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Decadent Black Forest Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 28 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Decadent Black Forest Cheesecake combines the rich and creamy texture of chocolate cheesecake with the classic flavors of cherry pie filling and chocolate ganache. Nestled on a chocolate graham cracker crust and topped with luscious cherries, whipped cream, and chocolate shavings, this dessert is a perfect indulgence for chocolate and cherry lovers alike.

Ingredients

Crust

  • 1 1/2 cups chocolate graham cracker crumbs (or Oreo cookie crumbs)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips, melted and cooled slightly

Ganache

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Toppings

  • 1 (21-ounce) can cherry pie filling
  • Fresh cherries or maraschino cherries
  • Whipped cream
  • Chocolate shavings

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. In a medium bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter. Mix together until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom of the prepared springform pan to form an even crust.
  2. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Once baked, remove from the oven and set aside to cool completely while preparing the filling.
  3. Make the Chocolate Cheesecake Filling: In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add 1 cup granulated sugar and unsweetened cocoa powder, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing. Stir in sour cream and vanilla extract until smooth. Gently fold in the melted and slightly cooled semi-sweet chocolate chips to maintain a smooth texture.
  4. Assemble and Bake the Cheesecake: Pour the prepared cheesecake filling over the cooled crust in the springform pan, smoothing the top. Place the springform pan into a larger baking dish. Fill the larger dish with hot water about halfway up the sides of the springform pan to create a water bath, ensuring even baking and preventing cracks. Bake at 325°F (160°C) for 55-60 minutes or until the edges are set but the center remains slightly jiggly.
  5. Cool the Cheesecake: After baking, turn off the oven and leave the cheesecake inside the oven to cool gently for 1 hour. This gradual cooling helps prevent cracking. Then, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to fully set.
  6. Prepare the Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over 1 cup of semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes to melt the chocolate, then stir until smooth and glossy. Allow the ganache to cool slightly so it thickens but remains pourable.
  7. Apply Ganache: Once slightly cooled, pour the ganache evenly over the chilled cheesecake, spreading gently to cover the surface.
  8. Add Cherry Topping and Garnish: Carefully spread the entire can of cherry pie filling over the ganache layer. Garnish the top with fresh or maraschino cherries, dollops of whipped cream, and sprinkle with chocolate shavings for an elegant presentation.
  9. Serve: Remove the sides of the springform pan carefully. Slice the cheesecake into 12 servings with a sharp knife, wiping the knife clean between cuts to maintain neat slices. Serve and enjoy this rich, luscious Black Forest treat.

Notes

  • Use room temperature cream cheese for the creamiest filling and to avoid lumps.
  • The water bath ensures even baking and prevents cracks in the cheesecake.
  • Let the cheesecake chill overnight for the best flavor and texture.
  • If you prefer a sweeter crust, use Oreo cookie crumbs instead of chocolate graham crackers.
  • To slice cleanly, warm the knife blade under hot water and dry it before cutting.

Find it online: https://slsrecipes.com/decadent-black-forest-cheesecake-recipe-2/