Spent Grain Ginger Beer Cheesecake: Creamy, Spiced, and Built on a Malty Grain Crust

ByKarl S

Spent Grain Ginger Beer Cheesecake is where rich, velvety cream meets bright, spicy zip — a smooth ginger-laced filling set over a buttery crust made from your spent brewing grain.

It’s sweet, slightly tangy, and layered with texture: the pop of ginger, the toast of malt, and a cold beer pairing that makes it sing. A showstopper for brew dinners, holiday boards, or the end of any brew day worth celebrating.

Ingredients (Makes one 9-inch cheesecake — serves 10–12)

For the Spent Grain Crust

  • 1¼ cups spent grain (wet, well-drained, finely chopped)
  • ¾ cup crushed graham crackers or digestive biscuits
  • ¼ cup brown sugar
  • 6 tbsp melted butter
  • Pinch of salt
  • Optional: 1 tsp ground ginger or cinnamon

For the Filling

  • 24 oz (3 blocks) cream cheese, softened
  • ¾ cup sugar
  • ⅓ cup full-fat sour cream
  • ¼ cup ginger beer (or spicy ginger ale — not too sweet)
  • 3 eggs
  • 2 tbsp flour or cornstarch
  • 1½ tsp vanilla extract
  • 1½ tsp ground ginger
  • Optional: ¼ tsp nutmeg or white pepper for heat

For the Topping (optional)

  • Crystallized ginger, chopped
  • Ginger beer glaze (reduce ½ cup ginger beer + 2 tbsp sugar to syrup)
  • Whipped cream or beer-infused whipped topping

Instructions

Step 1: Make the Crust

  1. Preheat oven to 325°F (160°C).
  2. Mix spent grain, crushed crackers, sugar, melted butter, and spices in a bowl until evenly moistened.
  3. Press firmly into the bottom of a springform pan.
  4. Bake for 10 minutes, then cool while making the filling.

Step 2: Make the Filling

  1. Beat cream cheese and sugar until smooth.
  2. Mix in sour cream, ginger beer, vanilla, and spices.
  3. Add eggs one at a time, beating just until incorporated.
  4. Stir in flour or cornstarch. Do not overmix — smooth is key.

Step 3: Bake

  1. Pour filling over cooled crust. Tap gently to release bubbles.
  2. Bake at 325°F for 50–60 minutes until center is just set and edges are puffed.
  3. Turn off oven, crack the door, and let cool inside for 30 minutes.
  4. Chill at least 4 hours or overnight before slicing.

Serving Suggestions

  • Drizzle with ginger beer glaze or beer caramel
  • Serve with spiced whipped cream or a dollop of crème fraîche
  • Top with fresh citrus slices or chopped candied ginger
  • Add to a dessert & pint board with shortbread, nuts, and dark chocolate

Storage

  • Refrigerate covered for up to 5 days
  • Freeze individual slices for up to 2 months
  • Best served chilled or slightly room temp

Beer Pairing

In the Crust or Filling

  • Ginger beer (spicy and sharp, not too sweet)
  • Optional: splash of golden ale or cream ale in the crust mix for depth

In Your Glass

  • Cream ale or blonde ale for contrast
  • Wheat beer or witbier with citrus and spice
  • Saison or biere de garde for herbal brightness
  • Belgian tripel or spiced ale for holiday pairing

Final Thoughts

Spent Grain Ginger Beer Cheesecake is creamy, zesty, and beautifully balanced — the rich meets the sharp, the smooth meets the rustic, and beer brings it all together.

It’s dessert with a brewer’s backbone and bakery soul — the kind of cake that tastes like celebration. Cheers to bold bakes, spice in the slice, and beer in every bite! 🍰🍺🔥

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