Name: Black Forest Cheesecake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 10 h 35 min
Cuisine: American
Ingredients: 20 Oreo cookies, crushed into fine crumbs; 3 tablespoons unsalted butter, melted; 32 ounces cream cheese, room temperature; ½ cup granulated sugar; 4 large eggs, room temperature; 2 teaspoons pure vanilla extract; ½ cup heavy cream; 2 cups semisweet chocolate chips; 2 tablespoons all-purpose flour; Homemade or store-bought cherry pie filling; Whipped cream; Chocolate shavings

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There’s something truly magical about the combination of rich chocolate and cherries, isn’t there? If you’re a fan of Black Forest cake, then this Black Forest Cheesecake is going to sweep you off your feet! It has all the beloved flavors of the classic dessert but with the irresistible creaminess of cheesecake. Whether you’re celebrating Valentine’s Day or simply indulging in a weekend treat, this dessert is bound to impress. Let’s dive right in!

Ingredients

For the crust:

20 Oreo cookies, crushed into fine crumbs
3 tablespoons unsalted butter, melted

For the cheesecake:

32 ounces cream cheese, room temperature
½ cup granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup heavy cream
2 cups semisweet chocolate chips
2 tablespoons all-purpose flour

For the topping:

Homemade cherry pie filling (store-bought works too!)
Whipped cream
Chocolate shavings

How to Make Black Forest Cheesecake – Step-by-Step

1. Prepare the Crust

Preheat your oven to 350°F (175°C).
Tightly wrap a 9-inch springform pan with heavy-duty foil to prevent leaks during the water bath (optional: place the pan in an oven-safe bag for added security). Lightly spray the pan with nonstick spray.
Combine the crushed Oreo cookies and melted butter in a bowl. Press the mixture into the bottom of the springform pan to form an even layer.
Bake the crust for 8 minutes, then set it aside to cool on a wire rack.

2. Prepare the Filling

Begin boiling a kettle of water for the water bath.
In a small saucepan, heat the heavy cream over medium heat until very hot, but not boiling. Pour the hot cream over the chocolate chips in a heat-safe bowl. Let it sit for 3-4 minutes, then whisk until smooth and combined. Set aside to cool.
In a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the sugar and mix until incorporated. Add the eggs one at a time, mixing between each addition. Scrape down the bowl to ensure everything is well blended.
Mix in the vanilla extract. Then, add the cooled chocolate mixture and beat until fully combined. Finally, add the flour and mix until smooth.

3. Assemble and Bake

Pour the cheesecake batter onto the prepared crust.
Place the springform pan into a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath will help prevent cracks.
Bake for 60-70 minutes. The edges should be set, but the center will still have a slight jiggle. Once baked, turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside the oven for an hour.

4. Chill and Top

After an hour, remove the cheesecake from the water bath and place it on a cooling rack. Once fully cooled, refrigerate it for at least 8 hours or overnight.
Before serving, top the cheesecake with cherry pie filling, whipped cream, and chocolate shavings.

Details And Nutritional Information

Details

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Cooling & Chilling Time: 9 hours
Total Time: 10 hours 35 minutes
Yield: 12 servings

Nutrition (per serving)

Serving Size: 1 slice (1/12th of cheesecake)
Calories: 520 kcal
Sugar: 31 g
Cholesterol: 120 mg

Helpful Tips

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother, lump-free cheesecake.
Water Bath Tip: Don’t be scared of the water bath! It’s the secret to a creamy, crack-free cheesecake. If you’re worried about leaks, you can place your springform pan inside a larger cake pan before setting it in the water.
Check for Doneness: When the cheesecake is done, the center should jiggle slightly—like Jell-O! Don’t overbake, as it will continue to firm up as it cools.

Substitutions and Variations

Kirsch: Want to add a more authentic Black Forest flavor? Stir in 2-3 tablespoons of kirsch (cherry brandy) into the cheesecake batter or mix it with the cherry pie filling for a boozy kick.
Crust Variations: If you’re not a fan of Oreos, try using chocolate graham crackers or even a traditional graham cracker crust for a different texture.
Fruit Swap: Not into cherries? You can easily swap out the cherry pie filling for raspberries or strawberries to change up the flavor profile.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely! In fact, this cheesecake needs to chill for at least 8 hours, so it’s perfect for making the day before your event.

What if I don’t have a springform pan?

A springform pan is best for cheesecakes, but if you don’t have one, you can use a regular 9-inch cake pan. Be sure to line it with parchment paper for easy removal.

Do I really need to use a water bath?

While it’s not 100% necessary, a water bath helps the cheesecake bake more evenly and prevents cracks. It also keeps the cheesecake creamy and luscious!

Storage Instructions

Refrigerator: Store leftover cheesecake in the refrigerator, covered, for up to 5 days.
Freezer: To freeze, wrap the cheesecake (without the toppings) tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and add the toppings before serving.

This Black Forest Cheesecake is truly a show-stopper, and I hope you’ll love every bite. I can’t wait to hear how yours turns out!