This Black Forest Cheesecake is a luscious twist on two timeless desserts—Black Forest Cake and rich, creamy cheesecake. With layers of chocolate cookie crust, velvety chocolate cheesecake, sweet cherry topping, and a cloud of whipped cream, it’s the ultimate indulgence for any special occasion or when I just want to treat myself.

Why You’ll Love This Recipe

I love this dessert because it’s a showstopper in both flavor and presentation. The deep chocolate flavor of the cheesecake perfectly balances the tart-sweet cherry topping, while the creamy texture melts in my mouth. It’s the kind of dessert I bring out when I want to impress guests or celebrate something special. Plus, it keeps well, making it ideal to prep ahead.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate cookie crumbs
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract
Semi-sweet chocolate, melted
Cherry pie filling
Whipped cream
Chocolate shavings or curls for garnish (optional)

Directions

I start by preheating the oven to 325°F (163°C).
Then, I mix the chocolate cookie crumbs with melted butter and press the mixture into the bottom of a springform pan to form the crust. I bake it for about 10 minutes and let it cool.
In a large bowl, I beat the cream cheese until smooth, then add sugar and beat until combined. I add eggs one at a time, mixing well after each.
Next, I mix in the sour cream, vanilla, and melted chocolate until smooth.
I pour the filling over the crust and bake for about 55–65 minutes, until the center is set but slightly jiggly.
After turning off the oven, I let the cheesecake sit inside for an hour before chilling it in the refrigerator for at least 4 hours or overnight.
Once it’s fully chilled, I spread cherry pie filling on top, then pipe or spoon whipped cream around the edges.
I garnish with chocolate shavings for that extra wow factor before slicing and serving.

Servings and timing

This cheesecake serves about 12 people. It takes approximately 20 minutes to prep, 1 hour to bake, and at least 4 hours to chill before serving. I usually plan ahead and make it the day before.

Variations

I sometimes swap the chocolate cookie crust for a brownie base for an extra rich dessert.
For a boozy twist, I add a splash of Kirsch (cherry liqueur) to the cherry topping.
If I’m short on time, I use store-bought whipped topping, but homemade whipped cream always tastes better.
For a more intense chocolate flavor, I use dark chocolate instead of semi-sweet.
When I want a more rustic look, I skip the piping and just dollop whipped cream on top casually.

storage/reheating

I store leftover cheesecake in the fridge, covered with plastic wrap or in an airtight container, for up to 5 days. It also freezes well—I wrap slices in plastic and foil and keep them in the freezer for up to a month. To serve, I let frozen slices thaw in the fridge overnight. I don’t recommend reheating cheesecake, as it’s meant to be served chilled.

FAQs

Can I use fresh cherries instead of cherry pie filling?

Yes, I can make my own topping by cooking fresh cherries with sugar and a bit of cornstarch until thickened.

How do I prevent cracks in my cheesecake?

I always bake it in a water bath or place a pan of hot water in the oven to add moisture and reduce cracking. Cooling it slowly in the oven helps too.

Can I make this cheesecake gluten-free?

Absolutely. I just use gluten-free chocolate cookies for the crust and ensure all other ingredients are labeled gluten-free.

Do I need a springform pan?

Yes, I highly recommend it. A springform pan makes it easier to remove the cheesecake without damaging it.

How far ahead can I make this cheesecake?

I usually make it up to 2 days in advance. It actually tastes better after sitting in the fridge overnight, giving the flavors time to develop.

Conclusion

This Black Forest Cheesecake is pure decadence, combining everything I love about chocolate, cherries, and cheesecake into one unforgettable dessert. Whether I’m celebrating or just craving something sweet and luxurious, this recipe never disappoints. It's rich, beautiful, and worth every bite.

Dive into Decadence: Black Forest Cheesecake Bliss!

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Author: Sue
Prep Time: 10 minutes
Chill Time: 4 hours
Cook Time: 1 hour
Total Time: 5 hours 20 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American, German-inspired
Diet: Vegetarian

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Description

This Black Forest Cheesecake combines the bold flavors of rich chocolate cheesecake with sweet cherry topping and fluffy whipped cream for the ultimate decadent dessert. With a chocolate cookie crust and velvety texture, it’s the perfect showstopper for holidays, birthdays, or anytime you crave a luxurious treat.

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prepare for a water bath if using.
Mix chocolate cookie crumbs with melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until creamy.
Add eggs one at a time, mixing after each addition. Stir in sour cream, vanilla extract, and melted chocolate until fully incorporated.
Pour filling over crust. Place pan in a larger roasting pan and fill halfway with hot water (optional for water bath).
Bake for 55–65 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door, and let cool for 1 hour.
Chill in refrigerator for at least 4 hours, preferably overnight.
Before serving, spread cherry pie filling over top. Pipe or spoon whipped cream around edges. Garnish with chocolate shavings if desired.

Notes

For a stronger cherry flavor, stir in a splash of Kirsch liqueur to the pie filling.
Swap cookie crust with a brownie base for an extra rich version.
Use dark chocolate for a more intense flavor.
Homemade cherry topping: simmer 2 cups pitted cherries with ¼ cup sugar + 1 tablespoon cornstarch