Black Forest Cherry Cheesecake
Indulge in the luscious decadence of Black Forest Cherry Cheesecake, a dessert that effortlessly blends the rich, velvety flavor of chocolate with the bold, fruity sweetness of cherries. This show-stopping recipe begins with a buttery chocolate cookie crust that provides the perfect foundation for a creamy cocoa-infused cheesecake filling. Baked to perfection using a water bath for that irresistibly smooth texture, it’s crowned with a vibrant, juicy layer of cherry pie filling and a pillowy cloud of freshly whipped cream. Garnished with elegant dark chocolate shavings, this cheesecake is a stunning centerpiece for any special occasion or indulgent treat. Perfectly balanced with creamy, chocolatey, and tart notes, this delightful dessert is bound to earn rave reviews at your next gathering.
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreo)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1.25 cups Granulated sugar
- 0.33 cup Unsweetened cocoa powder
- 2 teaspoons Vanilla extract
- 4 pieces Large eggs
- 1 cup Sour cream
- 21 ounces Cherry pie filling
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.25 cup Dark chocolate shavings (for garnish)
Instructions
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly and wrapping the bottom with aluminum foil to prevent leakage.
Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Transfer the crumbs to a bowl and mix with the melted butter until evenly combined.
Press the cookie mixture firmly into the bottom of the prepared springform pan to create the crust. Set aside.
In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy.
Add the cocoa powder and vanilla extract to the cream cheese mixture and mix until fully incorporated.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Gently fold in the sour cream until the mixture is smooth and no lumps remain.
Pour the chocolate cheesecake filling over the prepared crust, smoothing the top with a spatula.
Place the springform pan in a larger roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan, creating a water bath to ensure even baking.
Carefully transfer the roasting pan to the preheated oven and bake for 75-90 minutes, or until the center of the cheesecake is just set and a bit jiggly. Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and water bath, then let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, spread the cherry pie filling evenly over the top of the cheesecake.
In a mixing bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form. Pipe or spread the whipped cream around the edges of the cheesecake.
Garnish the cheesecake with dark chocolate shavings for a finishing touch. Slice and serve chilled.
Nutrition Facts
Calories |
7927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 532.8 g | 683% | |
| Saturated Fat | 300.3 g | 1502% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2034 mg | 678% | |
| Sodium | 4097 mg | 178% | |
| Total Carbohydrate | 749.2 g | 272% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 578.4 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1361 mg | 105% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 2916 mg | 62% | |
*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.
