If you’re searching for a dessert that’s equal parts indulgent and impressive, this Ultimate Decadent Black Forest Cheesecake is your answer. Combining the creamy richness of cheesecake with the sweet-tart allure of cherries and chocolate, it’s a dessert that’s as stunning as it is delicious. Perfect for holidays, celebrations, or simply treating yourself, this recipe will quickly become a favorite in your kitchen.
Why You’ll Love This Black Forest Cheesecake
This cheesecake is a dream come true for anyone who loves chocolate and cherries. The chocolate cookie crust provides a satisfying crunch, while the smooth, velvety filling delivers pure decadence. Topped with glossy cherry pie filling (or fresh cherries) and chocolate shavings, it’s a dessert that looks as good as it tastes. Plus, it’s surprisingly easy to make—promise!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Crust:
- Chocolate sandwich cookies (crushed)
- Melted butter
For the Cheesecake Filling:
- Cream cheese (softened)
- Sour cream
- Granulated sugar
- Vanilla extract
- Eggs
- Heavy cream
- All-purpose flour
- Cocoa powder
For the Topping:
- Cherry pie filling (or fresh cherries)
- Semi-sweet chocolate (grated or chopped)
- Whipped cream (optional)
Instructions
Prepare the Chocolate Crust
Start by preheating your oven to 325°F (163°C). Crush your chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. Mix the crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then let it cool while you prepare the filling.
Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and free of lumps. Add the sour cream, sugar, and vanilla extract, and mix until fully combined. Crack in the eggs one at a time, ensuring each is fully incorporated before adding the next. Sprinkle in the flour and cocoa powder, mixing gently to avoid overmixing. Finally, pour in the heavy cream and beat until the batter is silky and smooth.
Bake the Cheesecake
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles. For the best results, bake the cheesecake in a water bath to ensure even cooking and prevent cracks. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan. Bake for 1 hour and 10 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool gradually for another hour.
Chill the Cheesecake
Once the cheesecake has cooled, cover it loosely with plastic wrap and refrigerate for at least 4 hours, though overnight chilling is ideal. This step allows the flavors to meld and the cheesecake to set perfectly.
Add the Topping
Before serving, spread the cherry pie filling evenly over the top of the cheesecake. If you’re using fresh cherries, pit and slice them, then arrange them artfully on top. Sprinkle grated chocolate or chocolate shavings over the cherries for added texture and flavor. For an extra touch of luxury, pipe or dollop whipped cream around the edges.
Tips and Tricks for Success
- Room Temperature Ingredients: Always bring your cream cheese, sour cream, and eggs to room temperature before starting. This ensures a smooth, lump-free batter.
- Avoid Cracks: A water bath is your best friend when baking cheesecake. If you’re worried about leaks, wrap the outside of your springform pan tightly in aluminum foil before placing it in the water bath.
- Customize the Toppings: Feel free to get creative! Swap cherry pie filling for fresh cherries macerated with sugar, or drizzle melted chocolate over the top for an extra layer of indulgence.
- Chill Overnight: While it’s tempting to dig in sooner, letting the cheesecake chill overnight enhances both the flavor and texture. Trust me—it’s worth the wait!
Serving Suggestions
This Ultimate Decadent Black Forest Cheesecake shines as the centerpiece of any dessert table. Slice it carefully using a sharp knife dipped in hot water for clean, neat cuts. Garnish with additional chocolate shavings, whipped cream, or fresh mint leaves for a beautiful presentation. Pair it with a cup of strong coffee, a glass of dessert wine, or a cold glass of milk for a truly unforgettable experience.
Storage Instructions
To keep your cheesecake fresh, store it in the refrigerator covered with plastic wrap or in an airtight container. It will stay delicious for up to 5 days. If you’re making it ahead of time or want to save leftovers, freeze the cheesecake without the topping. Wrap it tightly in plastic wrap and foil to prevent freezer burn, and store it for up to 2 months. Thaw overnight in the fridge before serving and add the cherry topping just before slicing.
Frequently Asked Questions
Can I use fresh cherries instead of cherry pie filling?
Absolutely! Fresh cherries provide a lighter, more natural sweetness. Simply pit and slice them, then toss them with a bit of sugar if desired.
How do I prevent cracks in my cheesecake?
Preventing cracks is all about gentle handling and gradual cooling. Use a water bath, avoid overmixing the batter, and let the cheesecake cool slowly in the oven with the door slightly ajar.
Can I make this without a springform pan?
While a springform pan is ideal, you can use a regular cake pan lined with parchment paper. Just be prepared for a slightly trickier removal process.
With its rich chocolate layers, juicy cherries, and creamy filling, this Ultimate Decadent Black Forest Cheesecake is a dessert that’s sure to impress. Whether you’re celebrating a special occasion or simply craving something sweet, this recipe is guaranteed to satisfy. So grab your ingredients, roll up your sleeves, and get ready to indulge in pure cheesecake bliss!
Decadent Black Forest Cheesecake
Ingredients
- 1 1/2 cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
- 1/4 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 8 ounces semisweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 can (21 oz) cherry pie filling
- 1 tablespoon Kirsch (cherry liqueur) or 1 teaspoon almond extract (optional)
- 1 cup heavy cream, cold (for whipped cream topping)
- 2 tablespoons powdered sugar (for whipped cream topping)
- 1/2 teaspoon vanilla extract (for whipped cream topping)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
- In a bowl, mix the chocolate cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the cocoa powder and mix until fully incorporated.
- Beat in the eggs, one at a time, on low speed to avoid overmixing. Stir in the melted chocolate, vanilla extract, and heavy cream, mixing until smooth.
- Pour the cheesecake batter over the prepared crust and smooth the top.
- Place the springform pan in a large roasting pan and pour hot water into the roasting pan to create a water bath. The water should come halfway up the sides of the springform pan.
- Bake for 60–70 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
- Remove the cheesecake from the water bath and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Mix the cherry pie filling with Kirsch or almond extract (if using). Spoon the cherry topping evenly over the chilled cheesecake.
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or spoon the whipped cream onto the edges of the cheesecake.
- Decorate with chocolate shavings or curls and fresh cherries, if desired. Slice and serve cold.