A Mighty Fine Black Forest Cheesecake
Indulge in the ultimate dessert decadence with *A Mighty Fine Black Forest Cheesecake*, a rich, chocolate-infused twist on the classic Black Forest cake. This show-stopping cheesecake combines a buttery chocolate cookie crust, a velvety cream cheese filling swirled with cocoa and melted semisweet chocolate, and a luxurious topping of sweet cherry pie filling, whipped cream, and chocolate shavings. Baked gently in a water bath to ensure the perfect creamy texture, this dessert masterpiece is as stunning as it is indulgent. Perfect for celebrations or an elegant finale to a dinner party, this Black Forest-inspired cheesecake will captivate chocolate and cherry lovers alike. Impress your guests and treat yourself to a slice of this luscious creation!
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Recipe Information
Ingredients
- 2 cups Chocolate sandwich cookies (crushed)
- 0.5 cup Unsalted butter (melted)
- 24 oz Cream cheese (softened)
- 1 cup Granulated sugar
- 0.25 cup Cocoa powder (unsweetened)
- 1 cup Sour cream
- 2 teaspoons Pure vanilla extract
- 6 oz Semisweet chocolate (melted and slightly cooled)
- 4 units Large eggs
- 1 can Cherry pie filling
- 1 cup Whipped cream (for topping)
- 0.25 cup Chocolate shavings (for garnish)
Instructions
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly.
In a mixing bowl, combine the crushed chocolate sandwich cookies and melted butter. Stir until evenly mixed, then press the mixture firmly into the bottom of the springform pan to create the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the cocoa powder, sour cream, and vanilla extract to the cream cheese mixture, and beat until fully incorporated.
Slowly mix in the melted chocolate until the batter is smooth and evenly combined.
Add the eggs one at a time, beating on low speed after each addition. Be careful not to overmix to prevent incorporating too much air.
Pour the cheesecake batter over the crust in the springform pan and smooth the top with a spatula.
Wrap the bottom of the springform pan with aluminum foil to prevent leaks, and place the pan in a large roasting pan. Fill the roasting pan with hot water about 1 inch up the sides of the springform pan to create a water bath.
Bake the cheesecake in the preheated oven for 75-90 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and water bath, then run a knife around the edge to loosen it from the sides of the pan. Let it cool completely at room temperature before transferring to the refrigerator to chill for at least 4 hours or overnight.
Once the cheesecake is chilled, top it with cherry pie filling, spreading it evenly over the surface.
Pipe or dollop whipped cream around the edges of the cheesecake, then sprinkle with chocolate shavings for garnish.
Slice and serve your Mighty Fine Black Forest Cheesecake!
Nutrition Facts
Calories |
8637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 601.8 g | 772% | |
| Saturated Fat | 360.4 g | 1802% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2028 mg | 676% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 748.1 g | 272% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 612.4 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1488 mg | 114% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 2868 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
