Description

Indulge in this show-stopping Black Forest Cheesecake, where the deep flavors of dark chocolate meet the bright, tart taste of cherries. This luxurious dessert is perfect for any occasion, combining the classic essence of a Black Forest cake with the creaminess of cheesecake. Easy to follow and deliciously decadent, this recipe will become your go-to for impressing guests and celebrating special moments.

Ingredients

Scale

For the Crust:

1 ½ cups chocolate cookie crumbs (e.g., Oreo cookies, minus the cream filling)
¼ cup unsalted butter, melted 🧈
2 tablespoons granulated sugar

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened to room temperature 🧀
1 cup granulated sugar
1 cup sour cream
4 large eggs, room temperature 🥚
1 teaspoon vanilla extract 🌿
½ cup dark chocolate, melted and cooled 🍫
2 tablespoons cocoa powder

For the Cherry Topping:

1 can (21 oz) cherry pie filling 🍒 or homemade cherry compote
2 tablespoons cherry liqueur (optional)

For the Whipped Cream Topping:

1 cup heavy whipping cream 🥛
2 tablespoons powdered sugar 🍥
1 teaspoon vanilla extract

Garnishes:

Chocolate shavings or curls 🍫
Fresh cherries (optional)

Instructions

Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the chocolate cookie crumbs, melted butter, and granulated sugar until well combined.
- Press the crumb mixture firmly into the bottom of the pan. Bake for 10 minutes and let cool.
Make the Cheesecake Filling:
- Beat the softened cream cheese and granulated sugar on medium speed until creamy and smooth.
- Add the sour cream and vanilla extract, mixing until just combined.
- Incorporate the eggs one at a time, blending gently after each.
- Fold in the melted chocolate and cocoa powder until thoroughly mixed.
Bake:
- Pour the filling over the crust. Place the springform pan into a larger pan filled with 1 inch of hot water (water bath).
- Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
Top with Cherry Topping:
- Spread the cherry pie filling over the top of the cooled cheesecake, allowing some to drip down the sides.
- Optionally, drizzle cherry liqueur for enhanced flavor.
Add Whipped Cream:
- Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spread around the edges.
Garnish and Serve:
- Decorate with chocolate shavings and fresh cherries.
- Slice with a knife dipped in warm water for clean cuts.

Notes

Ensure all dairy ingredients are at room temperature for smoother mixing.
The water bath prevents cracking and promotes even baking.
Cherry liqueur can be omitted for a kid-friendly version.
Cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Cuisine: European, specifically German-inspired

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35g
Sodium: 250mg
Fat: 25g
Saturated Fat: 14g
Carbohydrates: 52g
Fiber: 2g
Cholesterol: 115mg