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.
Ingredients
- Chocolate cookie crumbs
- ¼ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 8 oz semi-sweet chocolate, melted and cooled slightly
- 1 can (21 oz) cherry pie filling
- Whipped cream (homemade or store-bought)
- Optional: chocolate shavings or curls for garnish
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 tbsp cornstarch
