Young’s Double Chocolate Cheesecake

Beer adds great flavor to many dishes, but I never realized that it can also be used for desserts. I came across this great recipe for Young’s Double Chocolate Cheesecake on The Beer Cook.
Photo Courtesy of www.thebeercook.com

Photo Courtesy of http://www.thebeercook.com

Ingredients:(Serving size is about 18 mini-cheesecakes)
Crust:
  • 40 graham crackers (~ 1 1/2 cups crushed)
  • 1/3 cup sugar
  • 1/3 cup butter

Filling:

  • 16 ounces cream cheese
  • 8 ounces sour cream
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup sugar
  • ½ cup Young’s Double Chocolate Stout

Chocolate Sauce:

  • 1 tbsp butter
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup half and half
  • 1/4 cup sugar
  • ¼ cup Young’s Double Chocolate Stout
Directions:

  • Preheat oven to 325 degrees.
  • Crush the graham crackers finely and combine with the butter and sugar.
  • Press mixture into bottoms of greased muffin tins or baking cups.
  • Bake the crusts alone for about 5 minutes.
  • For the filling, beat the cream cheese, sour cream, and sugar using an electric mixer.
  • Add in the vanilla and eggs as you continue mixing.
  • Mix in the beer.
  • Pour filling into the muffin tins and bake for about 22 minutes until set.
  • For the chocolate sauce, bring the half and half to a simmer with the butter.
  • Remove from heat and stir in chocolate chips, sugar and beer.
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2 thoughts on “Young’s Double Chocolate Cheesecake

  1. Pingback: Mini Chocolate Cheesecake | Mini Chocolate Cheesecake Recipe

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