Decadent Black Forest Cheesecake Recipe

Introduction

The Decadent Black Forest Cheesecake is a rich, chocolatey dessert that combines creamy cheesecake with the classic flavors of Black Forest cake. Featuring a chocolate cookie crust, luscious chocolate cream cheese filling, and optional cherry topping, it’s perfect for special occasions or any time you crave a luxurious treat.

Ingredients

• 1 1/2 cups (150 g) chocolate cookie crumbs
• 1/4 cup (60 g) unsalted butter, melted
• 24 ounces (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1/4 cup (25 g) cocoa powder
• 3 large eggs
• 8 ounces (225 g) semisweet chocolate, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) heavy cream
• 1 can (21 oz/600 g) cherry pie filling (optional)
• 1 tablespoon Kirsch or 1 teaspoon almond extract (optional)
• For whipped cream topping: 1 cup (240 ml) heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Optional garnish: Chocolate shavings or curls and fresh cherries

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan.
2. Step 2: Mix chocolate cookie crumbs with melted butter, then press firmly into the bottom of the springform pan to form the crust.
3. Step 3: Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
4. Step 4: In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add cocoa powder and mix until well combined.
5. Step 5: Add the eggs one at a time, beating gently after each addition. Stir in the melted chocolate, vanilla extract, and heavy cream until smooth.
6. Step 6: Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
7. Step 7: Place the springform pan inside a larger roasting pan. Carefully add hot water to the roasting pan to create a water bath, reaching about halfway up the sides of the springform pan.
8. Step 8: Bake for 60–70 minutes until the edges are set but the center still has a slight jiggle when gently shaken.
9. Step 9: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour.
10. Step 10: Remove the springform pan from the water bath and cool the cheesecake to room temperature. Then refrigerate for at least 4 hours or overnight to set fully.
11. Step 11 (optional): To make the whipped cream topping, beat cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe on top of the chilled cheesecake.
12. Step 12 (optional): Garnish with cherry pie filling, chocolate shavings or curls, and fresh cherries before serving.

Tips & Variations

• Use high-quality semisweet chocolate for a richer flavor in the cheesecake filling.
• For a boozy twist, add 1 tablespoon of Kirsch or 1 teaspoon almond extract to the cherry topping.
• To avoid cracks, don’t overbeat the batter and bake in a water bath for even cooking.
• Swap the cherry pie filling for fresh cherries or a homemade cherry compote for a fresher taste.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake (without whipped cream topping) for up to 1 month; thaw in the fridge overnight before serving. Reheat is not recommended as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it is possible, using a water bath helps prevent cracks and ensures even baking. If you don’t use one, bake at a lower temperature and avoid overbaking.

Is Kirsch necessary for the filling?

No, Kirsch or almond extract is optional and only used to enhance the cherry flavor. The cheesecake is delicious without it.

Decadent Black Forest Cheesecake Recipe

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★★★★★

4.8 from 111 reviews

This Decadent Black Forest Cheesecake combines a rich chocolate cookie crust with a creamy cocoa-infused cheesecake filling, topped optionally with cherry pie filling and whipped cream. Baked in a water bath for a smooth, velvety texture, this indulgent dessert is a chocolate lover’s dream with a classic Black Forest twist.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 6 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups (150 g) chocolate cookie crumbs
• 1/4 cup (60 g) unsalted butter, melted

Cheesecake Filling

• 24 ounces (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1/4 cup (25 g) cocoa powder
• 3 large eggs
• 8 ounces (225 g) semisweet chocolate, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) heavy cream
• 1 tablespoon Kirsch or 1 teaspoon almond extract (optional)

Topping

• 1 can (21 oz/600 g) cherry pie filling (optional)
• 1 cup (240 ml) heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Optional garnish: Chocolate shavings or curls and fresh cherries

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to ensure easy removal of the cheesecake later.
2. Make the Crust: Combine the chocolate cookie crumbs with melted butter until the mixture resembles wet sand. Press this firmly and evenly into the bottom of the prepared pan to form the crust layer.
3. Bake Crust: Bake the crust for 10 minutes to set it, then remove from the oven and let it cool completely to avoid sogginess when adding the filling.
4. Prepare Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the cocoa powder and mix thoroughly to incorporate the chocolate flavor evenly.
5. Add Eggs and Flavorings: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition to ensure a smooth batter. Then stir in the melted semisweet chocolate, vanilla extract, heavy cream, and if using, Kirsch or almond extract for additional depth of flavor.
6. Assemble Cheesecake: Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula for an even surface.
7. Set up Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps bake the cheesecake gently and evenly.
8. Bake Cheesecake: Bake in the preheated oven for 60–70 minutes. The edges should be set while the center still has a slight jiggle when gently shaken, indicating perfect doneness.
9. Cool in Oven: Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside for 1 hour. This reduces the risk of cracking from a sudden temperature change.
10. Chill: Remove the cheesecake from the water bath and let it cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to set firmly before serving.
11. Prepare Whipped Cream Topping: Just before serving, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the cheesecake and garnish with chocolate shavings and fresh cherries as desired.
12. Serve: Spoon the optional cherry pie filling over the cheesecake or serve it on the side for a classic Black Forest finishing touch.

Notes

• Using a water bath prevents cracking and ensures a smooth, creamy cheesecake texture.
• Make sure all ingredients, especially cream cheese and eggs, are at room temperature for easier mixing and a better batter consistency.
• You can substitute Kirsch with almond extract if preferred or omit both for a non-alcoholic version.
• Chilling the cheesecake overnight significantly improves the flavor and texture.
• The cherry pie filling is optional but adds the classic Black Forest cherry flavor.
• Allow the crust to cool completely before adding the filling to prevent it from becoming soggy.

Keywords: Black Forest cheesecake, chocolate cheesecake, cherry cheesecake, baked cheesecake, dessert recipe, creamy cheesecake