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Indulge in Irresistible Black Forest Cheesecake

Black Forest Cheesecake

A rich, chocolatey cheesecake with a chocolate cookie crust, swirled with dark chocolate, topped with a luscious cherry compote and whipped cream—a classic Black Forest dessert in cheesecake form.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 8 hours
Servings: 12 slices
Course: Dessert
Cuisine: American, German-inspired
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 24 pieces chocolate sandwich cookies finely crushed
  • 5 tbsp unsalted butter melted
  • pinch salt optional
  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar room temperature
  • 1/2 cup sour cream adds creaminess
  • 1/4 cup heavy cream for smooth texture
  • 1/4 cup unsweetened cocoa powder Dutch-process for deep color
  • 1 tsp vanilla extract
  • 3 large eggs room temperature
  • 4 oz dark chocolate melted and slightly cooled
  • 1 21 oz cherry pie filling or homemade compote
  • 1/2 cup fresh cherries pitted
  • 1 tbsp Kirsch or cherry extract optional for depth
  • 1 tsp cornstarch optional for thickening
  • to taste whipped cream for topping
  • to taste maraschino cherries for garnish
  • to taste dark chocolate shavings for garnish

Method
 

  1. Preheat oven to 325°F (165°C). Wrap a 9-inch springform pan with two layers of heavy-duty foil.
  2. Crush chocolate sandwich cookies into fine crumbs. Mix with melted butter and a pinch of salt. Press firmly into the bottom and slightly up the sides of the pan. Bake crust for 10 minutes and cool.
  3. Beat cream cheese on medium speed until smooth, about 3 minutes. Gradually add sugar and beat until fluffy, scraping down the sides.
  4. Add sour cream, heavy cream, cocoa powder, and vanilla. Mix until well combined.
  5. Beat in eggs one at a time, mixing gently after each addition. Fold in melted dark chocolate until incorporated.
  6. Pour cheesecake filling over baked crust. Smooth the top. Bake in water bath for 55-65 minutes until center slightly jiggles. Cool in oven with door ajar for 1 hour, then refrigerate at least 6 hours or overnight.
  7. Prepare cherry topping by gently heating cherry pie filling with fresh cherries. Optionally add Kirsch or cherry extract and thicken with cornstarch if desired.
  8. Top cheesecake with cherry mixture. Garnish with whipped cream, maraschino cherries, and dark chocolate shavings before serving.

Notes

Using a water bath prevents cracks in the cheesecake. Ensure ingredients like cream cheese and eggs are at room temperature for a smooth, creamy texture.