Indulge in This Decadent Black Forest Cheesecake Recipe Today
Would You Try This Black Forest Cheesecake: A Symphony of Decadence? 🤩 📝 Indulge in the rich and luscious flavors of Black Forest Cheesecake, a divine symphony of decadence that combines the best of chocolate and cherrie
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
PrintIndulge in This Decadent Black Forest Cheesecake Recipe Today
Would You Try This Black Forest Cheesecake: A Symphony of Decadence? 🤩 📝 Indulge in the rich and luscious flavors of Black Forest Cheesecake, a divine symphony of decadence that combines the best of chocolate and cherrie
Ingredients
- 1 and 1/2 cups of chocolate cookie crumbs
- 1/4 cup of melted butter
- 3 packages (8 oz each) of cream cheese, softened
- 1 cup of sugar
- 1/4 cup of cocoa powder
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of canned cherry pie filling
- 1 tablespoon of kirsch (optional)
- Whipped cream for topping
- Fresh cherries for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine chocolate cookie crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and cocoa powder, mixing until well blended.
- Add eggs one at a time, mixing at low speed after each addition. Stir in vanilla extract and kirsch (if using).
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for about 1 hour or until set. Remove from oven and let cool in the pan on a wire rack.
- Once cooled, spread cherry pie filling over the top of the cheesecake.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream and garnish with fresh cherries.
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I was a bit nervous about the layers, but this black forest cheesesake turned out perfectly—the chocolate crust held up nicely against the creamy filling, and the tart cherries balanced the sweetness just right. My husband, who usually skips dessert, went back for seconds, so I’ll definitely be making this again for special occasions.