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Black Forest Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 56 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 6 hours (including chilling)
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: German-American
  • Diet: Vegetarian

Description

This Black Forest Cheesecake is a luscious fusion of rich chocolate and sweet cherry flavors, featuring a creamy cocoa-infused cream cheese filling atop a crunchy chocolate cookie crust. Topped with cherry pie filling, whipped cream, and optional chocolate shavings and fresh cherries, this dessert is a decadent treat perfect for holidays or special occasions.

Ingredients

Crust

  • 16 chocolate sandwich cookies, crushed
  • 4 tablespoons unsalted butter, melted

Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ¼ cup unsweetened cocoa powder
  • ½ cup semi-sweet chocolate chips, melted and cooled

Topping

  • 1 (21-ounce) can cherry pie filling
  • ½ cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Chocolate shavings or curls (optional for garnish)
  • Fresh cherries (optional for garnish)

Instructions

  1. Preheat & Prepare Crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine crushed chocolate cookies with melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove and allow it to cool slightly.
  2. Make Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract; continue mixing until fully combined and creamy. Add eggs one at a time, mixing on low speed just until incorporated after each egg. Then blend in sour cream, cocoa powder, and melted cooled chocolate chips until the mixture is smooth and homogeneous.
  3. Bake Cheesecake: Pour the prepared cheesecake filling evenly over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes or until the center is set but still slightly jiggly to the touch.
  4. Cool Cheesecake: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and promote even cooling.
  5. Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to set completely.
  6. Prepare Toppings: Before serving, spread the cherry pie filling evenly over the top of the chilled cheesecake. In a separate bowl, whip the heavy cream with powdered sugar to stiff peaks, then pipe or spread the whipped cream around the edges of the cheesecake.
  7. Garnish & Serve: Garnish with optional chocolate shavings or curls and fresh cherries, slice, and serve chilled.

Notes

  • For best results, use room temperature ingredients and avoid over-mixing the batter to maintain a smooth texture.
  • Using a water bath during baking can significantly reduce cracks in the cheesecake by providing gentle and consistent heat.
  • Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness.

Find it online: https://slsrecipes.com/black-forest-cheesecake-recipe/