Description
This Black Forest Cheesecake combines the rich, creamy texture of classic cheesecake with indulgent layers of chocolate and cherry flavors. Featuring an Oreo cookie crust, a luscious chocolate-infused cream cheese filling, and topped with homemade cherry pie filling, whipped cream, and chocolate shavings, this dessert is perfect for special occasions or a decadent treat.
Ingredients
Scale
For the crust:
- 20 Oreo cookies, crushed in a food processor until they form 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
- Whipped cream
- Chocolate shavings
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- Prepare Springform Pan: Wrap a 9-inch springform pan tightly in heavy-duty foil to prevent leaks for the water bath. You can also place it inside an oven bag to avoid water seepage (optional). Lightly spray the pan with nonstick cooking spray and set aside.
- Make Crust: Combine the crushed Oreo cookie crumbs with melted butter, then press the mixture firmly into the bottom of the prepared pan. Bake in the oven for 8 minutes, then remove and place on a wire rack to cool.
- Boil Water: Begin to boil a pot or kettle of water to create the water bath for baking the cheesecake evenly and preventing cracking.
- Prepare Chocolate Mixture: Warm the heavy cream in a small saucepan over medium heat until very hot but not boiling. Place chocolate chips in a heat-safe bowl, pour the hot cream over them, and let sit for 3-4 minutes. Whisk until smooth and fully combined, then set aside to cool while preparing the filling.
- Mix Cream Cheese Base: Using a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth. Add sugar and mix until combined. Add eggs one at a time, fully incorporating each and scraping down the bowl between additions. Stir in vanilla extract.
- Combine Chocolate and Flour: Add the cooled chocolate mixture to the cream cheese batter and beat until fully incorporated. Add flour and mix until combined. Scrape down the bowl and mix again until the batter is completely smooth.
- Assemble and Bake: Pour the batter over the cooled crust in the springform pan. Place this pan inside a larger roasting pan and pour the boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan. Bake for 60-70 minutes until the edges are set but the center still jiggles slightly.
- Cool in Oven: Turn off the oven but leave the door cracked open. Let the cheesecake rest inside the cooling oven for 1 hour for gradual cooling to prevent cracking.
- Chill: Remove the cheesecake from the water bath and transfer to a wire rack to cool completely. After cooling, refrigerate for at least 8 hours or overnight to set fully.
- Serve: Before serving, top the cheesecake with homemade cherry pie filling, whipped cream, and chocolate shavings for the classic Black Forest finish.
Notes
- Optionally, add 2-3 tablespoons of kirsch to the cheesecake filling or cherry pie filling to enhance the traditional Black Forest flavor.
- The water bath and foil wrapping help prevent cracks and ensure even baking.
- Letting the cheesecake cool gradually in the oven reduces the risk of surface cracking.
- Using room temperature ingredients results in a smoother batter and better texture.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 520
- Sugar: 34g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg
