Black Forest Cherry Cheesecake

Indulge in the luscious decadence of Black Forest Cherry Cheesecake, a dessert that effortlessly blends the rich, velvety flavor of chocolate with the bold, fruity sweetness of cherries. This show-stopping recipe begins with a buttery chocolate cookie crust that provides the perfect foundation for a creamy cocoa-infused cheesecake filling. Baked to perfection using a water bath for that irresistibly smooth texture, it’s crowned with a vibrant, juicy layer of cherry pie filling and a pillowy cloud of freshly whipped cream. Garnished with elegant dark chocolate shavings, this cheesecake is a stunning centerpiece for any special occasion or indulgent treat. Perfectly balanced with creamy, chocolatey, and tart notes, this delightful dessert is bound to earn rave reviews at your next gathering.

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

Ingredients

• 24 pieces Chocolate sandwich cookies (e.g., Oreo)
• 6 tablespoons Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1.25 cups Granulated sugar
• 0.33 cup Unsweetened cocoa powder
• 2 teaspoons Vanilla extract
• 4 pieces Large eggs
• 1 cup Sour cream
• 21 ounces Cherry pie filling
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered sugar
• 0.25 cup Dark chocolate shavings (for garnish)

Directions

Step 1

Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly and wrapping the bottom with aluminum foil to prevent leakage.

Step 2

Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Transfer the crumbs to a bowl and mix with the melted butter until evenly combined.

Step 3

Press the cookie mixture firmly into the bottom of the prepared springform pan to create the crust. Set aside.

Step 4

In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy.

Step 5

Add the cocoa powder and vanilla extract to the cream cheese mixture and mix until fully incorporated.

Step 6

Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Step 7

Gently fold in the sour cream until the mixture is smooth and no lumps remain.

Step 8

Pour the chocolate cheesecake filling over the prepared crust, smoothing the top with a spatula.

Step 9

Place the springform pan in a larger roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan, creating a water bath to ensure even baking.

Step 10

Carefully transfer the roasting pan to the preheated oven and bake for 75-90 minutes, or until the center of the cheesecake is just set and a bit jiggly. Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour.

Step 11

Remove the cheesecake from the oven and water bath, then let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Step 12

Before serving, spread the cherry pie filling evenly over the top of the cheesecake.

Step 13

In a mixing bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form. Pipe or spread the whipped cream around the edges of the cheesecake.

Step 14

Garnish the cheesecake with dark chocolate shavings for a finishing touch. Slice and serve chilled.

Nutrition Facts

Serving size	2706.4 grams (2706.4g)

Amount per serving	% Daily Value*
Calories	8107

Total Fat 547.90g	702%
Saturated Fat 308.80g	1544%
Polyunsaturated Fat 1.50g
Cholesterol 2038mg	679%
Sodium 4101mg	178%
Total Carbohydrate 779.10g	283%
Dietary Fiber 47.40g	169%
Total Sugars 594.30g
Protein 109.10g	218%

Vitamin D 160IU	800%
Calcium 1403mg	108%
Iron 38mg	213%
Potassium 3266mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 5.1%

Carbs: 36.7%