Stout Cheesecake

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 1 1/2 lbs cream cheese
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 17 ounces eggs (approximately 10)
• 1/2 tablespoon salt
• 1 teaspoon vanilla extract
• 1/4 cup cornstarch
• 2 lbs sour cream
• 5 pecan shortbread cookies (i.e., keebler pecan sandies)
• 16 ounces dry stout beer (reduced to 4 oz)

Recipe

• 1 on stovetop, reduce 16 oz. stout to 4 oz.
• 2 let all ingredients come to room temperature before starting.
• 3 process cookies in a processor to make crumbs.
• 4 wrap bottom of 10-inch springform pan with foil and make a 5-inch foil collar around the top edge of the pan.
• 5 grease pan and line bottom with cookie crumbs.
• 6 with paddle attachment of mixer, blend cream cheese, salt, and sugars until smooth.
• 7 add eggs and mix until smooth.
• 8 add vanilla and cornstarch and mix until smooth.
• 9 in a seperate bowl, whip sour cream smooth by hand and mix in cream cheese mixture; whip smooth again.
• 10 drizzle reduced stout into mixture and stir only 2 or 3 times to give a marbled effect (you can also drag a knife or toothpick trough it several times).
• 11 pour into pan and cover top with foil.
• 12 bake at 375f for 1 hour 45 minutes.
• 13 remove foil and bake 15 minutes more.