Raspberry Russian Imperial Stout Cheesecake

Raspberry Russian Imperial Stout Cheesecake by BakingdomThe Hubster had a birthday last week. It wasn’t like a big milestone birthday or anything, although…it was an elevensies birthday. Those are always fun. We both had elevensies birthdays this year. 🙂

Anyway, it wasn’t a milestone, but since he was still overseas for his birthday last year, I was super excited to make the whole day special for him this year.

It started out with homemade breakfast, included bowling, beer, and corn dogs for lunch, and finished up with his very favorite homemade dinner,  more beer, and cheesecake birthday cake…his favorite. Which also had beer in it. Oh, and there were presents, too…but no beer there. 😉

He always asks for cheesecake for his birthday, so when he asked for it again this year I wasn’t surprised. He always insists on plain, classic New York cheesecake, though.

Which is fine, I guess, but there are so many options for cheesecake, I really wanted to try something new, so I vetoed him.

Raspberry Stout Cheesecake with Pretzel Chocolate Crust by BakingdomAnd I put beer in it.

I had a sneaking suspicion he’d be okay with it.

When it came down to deciding on flavors, I knew two things going into it:

1. The beer would be a stout. I chose stout mostly because that’s his favorite, but also because it is such a rich, creamy, flavorful beer, I knew it would be able to stand up to the strong flavor of cream cheese.

2. The crust would have pretzels in it. Because beer and pretzels. Obvs. Hubs decided that cinnamon pretzels would be just the ticket. One of my favorite snacks is Pretzel Crisps Cinnamon Toast pretzels with Nutella, so he asked if I could use those. I decided he was brilliant, and went with it. We make a good team.

Then I got to thinking about how chocolate goes so great with stout, so how about adding chocolate, too…… Except, the Hubster didn’t want chocolate cheesecake. I’m telling you, he’s a purist. Instead, I decided to add the chocolate to the crust.

As for the raspberry, that was a simple matter of the Hubster seeing Widmer Brothers’ Raspberry Russian Imperial Stout, and wanting that to be his cheesecake beer. 🙂

Raspberry Stout Cheesecake by BakingdomHappy birthday to you, happy birthday to you! Happy birthday, dear huuuuubsteeerrrrrr! Happy birthday to you!!!

As I’ve said, the Hubster is a purist when it comes to his cheesecake, so I chose to omit any further additions, like fresh raspberries or raspberry purée in the cake, but you could easily stir some in. A quarter or half cup of fresh berries, or a drizzle of purée gently stirred in would not only taste incredible, but it would also look gorgeous.

Hubs does highly recommend a side of fresh berries with your cake, though, whether you add some to the cake before baking or not. 🙂

Raspberry Imperial Stout Cheesecake by BakingdomThis cake turned out absolutely beautiful! It’s perfectly smooth, and creamy, fragrant, and delicious. It’s a classic cheesecake with the dark richness of stout, and a light hint of raspberry flavor. And the chocolate pretzel crust was the perfect compliment of rich, sweet, spicy, and salty. I think this was a homerun cake. The Hubster and I collaborate pretty great together.

Enjoy, my friends!

Raspberry Stout Cheesecake
with Chocolate Cinnamon Pretzel Crust
Makes 1 9-inch cheesecake


**For a gluten free crust, omit the cookies and pretzels, and substitute 1 sleeve GF chocolate or plain graham crackers (about 9 crackers)**
10 chocolate wafer cookies, crushed to fine crumbs
3 ounces cinnamon toast pretzel, crushed to fine crumbs
5 tablespoons unsalted butter, melted
1 tablespoon sugar

4 – 8 oz. packages cream cheese, softened and cut into chunks
good pinch of salt
1 1/2 cups sugar
1/3 cup sour cream
2 teaspoons vanilla
2 egg yolks
6 whole eggs
1 cup raspberry stout, or any stout beer of your choice (be sure to select a GF beer for gluten free alternative)

Fresh raspberries for garnish, optional

To make the crust: Preheat the oven to 325 degrees. Brush about 1/2 tablespoon melted butter in a 9-inch springform pan, especially the bottom.

In a small bowl, mix in the sugar, cookie crumbs, and pretzels, then use a fork to stir in the melted butter. The mixture should look like wet sand after it’s mixed. Press the pretzel mixture firmly across the bottom of the prepared pan. Bake until fragrant, for 15 minutes. Allow to cool completely before adding the cake batter.

For the cake: Increase the oven temperature to 500 degrees. In a large bowl, or the bowl of a standing mixer, beat the cream cheese for about a minute or so, until it’s smooth and creamy. Add the salt and continue mixing while you slowly add the sugar. Beat for another minute or so, then thoroughly scrape the bowl and beater. Add the sour cream and vanilla, and beat for another minute or so, until all of the ingredients are incorporated, then add the egg yolks and mix well for about a minute. Scrape everything down again and begin adding the eggs, one at a time, beating each one in for about 30 to 45 seconds before adding the next. Scrape the bowl and beater after every two eggs. Slowly add the beer, mixing until thoroughly incorporated. Scrape the bowl and give it a final hand stir to make sure everything is incorporated.

Brush another half tablespoon of butter around the sides of the pan and place it in the center of a rimmed baking sheet. Pour in the cake batter and bake for 10 minutes. Reduce the oven temperature to 200 degrees and continue baking for about an hour and a half. Don’t open the oven door until you have to check the temperature of the cake. The center of the cheesecake should be about 150 degrees. Place the cheesecake on a wire cooling rack and allow to cool for about three hours, then run a paring knife around the edge of the cake. Cover the cake (still in the pan) with plastic wrap and chill for at least three hours before serving. To serve, remove the sides of the pan (transfer to a plate or serve from the bottom of the pan) and slice with a sharp knife.

Recipe by Darla

Raspberry Stout Cheesecake with Chocolate Pretzel Crust by Bakingdom

Leave a comment


  1. says

    My birthday was a few days ago too. I turned 21. I think this cheese cake is such wonderful flavour. I have recently taken to beer flavours in baked goods and i am dying to try this. Your photos are so perfect, to show the smooth creaminess of the cheesecake.

  2. Elle says

    This sounds delicious and so unusual – whilst I’ve put beer in cake before I’ve never heard of it in a cheesecake! Lovely!

  3. PeggyFin says

    This sounds awesome! It’s definitely something my hubby would love – beer and cheesecake?! No brainer. I LOVE the wooden cake stand. Your photos look gorgeous, as always. I especially love the last one with the lingering candle smoke. 🙂

  4. RobynR says

    This looks awesome but I have a word of caution for anyone wanting to make a gluten free version; you’ll have to be careful to use a GF beer or substitute a good cider 🙂

  5. says

    This is so creative. I never would have thought to put beer in cheesecake. Probably because I made the stuff. I wonder what would happen if you made it with a Belgian framboise instead of this raspberry stout. Or a raspberry cider. I can’t wait to try your recipe.

  6. Becca - Cookie Jar Treats says

    Even though I can’t buy beer to make this, I still think it looks delicious! I’m not interested in drinking alcohol, but I sure as heck want to try it in baked goods. only a little over 1 1/2 years until I can try 😛

    Happy belated Birthday to your hubby 🙂

  7. Alycia says

    I’ve been on the hunt for a pretzel-crusted, chocolate raspberry beer cheesecake recipe since I got Rogue’s chocolate, raspberry, pretzel beer on my trip to Portland. Think I found a great one for my Portland bottle share tomorrow night! One question though- I am an avid baker but have yet to bake a cheesecake. Many recipes I found while searching, baked the cake in a water bath. Do you think this would hurt, help or make no difference with this recipe? Thank you! And thank you for sharing this devilishly, fantastic recipe!

    • says

      I’ve baked cheesecakes with and without water baths, and I honestly haven’t noticed a difference. You could certainly use one for this one, if you wanted to.

      • Alycia says

        Thanks, Darla! I didn’t put the cake IN a water bath but I did put a pan of boiling water under it. Not sure if it helped (or hurt) any. Also, my cake took about 2 hours total to bake. Just an FYI for anyone planning to bake this. And it came out SUUUPER delicious. I added a raspberry puree swirl to up the raspberry flavor. Thanks again for sharing!

  8. Erica says

    Hello! I’ve never heard of cinnamon toast pretzels. Any idea what stores sell them? I’m making this on Saturday for my boyfriend’s birthday and I’m really excited! It looks wonderful!

    • says

      Hi Erica, I got mine at Whole Foods, and they’re made by Pretzel Crisps. I’m sorry if I didn’t get a chance to respond quickly enough, and I hope this is helpful.