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whole black forest cheesecake topped with whipped cream and cherry pie filling on a white metal cake stand.

Black Forest Cheesecake

Course: Dessert
Cuisine: American
Keyword: black forest cheesecake, chocolate cheesecake
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Chill: 8 hours
Total Time: 10 hours
Servings: 16
Calories: 360kcal
This Black Forest Cheesecake recipe is so rich and indulgent - the perfect treat for any occasion! Rich chocolate cheesecake on an Oreo crust all topped with freshly whipped cream and cherry pie filling! It's sure to make your tastebuds dance! Perfect for holidays, BBQs and special occasions!
Print Recipe

Ingredients

Crust

  • 1 ½ cups crushed Oreos about 16 cookies
  • 3 tablespoons salted butter

Filling

  • 12 ounces semi-sweet chocolate chips 1 bag, high quality
  • 24 ounces cream cheese room temperature
  • 1 ¼ cups granulated sugar
  • ¼ teaspoon salt
  • ½ cup sour cream room temperature
  • 2 teaspoons vanilla extract
  • 3 eggs room temperature

Whipped Cream

Topping

  • 21 ounces cherry pie filling

Instructions

Prepare the crust

  • Preheat oven to 375°F. Crush the cookies in a bag (no need to remove the filling), then place cookie crumbs in a bowl. Melt the butter in a small bowl, then pour butter over crumbs and stir until evenly moist. Dump mixture into the bottom of a 9" springform pan and press down firmly on the bottom and up the sides of the pan about 1". I use a measuring cup to press the crumbs up the sides, and around the bottom.
  • Bake crust in pre-heated oven for 10 minutes.

Prepare the filling

  • Pour chocolate chips into a bowl and microwave (at 50% power) until almost melted. Stir, until fully melted and smooth. Set aside.
  • In the bowl of an electric mixer (using a paddle attachment), blend (room temperature) cream cheese until smooth.
  • Add sugar and blend until fully incorporated.
  • Add salt, sour cream and vanilla extract and continue to blend.
  • Add melted (and cooled) chocolate and blend to combine.
  • Crack eggs into a small bowl and blend together with a fork.
  • Add eggs to the cheesecake mixture and blend on low speed just until combined. You do not want to beat the mixture too much after the eggs are added, or you will incorporate too much air- causing it to later puff up and deflate.
  • Pour filling into baked crust.
  • Reduce oven temperature to 300°F.
  • To prepare water bath, wrap the cheesecake pan (bottom and sides) with foil, (you may need to criss cross two sheets of foil) so that no water can get into the pan. Place the foil wrapped cheesecake pan in a large roasting pan or baking dish, then pour HOT water into the roasting dish until the water is about 1" deep. Carefully move to oven and bake.
  • Bake cheesecake for 55-65 minutes, until the center barely jiggles when nudged.
  • Cool cheesecake in oven for 1 hour then remove to counter and cool for another hour. Cover and move to the refrigerator and chill for 8 hours or overnight.

Prepare Whipped Cream

  • Beat cream until it begins to thicken, add powdered sugar and vanilla, then continue to beat until thick and fluffy. Top chilled cheesecake with whipped cream
  • Top whipped cream layer with cherry pie filling.
  • Keep refrigerated until ready to serve. Cut with a sharp knife, and wipe off the knife with a moist/hot washcloth between cuts.

Notes

Creating the water bath helps the cheesecake bake more evenly and the moisture in the oven helps create a moist and creamy cheesecake.

Nutrition

Calories: 360kcal | Carbohydrates: 48g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 113mg | Potassium: 204mg | Fiber: 2g | Sugar: 30g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg