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A close-up shot of a decadent Black Forest Cheesecake showing the dark chocolate crust, creamy chocolate filling, a generous layer of glossy cherry pie topping, and piped swirls of fresh whipped cream, finished with shaved dark chocolate and fresh cherries.

Black Forest Cheesecake

This Black Forest Cheesecake combines rich chocolate, creamy cheesecake, and juicy cherries into a show-stopping dessert. It’s the perfect fusion of two beloved classics — Black Forest Cake and New York Cheesecake!
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Prep Time 25 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 7 hours
Servings: 12 slices
Course: Dessert
Cuisine: American, German
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
  • 1/4 cup melted butter
Filling
  • 24 oz cream cheese softened (3 packages)
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 8 oz dark chocolate melted and cooled slightly
  • 3 large eggs
  • 1 tsp vanilla extract
Cherry Topping
  • 2 cups pitted cherries fresh or frozen
  • 1/3 cup sugar
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 tsp lemon juice
Decoration
  • 1 cup whipped cream for garnish
  • chocolate shavings optional, for garnish

Equipment

  • 9-inch springform pan
  • Electric Mixer
  • Mixing bowls
  • Saucepan

Method
 

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, combine cookie crumbs and melted butter. Press mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then let cool slightly.
  3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, melted chocolate, and vanilla extract; mix until combined.
  4. Add eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
  5. Pour batter over the cooled crust. Bake for 55–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
  6. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  7. In a saucepan, combine cherries, sugar, and lemon juice. Bring to a simmer and cook for 5–7 minutes. Stir in cornstarch mixture and cook until thickened. Cool completely.
  8. Top chilled cheesecake with cherry mixture, whipped cream, and chocolate shavings before serving.

Notes

To prevent cracks, bake cheesecake in a water bath or place a pan of water on the lower rack of your oven. For an easier version, use canned cherry pie filling as a topping.