The classic Black Forest dessert gets a luscious upgrade with this Black Forest Cheesecake—a perfect blend of rich chocolate, velvety cream cheese, and tart cherries. Every bite combines the deep flavor of cocoa with creamy smoothness and a burst of fruity sweetness. I first tried this recipe on a winter weekend, and it instantly became a showstopper for family gatherings. The combination of a buttery chocolate crust, a silky cheesecake layer, and glossy cherry topping makes it truly indulgent. Whether you’re celebrating a special occasion or just craving a little luxury, this dessert delivers both elegance and comfort in every slice.
Why You’ll Love This Recipe
This Black Forest Cheesecake offers the best of both worlds: the richness of a chocolate cheesecake and the classic charm of Black Forest cake. It’s a beautiful dessert that’s surprisingly easy to make, yet it looks like something straight out of a bakery. The contrasting layers—dark chocolate base, creamy filling, and tangy cherries—create a harmonious balance of flavors and textures that will impress any guest.
Indulge in Irresistible Black Forest Cheesecake Decadence Today
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Black Forest Cheesecake is an indulgent dessert that combines the rich creaminess of classic cheesecake with the deep chocolate and cherry flavors of the beloved Black Forest cake. It features layers of chocolate cookie crust, creamy chocolate cheesecake filling, luscious cherry topping, and whipped cream for a decadent treat.
Ingredients
- For the Crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, finely crushed)
- 1/4 cup melted butter
- For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1/2 cup melted semi-sweet chocolate
- 1 tsp vanilla extract
- For the Topping:
- 1 1/2 cups cherry pie filling or fresh pitted cherries in syrup
- 1 cup whipped cream
- Chocolate shavings or curls (for garnish)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the Crust: Combine chocolate cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- Make the Filling: In a large bowl, beat cream cheese and sugar together until smooth and creamy. Add sour cream, vanilla extract, and melted chocolate. Mix until fully combined.
- Add eggs one at a time, mixing on low speed after each addition just until combined (do not overmix).
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
- Place the pan in a larger baking dish and fill with 1 inch of hot water (water bath) to prevent cracking.
- Bake for 55–65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from oven and refrigerate for at least 4 hours or overnight.
- Assemble: Spread cherry pie filling over the chilled cheesecake. Pipe or spoon whipped cream around the edges and top with chocolate shavings or curls.
- Slice and serve chilled for a luxurious dessert experience.
Notes
- For a more intense chocolate flavor, add 1 tbsp cocoa powder to the cheesecake batter.
- You can use homemade cherry compote instead of canned pie filling.
- Always chill the cheesecake thoroughly for the best texture.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chocolate Cookie Crumbs: The foundation of the crust. Combine crushed chocolate cookies with melted butter for a firm, flavorful base.
Butter: Melted butter binds the cookie crumbs and adds a rich, buttery taste.
Cream Cheese: The heart of any cheesecake. Choose full-fat cream cheese for the smoothest texture and richest flavor.
Sugar: Balances the tanginess of the cream cheese and enhances the overall sweetness.
Cocoa Powder: Deepens the chocolate flavor and gives the cheesecake its signature richness.
Eggs: Provide structure and help the cheesecake set perfectly while baking.
Sour Cream: Adds a creamy tang and smooth consistency to the filling.
Vanilla Extract: A must for balancing flavors and enhancing the aroma.
Cherry Pie Filling: Brings sweetness and tartness, creating the perfect contrast to the chocolate. I prefer using homemade cherry topping—it adds freshness and a brighter flavor.
Dark Chocolate (optional): For melting and drizzling over the top, adding extra decadence.
Whipped Cream: A light, airy finish that complements the richness beautifully.
Directions
Preheat your oven to 325°F (163°C). Mix chocolate cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes, then let it cool. In a large bowl, beat the cream cheese and sugar until smooth. Add cocoa powder, eggs (one at a time), sour cream, and vanilla extract, mixing until creamy. Pour the batter over the crust and smooth the top. Bake for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake rest inside with the door slightly open for an hour. Chill in the refrigerator for at least 4 hours or overnight. Before serving, top with cherry pie filling, whipped cream swirls, and a drizzle of melted dark chocolate for a stunning finish.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe yields 10–12 servings. Preparation takes around 20 minutes, baking about 1 hour, and chilling time at least 4 hours. Total time: approximately 5 hours and 30 minutes.
Storage/reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, freeze individual slices in airtight containers for up to 2 months. Thaw overnight in the fridge before serving. Cheesecake is best enjoyed chilled.
Variations and Customizations
Mini Cheesecakes: Make individual cheesecakes in a muffin tin for portion control.
White Chocolate Twist: Replace cocoa with melted white chocolate for a creamy contrast.
Cherry Compote: Use fresh cherries cooked with sugar and lemon juice instead of canned filling.
Gluten-Free Base: Use gluten-free cookies or almond flour for the crust.
Mocha Flavor: Add a shot of espresso to the batter for a chocolate-coffee fusion.
Boozy Kick: Stir in a splash of cherry liqueur (Kirsch) for an authentic Black Forest flavor.
Chocolate Ganache Layer: Add a layer of ganache between the cheesecake and cherries for extra indulgence.
Nutty Crunch: Sprinkle crushed almonds or hazelnuts over the topping for texture.
Vegan Option: Use plant-based cream cheese, coconut cream, and vegan chocolate.
Berry Medley: Replace cherries with a mix of raspberries and blackberries for a tangy variation.
FAQs
Can I make this cheesecake ahead of time?
Yes, it tastes even better the next day after chilling overnight.
How do I prevent cracks on the cheesecake?
Avoid overmixing and let it cool gradually in the oven with the door slightly open.
Can I use a different crust?
Yes, Oreo or graham cracker crusts both work well.
What type of chocolate is best?
Use good-quality dark or semi-sweet chocolate for the richest flavor.
Can I use frozen cherries?
Yes, thaw and drain them before using or making your own compote.
How long does it need to chill?
At least 4 hours, but overnight chilling gives the best results.
Can I make it without an oven?
You can try a no-bake version using gelatin and chilled crust, though texture will differ.
Can I add chocolate chips to the batter?
Absolutely—they add great texture and bursts of chocolate.
What can I substitute for sour cream?
Use Greek yogurt or heavy cream for similar results.
How do I slice cheesecake cleanly?
Dip a sharp knife in hot water, wipe it dry, and slice for neat, clean edges.
Conclusion
This Black Forest Cheesecake is a showstopping dessert that combines rich chocolate, creamy texture, and the irresistible tang of cherries. It’s elegant enough for celebrations yet simple enough to make at home. Every bite is a perfect harmony of flavors—smooth, decadent, and unforgettable. Once you try it, you’ll find yourself coming back to this recipe whenever you need a dessert that truly impresses.
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