Description
This Black Forest Cheesecake combines the rich, creamy texture of classic cheesecake with indulgent layers of chocolate and cherry flavors. Featuring an Oreo cookie crust, a luscious chocolate-infused cream cheese filling, and topped with homemade cherry pie filling, whipped cream, and chocolate shavings, this dessert is perfect for special occasions or a decadent treat.
Ingredients
Scale
- 20 Oreo cookies, crushed in a food processor until they form fine crumbs
- 3 tablespoons unsalted butter, melted
- 32 ounces cream cheese, room temperature
- ½ cup granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup heavy cream
- 2 cups semisweet chocolate chips
- 2 tablespoons all-purpose flour
- Homemade cherry pie filling
- Whipped cream
- Chocolate shavings
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- Wrap a 9-inch springform pan tightly in heavy-duty foil to prevent leaks for the water bath. Lightly spray the pan with nonstick cooking spray and set aside.
- Combine the crushed Oreo cookie crumbs with melted butter, then press the mixture firmly into the bottom of the prepared pan. Bake in the oven for 8 minutes, then remove and place on a wire rack to cool.
- Begin to boil a pot or kettle of water to create the water bath for baking the cheesecake evenly and preventing cracking.
- Warm the heavy cream in a small saucepan over medium heat until very hot but not boiling. Place chocolate chips in a heat-safe bowl, pour the hot cream over them, and let sit for 3-4 minutes. Whisk until smooth and fully combined, then set aside to cool while preparing the filling.
- Using a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth. Add sugar and mix until combined. Add eggs one at a time, fully incorporating each and scraping down the bowl between additions. Stir in vanilla extract.
- Add the cooled chocolate mixture to the cream cheese batter and beat until fully incorporated. Add flour and mix until combined. Scrape down the bowl and mix again until the batter is completely smooth.
- Pour the batter over the cooled crust in the springform pan. Place this pan inside a larger roasting pan and pour the boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan. Bake for 60-70 minutes until the edges are set but the center still jiggles slightly.
- Turn off the oven but leave the door cracked open. Let the cheesecake rest inside the cooling oven for 1 hour for gradual cooling to prevent cracking.
- Remove the cheesecake from the water bath and transfer to a wire rack to cool completely. After cooling, refrigerate for at least 8 hours or overnight to set fully.
- Before serving, top the cheesecake with homemade cherry pie filling, whipped cream, and chocolate shavings for the classic Black Forest finish.
Notes
- Prep Time: 35 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 520 calories
- Sugar: 30g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg