Hey there, dessert lovers! If you adore the classic Black Forest Cake but crave a creamy twist, this Black Forest Cheesecake is calling your name. It’s a luscious mashup of rich chocolate cheesecake, sweet-tart cherries, and a glossy chocolate ganache—all layered over a crunchy chocolate crust. With a prep and bake time of just 1 hour 30 minutes (plus chilling), this recipe yields 12 decadent servings that are perfect for special occasions or a well-deserved treat. Plus, it’s vegetarian-friendly! Let’s dive in.
Why You’ll Love This Recipe
- Chocolate + Cherry Bliss: The ultimate combo of silky chocolate and fruity cherries.
- Creamy Perfection: Velvety cheesecake balanced by a crunchy crust and tart topping.
- Make-Ahead Magic: Tastes even better the next day—ideal for planning ahead.
- Wow Factor: Looks stunning but isn’t hard to make!
Ingredients
For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs (or Oreo cookie crumbs)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Chocolate Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3 large eggs
- 1/2 cup sour cream
- 1/2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, melted and cooled slightly
For the Cherry Topping:
- 1 (21-ounce) can cherry pie filling
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
For Garnish:
- Fresh cherries or maraschino cherries
- Whipped cream
- Chocolate shavings
Scaling Options: This recipe is written for 1x (12 servings). Double (2x) or triple (3x) the ingredient amounts as needed—just ensure your pan size accommodates the increase!
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Food processor (optional, for crumbs)
- Saucepan
- Larger baking dish (for water bath)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
- If you don’t have pre-crushed crumbs, pulse chocolate graham crackers or Oreos in a food processor until fine.
- In a medium bowl, mix the crumbs, sugar, and melted butter until well combined—like wet sand.
- Press the mixture firmly into the bottom of the pan to form an even layer. Bake for 10 minutes, then set aside to cool.
- Make the Chocolate Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add sugar and cocoa powder, mixing on low until fully incorporated.
- Add eggs one at a time, beating on low after each addition—just until combined (overmixing can add air and cause cracks).
- Mix in sour cream and vanilla extract, then gently fold in the melted chocolate chips with a spatula until the batter is uniform.
- Pour the filling over the cooled crust and smooth the top.
- Bake the Cheesecake:
- Place the springform pan inside a larger baking dish or roasting pan. Fill the larger dish with hot water until it reaches halfway up the sides of the springform pan—this water bath ensures gentle, even baking and helps prevent cracks.
- Bake for 55-60 minutes, until the edges are set and the center is slightly jiggly (it’ll firm up as it cools).
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
- Remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
- Prepare the Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (don’t boil).
- Place the chocolate chips in a heatproof bowl. Pour the hot cream over them and let sit for 2-3 minutes.
- Stir gently until the chocolate melts completely and the ganache is smooth. Let it cool for about 10 minutes, then pour over the chilled cheesecake. Allow it to set.
- Add the Cherry Topping and Garnish:
- Once the ganache has set slightly, spoon the cherry pie filling evenly over the top—go gently to keep the layers distinct.
- Garnish with fresh cherries, dollops or piped swirls of whipped cream, and a sprinkle of chocolate shavings (make these by running a vegetable peeler along a chocolate bar).
- Serve:
- Run a knife around the edges of the springform pan to loosen the cheesecake, then release the sides. Slice with a sharp knife, wiping it clean between cuts for neat pieces. Enjoy!
Tips for Success
- Room Temperature Cream Cheese: Softened cream cheese blends smoothly—no lumps!
- Water Bath 101: It’s just a pan of hot water to keep the cheesecake moist and crack-free. Wrap the springform pan in foil if you’re worried about leaks.
- Chill Fully: The 4-hour minimum chill is key for texture and flavor—overnight is even better.
- Ganache Timing: Let it cool slightly before pouring so it doesn’t melt the cheesecake.
Notes
- For the richest flavor, opt for high-quality chocolate chips in the filling and ganache.
- This cheesecake gets better with time—make it a day ahead for maximum deliciousness.
- Cracks? No biggie! The ganache and cherries will hide them beautifully.
- Want to see the cake version? Check out this [Black Forest Cake video](insert link if available)—the principles are similar!
Nutrition (Per Slice)
- Calories: 410
- Sugar: 28g
- Sodium: 240mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
These are approximate values and may vary based on your ingredients.
Storage
- Refrigerate: Cover and store leftovers in the fridge for up to 5 days.
- Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Serving Suggestions
Pair this beauty with a strong cup of coffee or a glass of red wine for an extra-special treat. It’s perfect for holidays, birthdays, or just because you deserve something amazing.
There you go—an irresistible Black Forest Cheesecake that’s as fun to make as it is to eat! Whether you’re sharing it with friends or savoring a slice solo, this dessert is pure indulgence. Let me know how it turns out—I’d love to hear about your cheesecake adventures! 🍫🍒
