Rich Black Forest Cheesecake Recipe

Rich Black Forest Cheesecake

Rich Black Forest Cheesecake is an indulgent twist on the classic German dessert, blending the deep, velvety flavor of chocolate cheesecake with the bright, tangy sweetness of cherries. Nestled in a crisp chocolate cookie crust, the luscious cheesecake is topped with a glossy cherry pie filling laced with Kirsch (cherry liqueur), then finished with swirls of whipped cream and dark chocolate shavings. Every bite delivers a luxurious combination of creamy, fruity, and chocolatey layers—making this showstopping dessert perfect for holidays, birthdays, or any special occasion where decadence is a must.

🕒 Time:

• Prep: 30 minutes

• Cook: 1 hour

• Chill: 4+ hours (preferably overnight)

• Serves: 12

Ingredients:

For the Crust:

• 1 1/2 cups chocolate cookie crumbs (like Oreos, crushed without filling)

• 1/4 cup melted butter

• 2 tbsp sugar

For the Chocolate Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup sugar

• 1/4 cup unsweetened cocoa powder

• 8 oz semi-sweet chocolate, melted and slightly cooled

• 3 large eggs

• 1 tsp vanilla extract

• 1/2 cup sour cream

For the Cherry Topping:

• 1 can (21 oz) cherry pie filling

• 2 tbsp Kirsch (optional, or use cherry juice)

Garnish:

• Whipped cream

• Chocolate shavings or curls

• Extra cherries (fresh or maraschino)

Instructions:

1. Prepare the Crust:

   • Preheat oven to 325°F (160°C).

   • Mix chocolate cookie crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes, then let cool.

2. Make the Cheesecake Filling:

   • In a large bowl, beat cream cheese and sugar until smooth.

   • Add cocoa powder and melted chocolate, mixing until incorporated.

   • Beat in eggs one at a time, then add vanilla and sour cream.

   • Pour filling over the crust and smooth the top.

3. Bake:

   • Place springform pan in a larger pan with hot water halfway up the sides (water bath method).

   • Bake for 55–60 minutes, or until the center is just set and slightly jiggly.

   • Turn off oven, crack the door, and let cheesecake cool in the oven for 1 hour.

4. Chill:

   • Remove from oven, cover, and refrigerate for at least 4 hours or overnight.

5. Add the Topping:

   • Before serving, mix Kirsch into cherry pie filling (if using), then spoon over the chilled cheesecake.

6. Garnish and Serve:

   • Pipe whipped cream around the edge, sprinkle chocolate shavings, and top with extra cherries.

Tips:

• For extra indulgence, drizzle with warm ganache before adding the cherry topping.

• Not a fan of canned cherry pie filling? Simmer fresh or frozen cherries with sugar and cornstarch for a homemade version.