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Black Forest Cheesecake

Okay, picture this: It’s a cozy Sunday afternoon, and the smell of rich chocolate and cherries fills the kitchen. That’s exactly how I feel every time I make this Black Forest Cheesecake. It’s like the perfect mashup of two dessert worlds—those luscious, fudgy black forest flavors paired with the irresistibly creamy, dreamy texture of cheesecake. I swear, the first bite feels like a warm hug, with juicy cherries teasing your palate and velvety chocolate crust underneath. Sweet, tangy, and decadently smooth—this cheesecake is a total crowd-pleaser and the kind of dessert that makes you want to skip dinner just to have a second slice!

Quick Facts

Yield: Serves 12
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours (includes cooling)

Ingredients

For the Main Dish:

1 ¾ cups chocolate cookie crumbs (like Oreos, crushed)
5 tbsp unsalted butter, melted
4 (8-ounce) packages cream cheese, room temperature
1 ½ cups granulated sugar
4 large eggs
2 tsp vanilla extract
¾ cup sour cream
⅓ cup heavy cream
6 oz semisweet chocolate, melted and slightly cooled
1 cup pitted fresh or jarred cherries, drained if canned

For the Sauce / Garnish:

1 cup cherry pie filling or fresh cherry compote
Whipped cream, for serving (optional)
Chocolate shavings or curls, for garnish (optional)

How I Make It

Step 1:

First up, preheat your oven to 325°F. Mix the chocolate cookie crumbs with the melted butter until the crumbs are fully coated and look like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create your crust. Pop it in the oven and bake for about 10 minutes. This step helps set the crust so it holds together when sliced.

Step 2:

While the crust is cooling, grab your mixer and beat the cream cheese until smooth and fluffy—no lumps allowed! Slowly add your sugar and keep beating until creamy. One by one, add the eggs, making sure each one is fully incorporated before the next. Stir in the vanilla extract, sour cream, and heavy cream until everything is silky smooth.

Step 3:

Pour in the melted semisweet chocolate and gently fold it into the batter. You want a marbled effect but be careful not to overmix! Now, carefully fold in the cherries so they’re evenly distributed. This adds those signature fruity bursts throughout the cheesecake.

Step 4:

Pour the batter over your cooled crust, smoothing the top with a spatula. Place the pan on a baking sheet (to catch any drips) and bake for about 1 hour 10 minutes. The center should be just slightly jiggly but mostly set—think of a gentle wobble, not liquid.

Step 5:

Turn off the oven and leave the cheesecake inside with the door cracked open for an hour to cool gradually. This helps prevent cracks on the surface. After that, remove from the oven and chill in the fridge for at least 4 hours (overnight is best) to let it set completely.

Step 6:

When ready to serve, top with cherry pie filling, a dollop of whipped cream, and sprinkle with some chocolate shavings if you’re feeling fancy. Slice with a hot, clean knife for smooth cuts. Enjoy every rich, silky bite!

Variations & Tips

Use dark chocolate instead of semisweet for a more intense cocoa flavor.
Swap fresh cherries for frozen—just thaw and drain well to avoid extra moisture.
Add a splash of cherry liqueur or almond extract to the batter for an adult twist.
If your cheesecake cracks, cover it with more cherry topping or whipped cream—no one will notice!
To make slicing easier, warm your knife under hot water and wipe dry between each cut.

How I Like to Serve It

This cheesecake shines at holiday dinners or special occasions when you want to impress without too much fuss. It’s dreamy alongside a cup of strong coffee or a glass of dessert wine. Honestly, it’s perfect anytime you want a little slice of indulgence and comfort!

Notes

Store leftover cheesecake covered in the fridge for up to 5 days.
Bring slices to room temperature before serving for the best creamy texture.

Closing: This Black Forest Cheesecake is one of those recipes that always brings a smile—rich, fruity, and luscious in all the right ways, it’s truly a dessert winner every time.

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