The Ultimate Black Forest Cheesecake
Indulge in decadence with The Ultimate Black Forest Cheesecake—a show-stopping dessert that combines rich chocolate, creamy cheesecake, and sweet cherries. Built on a buttery Oreo crust, this cheesecake boasts a velvety chocolate-infused filling that's baked to perfection in a water bath for a smooth, crack-free finish. Topped with luscious cherry pie filling, clouds of homemade whipped cream, and a generous sprinkle of chocolate shavings, this dessert strikes the perfect balance between indulgent and elegant. Ideal for celebrations or special gatherings, this Black Forest Cheesecake is as beautiful as it is delicious, making it the ultimate crowd-pleaser. Easy to prepare and even better to savor, this is a must-try for cheesecake and chocolate lovers alike!
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Recipe Information
Ingredients
- 2 cups Oreo cookies, crushed
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 8 ounces Semisweet chocolate, melted and slightly cooled
- 2 teaspoons Vanilla extract
- 4 pieces Large eggs
- 21 ounces Cherry pie filling
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 cup Chocolate shavings (for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside tightly with aluminum foil to create a waterproof seal.
In a medium bowl, mix the crushed Oreo cookies and melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese with a hand or stand mixer on medium speed until smooth and creamy. Add the granulated sugar and beat until combined.
Mix in the sour cream, melted semisweet chocolate, and vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed.
Add the eggs, one at a time, beating on low speed after each addition. Be careful not to overmix.
Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula.
Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan, creating a water bath.
Carefully transfer the roasting pan to the oven and bake for 75-90 minutes, or until the edges are set but the center jiggles slightly when gently shaken.
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and water bath, then cool completely at room temperature.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
To serve, spread the cherry pie filling over the top of the chilled cheesecake.
In a medium bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Pipe or dollop the whipped cream around the edges of the cheesecake.
Sprinkle the top with chocolate shavings for garnish. Slice and enjoy!
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 28.1 g | 141% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 54.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 273 mg | 6% | |
*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.
