Why You’ll Love This Recipe
I adore this cheesecake because it hits every note—creamy, chocolaty, fruity, and just the right amount of sweet. The chocolate graham cracker or Oreo crust adds a deep cocoa base, the cheesecake is rich but not overly heavy, and the cherries on top give it that iconic Black Forest flavor. It’s surprisingly simple to make, but the end result always looks and tastes like it came from a fancy bakery. Whether I’m hosting or gifting, this dessert never fails to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust:
1 ½ cups chocolate graham cracker crumbs (or crushed Oreos)
¼ cup sugar
½ cup melted butter
For the Cheesecake Layer:
24 oz cream cheese, softened
¾ cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup semi-sweet chocolate chips, melted
For the Cherry Topping:
1 can cherry pie filling
Fresh cherries and chocolate shavings for garnish (optional)
Directions
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Prepare the Crust: I preheat the oven to 325°F and mix the chocolate crumbs, sugar, and melted butter until combined. I press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes, then set it aside to cool.
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Make the Cheesecake Filling: In a large bowl, I beat the cream cheese and sugar until smooth. I add the eggs one at a time, then stir in the vanilla and sour cream. Finally, I fold in the melted chocolate until everything is fully combined and silky.
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Bake the Cheesecake: I pour the filling over the cooled crust and bake for 50–60 minutes, just until the center is set. Then I turn off the oven, crack the door open, and let the cheesecake rest for 1 hour. After that, I transfer it to the fridge to chill for at least 4 hours or overnight.
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Add the Cherry Topping: Once fully chilled, I spread the cherry pie filling over the top. For an extra touch, I like to garnish with fresh cherries and chocolate shavings before serving.
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Serve and Enjoy: I slice and serve this cheesecake cold, letting each decadent bite speak for itself.
Servings and Timing
This recipe serves 10–12 slices.
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Cooling + Chilling Time: 5+ hours
Total Time: About 6.5–7 hours (mostly inactive)
Variations
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I sometimes use a brownie base instead of a graham cracker crust for extra indulgence.
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For a more intense cherry flavor, I swirl cherry pie filling into the cheesecake before baking.
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I love using dark chocolate chips in the filling for a more pronounced cocoa note.
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To make it gluten-free, I use gluten-free chocolate cookies for the crust.
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I occasionally spike the cherry topping with a splash of kirsch (cherry liqueur) for an authentic Black Forest twist.
Storage/Reheating
I store leftovers covered in the fridge for up to 4–5 days.
This cheesecake also freezes beautifully. I wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. When I’m ready to enjoy a slice, I thaw it overnight in the fridge.
I don’t reheat this dessert—it’s meant to be served chilled.
FAQs
Can I make this cheesecake ahead of time?
Yes, and I actually prefer it that way. I make it a day in advance so it has plenty of time to chill and set properly.
Do I need a water bath for this cheesecake?
No, this recipe is forgiving and doesn’t require a water bath. I simply don’t overbake it and let it cool gradually to prevent cracks.
Can I use fresh cherries instead of canned pie filling?
Yes, I sometimes make my own cherry topping with fresh or frozen cherries, sugar, and a bit of cornstarch. It adds a homemade touch.
How do I know when the cheesecake is done baking?
The center should be just set and slightly wobbly. It will firm up more as it cools and chills.
Can I use milk chocolate chips instead of semi-sweet?
You can, but I find semi-sweet gives a better balance against the sweet cherry topping. Milk chocolate will make it even richer and sweeter.
Conclusion
This Black Forest Cheesecake is a stunning dessert that always feels like a celebration. From the crunchy chocolate crust to the velvety chocolate filling and juicy cherry topping, every element works together beautifully. Whether I’m baking for a holiday, birthday, or just because, this is one of those recipes that always earns a round of applause.
Print
Black Forest Cheesecake – A Decadent Chocolate-Cherry Treat
- Total Time: 5 hours 20 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A decadent chocolate-cherry cheesecake that combines rich chocolate, creamy filling, and a luscious cherry topping. Perfect for special occasions and celebrations.
Ingredients
For the Crust:
1½ cups chocolate graham cracker crumbs (or crushed Oreos)
¼ cup sugar
½ cup melted butter
For the Cheesecake Layer:
24 oz cream cheese, softened
¾ cup sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
1 cup semi-sweet chocolate chips, melted
For the Topping:
1 can cherry pie filling
Fresh cherries (optional, for garnish)
Chocolate shavings (optional, for garnish)
Instructions
Prepare the Crust:
Preheat oven to 325°F (160°C).
In a bowl, mix chocolate crumbs, sugar, and melted butter until combined.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Remove from oven and let cool.
Make the Cheesecake Layer:
In a large bowl, beat softened cream cheese and sugar until smooth.
Add eggs one at a time, beating after each addition.
Mix in vanilla and sour cream.
Gently fold in melted chocolate until fully incorporated.
Bake:
Pour cheesecake filling over the cooled crust.
Bake for 50–60 minutes or until the center is just set.
Turn off oven, crack the oven door, and let the cheesecake cool for 1 hour.
Refrigerate for at least 4 hours or overnight for best results.
Add Topping:
Once chilled, spread cherry pie filling evenly over the cheesecake.
Garnish with fresh cherries and chocolate shavings if desired.
Serve & Enjoy:
Slice and serve this show-stopping dessert chilled!
Notes
Let cheesecake cool slowly in the oven to prevent cracking.
Use high-quality chocolate for a deeper flavor.
Fresh cherries add a beautiful touch for presentation, but are optional.
Cheesecake is best made a day ahead for the perfect texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American, German-Inspired
