Introduction

This Decadent Black Forest Cheesecake combines rich chocolate flavor with creamy texture and a hint of cherry sweetness. A luscious dessert perfect for special occasions or whenever you’re craving an indulgent treat.

A three-layered cake sits on a white plate with a crinkled silver foil base. The bottom layer is dark brown and crumbly like chocolate cake or brownie. The middle layer is thick and creamy, pale beige in color, with a smooth texture. The top layer is a glossy dark chocolate ganache dripping slightly down the sides. On top, there is a heap of shiny red cherries and irregular chunks of dark chocolate scattered over the ganache. The cake is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (150 g) chocolate cookie crumbs
1/4 cup (60 g) unsalted butter, melted
24 ounces (680 g) cream cheese, softened
1 cup (200 g) granulated sugar
1/4 cup (25 g) cocoa powder
3 large eggs
8 ounces (225 g) semisweet chocolate, melted and slightly cooled
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
1 can (21 oz/600 g) cherry pie filling (optional)
1 tablespoon Kirsch or 1 teaspoon almond extract (optional)
For whipped cream topping: 1 cup (240 ml) heavy cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Optional garnish: Chocolate shavings or curls and fresh cherries

Instructions

Step 1: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by lightly greasing or lining it.
Step 2: Mix the chocolate cookie crumbs with melted butter until evenly combined, then press this mixture firmly into the bottom of the springform pan.
Step 3: Bake the crust for 10 minutes, then remove it from the oven and allow it to cool while you prepare the filling.
Step 4: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the cocoa powder and mix thoroughly.
Step 5: Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate, vanilla extract, and heavy cream until fully combined.
Step 6: Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Step 7: Place the springform pan inside a roasting pan. Carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
Step 8: Bake for 60–70 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
Step 9: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
Step 10: Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or preferably overnight.
Step 11: For the whipped cream topping, beat the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe over the chilled cheesecake.
Step 12: Optionally, top with cherry pie filling, chocolate shavings or curls, and fresh cherries before serving.

Tips & Variations

Use kirsch or almond extract for a classic Black Forest flavor, or omit for a simpler chocolate cheesecake.
Make sure all dairy ingredients are at room temperature to ensure a smooth batter.
To prevent cracks, avoid overmixing and cool the cheesecake gradually in the oven as described.
For a gluten-free crust, substitute gluten-free chocolate cookies for the crumbs.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Leftovers can be wrapped tightly and frozen for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended; serve chilled for best texture.

How to Serve

A round cake with three visible layers sits on a white plate over a piece of foil; the bottom layer is a dark, crumbly chocolate cake, the middle layer is thick and creamy with a pale yellow color, and the top layer is a shiny, dark chocolate glaze that drips slightly down the sides. On top of the glaze, there is a generous pile of bright red cherries and irregular chunks of dark chocolate with some textured patterns. The cake is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular oven pan instead of a springform pan?

A springform pan is best for cheesecakes because it allows easy removal without damaging the cake. If you don’t have one, use a regular pan lined with parchment, but carefully invert to remove.

What if I don’t want to use cherry pie filling?

You can skip the cherry pie filling or substitute with fresh cherries or a drizzle of cherry jam for some added fruitiness.