Here’s a decadent Black Forest Cheesecake—chocolatey, creamy, and loaded with cherries 🍒🍫
Black Forest Cheesecake
Ingredients (9-inch springform pan)
Crust
- 1½ cups chocolate cookie crumbs (Oreos or chocolate wafers)
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup heavy cream
Topping
- 1 can (21 oz) cherry pie filling
- Whipped cream for garnish
- Chocolate shavings or curls
Instructions
- Preheat oven
- 325°F (163°C). Grease a 9-inch springform pan and line bottom with parchment paper.
- Make crust
- Combine chocolate cookie crumbs and melted butter.
- Press into the bottom of the pan. Bake 8–10 minutes. Cool slightly.
- Prepare filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Stir in vanilla, sour cream, and heavy cream until fully combined.
- Bake cheesecake
- Pour filling over crust.
- Bake 50–60 minutes until edges are set and center slightly jiggles.
- Turn off oven, leave cheesecake in oven with door slightly open 1 hour.
- Remove and cool to room temperature, then refrigerate 4+ hours or overnight.
- Add topping
- Spread cherry pie filling over chilled cheesecake.
- Garnish with whipped cream and chocolate shavings.
Tips & Variations
- Chocolate crust alternative: Use a brownie base for extra richness.
- Cherry alternative: Use fresh or frozen cherries cooked with sugar and cornstarch.
- Mini cheesecakes: Divide into muffin tins for individual servings.
- Flavor boost: Add 2 tbsp cherry liqueur (Kirsch) to filling or topping.
If you want, I can also give you a no-bake version of Black Forest Cheesecake that’s faster and just as creamy 🍒🍫.
