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–+ servings

Black Forest Cheesecake Symphony

Decadent Black Forest Cheesecake with chocolate and cherries on a plate.
A luscious hybrid cheesecake with layers of cherry filling, a crisp chocolate cookie crust, and glossy dark chocolate ganache, perfect for special occasions.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Serving Size 12 servings

Ingredients

For the crust

  • 2 cups chocolate cookie crumbs (Oreos or chocolate wafers) Remove any cream if desired.
  • 1 cup butter, melted Could substitute half with coconut oil for a lighter crust.

For the filling

  • 3 packages cream cheese, softened (room temperature) Use full-fat for best texture.
  • 1 cup granulated sugar
  • 3 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 1 cup sour cream Fold in for silkiness.
  • 1 cup cherry pie filling (or canned cherries in syrup) Simmer frozen cherries with sugar and cornstarch if no filling.

For the ganache

  • 1 cup dark chocolate ganache (store-bought or homemade) Homemade is equal parts heavy cream and chopped dark chocolate.

Instructions

Preparation

  • Preheat the oven to 325°F (163°C).
  • Combine the chocolate cookie crumbs and melted butter in a bowl, press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool slightly.
  • In a large bowl, beat the softened cream cheese and granulated sugar until completely smooth (about 2-3 minutes on medium speed).
  • Add the eggs one at a time, mixing briefly after each addition. Stir in the vanilla extract and then fold in the sour cream until just combined.

Layering

  • Pour half of the cheesecake batter over the warm crust.
  • Spoon half of the cherry pie filling evenly over the batter.
  • Gently spread the remaining cheesecake batter on top, then finish with the remaining cherries dolloped across the surface.

Baking

  • Bake for 55-60 minutes until the edges are set and the center is slightly jiggly.
  • Turn the oven off and crack the door. Let the cheesecake cool inside for 1 hour.
  • Remove the cheesecake and let it reach room temperature before refrigerating for at least 4 hours, preferably overnight.

Finishing

  • Before serving, pour dark chocolate ganache over the chilled cheesecake and top with additional cherries.
  • Release from the springform pan and slice with a hot, dry knife for clean wedges.

Notes

Cover tightly in plastic wrap for refrigeration; lasts for 3-4 days. Freezes well for up to 2 months. Use hot water to cleanly slice the cheesecake.