Real Recipes From Real Home Cooks ®

blue ribbon - guinness gingersnap cheesecake

(3 ratings)
Blue Ribbon Recipe by
Scott Anderson
Shepherdstown, WV

This cheesecake is a variation of a traditional Guinness cake made in England using similar ingredients. I have substituted crushed gingersnaps for biscuits and vanilla pudding mix for custard powder. Be sure to check your springform pan for leaks. Lining with parchment paper helps in holding in the liquid while baking.

Blue Ribbon Recipe

Yum! This is not your typical cheesecake. Thanks to the gingersnap crust and the cinnamon it's got a bit of spice. The Guinness gives the darker color to this creamy cheesecake but does not give it a beer flavor. Strawberries on top were perfect on top!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 -10
prep time 25 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For blue ribbon - guinness gingersnap cheesecake

  • 1 stick
    Irish butter, melted (substitute good quality butter if desired)
  • 12 oz
    gingersnaps, crushed
  • 16 oz
    packages cream cheese
  • 1/2 c
    superfine bar sugar
  • 8 oz
    Guinness - an extra pint for yourself!
  • 3 Tbsp
    instant vanilla pudding mix
  • 2 lg
  • 1/2 tsp
    ground cinnamon
  • 1 tsp
    pure vanilla extract

How To Make blue ribbon - guinness gingersnap cheesecake

Test Kitchen Tips
Make sure your cream cheese and Guinness is room temperature or the mixture may curdle.
  • 1
    Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper and spray with vegetable spray. (You can use the pan without parchment paper if you desire, just be sure to allow proper cooling at the end with the pan removed.)
  • 2
    Mix the butter with the gingersnaps and press into the tin, about 1-½ inches up the sides.
  • 3
    Combine the remaining ingredients with a whisk until smooth and pour into the prepared pan. Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.
  • 4
    Bake in the oven for one hour, 15 minutes or until firm, but the center will still be a bit loose. Remove from oven, run knife between parchment and pan to release springform pan, and gently pull off parchment paper. Allow cooling on wire rack away from drafts. This can also be accomplished by cooling in the oven after baking with the oven door propped open a few inches.
  • 5
    Slice and serve with a fresh pint of your favorite pint and top the cheesecake with some fresh sliced fruit.
  • 6
    Cooking tip: To Prevent Surface Cracking: Bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle. (A water bath is using a larger roasting pan containing water in which to place the smaller cheesecake pan.) Don’t over bake the cheesecake, or it will crack along the top and edges.