Black Forest Cheesecake

Why You’ll Love This Recipe

I love this cheesecake because it layers deep chocolate, tangy cheesecake, and juicy cherries in one bite. It’s perfect for celebrations or holidays, but I also make it when I just want a dessert that feels truly special. The combination of textures—crunchy crust, smooth filling, fruity topping—makes it a dessert I always look forward to.

Ingredients

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

For the crust:

• Chocolate sandwich cookies or chocolate wafer cookies (crushed)

• Melted butter

For the filling:

• Cream cheese (softened)

• Granulated sugar

• Eggs

• Sour cream

• Heavy cream

• Unsweetened cocoa powder

• Melted semi-sweet chocolate

• Vanilla extract

• Salt

For the topping:

• Cherry pie filling (or homemade cherry compote)

• Whipped cream

• Chocolate shavings or curls (for garnish)

Directions

1. I preheat the oven to 325°F (160°C) and grease a springform pan.

2. For the crust, I mix crushed chocolate cookies with melted butter, then press the mixture firmly into the bottom of the pan. I bake it for 8–10 minutes and let it cool.

3. For the filling, I beat the cream cheese and sugar until smooth. I add eggs one at a time, then mix in sour cream, heavy cream, cocoa powder, melted chocolate, vanilla, and salt.

4. I pour the filling over the cooled crust and smooth the top.

5. I bake the cheesecake in a water bath for 55–65 minutes, until the center is just set.

6. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracks.

7. After cooling, I refrigerate it for at least 4 hours, preferably overnight.

8. Just before serving, I spread cherry pie filling on top, pipe whipped cream around the edges, and garnish with chocolate shavings.

Servings and timing

This cheesecake serves 10–12 people. It takes about 30 minutes to prepare, 1 hour to bake, and at least 4 hours to chill—so I usually make it the day before I plan to serve it.

Variations

• I sometimes use Oreo cookies for the crust to add a sweeter flavor.

• For a boozy twist, I mix a splash of kirsch (cherry liqueur) into the filling or drizzle it over the cherries.

• If I want a lighter version, I use Greek yogurt instead of sour cream.

• I’ve made mini cheesecakes in muffin tins for individual servings.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. It also freezes beautifully—I wrap slices individually in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, I thaw overnight in the fridge. This cheesecake is best served chilled and doesn’t need reheating.

FAQs

Can I use fresh cherries instead of pie filling?

Yes, I love making a homemade cherry compote with fresh or frozen cherries, sugar, and a splash of lemon juice.

Do I need a water bath?

I prefer it because it helps prevent cracks, but I’ve also baked without one by lowering the oven temperature and watching carefully.

How do I know when the cheesecake is done?

The edges should be set, and the center should have a slight jiggle. It firms up more as it cools.

Can I make this cheesecake ahead of time?

Definitely—cheesecake tastes even better after chilling overnight, so I almost always make it a day before serving.

What kind of chocolate works best for the filling?

I use semi-sweet chocolate for balance, but dark chocolate works if I want a richer, less sweet flavor.

Conclusion

Black Forest Cheesecake is one of those desserts that feels like pure indulgence. With its rich chocolate layers, creamy cheesecake, and sweet cherry topping, it’s the perfect blend of elegance and comfort. Whether I’m celebrating a special occasion or just treating myself, this cheesecake always steals the show.