Stout Soaked Cherry Cheesecake with Pretzel Crust

Stout Soaked Cherry Cheesecake Bars with Pretzel Crust P

I need your help.

I’m somewhere around halfway done with this cookbook, and I need some feedback. I have about 50 recipes ready to go, but they have never been cooked outside of my kitchen.

I want to know if they work for you, if you like them (or didn’t), if the directions make sense. This part is important to me, it increases the chances that we can catch some of the flaws, some of the directions that may be misleading, or some factor I might have overlooked.

This book means so much to me, and the recipes working for as many people as possible is a high priority.

And I can’t do this on my own. If you are willing to make one (or more) of the Top Secret recipes I have in the works, keep it secret until the book goes to print, and give me your honest opinion, I need that.

If you’re at all interested, Please, check out my Book Page for more info. Please.


Stout Soaked Cherry Cheesecake with Pretzel Crust


  • 8oz sweetened dried cherries (about 1 ½ cups)
  • 2 cups stout
  • 3 cups mini pretzels twists, lightly crushed (about 1 ½ cups once processed)
  • 2 tbs brown sugar
  • ½ cup melted butter
  • 24 ounces cream cheese
  • ½ cup sour cream
  • pinch salt
  • 2 tbs flour
  • 1 ½ cups granulated sugar
  • 2 eggs
  • ½ tsp vanilla


  • Place dried cherries in a bowl or tall glass. Pour stout over cherries until fully submerged. Allow to sit at room temperature for 1 to 2 hours. Drain, reserving ¼ cup of the soaking liquid.
  • Preheat oven to 400.
  • In a food processor, add the pretzels and brown sugar, process until only crumbs remain, about 3 to 5 minutes. Slowly add the melted butter while the processor is running. Pour into the bottom of a 9 X 13 inch baking pan. Use the flat bottom of a heavy glass, measuring cup or mug to press the crust really well into a flat even layer.
  • In the bowl of a stand mixer, add the cream cheese, beat on high until creamy, about 3 minutes. Add the sour cream and beat until well combined. Add the salt, flour and sugar, mix until well incorporated. Add the eggs and vanilla, one at a time, mixing well between additions. Add ¼ of the stout used to soak the cherries, mixing until just incorporated. Stir in the cherries.
  • Pour cream cheese mixture over the crust, smooth out into an even layer.
  • Place in the oven and reduce oven temp to 350. Bake at 350 for 28-32 minutes or until the cheesecake has puffed slightly and center no longer jiggles when you shake the rack it sits on. Don’t over bake, it will firm up once it chills. Remove from oven (allow to stand at room temp until slightly cooled, about 10 minutes) refrigerate until chilled and set, at least 4 hours and up to 24. Cut into squares for serving


 Stout Soaked Cherry Cheesecake Bars with Pretzel Crust2




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28 Responses to Stout Soaked Cherry Cheesecake with Pretzel Crust

  1. Averie @ Averie Cooks January 8, 2013 at 1:56 am #

    Wow I can’t believe you’re still blogging – the pressure is on to get the book done and 50 down, 50 to go….my hat’s off to you! I love the looks of this cheesecake. Cherries go so well with cheesecake….or booze :)

    • Jackie January 9, 2013 at 7:48 am #

      I know, I keep feeling like It’s too much, especially with all the other things in my life, but somehow I’ve found a way to get things done. It may be different towards the end, we’ll see!

  2. Erin @ The Spiffy Cookie January 8, 2013 at 6:58 am #

    Pretzel crusts on cheesecake is one of my favorites. And I will try to check out your book page later! For now I must go be a lab nerd!

  3. claire @ the realistic nutritionist January 8, 2013 at 8:33 am #

    Soak anything in booze and I’m game. No, I’m not an alcy haha :)

  4. Katie @ Blonde Ambition January 8, 2013 at 10:14 am #

    Love the idea of a pretzel crust! And I’m not sure I’d be able to stay away from the beer soaked cherries :-P

    I am totally down to try one (or more) of your recipes. I’ve also got a beer-loving boyfriend who would be thrilled to taste test! You’ll be getting an e-mail from me soon :)

  5. Michelle Collins January 8, 2013 at 10:38 am #

    This sounds divine. What stout did you use, out of curiosity?

    • Jackie January 9, 2013 at 7:49 am #

      I used the last of a Rogue Chocolate Stout that I was using for another recipe. The only good things about making a million recipes a day is that I can use an open bottle for more than dish.

  6. Ashley - baker by nature January 8, 2013 at 10:39 am #

    I knew I’d love this post from the title alone! I’m so happy to hear you’re half way through your book; I can’t wait to get my hands on it!!!

  7. addie | culicurious January 8, 2013 at 3:32 pm #

    Congrats on making it so far through the book. That was fast! I’ll definitely be checking out your book page :)

  8. Cassie | Bake Your Day January 8, 2013 at 4:34 pm #

    My husband’s two favorite: beer and cheesecake. Love this.

    • Amie June 16, 2013 at 2:18 pm #

      This is a weird coincidence! I am making your BBQ pulled pork recipe as we speak & made the cheesecake bars for desert with the leftover porter!

      • Jackie June 16, 2013 at 2:36 pm #

        Fabulous! Can I come over for dinner? ;)

  9. Kiersten @ Oh My Veggies January 8, 2013 at 6:50 pm #

    Good luck with the rest of the book! Totally love these–sweet & salty is my favorite combination.

  10. Bree {Skinny Mommy} January 8, 2013 at 7:14 pm #

    Cheesecaek + beer? I am in!

  11. Bree {Skinny Mommy} January 8, 2013 at 7:14 pm #

    Cheesecaek + beer? I am in!

  12. Valerie @ From Valerie's Kitchen January 10, 2013 at 10:49 am #

    This recipe makes perfect sense to me. Cheesecake, pretzels, and beer. Perfection!

  13. Deanna January 10, 2013 at 4:23 pm #

    Me! I want to help! I want to test lots of recipes! Any day I get to go buy craft beer is a good day for me.

  14. lynn @ the actor's diet January 10, 2013 at 5:53 pm #

    after hosting a new year’s brunch, i have so much beer and pretzels in my house – can’t wait to make.

  15. Cathy @ Noble Pig January 10, 2013 at 11:31 pm #

    Oh wow…this crust..these bars…I am just in heaven. I want like a whole pan to go with that weird?

  16. EB Kurkowski January 11, 2013 at 2:49 am #

    Thought of your blog when I saw the competition for Food 52 this week:

    • Jackie January 11, 2013 at 8:53 am #

      Thanks! Where would I even begin ;)

  17. Laura January 11, 2013 at 1:12 pm #

    If you’re looking for any more help – please do let me know. I’d love to do some recipe testing! :)

  18. Laurie {Simply Scratch} January 15, 2013 at 7:22 pm #

    Yum! Did someone say stout-soaked? For the love… I need these asap!

  19. a farmer in the dell January 25, 2013 at 9:35 am #

    cheesecake and beer? Im in! this sounds like heaven!

  20. Jessica January 29, 2013 at 9:09 am #

    This looks great! Love the photo :)

  21. Amie June 16, 2013 at 2:14 pm #

    Amazing recipe! I used a Ballast Point Black Marlin Porter & by mistake bought cranberries that were cherry flavored. However they worked perfectly (thinking of experimenting with blueberries next).

    Topped with some chopped up pretzels, fruit & chocolate. They were a huge hit!

    • Jackie June 16, 2013 at 2:36 pm #

      That sounds fabulous! I love Ballast point, great brewery.


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