Description
This indulgent Black Forest Cheesecake layers rich chocolate creaminess with sweet cherry topping and fluffy whipped cream. It’s everything you love about Black Forest cake—decadent, fruity, and chocolate-loaded—in one luscious, crowd-pleasing dessert!
Ingredients
For the crust:
-
1½ cups (150 g) chocolate cookie crumbs (such as Oreos or chocolate graham crackers)
-
¼ cup (60 g) unsalted butter, melted
For the chocolate cheesecake filling:
-
24 oz (680 g) cream cheese, softened
-
1 cup (200 g) granulated sugar
-
¼ cup (25 g) cocoa powder
-
3 large eggs
-
8 oz (225 g) semisweet chocolate, melted and slightly cooled
-
1 teaspoon vanilla extract
-
½ cup (120 ml) heavy cream
For the cherry topping:
-
1 can (21 oz / 600 g) cherry pie filling
-
1 tablespoon Kirsch (cherry liqueur) or 1 teaspoon almond extract (optional)
For the whipped cream:
-
1 cup (240 ml) cold heavy cream
-
2 tablespoons powdered sugar
-
½ teaspoon vanilla extract
Optional garnish:
-
Chocolate shavings or curls
-
Fresh cherries
Instructions
-
Prepare the crust
Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the base with foil to prevent leakage. In a bowl, mix chocolate cookie crumbs with melted butter. Press into the bottom of the pan to form a firm crust. Bake for 10 minutes, then cool completely. -
Make the cheesecake filling
In a large bowl, beat softened cream cheese with granulated sugar until smooth. Add cocoa powder and mix. Beat in eggs one at a time, mixing on low just until combined. Stir in melted chocolate, vanilla extract, and heavy cream. Blend until smooth and creamy. -
Bake the cheesecake
Pour the filling over the cooled crust and smooth the top. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Bake for 60–70 minutes, until edges are set and the center has a slight jiggle. Turn off oven, crack the door, and let the cheesecake rest inside for 1 hour. -
Chill
Remove from oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight. -
Add the cherry topping
In a bowl, mix cherry pie filling with Kirsch or almond extract, if using. Spread over the chilled cheesecake. -
Whip the cream
In a cold bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or spoon around the edges of the cheesecake.
-
Garnish and serve
Top with chocolate curls and fresh cherries for an extra touch. Serve chilled and enjoy!
Notes
-
Water bath tip: Wrapping the pan in foil helps prevent leaks during baking.
-
Make ahead: This cheesecake is best when chilled overnight for the flavors to set.
-
Decorating tip: Use a vegetable peeler on a chocolate bar for easy curls.
-
Storage: Store in the fridge for up to 4 days. Freeze slices individually for a future treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European, American