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Black Forest Cheesecake Symphony
Sarah namedy

Black Forest Cheesecake Symphony

An indulgent fusion of rich chocolate and luscious cherries, this Black Forest Cheesecake Symphony layers creamy cheesecake, dark chocolate, and a swirl of cherry pie filling for a decadent dessert worthy of center stage.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: European, German-inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups crushed chocolate cookies
  • 1/2 cup melted butter
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup cherry pie filling
  • 1/2 cup dark chocolate shavings

Equipment

  • springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Oven
  • Cooling rack

Method
 

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, combine crushed chocolate cookies and melted butter until evenly mixed.
  3. Press the mixture firmly into the bottom of a springform pan to form the crust.
  4. In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
  5. Add eggs one at a time, mixing well after each addition. Blend in sour cream until smooth.
  6. Pour half of the cheesecake batter over the prepared crust and smooth the surface.
  7. Spread the cherry pie filling evenly over the first layer of batter.
  8. Top with the remaining cheesecake batter and smooth the top.
  9. Bake for 60–70 minutes, or until the edges are set but the center still jiggles slightly. Let cool in the oven with the door slightly open for 30 minutes.
  10. Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, garnish with dark chocolate shavings and extra cherry topping if desired.

Notes

For a glossy finish, drizzle melted dark chocolate over the chilled cheesecake. Use quality dark chocolate and full-fat cream cheese for the best texture. Chill overnight for the flavors to fully develop. Store refrigerated for up to 5 days.