Name: Black Forest Cheesecake: How to Make This Decadent, Rich Dessert
Prep time: 30 min
Cook time: 1 h
Total time: 8 h
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs (like Oreos); 1/4 cup unsalted butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1/2 cup sour cream; 1/4 cup heavy cream; 1 tsp vanilla extract; 6 oz semi-sweet or dark chocolate, melted and cooled; 1 can (21 oz) cherry pie filling (or homemade cherry compote); Whipped cream (store-bought or homemade); Chocolate shavings or curls (optional)

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Black Forest Cheesecake is a stunning, indulgent dessert that combines the best of two classics—rich chocolate cheesecake and the iconic Black Forest cake. I layer smooth chocolate cheesecake over a chocolate cookie crust, then top it with a glossy cherry topping and clouds of whipped cream. Every bite is a mix of creamy, chocolatey, and fruity perfection. It’s the kind of show-stopping dessert I make when I want to impress without the stress.

Why You’ll Love This Recipe

I love this cheesecake because it’s decadent and elegant, but still easy enough for a home baker. The chocolate cheesecake layer is silky and rich, and the tart cherries on top cut through the sweetness perfectly. It looks like something from a fancy bakery, but I can make it in my own kitchen without any complicated steps. Whether I’m making it for holidays, birthdays, or dinner parties, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
chocolate cookie crumbs (like Oreos)
unsalted butter (melted)

For the cheesecake filling:
cream cheese (softened)
granulated sugar
eggs
sour cream
heavy cream
vanilla extract
semi-sweet or dark chocolate (melted and cooled)

For the topping:
cherry pie filling (or homemade cherry compote)
whipped cream (store-bought or homemade)
chocolate shavings or curls (optional)

Directions

I preheat the oven to 325°F and grease a 9-inch springform pan.
I mix the chocolate cookie crumbs with melted butter, then press the mixture firmly into the bottom of the pan. I bake the crust for 10 minutes, then let it cool.
In a large bowl, I beat the cream cheese and sugar until smooth and fluffy. I add the eggs one at a time, mixing gently after each one.
I stir in the sour cream, heavy cream, vanilla, and melted chocolate until fully combined.
I pour the filling over the crust and smooth the top.
I bake the cheesecake in a water bath for about 55–65 minutes, until the edges are set and the center is slightly jiggly.
I turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour to cool slowly.
I then refrigerate it for at least 6 hours, or overnight, until fully set.
Just before serving, I spoon cherry pie filling on top and add dollops of whipped cream. I sprinkle with chocolate shavings if I want an extra flourish.

Servings and timing

This cheesecake makes 10–12 slices and takes about 30 minutes to prep, 1 hour to bake, and several hours to chill. It’s best made the day before to give it plenty of time to set.

Variations

Sometimes I add a splash of cherry liqueur like Kirsch to the filling or topping for a more traditional Black Forest flavor. I’ve also used fresh cherries in place of pie filling when they’re in season. If I want it extra rich, I mix in mini chocolate chips to the cheesecake batter or drizzle chocolate ganache over the top.

Storage/reheating

I store leftover cheesecake covered in the fridge for up to 5 days. It holds its shape and flavor beautifully. For longer storage, I freeze individual slices wrapped tightly in plastic and foil. There’s no reheating needed—just thaw and enjoy cold.

FAQs

Do I need to use a water bath for baking?

Yes, I use a water bath to prevent cracks and ensure even baking. I wrap the pan in foil and place it in a larger pan with hot water.

Can I make this cheesecake without a springform pan?

A springform pan is best for easy release, but I’ve used a deep cake pan with parchment lining in a pinch—just be careful when removing it.

Can I use milk chocolate instead of dark chocolate?

Yes, I’ve used milk chocolate for a sweeter version. I just reduce the sugar slightly to balance the sweetness.

How can I tell if the cheesecake is done?

The edges should be set and the center should jiggle slightly. It will firm up as it cools and chills.

Can I make it ahead of time?

Absolutely. I always make it the day before and add the topping right before serving.

Conclusion

Black Forest Cheesecake is a rich, elegant dessert that brings together chocolate, cherries, and cream in one irresistible slice. With its creamy filling, crisp crust, and vibrant topping, it’s a guaranteed showstopper for any occasion. Whether I’m celebrating something special or just want to treat myself, this cheesecake is always worth the effort.