Black Forest Cheesecake
Black Forest Cheesecake is a rich chocolate cheesecake on top of an Oreo cookie crust topped with homemade cherry pie filling, chocolate curls, and whipped cream. It's a decadent dessert that brings together the delicious pairing of chocolate and cherries.
Servings: 12 pieces
Calories: 679kcal
Ingredients
Crust
- 1 ½ cups (162 g) finely crushed Oreo Cookies, about 20 cookies
- ¼ cup (½ stick / 57 g) unsalted butter, melted
Cheesecake
- 2 cups (364 g) semisweet chocolate chips
- ¾ cup (178.5 g) heavy cream, room temperature, divided
- 3 blocks (8 ounces each) cream cheese, room temperature
- 1 ½ cups (300 g) granulated sugar
- ¼ cup (29.5 g) Dutch-processed cocoa powder
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
Topping
- 1 ½ cups (383 g) cherry pie filling, homemade or storebought
- chocolate shavings or curls, for garnish
- whipped cream, for garnish
Instructions
- Preheat the oven to 325°F. Lightly spray a 9-inch springform pan with nonstick cooking spray and line it with parchment paper, including up the sides.
- In a medium bowl, combine the Oreo cookie crumbs with the melted butter, mixing well with a fork. (You want every crumb coated in the butter as this will be the glue that holds it together.)
- Press the crumbs into the bottom of the springform pan. Bake the crust for 10 minutes and set aside to cool.
- To a microwave-safe bowl, add chocolate chips and ¼ cup of heavy cream. Heat in 20-second intervals, stirring in between until the chips have melted and the mixture is smooth with no lumps. Set aside while you make the filling.
- In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until creamy and smooth. Beat in the sugar and cocoa powder until smooth.
- Add the eggs, one at a time. Pour in the remaining ½ cup of heavy cream, mixing until combined.
- Remove the bowl from the stand mixer. Fold in the melted chocolate mixture. Add the vanilla and stir to combine. Pour the batter on top of the cooled cookie crust.
- Bake for 65- 70 minutes. The cheesecake is done when the sides are set but the center is still a little bit jiggly.
- Remove the cheesecake from the oven and let it rest at room temperature for an hour. Then, transfer the cheesecake to the refrigerator to chill for 2-4 hours, up to overnight.
- Top the cooled cheesecake with the cherry pie filling, whipped cream, and chocolate curls/shavings.
Nutrition
Serving: 1piece | Calories: 679kcal