Description

This Black Forest Cheesecake combines the rich, creamy texture of a classic baked cheesecake with luscious chocolate and cherry flavors. Featuring a chocolate cookie crust and a silky cocoa-infused cream cheese filling, this indulgent dessert is topped with a vibrant cherry pie filling, whipped cream, and decorative chocolate shavings. Perfect for special occasions, the cheesecake is baked in a water bath to ensure a smooth and crack-free finish, then chilled overnight to develop deep, harmonious flavors.

Ingredients

Scale

For the Crust

1 1/2 cups chocolate cookie crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

24 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
3 large eggs, room temperature
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For the Topping

1 can (21 ounces) cherry pie filling or 2 cups homemade cherry topping
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Chocolate shavings for garnish

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Instructions

Prepare the crust: Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the pan. Bake for 8 to 10 minutes until set, then remove from the oven and let cool slightly.
Make the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the cocoa powder and mix until fully incorporated. Add eggs one at a time, beating just until combined after each addition to avoid overmixing. Blend in sour cream, heavy cream, vanilla extract, and almond extract until the batter is smooth and uniform.
Assemble and bake: Pour the filling over the cooled crust in the springform pan. Place the pan into a larger roasting pan and carefully add hot water until it reaches halfway up the sides of the springform pan to create a water bath. Bake the cheesecake for 60 to 70 minutes, or until the center is set but still slightly jiggly.
Cool gradually: Turn off the oven and leave the door slightly open. Allow the cheesecake to cool gradually inside the oven for 1 hour to prevent cracking.
Chill: Remove the cheesecake from the water bath and foil. Refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavors.
Add toppings: Before serving, spread the cherry pie filling evenly over the top of the chilled cheesecake. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or spoon the whipped cream atop the cherry layer, then garnish with chocolate shavings.

Notes

Ensure all dairy ingredients are at room temperature to achieve a smooth, lump-free batter.
Avoid overmixing the batter to prevent cracking during baking.
Baking the cheesecake in a water bath helps maintain moisture and creates a creamy texture.
Chilling the cheesecake overnight enhances flavor and improves slicing.
Use a sharp knife dipped in hot water and wiped dry for clean slices when serving.