Black Forest Cheesecake

5 from 1 vote

Indulge in a decadent Black Forest Cheesecake with creamy chocolate filling, a rich Oreo crust, luscious cherry topping, whipped cream, and chocolate curls—perfect for any special occasion!

Prep Time45

Cook Time1

Chilling Time8

Total Time9 45

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Equipment

9-inch springform pan

Ingredients

Crust

1 ½ cups crushed Oreos (about 24 cookies)
4 Tablespoons salted butter melted
1 Tablespoon granulated sugar

Filling

10 ounces bittersweet chocolate chopped
¾ cup milk
3 (8-ounce) packages cream cheese softened
1 ¼ cups granulated sugar
¼ cup cocoa powder
2 teaspoons pure vanilla extract
4 large eggs

Topping

1 (21-ounce) can cherry pie filling
1 cup heavy cream
3 Tablespoons powdered sugar
1 teaspoon pure vanilla extract
Chocolate curls for decoration

Instructions

Preheat the oven to 350°F.
In a large bowl, mix chocolate cookie crumbs, butter, and sugar together. Press into the bottom of a 9-inch springform pan.
1 ½ cups crushed Oreos, 4 Tablespoons salted butter, 1 Tablespoon granulated sugar
Bake the crust for five minutes until set. Set aside to cool while making cheesecake.
Prepare cheesecake: In a medium microwave-safe bowl, combine milk and chocolate and heat in the microwave 20-30 seconds at a time, stirring each time, whisk until mixture is completely smooth. Set aside.
10 ounces bittersweet chocolate, ¾ cup milk
In a large bowl, mix cream cheese, sugar, cocoa powder, and vanilla using an electric mixer until smooth, scraping sides of bowl as needed.
3 (8-ounce) packages cream cheese, 1 ¼ cups granulated sugar, ¼ cup cocoa powder, 2 teaspoons pure vanilla extract
Add eggs, one at a time, mixing on low speed after each addition until just mixed. Don’t overmix.
4 large eggs
Mix in melted chocolate until combined. Pour cheesecake batter over the crust and spread evenly.
Bake for 50-60 minutes or until the center is almost set. The center will still jiggle while edges will be set.
Turn the oven off and crack the oven door to allow cheesecake to cool slowly for 10 minutes, then remove cheesecake and carefully run a sharp knife around the rim of the pan to loosen the cake.
Allow cheesecake to cool at room temperature for at least an hour, then cover and refrigerate for six hours or overnight.
Decoration: Release sides of springform pan. Top chilled cheesecake with cherry pie filling, mounding cherries toward the center.
1 (21-ounce) can cherry pie filling
In a medium bowl, combine cream, sugar, and vanilla and beat using an electric mixer until thick, but still soft. Transfer to a piping bag with a decorative tip. Pipe swirls around the border of cheesecake.
1 cup heavy cream, 3 Tablespoons powdered sugar, 1 teaspoon pure vanilla extract
If desired, make chocolate shavings or curls by placing a chocolate bar in a warm place (~78°F) for about one hour. Or alternatively, heat the chocolate bar in a microwave oven for 1-2 seconds. Using a vegetable peeler, shave chocolate bar into curls or shavings and place on cheesecake just before serving.
Chocolate curls

Notes

Storage & Make Ahead

Store: Keep your cheesecake fresh by storing it in an airtight container in the refrigerator. It will stay delicious for up to three days, but let’s be honest—it probably won’t last that long!
Freeze: To save your cheesecake for later, wrap it tightly in plastic wrap, followed by a layer of foil. You can freeze the whole cheesecake or individual slices for up to three months. Thaw in the refrigerator overnight before serving.
Reheat: While cheesecake isn’t reheated, you’ll want to bring it to its best serving temperature. Let it sit at room temperature for 20-30 minutes before slicing to ensure it’s creamy and perfect.
Make Ahead: This dessert is the ultimate make-ahead treat. Prepare the cheesecake up to two days in advance, refrigerate it, and add the toppings just before serving for a stress-free, showstopping dessert.

Nutrition

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