Name: Decadent Black Forest Cheesecake
Prep time: 60 min
Cook time: 60 min
Total time: 300 min
Ingredients: 1.5 cups chocolate graham cracker crumbs (or Oreo cookie crumbs) (Use Oreo crumbs for a more cookie-forward crust.); 0.25 cups granulated sugar (For crust.); 0.5 cups unsalted butter, melted; 3 packages cream cheese, softened; 1 cups granulated sugar (For filling.); 0.5 cups unsweetened cocoa powder; 3 large eggs; 0.5 cups sour cream; 0.5 tsps vanilla extract; 1 cups semi-sweet chocolate chips, melted and cooled slightly (For the filling.); 1 can cherry pie filling (21-ounce); 0.5 cups heavy cream (For ganache.); 1 cups semi-sweet chocolate chips (For ganache.); to taste Fresh cherries or maraschino cherries (For garnish.); to taste Whipped cream (Optional.); to taste Chocolate shavings (Optional.)

I still remember the first time I made this Decadent Black Forest Cheesecake — the kitchen smelled like chocolate and cherries, and every slice felt like a celebration. This is a rich, chocolate-swirled cheesecake finished with a glossy ganache and a crown of cherry pie filling. It’s perfect for birthdays, holidays, or any time you want a show-stopping dessert that blends classic Black Forest flavors with silky cheesecake texture. If you enjoy fruit-forward desserts with a creamy center, you might also like these cheesecake fruit salad roll-ups as a lighter companion for summer gatherings.

Why you’ll love this dish

This cheesecake balances intense chocolate, tart cherries, and a dense, creamy filling. It’s indulgent but familiar — the Black Forest theme is a crowd-pleaser, and the make-ahead nature of cheesecake makes entertaining low-stress. Make it for holidays, potlucks, anniversaries, or whenever you want dessert to feel like an event.

“Every bite is a perfect mix of silky chocolate and bright cherry — this cheesecake disappeared at our party.” — a family-favorite review

The cooking process explained

Start by building a firm chocolate crust, then whip a cocoa-spiked cream cheese filling folded with melted chocolate for extra silkiness. Bake the cake in a water bath to prevent cracks and to keep the center lush and slightly jiggle-ready. After chilling, pour a smooth ganache, then top with cherry pie filling and fresh cherries. The process takes time because of chilling, but most of that is hands-off.

Gather these items

What you’ll need:

1 1/2 cups chocolate graham cracker crumbs (or Oreo cookie crumbs)
1/4 cup granulated sugar (for crust)
1/2 cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar (for filling)
1/2 cup unsweetened cocoa powder
3 large eggs
1/2 cup sour cream
1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips, melted and cooled slightly (for the filling)
1 (21-ounce) can cherry pie filling
1/2 cup heavy cream (for ganache)
1 cup semi-sweet chocolate chips (for ganache)
Fresh cherries or maraschino cherries (for garnish)
Whipped cream (optional)
Chocolate shavings (optional)

Substitution notes: Use Oreo crumbs for a more cookie-forward crust. For a boozy twist, stir 1–2 tbsp cherry liqueur (kirsch or brandy) into the filling or the cherry topping. To reduce sugar slightly, trim 1–2 tbsp from the filling sugar — but don’t cut too much or texture will change.

Directions to follow

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
Make the crust: Mix chocolate crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press into the bottom of the pan. Bake 10 minutes. Cool on a rack.
Lower oven to 325°F (160°C) if it rose while you cooled crumbs. Beat cream cheese until smooth and lump-free.
Add 1 cup sugar and cocoa powder. Mix until blended and scraping the bowl as needed.
Add eggs one at a time. Mix on low speed after each egg until just combined.
Stir in sour cream and vanilla until smooth. Fold in the cooled melted chocolate by hand for even waves of chocolate.
Pour filling over the cooled crust and smooth the top.
Prepare a water bath: place the springform pan inside a larger baking dish. Pour hot (not boiling) water into the outer pan to come halfway up the springform.
Bake 55–60 minutes. Edges should be set; center should wobble slightly when nudged.
Turn off oven. Let cheesecake cool in the oven with the door closed for 1 hour. This gradual cooling reduces cracking.
Refrigerate at least 4 hours or overnight to fully set.
Make ganache: heat 1/2 cup heavy cream until it simmers. Pour over 1 cup chocolate chips. Wait 2–3 minutes, then stir until glossy. Let cool slightly.
Pour ganache over chilled cheesecake. Let ganache set in refrigerator for 15–30 minutes.
Spread cherry pie filling over ganache. Garnish with fresh cherries, whipped cream, and chocolate shavings.
Release the springform pan carefully, slice with a hot, clean knife (wipe between slices), and serve.

Best ways to enjoy it

Serve chilled slices with a small dollop of whipped cream and a fresh cherry on top. For a glam dinner party, plate a slice with a drizzle of cherry reduction and a mint leaf. This cheesecake also pairs nicely with black coffee or a sweet dessert wine. If you want a hearty dinner-before-dessert pairing, try a savory main like this creamy bacon chicken so guests can enjoy a complete, comforting menu.

How to store & freeze

Short-term: Keep the cheesecake covered in the fridge for up to 4 days. Use a cake dome or loosely tent with plastic wrap to protect the ganache and cherries. Long-term freezer method: Slice the cheesecake before freezing for the best texture. Wrap each slice tightly in plastic wrap, then in foil, and place in a freezer-safe container up to 2 months. Thaw in the fridge overnight. Food safety: Keep refrigerated below 40°F (4°C). Discard any cheesecake left at room temperature for over 2 hours.

Pro chef tips

Prevent cracks: Room-temperature ingredients mix more evenly. Don’t overbeat once eggs are added.
Water bath tricks: Wrap the springform base in foil to prevent leaks. Use hot (not boiling) water and pour it carefully to avoid splashing into filling.
Smooth ganache: If the ganache seems grainy, warm gently over a double boiler and stir until smooth.
Clean slices: Warm your knife under hot water, dry it, then slice. Wipe the knife between cuts for perfect presentation.

Flavor swaps

Oreo Black Forest: Use Oreo crumbs and omit cocoa powder in filling for a cookie-forward spin.
Boozy cherries: Stir 1–2 tbsp kirsch or rum into the cherry topping for an adult version.
Lighter/fruit-forward: Replace ganache with a thin layer of dark chocolate glaze and a fresh cherry compote.
Dairy-free: Use vegan cream cheese and coconut cream ganache, but expect a slightly different texture.
For a quick treat: If you want a simpler dessert for busy days, try this 4-ingredient donut recipe as an easy, budget-friendly alternative.

FAQ

Q: How long does this cheesecake take from start to finish? A: Active time is about 45–60 minutes (crust + prep + bake). Chilling needs at least 4 hours, but overnight yields the best texture. Plan for roughly 5–8 hours total including chilling.

Q: Can I use fresh cherries instead of canned pie filling? A: Yes. Cook down 2–3 cups pitted fresh cherries with 1/4 cup sugar and 1 tbsp lemon juice until syrupy to make a fresh compote. Cool before spreading.

Q: Why did my cheesecake crack? A: Common causes: overbaking, rapid temperature changes, or overmixing after eggs. Use a water bath, avoid high oven temperatures, and cool slowly in the oven with the door closed for an hour.

Q: Can I make this gluten-free? A: Yes. Substitute gluten-free chocolate cookie crumbs or gluten-free graham crackers for the crust.

Q: Is it safe to freeze the cheesecake with cherry topping? A: Fresh cherries or wet toppings can change texture after freezing. For best freezing results, freeze plain cheesecake slices and add cherry topping after thawing.

Conclusion

This Decadent Black Forest Cheesecake is a dramatic, crowd-pleasing dessert that rewards a little patience with rich chocolate, creamy body, and bright cherry finish. For more inspiration on chocolate-cherry cheesecakes and similar builds, check out Blue Bowl’s chocolate cherry cheesecake and a classic take at Glorious Treats Black Forest Cheesecake.