Chocolate Stout Cheesecake Bars (Printable Version)

Velvety chocolate stout cheesecake bars with pretzel crust and stout whipped cream.

# What You'll Need:

→ Crust

01 - 1 cup (109 grams) graham cracker crumbs
02 - 1 cup (109 grams) pretzel crumbs
03 - 1/4 cup (50 grams) light brown sugar
04 - 113 grams unsalted butter, melted

→ Filling

05 - 4 ounces (113 grams) bittersweet chocolate, chopped
06 - 1/2 cup (130 grams) stout beer
07 - 16 ounces (454 grams) cream cheese, softened to room temperature
08 - 1/2 cup (100 grams) granulated sugar
09 - 1/2 cup (100 grams) packed light brown sugar
10 - 1/4 cup (57 grams) sour cream, at room temperature
11 - 1/3 cup (28 grams) unsweetened cocoa powder, sifted
12 - 2 large eggs, at room temperature
13 - 1 teaspoon vanilla extract
14 - 1/2 teaspoon instant espresso powder
15 - 1/4 teaspoon fine sea salt

→ Topping

16 - 3/4 cup (180 grams) heavy whipping cream, cold
17 - 4 tablespoons (31 grams) powdered sugar, sifted
18 - 4 tablespoons (55 grams) stout

# Steps to Follow:

01 - Preheat the oven to 175°C (350°F). Line an 8x8-inch metal baking pan with parchment, leaving an overhang. In a large mixing bowl, combine graham cracker crumbs, pretzel crumbs, light brown sugar, and melted butter until well combined and evenly moistened. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake until fragrant, about 10 minutes. Place on a wire rack to cool completely. Reduce oven temperature to 160°C (325°F).
02 - In a small saucepan, heat the bittersweet chocolate and stout beer over medium-high heat, stirring constantly, until melted. Remove from heat and set aside to cool to room temperature. In a large bowl, use an electric mixer on medium-high speed to beat cream cheese, granulated sugar, and brown sugar until smooth and creamy, about 2 minutes. Add sour cream and cocoa powder; mix until combined. Pour in the cooled chocolate mixture; mix until incorporated. Add the eggs one at a time, blending after each addition until just combined. Mix in vanilla, espresso powder, and salt until just combined; do not over-mix.
03 - Pour the filling over the cooled crust, spreading evenly. Tap the pan on the counter to release air bubbles. Bake at 160°C (325°F) for about 35 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and slightly crack the door, allowing the cheesecake to rest for 10 minutes. Transfer the pan to a wire rack to cool completely. Cover and refrigerate for at least 6 hours or overnight.
04 - In a mixing bowl with a whisk attachment, whip the heavy cream on medium-high speed until soft peaks form, about 4 minutes. Add sifted powdered sugar and mix on low speed until incorporated. Add stout and whip on medium-high speed until medium peaks form, about 1 to 2 minutes. Transfer whipped cream to a piping bag with a star tip.
05 - Use the parchment overhang to lift the cheesecake bars from the pan. Slice into squares using a sharp knife. Clean the knife with a warm, damp cloth between slices for cleaner cuts. Pipe whipped cream rosettes on each bar and sprinkle with cocoa powder, if desired. Serve immediately.

# Additional Notes:

01 - For optimal flavor, refrigerate the cheesecake overnight before serving.

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