Black Forest Cheesecake Delight

This Black Forest Cheesecake Delight combines the rich, creamy texture of classic cheesecake with the decadent flavors of chocolate and cherries. A chocolate cookie crumb crust lays the perfect foundation for smooth cream cheese filling, topped with luscious cherries and chocolate shavings. It’s a dessert that feels like a celebration in every bite.

Why You’ll Love This Recipe

I love this recipe because it perfectly balances the richness of cheesecake with the bold, comforting flavors of Black Forest cake. The chocolate cookie crust adds a delightful crunch, while the cherry topping brings a fresh, tangy contrast. It’s a dessert that’s both elegant and approachable, making it a favorite for family gatherings and special occasions.

Ingredients

For the Crust:

• 1 ½ cups chocolate cookie crumbs (such as Oreo)

• ½ cup unsalted butter, melted

• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 16 oz cream cheese, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup sour cream

For the Topping:

• 1 cup cherry pie filling or fresh cherries

• Chocolate shavings or curls for garnish

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

Directions

1. Preheat the oven to 325°F (160°C).

2. In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar for the crust. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

3. In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and continue to mix until creamy.

4. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until the mixture is smooth and well combined.

5. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

6. Bake for 50-60 minutes or until the center is almost set but still slightly jiggly. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for an hour.

7. Remove from oven and refrigerate for at least 4 hours, preferably overnight.

8. Before serving, spread cherry pie filling over the top and garnish with chocolate shavings.

Servings and timing

This recipe yields about 10 servings. The total time is around 1 hour and 15 minutes of active prep and baking, plus at least 4 hours of chilling time to set the cheesecake properly.

Variations

I sometimes like to add a splash of cherry liqueur to the cheesecake filling for an extra depth of flavor. You can also swap out the chocolate cookie crust for a classic graham cracker crust if preferred. For a fresher twist, I’ve used fresh cherries instead of canned pie filling. Adding a layer of whipped cream on top before the cherries also creates a beautiful presentation.

storage/reheating

I store leftover cheesecake tightly covered in the refrigerator for up to 5 days. Since cheesecake is best served cold, I don’t recommend reheating it. If I want to enjoy it later, I take it out of the fridge about 15 minutes before serving to soften slightly for the best texture.

FAQs

Can I make this cheesecake ahead of time?

Absolutely. I usually prepare the cheesecake a day ahead and chill it overnight. This allows the flavors to meld and the texture to firm up perfectly.

What’s the best way to soften cream cheese?

I find leaving cream cheese out at room temperature for about 30 minutes works best. It should be soft enough to mix easily but not melted.

Can I use fresh cherries instead of cherry pie filling?

Yes! Fresh cherries work wonderfully. I pit and halve them, then toss with a little sugar to bring out their juices before topping the cheesecake.

How do I prevent cracks in the cheesecake?

I bake the cheesecake slowly at a low temperature and let it cool gradually with the oven door ajar. Also, avoiding overmixing the batter helps keep the texture smooth and crack-free.

Can I freeze this cheesecake?

Yes, I wrap it tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 2 months. I thaw it overnight in the refrigerator before serving.

Conclusion

I find that this Black Forest Cheesecake Delight is a showstopper every time I make it. The combination of creamy cheesecake, chocolate cookie crust, and cherry topping hits all the right notes. Whether for a family dinner or a special occasion, it’s a dessert that’s sure to impress and satisfy. I hope you enjoy making and savoring it as much as I do.

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