Guinness Cheesecake with Bacon

Course: DessertCuisine: AmericanDifficulty: Medium


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This recipe is a reworked Cappuccino cheesecake and if you prefer the mocha flavour then feel free to substitute the Guinness for a teaspoon of instant coffee and a 1/4 cup of water but, really why would you. This cheesecake is oddly delicious and like a few of my other recipes it has bacon!


  • Crust
  • 1 1/2 cups finely chopped nuts or graham crackers

  • 2 Tablespoons sugar

  • 3 Tablespoons butter, melted

  • Filling
  • 32 oz cream cheese, softened

  • 1 cup sugar

  • 3 Tablespoons all-purpose flour

  • 4 large eggs

  • 1 cup sour cream

  • ½ tsp vanilla

  • 1/4 cup Guinness stout

  • 4 strips of crispy cooked bacon, crumbled (use real bacon for this)

  • 2 squares of dark chocolate, grated


  • Crust
  • Set oven to 325 f
  • Combine nuts/graham crumbs, 2 tablespoons sugar and butter and pulse in food processor until combined or mix in box to bring ingredients together.
  • Empty ingredients into a 9-inch spring form pan and press into the pan using fingers.
  • Place pie crust into the oven and bake for 10 minutes.
  • Remove from oven and cool thoroughly.
  • Filling
  • Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.
  • Add eggs, one at a time, mixing well after each addition.
  • Blend in sour cream.
  • Add vanilla to Guinness and gradually add to cream cheese mixture, mixing until well blended.
  • Pour over baked cooled crust.
  • Finishing Cheesecake
  • Set oven to 450 f.
  • Place cheesecake into the high heat oven for 10 minutes., then reduce temperature to 250 F; continue baking 1 hour. Once cheesecake is ready remove from oven and sprinkle grated chocolate over cake top.
  • Once chocolate has melted sprinkle bacon on top of cake immediately.
  • Allow to cool for 10 to 15 minutes then loosen cake ring from base of pan.
  • Cool before removing ring of pan. Chill, add grated chocolate over top and serve.


  • Bacon and chocolate are addictive.

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