• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Cheddar and Beer Cheesecake

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 1 1/4 c Gingersnap cookie crumbs
  • -(about 20 snaps)
  • 1 c Plus 2 tablespoons sugar,
  • -divided
  • 1 ts Ground ginger
  • 1/4 c Unsalted butter or
  • -margarine, melted (1/2
  • -stick)
  • 24 oz Cream cheese, at room
  • -temperature (3 packages)
  • 1 c Shredded sharp Cheddar
  • -cheese (4 ounces)
  • 5 lg Eggs, at room temperature
  • 1/4 c Non-alcoholic beer
  • 1/4 c Heavy cream


Preheat the oven to 300F. Lightly butter the bottom only of a 9-inch
spring form pan with removable side.

In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the
sugar, the ginger, and butter. Press firmly into the bottom of the
prepared pan. Chill while making the filling.

In a large bowl with an electric mixer at medium speed, beat both cheeses
just until smooth. Gradually add the remaining 1 cup of sugar, beating
just until light and fluffy. Add the eggs, one at a time, beating just
until each is combined. At low speed, beat in the beer and heavy cream.
Pour into the prepared pan.

Bake for 1 1/2 hours or until the center is set and the top is lightly
golden, but do not brown. Turn off the oven and place a wooden spoon in
the door to hold it slightly ajar; let the cake sit in the oven for 30
minutes. Remove the cake to a wire rack and cool completely. Chill for
several hours or overnight.

Makes 16 servings.

Nutrient Value per Serving: 327 Calories, 24 g Fat, 236 mg Sodium, 8 g
Protein, 22 g Carbohydrate, 137 mg Cholesterol.

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