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Decadent Black Forest Cheesecake

This rich, chocolate-swirled cheesecake is finished with a glossy ganache and topped with cherry pie filling, making it perfect for celebrations.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 5 hours
Servings: 12 servings
Course: Cheesecake, Dessert
Cuisine: American, German
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 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
For the filling
  • 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.
For the topping
  • 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.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
  2. Make the crust: Mix chocolate crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press into the bottom of the pan. Bake for 10 minutes. Cool on a rack.
Filling
  1. Lower oven to 325°F (160°C) if it rose while you cooled crumbs. Beat cream cheese until smooth and lump-free.
  2. Add 1 cup sugar and cocoa powder. Mix until blended and scrape the bowl as needed.
  3. Add eggs one at a time. Mix on low speed after each egg until just combined.
  4. Stir in sour cream and vanilla until smooth. Fold in the cooled melted chocolate by hand for even waves of chocolate.
  5. Pour filling over the cooled crust and smooth the top.
Baking
  1. 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.
  2. Bake for 55–60 minutes. Edges should be set; center should wobble slightly when nudged.
  3. Turn off the oven. Let cheesecake cool in the oven with the door closed for 1 hour.
Chilling and Ganache
  1. Refrigerate at least 4 hours or overnight to fully set.
  2. 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.
  3. Pour ganache over chilled cheesecake. Let ganache set in refrigerator for 15–30 minutes.
Topping
  1. Spread cherry pie filling over ganache. Garnish with fresh cherries, whipped cream, and chocolate shavings.
  2. Release the springform pan carefully, slice with a hot, clean knife (wipe between slices), and serve.

Notes

Keep cheesecake covered in the fridge for up to 4 days. For best texture, freeze slices tightly wrapped for up to 2 months. Safeguard against food safety by keeping refrigerated below 40°F (4°C).