SALTED CARAMEL STOUT AND CHOCOLATE CHEESECAKE

Salted Caramel Stout and Chocolate Cheesecake image

Chocolate, beer and cheesecake--can't go wrong with that!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 7h45m

Yield 16

Number Of Ingredients 15

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Ingredients

1 package (9 oz) thin chocolate wafer cookies, crushed (2 cups)
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
2/3 cup granulated sugar
3 eggs
1 bag (12 oz) semisweet chocolate chips (2 cups), melted
1/4 cup whipping cream
3/4 cup stout beer
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1/2 cup butter
1 1/4 cups packed brown sugar
2 tablespoons stout beer
1/2 cup whipping cream
1 1/2 teaspoons sea salt flakes

Steps:

Heat oven to 325°F. In medium bowl, mix crust ingredients; reserve 1 tablespoon crumbs for garnish. Press remaining crumbs in bottom and 2 inches up side of ungreased 10-inch springform pan. Wrap foil around pan to catch drips. Refrigerate while making filling.
In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, 1 at a time, until well blended, scraping bowl after each addition. Add melted chocolate; beat well. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
Bake 60 to 70 minutes or until edges are set; center of cheesecake will be soft. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn off oven; leave cheesecake in oven 30 minutes longer.
Carefully run small metal spatula around edge of springform pan. Cool completely, about 2 hours. Refrigerate at least 4 hours or overnight.
In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add brown sugar and 2 tablespoons stout beer. Heat to boiling; cook and stir about 1 minute or until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle sauce over slices; sprinkle with salt. Garnish with reserved crumbs. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : Calories 540, Carbohydrate 52 g, Cholesterol 115 mg, Fat 7, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 43 g, TransFat 1 g