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–+ servings

Black Forest Cheesecake

This decadent Black Forest cheesecake combines rich chocolate flavors with tart cherries, making it a showstopper for any celebration.
Prep Time 1 hour
Cook Time 1 hour
Total Time 12 hours
Serving Size 12 servings

Ingredients

Crust

  • 1.5 cups chocolate graham cracker crumbs or Oreo cookie crumbs Use regular Oreos, including filling, for extra chocolate depth.
  • 0.25 cups granulated sugar For crust.
  • 0.5 cups unsalted butter Melted.

Filling

  • 3 packages cream cheese 8 ounces each, softened to room temperature.
  • 1 cups granulated sugar For filling.
  • 0.5 cups unsweetened cocoa powder Sifted to avoid lumps.
  • 3 large eggs Room temperature.
  • 0.5 cups sour cream
  • 0.5 tsp vanilla extract
  • 1 cups semi-sweet chocolate chips Melted and cooled slightly.

Topping

  • 1 can cherry pie filling 21 ounces, or homemade cherry compote.
  • 0.5 cups heavy cream For ganache.
  • 1 cups semi-sweet chocolate chips For ganache.
  • Fresh cherries or maraschino cherries, whipped cream, and chocolate shavings For garnish.

Instructions

Preparation

  • Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to protect from water in the bath.
  • Make the crust: Stir the crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press firmly into the bottom of the pan. Bake for 10 minutes; set aside to cool.
  • Beat the cream cheese on medium until smooth and lump-free. Scrape the bowl.
  • Add 1 cup sugar and cocoa powder; mix until combined and smooth.
  • Add eggs one at a time on low speed, mixing just until incorporated to avoid over-aeration.
  • Mix in sour cream and vanilla, then fold in the cooled melted chocolate until streak-free.
  • Pour filling over the cooled crust and smooth the top.

Baking

  • Place the springform pan into a larger roasting pan. Pour hot (not boiling) water into the roasting pan to come halfway up the side of the springform.
  • Bake at 325°F (160°C) for 55–60 minutes. The edges should be set; the center will still be slightly jiggly.
  • Turn off the oven and leave the door closed for 1 hour to cool slowly — this reduces cracking.
  • Remove from water bath, let cool to room temperature, then refrigerate for at least 4 hours or preferably overnight.

Ganache & Topping

  • Make ganache: Heat 1/2 cup heavy cream just to a simmer. Pour over 1 cup chocolate chips; let sit for 2–3 minutes, then stir until glossy and smooth. Cool slightly until pourable but not hot.
  • Pour ganache over chilled cheesecake and spread evenly. Chill to set (about 20–30 minutes).
  • Spread cherry pie filling over the set ganache. Garnish with fresh cherries, dollops of whipped cream, and chocolate shavings.
  • Carefully release the springform, slice with a hot, dry knife for clean cuts, and serve.

Notes

For a gluten-free crust, use gluten-free chocolate cookies. Swap sour cream for full-fat Greek yogurt for a tangy lift. For a boozy note, stir 1–2 tbsp cherry liqueur into the topping.