Stout Beer Cheesecake – AI Generated

This decadent dessert combines the rich and complex flavors of a stout beer with the creamy goodness of cheesecake. The recipe was developed with the help of ChatGPT, the language model trained by OpenAI.

I was very skeptical when ChatGPT suggested a beer-infused cheesecake, but my curiosity and intrigue made me overcome that and actually giving it a try. And, after personally tasting it and also having a few friends, some of which are beer lovers, give it a try I can say that it’s really good!

The recipe that ChatGPT initially wrote was a bit flawed so I have made a few adjustments to it. This is not a fully AI generated BS recipe so rest assured as I can vouch for it’s validity as it was tested.

To make the cheesecake,

you’ll need a few key ingredients, including cream cheese, sugar, eggs, and of course, stout beer. Once you’ve gathered your ingredients, simply follow the steps in the recipe and voila! You’ll have a delicious dessert that’s perfect for any occasion.

Whether you’re a beer lover, a cheesecake enthusiast, or just looking to try something new, Stout Beer Cheesecake is the perfect recipe for you. So what are you waiting for? Grab your ingredients and get ready to indulge in this delicious dessert today!

Stout Beer Cheesecake

A beer cheesecake recipe developed with the help of ChatGPT
Servings 8
Prep Time 1 hour
Cook Time 1 hour


Cookie Base

  • 285g (10 oz) graham crackers or Leibniz-style butter biscuit cookies 
  • 45g (1.6 oz) sugar skip it if using butter cookies
  • 70g (4 tbsp) butter melted

The Filling

  • 510g (18 oz cups ) cream cheese room temp
  • 200g (1 cup) granulated sugar
  • 3 large eggs room temp
  • 180ml (6 fl oz) stout beer room temp
  • 1/2 tbsp vanilla extract
  • 1 tsp salt

Caramelized Beer Reduction

  • 240ml (1cup) stout beer
  • 50g (1/4cup) granulated sugar
  • 30g 2tbsp unsalted butter


Cookie Base

  • Start by melting the butter in the microwave and preheating your oven at 160°C / 325°F
  • Place the cookies in a food processor and run it on maximum speed until they're all crushed up.
  • Add the sugar, start running the food processor again and pour in the melted butter and let it run until it's all combined.
    Test that the cookies stick to each other, if not add an additional tbsp of melted butter.
  • Place them in the spring form pan and press it in with a flat object (I like using a flat-bottomed glass)
    Leave an edge going almost to the top of the walls of the pan.
  • Bake it in the preheated 160°C / 325°F oven for 15 minutes
    Then take it out and let it cool off while you're preparing the filling.

Cheesecake Filling

  • In a large bowl, beat the room temperature cream cheese with a hand mixer until smooth.
  • Gradually add the sugar followed by the beer, vanilla extract and salt. Mix until well combined
  • If you turned off your oven now is a good time to preheat it back to 160°C / 325°F – same temperature we used for the crust.
  • Add in the eggs one at a time, mix using a whisk, this reduces the amount of air we introduce.
  • Now pour in the filling, lightly tap the pan to the counter a couple of times – this will eliminate any big air bubbles trapped inside that might cause it to crack when baking.
  • This cheesecake is baked using a water bath so to keep the crust dry place it in an oven roasting bag(find recommended bags in the article) – these are 100% safe to use and there's zero risk of water seeping into the crust. Roll it up until the edge of the springform pan
    Now place inside a larger pan that we're going to fill with boiling water when we put it in the oven.
  • Now place the pan inside the oven, pour in boiling water until it reaches halfway up the springform pan and let it bake for 60 minutes
  • Once done, turn off the oven and let it first cool off with the door slightly open for 60 minutes.
    After the 60 minutes, take the cheesecake out of the oven and let it cool off completely at room temperature then cover it with cling film or reusable silicone lid(link in the article) and let it chill in the fridge overnight.

Caramelized Beer reduction

  • In a small saucepan, combine the beer, sugar and butter.
  • Heat over medium-high heat, stirring occasionally, until the sugar and butter has dissolved.
  • Once the sugar has dissolved, bring the mixture to a simmer and let it simmer for about 10 minutes, or until it has reduced by half and it's thicker
  • Keep an eye on it and stir occasionally, as the mixture can burn quickly.
  • Remove from heat and let it cool before using as a topping.
Calories: 400kcal
Course: Dessert
Cuisine: American
Keyword: ai cooking, beer,, cheesecake

Other delicious cheesecakes:

Cheesecake Bars with Blueberry Compote Swirls
Make cheesecake bars with blueberry compote swirls and a lemon-flavored cookie crust. A cheesecake recipe for which you don't need any water bath
Check out this recipe
The Perfect Pumpkin Cheesecake with homemade Pumpkin Puree
My baking method is foolproof and will guarantee that your cheesecake doesn't crack – you just need to follow the steps, be patient and your pumpkin cheesecake will thank you.
Check out this recipe

Did you make this recipe?

I’d love to hear how it turned out! Leave a comment below, or tag me with @solozaurcooking on Instagram and hashtag it #solozaurcookin.

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Cooked & written with ❤️ by Alex Pricop.