Description
This Decadent Black Forest Cheesecake combines the rich, creamy texture of chocolate cheesecake with the classic cherry topping of the Black Forest cake. Featuring a chocolate cookie crust, luscious cocoa-infused cream cheese filling, and topped with sweet cherry pie filling, this dessert is perfect for holiday gatherings or special occasions. Optional whipped cream and chocolate shavings add an extra touch of elegance.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, finely crushed)
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
For the cherry topping:
- 1 (21-ounce) can cherry pie filling or 2 cups homemade cherry compote
For the whipped cream (optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Chocolate shavings or curls for garnish
Instructions
- Preheat and prepare the pan: Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks during baking.
- Make the crust: In a bowl, combine the finely crushed chocolate cookie crumbs and melted unsalted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Prepare the cheesecake filling: Beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream, unsweetened cocoa powder, and vanilla extract, mixing until fully incorporated. Add eggs one at a time, beating on low speed after each addition just until combined—avoid overmixing to prevent cracks. Fold in the melted semi-sweet chocolate chips.
- Assemble and bake: Pour the cheesecake filling over the cooled crust and smooth the top evenly. Set the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath. Bake the cheesecake for 55 to 65 minutes, or until the center is set but still slightly jiggly.
- Cool and chill: After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Then remove the cheesecake from the water bath, and refrigerate it for at least 4 hours or preferably overnight to set completely.
- Add the toppings: Before serving, spread the cherry pie filling evenly over the top of the chilled cheesecake. For the optional whipped cream, beat the heavy cream with powdered sugar until stiff peaks form. Pipe or dollop the whipped cream on top and garnish with chocolate shavings or curls for an elegant finish.
Notes
- Use dark chocolate chips for a richer chocolate flavor.
- For extra indulgence, layer some cherry filling into the center of the cheesecake before baking.
- Always slice the cheesecake with a warm knife to ensure clean, neat slices.
