Why You’ll Love This Recipe
I love this recipe because it delivers everything I crave in a dessert—deep chocolate richness, creamy texture, and a burst of fruitiness from the cherries. The whipped cream adds a soft, airy finish, and it all comes together in a dessert that looks as stunning as it tastes. Whether I’m baking for a special occasion or just indulging, this cheesecake never fails to wow.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 1/2 cups chocolate cookie crumbs (such as Oreos, without filling)
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted
For the chocolate cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
4 large eggs
1/2 cup semi-sweet chocolate chips, melted and cooled
For the topping:
1 can (21 oz) cherry pie filling
1 cup heavy whipping cream
2 tablespoons powdered sugar
Chocolate shavings or curls, for garnish (optional)
directions
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I preheat the oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.
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For the crust, I combine the cookie crumbs, sugar, and melted butter. I press the mixture firmly into the bottom of the pan and bake it for 8–10 minutes, then set it aside to cool.
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In a large bowl, I beat the cream cheese and granulated sugar until smooth. I add the sour cream, vanilla extract, and cocoa powder, mixing until well blended.
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I beat in the eggs one at a time on low speed, scraping the bowl after each addition. Then I stir in the melted chocolate until the batter is fully combined and velvety.
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I pour the batter over the cooled crust and smooth the top.
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I bake the cheesecake for 55–65 minutes, or until the center is set with just a slight jiggle.
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Once it’s done, I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
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I transfer it to the refrigerator and chill it for at least 4 hours or overnight until fully set.
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Just before serving, I spread the cherry pie filling over the chilled cheesecake.
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In a separate bowl, I whip the heavy cream with powdered sugar until stiff peaks form. I pipe or spoon it over the cherries and garnish with chocolate shavings or curls if I want an extra touch.
Servings and timing
Servings: 12 slices
Prep time: 25 minutes
Cooking time: 60 minutes
Total time: 1 hour 25 minutes (plus chilling)
Calories: 530 kcal per slice
Variations
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I sometimes use dark chocolate chips or bittersweet chocolate in the filling for a deeper cocoa flavor.
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For a homemade topping, I simmer fresh or frozen cherries with a little sugar and cornstarch instead of using canned pie filling.
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If I want more texture, I add a layer of chopped chocolate or nuts between the filling and the topping.
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I’ve also made mini versions of this cheesecake in cupcake liners—they’re perfect for parties.
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For a holiday twist, I add a splash of cherry liqueur to the whipped cream or cherry topping.
storage/reheating
I store this cheesecake in the fridge, covered, for up to 5 days. It tastes best chilled, but I let it sit at room temperature for 10–15 minutes before slicing for the creamiest texture. I don’t reheat it—it’s meant to be served cold. If I need to freeze it, I do so before adding the topping. I wrap individual slices and thaw them in the fridge overnight before garnishing and serving.
FAQs
Can I make this cheesecake ahead of time?
Yes, and I actually prefer to make it a day ahead. The texture sets perfectly overnight, and it’s one less thing to prep the day of serving.
Can I use fresh cherries instead of canned?
Absolutely. I cook them down with sugar and a little cornstarch to make a quick homemade topping. It adds a fresh, bright flavor.
What type of chocolate works best for the filling?
I usually go with semi-sweet chocolate chips, but dark chocolate adds a richer flavor if I want something more intense.
How do I keep the cheesecake from cracking?
I bake it low and slow, avoid overmixing the batter, and let it cool gradually in the oven with the door cracked. That usually prevents any cracks.
Can I use a different crust?
Yes, I’ve used chocolate graham crackers and even chocolate digestive biscuits when I want to switch things up.
Conclusion
This Decadent Black Forest Cheesecake is one of my favorite desserts to make when I want something dramatic and deeply satisfying. The chocolate cheesecake is rich and silky, the cherries add that perfect fruity bite, and the whipped cream makes it feel light and festive. Whether I’m celebrating a holiday or just in the mood to bake, this dessert always earns a spot at the table.
Print
Decadent Black Forest Cheesecake
- Total Time: 1 hour 25 minutes (plus chilling)
- Yield: 12 slices
- Diet: Vegetarian
Description
This rich chocolate cheesecake features a cookie crust, cherry topping, and fluffy whipped cream for a showstopping dessert with classic Black Forest flavor.
Ingredients
For the crust:
1 1/2 cups chocolate cookie crumbs (e.g., Oreos, filling removed)
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted
For the chocolate cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
4 large eggs
1/2 cup semi-sweet chocolate chips, melted and cooled
For the topping:
1 can (21 oz) cherry pie filling
1 cup heavy whipping cream
2 tablespoons powdered sugar
Chocolate shavings or curls (optional, for garnish)
Instructions
Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
Make the crust: Mix cookie crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 8–10 minutes. Cool.
Make the filling: Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, and cocoa powder.
Add eggs one at a time on low speed, scraping the bowl between each. Stir in melted chocolate until well blended.
Pour filling over crust and smooth the top.
Bake for 55–65 minutes until the center is set with a slight jiggle.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight to set.
Before serving: Spread cherry pie filling over chilled cheesecake.
Whip cream and powdered sugar to stiff peaks. Pipe or dollop over the top. Garnish with chocolate shavings if desired.
Notes
Swap semi-sweet chocolate for dark or bittersweet for deeper flavor.
Use fresh or frozen cherries cooked with sugar and cornstarch for a homemade topping.
Add chopped chocolate or nuts under the cherry layer for texture.
Make mini cheesecakes in cupcake tins for individual servings.
Add cherry liqueur to the whipped cream or topping for a holiday twist.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European / American
