We are making something truly special and utterly delicious: Black Forest Cheesecake . If you love the classic Black Forest cake with its rich chocolate and sweet cherries, and you’re also a cheesecake fan (who isn’t?), then get ready to fall head over heels for this recipe. Trust me, this Black Forest Cheesecake is about to become your new favorite dessert.
Why You Will Love This Recipe
This isn’t just any cheesecake; it’s a Black Forest Cheesecake , which means it’s loaded with all the flavors you adore from the famous cake, but in a creamy, dreamy cheesecake form. What makes this recipe extra special is how it perfectly balances the richness of chocolate with the bright, tangy sweetness of cherries. We’re talking a smooth, melt-in-your-mouth cheesecake filling, a hint of chocolate in every bite, and bursts of juicy cherry goodness. Plus, it’s surprisingly easy to make at home. No fancy techniques are needed, just simple steps that lead to a show-stopping dessert. It’s the perfect treat for celebrations, holidays, or just when you want to impress someone with your baking skills (even if it’s just yourself!).
Ingredients
Here’s everything you’ll need to create this amazing Black Forest Cheesecake . Make sure you have all your ingredients ready before we start!
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 graham crackers)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup unsweetened cocoa powder
- For the Cherry Topping:
- 1 (21-ounce) can cherry pie filling
Step-by-Step Instructions
Let’s get baking! Follow these simple steps, and you’ll have a beautiful Black Forest Cheesecake in no time.
1. Make the Graham Cracker Crust:
First, we’re going to make the base of our cheesecake. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press this mixture evenly into the bottom of a 9-inch springform pan. You can use the back of a spoon or your fingers to really pack it down. This will be the sturdy foundation for our delicious cheesecake.
2. Prepare the Cheesecake Batter:
Now for the creamy filling! In a large bowl, using an electric mixer (hand mixer or stand mixer), beat the softened cream cheese and sugar together until it’s smooth and creamy. Make sure there are no lumps. Then, stir in the sour cream and vanilla extract. Mix until everything is well combined.
3. Add Eggs and Cocoa:
Crack the eggs one at a time into the batter, mixing well after each addition. Be careful not to overmix at this stage – just mix until each egg is incorporated. Next, sift in the cocoa powder to prevent any clumps and gently mix it into the batter until it’s all blended and the batter is a lovely chocolate color.
4. Pour Batter into Crust:
Carefully pour the chocolate cheesecake batter over the prepared graham cracker crust in the springform pan. Spread it out evenly with a spatula.
5. Bake the Cheesecake:
Time to bake! Preheat your oven to 325°F (160°C). Place the springform pan in the preheated oven and bake for 60-70 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle. Don’t worry, it will set completely as it cools.
6. Cool and Chill:
Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about an hour. This helps prevent cracks. After an hour, take the cheesecake out of the oven and let it cool completely on a wire rack at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is important for the cheesecake to fully set and for the flavors to meld together.
7. Add Cherry Topping:
Just before serving, remove the cheesecake from the refrigerator and take it out of the springform pan. Spoon the cherry pie filling over the top of the cheesecake, spreading it evenly. Now it’s truly a Black Forest Cheesecake !
Serving Suggestions
This Black Forest Cheesecake is a showstopper all on its own, but here are a few ideas to make it even more special. For a simple yet elegant presentation, you can add a dollop of whipped cream and a few extra cherries on top of each slice. A light dusting of cocoa powder or chocolate shavings can also enhance the chocolate flavor and visual appeal.
This dessert pairs wonderfully with a cup of hot coffee or tea. The richness of the cheesecake is beautifully balanced by the warmth of these drinks. It’s perfect for special occasions like birthdays, holidays, or dinner parties. Imagine serving this at your next gathering – it’s guaranteed to impress your guests! It’s also a fantastic treat just because – sometimes you just deserve a slice of delicious Black Forest Cheesecake .
Storage and Reheating
Got leftovers? Lucky you! To store your Black Forest Cheesecake , keep it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days. Since cheesecake is best served cold, reheating isn’t necessary or recommended. Just take a slice straight from the fridge whenever you’re craving a sweet treat. It’s perfect chilled!
Key Details
- Prep time: 30 minutes
- Cook time: 60-70 minutes
- Chill time: Minimum 4 hours (preferably overnight)
- Total time: Approximately 5 hours (including chill time)
- Servings: 12 servings
- Equipment:
- 9-inch springform pan
- Mixing bowls
- Electric mixer (hand or stand mixer)
- Spatula
- Measuring cups and spoons
Enjoy making and, more importantly, eating this delightful Black Forest Cheesecake ! I hope you love it as much as I do. Happy baking!
Black Forest Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs about 10 graham crackers
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 3 8-ounce packages cream cheese, softened
- 1 ½ cups granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup unsweetened cocoa powder
- 1 21-ounce can cherry pie filling
Instructions
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press this mixture evenly into the bottom of a 9-inch springform pan.
- In a large bowl, using an electric mixer, beat the softened cream cheese and sugar together until it’s smooth and creamy. Stir in the sour cream and vanilla extract. Mix until well combined.
- Crack the eggs one at a time into the batter, mixing well after each addition. Sift in the cocoa powder and gently mix it into the batter until blended.
- Carefully pour the chocolate cheesecake batter over the prepared graham cracker crust in the springform pan. Spread it out evenly.
- Preheat your oven to 325°F (160°C). Place the springform pan in the preheated oven and bake for 60-70 minutes, until the edges are set but the center still has a slight jiggle.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about an hour. After an hour, take the cheesecake out and let it cool completely on a wire rack at room temperature.
- Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Just before serving, remove the cheesecake from the refrigerator and take it out of the springform pan. Spoon the cherry pie filling over the top of the cheesecake, spreading it evenly.
