Description
A rich and creamy chocolate cheesecake infused with the flavors of a classic Black Forest cake. This indulgent dessert has a luscious chocolate cookie crust, smooth chocolate cheesecake filling, sweet cherry topping, and whipped cream for the perfect finishing touch.
Ingredients
Units
Scale
Crust
- 2 cups chocolate cookie crumbs (such as Oreos, crushed)
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup semisweet chocolate chips, melted
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 cup sour cream
Cherry Topping
- 1 1/2 cups cherry pie filling
- 1 tbsp kirsch (cherry brandy, optional)
Whipped Cream & Garnish
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Chocolate shavings (for garnish)
- Fresh cherries (optional)
Instructions
Prepare the Crust
- Preheat oven to 325°F (163°C).
- In a bowl, mix the chocolate cookie crumbs with melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool while you prepare the filling.
Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing after each addition.
- Mix in melted chocolate, cocoa powder, vanilla extract, and sour cream until well combined.
- Pour the batter over the cooled crust and smooth the top.
Bake the Cheesecake
- Place the cheesecake in the oven and bake for 50-55 minutes, or until the center is slightly jiggly but set.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
Assemble the Topping
- Mix the cherry pie filling with kirsch (if using), then spread it over the chilled cheesecake.
Whipped Cream & Garnish
- In a bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Pipe or spoon the whipped cream around the edges of the cheesecake.
- Garnish with chocolate shavings and fresh cherries, if desired.
Notes
- Make-Ahead Tip: Cheesecake can be made a day in advance and stored in the fridge.
- Substitutions: You can use graham cracker crust instead of chocolate cookie crust.
- Serving Suggestion: For an extra indulgent touch, drizzle with chocolate sauce before serving.