Comments on: Chocolate Beer Cheesecake With A Pretzel Crust

By: Bluenose Baker

Bluenose Baker — Thu, 13 Jun 2013 09:26:26 +0000

This was a huge hit! I didn’t have room at the top of my springform pan to use the sour topping so I served with fresh whipped cream instead. So rich!

By: Bluenose Baker

Bluenose Baker — Sun, 09 Jun 2013 20:52:28 +0000

I can’t wait to try this recipe! Do you know the approximate weight/cups equivalent for the graham crackers? They are not available in the sheets described in the recipe where I live.

By: maegochan

maegochan — Tue, 14 May 2013 04:40:15 +0000

I love this cheesecake recipe! The saltiness of the pretzels and the smoky flavor of the stout really add to the experience. I used Big Bear Black Stout and Ghirardelli’s bittersweet chocolate. I also used the water bath method to cook the cake and it resulted in an extremely moist and creamy cheesecake.

By: mslaura022

mslaura022 — Sun, 09 Sep 2012 18:02:07 +0000

This was my first attempt baking cheesecake and I was impressed. Very easy and super tasty. I used a hand mixer, bakers chocolate and Rogue Chocolate Stout. The sour cream topping was a nice touch and addictive right out of the bowl. If you’re short on sour cream, don’t forgo this recipe, simply skip the final step. You’ll still end up with a sinful cheesecake. Thanks for sharing!

By: Dave s.

Dave s. — Mon, 16 Apr 2012 08:05:40 +0000

I use those slow cooker liners to protect my cheesecakes in the water bath. They work great and I never have a soggy crust!

By: Laurie {Simply Scratch}

Laurie {Simply Scratch} — Fri, 13 Apr 2012 13:41:46 +0000

Oh now THAT looks good!