Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Corn syrup, light

• Baking & Spices

  • 60 3 oz (about 1/2 cup dark chocolate
  • 1 tbsp Brown sugar
  • 3 tbsp Cocoa powder
  • 2 tbsp Flour
  • 1/2 tsp Salt
  • 2 tsp Sea salt
  • 1 2/3 cup Sugar
  • 1/2 tsp Vanilla extract

• Snacks

  • 3 cups Pretzel, mini twists

• Drinks

  • 1 tsp Espresso, powder

• Dairy

  • 7 tbsp Butter
  • 8 Wt oz cream cheese

• Beer, Wine & Liquor

  • 1/3 cup Chocolate stout
  • 1/2 cup Stout

Found on thebeeroness.com

Ingredients

• 3 cups mini pretzel twists
• 1 tbs brown sugar
• 1 tbs flour
• 4 tbs melted butter
• 3 oz (about ½ cup) dark chocolate (60%)
• 1/3 cup Chocolate Stout
• 8 wt oz cream cheese, softened
• 2/3 cup sugar
• 1 egg
• 1 tbs flour
• 3 tbs cocoa powder
• 1/2 tsp salt
• 1 tsp espresso powder
• 1 cup sugar
• 2 tbs light corn syrup
• ½ cup stout
• 3 tbs butter, cut into cubes
• 1/2 tsp vanilla extract
• 2 tsp sea salt

Directions

• Preheat oven to 350.
• In a food processor add the pretzels, flour and brown sugar. Process until just crumbs. While the food processor is running, slowly add the melted butter until well combined.
• Add about 1 tablespoon of crust to each wells of a mini cheesecake pan that has been sprayed with cooking spray (if you don’t have a mini cheesecake pan, use muffin tins or mini muffin tins lined with cupcake papers). Press the crust firmly until compacted.
• In the top of a double boiler over gently simmering water add the chocolate and the beer, stir until well combined and melted. Remove from heat, set aside.
• In a stand mixer add the cream cheese, beat until light and creamy. Add the sugar and beat until well combined.
• Add the egg, beating until well combined.
• Add the flour, coco powder, salt and espresso powder, stir until just combined.
• Stir in the chocolate mixture until well combined.
• Add the cheesecake batter on top of the crust until wells are about 2/3 full.
• Bake at 350 until the cheesecakes are set and top has puffed slightly, about 20-25 minutes (time will vary depending on the size of your mini cheesecakes).
• Allow to cool to room temperature, while the cheesecakes cool a dip will form in the top.
• While the cheesecakes bake, make the sauce.
• In a saucepan over high heat add the sugar, beer and corn syrup. Whisk until sugar has melted, then stop stirring.
• Allow to boil until dark golden brown and has reached 230 on a candy thermometer, about 6-8 minutes. Turn off heat and immediately stir in the butter and the vanilla ( mixture will bubbly up furiously). Allow to cool for about ten minutes.
• Once cool, remove cheesecakes from pan (if using the mini pans, it may be necessary to run a sharp knife around the edges).
• Gently spoon the caramel into the well that formed in the top of the cheesecakes.
• Sprinkle with sea salt.
• Refrigerate until chilled, about 2 hours.