Black Forest Cheesecake
Black Forest Cheesecake is the ultimate showstopper dessert that combines rich chocolate, creamy cheesecake, and sweet cherries all in one indulgent bite. It’s everything we love about Black Forest cake, reimagined in decadent cheesecake form. Whether you’re celebrating a special occasion or just want a dessert that wows, this one delivers.
This recipe has a special place in our kitchen. We made it for a friend’s birthday, and it quickly became a go-to for celebrations. The layers are a little bit of a labor of love, but the payoff is absolutely worth it. Plus, it chills overnight, so you can prep ahead of time, always a win in our book!
Love cheesecake desserts as much as we do? You might also want to check out our RumChata Cheesecake, Oatmeal Cheesecake, or this Chocolate Cheesecake Brownies for more sweet inspiration.
Table of contents
Why You’ll Love This Recipe
- Decadent Flavor Combo: Chocolate, cherries, and cheesecake? It doesn’t get more indulgent.
- Make-Ahead Friendly: Chill it overnight and you’re ready to serve without stress.
- Perfect for Celebrations: This is a centerpiece-worthy dessert that impresses.
- Textures Galore: From the crunchy crust to creamy filling and juicy topping, every bite is dreamy.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
There’s a lot to love about this recipe, starting with the Oreo cookie crust, which adds a rich chocolate base. The cheesecake layer is ultra creamy thanks to cream cheese, sour cream, and just the right amount of sugar. The dark cherries add a fruity tang that balances the richness, while the chocolate ganache and whipped topping finish it all off with elegance.
Variations
- Gluten-Free Option: Use gluten-free sandwich cookies for the crust.
- Cherry Swap: Try using raspberries or strawberries if cherries aren’t your favorite.
- Extra Chocolatey: Mix mini chocolate chips into the cheesecake batter.
- Liqueur Boost: Add a splash of cherry liqueur to the cherry topping for a boozy twist.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Preheat the oven and prep your crust with crushed Oreos and butter. Bake the crust, then cool.
- Make the cheesecake batter and fold in chopped cherries. Bake and cool the cheesecake.
- Make and spread the ganache. Cook the cherry topping and let it cool.
- Pipe whipped cream swirls and garnish with chocolate shavings.
Expert Tips
- Let all your ingredients come to room temperature before mixing for the smoothest batter.
- Don’t skip the water bath; it helps prevent cracks.
- Use a sharp knife dipped in hot water to slice clean pieces.
- Chill overnight for the best flavor and texture.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Just pit and halve them before cooking. You may need to adjust the cooking time slightly.
A water bath and slow cooling in the oven are key. Also, avoid overbeating the batter.
Absolutely. It’s best made the day before, so it has time to chill and set.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Black Forest Cheesecake
Equipment
- 9″ Springform Pan
- Food processor
- Electric mixer
- mixing bowls
- Saucepan
- Piping bag
Ingredients
Crust
- 25 Oreo cookies
- ¼ cup melted butter
Cheesecake
- 24 ounces cream cheese softened
- 1 ¼ cups sugar
- 4 eggs
- 1 teaspoon vanilla
- ½ cup sour cream
- 2 Tablespoons flour
- ¼ teaspoon salt
Cherry filling
- 24 ounces frozen dark cherries-divided
- 1 teaspoon almond extract
- 1 ½ Tablespoons cornstarch
- 1 Tablespoon lemon juice
- Chocolate Ganache
- ½ cup dark chocolate chips
- ¼ cup heavy cream
Whipped Cream
- 1 cup heavy cream
- 2 Tablespoons powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, pulse the oreo cookies until you get fine crumbs.
- Add in the melted butter and pulse to combine.
- Press the crumbs into the bottom of a 9” springform pan.
- Place the pan in the oven and bake for 8 minutes.
- Remove and let cool.
- Increase the oven temperature to 400 degrees.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add in the eggs, one at a time, beating thoroughly each time–add the vanilla with one of the eggs.
- Add in the sour cream, flour and salt and beat until smooth and creamy.
- Chop up ¾ c of the cherries into small pieces and fold them into the cheesecake.
- Pour the cheesecake over the cooled crust. Place the cheesecake in a water bath and bake at 400 degrees for the first 15 minutes.
- Decrease the temperature to 275, but do not open the door and let the cheesecake continue to bake for another 50-60 minutes, until the middle is set.
- Turn the oven off and let it sit until it cools. Remove and chill for at least 4 hours, best if overnight.
- To make the ganache, place the ¼ c of heavy cream in a microwave safe container and heat until simmering.
- Pour the cream over the dark chocolate chips and let it sit for 2-3 minutes before whisking to a smooth consistency.
- Pour the ganache over the top of the chilled cheesecake, letting it drip down the sides slightly.
- To make the cherry topping, place the remaining cherries, cornstarch, and lemon juice into a medium sized saucepan and heat over medium heat until the mixture starts to boil and thicken.
- Remove and add the almond extract. Let the mixture come to room temperature before spooning it over the top of the ganache.
- To make the whipped topping, place the heavy cream and powdered sugar in a large bowl and beat with an electric mixer until stiff peaks form.
- Place into a piping bag and create swirls over the top of the cheesecake as desired.
- Garnish with shaved pieces of chocolate (optional).
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
