mustard, lemon zest, rosemary, garlic and red pepper.

Read More