Brew-tiful Cheesecake

During the dizzying weeks of March Madness, For The Win attempted to determine which of the over 4,500 craft breweries in America is the greatest. So they put together a craft brewery bracket and left the victor’s fate up to ‘Merica’s craft beer super fans. They started with 32 breweries, based on popularity, expert ratings, and personal experience. After 5 grueling matches against hefty opponents such as The Alchemist, Dogfish Head, Victory, Terrapin, and Founders; Southern Tier Brewing Co. reined supreme and claimed the number one spot in the 2015 Ultimate Craft Beer Bracket Championship.

We are pretty big fans of Southern Tier. Our summers are not complete without a trip up to their stunning brewery. So like all true super fans, we voted, promoted, and cheered them on as they defeated one craft brewery after another. When Southern Tier made it to the Final Four, we posted this on their Facebook page…

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And sure enough, they brought the big win home. Now, it was our turn to make a winning cake worth celebrating. Because let’s be honest, a celebration isn’t truly a celebration unless beer and cake are involved. So we combined the two in the most decadent way possible- A Créme Brûlée Cheesecake. It’s rich, creamy, light and fluffy. Plus it’s super easy to make. Here’s how…

Créme Brûlée Stout Cheesecake

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  • 15 chocolate graham crackers, crushed
  • 5 TBSP butter, melted
  • 4 (8 oz) cream cheese packages, room temperature
  • 1 1/2 cups granulated sugar
  • 3/4 cup Creme Brûlée beer, room temperature
  • 4 eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 TBSP vanilla extract
  • 1/4 cup AP flour


  1. Fill a large pan with water and place on bottom rack in oven
  2. Preheat oven to 350 degrees F. Grease a 9 inch springform pan
  3. In a medium bowl, mix chocolate graham cracker crumbs with melted butter. Press onto bottom of springform pan
  4. In a large bowl, mix cream cheese with sugar until smooth. Add stout. Mix in the eggs one at a time, mixing just enough to incorporate. Stir in sour cream, vanilla and flour until smooth (avoid over mixing*). Pour filling into prepared springform pan
  5. Bake for 1 hour. Let cheesecake cool completely before placing in refrigerator (prevents cracking). Refrigerate until ready to serve (at least 6 hours)

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Cheers N’at – Devon and Tim

*Cheesecake can crack on the top if the ingredients aren’t room temperature, if the batter is over mixed, if the pan is not properly greased, or the oven isn’t humid. If you are mindful of these extra steps, you’ll have the perfect cheesecake every time!


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