Guinness Cheesecake
Yield
6 servingsPrep
25 minCook
40 minReady
65 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
cream cheese
8 ounces |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
sugar
white |
|
| ¼ | each |
pasta, linguine
extra stout |
*
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
cream cheese
8 ounces |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
sugar
white |
|
| 0.3 | each |
pasta, linguine
extra stout |
*
|
| 2.5 | ml |
cinnamon
|
|
Directions
Mix ingredients.
I poured this into a vanilla wafer crust, but I suggest you use a springform pan because it will rise.
Bake at 350℉ (180℃) for about 40 minutes.
It tastes pretty good, but it doesn't hold together all that well.
