Black Forest Cheesecake
A rich chocolate New York style cheesecake on a chocolate crust, topped with cherry pie filling and whipped cream.
- Prep Time
- 30 min
- Cook Time
- 1 hr 25 min
- Total Time
- 5 hr 55 min
- Servings
- 12 servings
The first time I ever tried anything "Black Forest," it was a trifle at a party, and I asked the host to walk me through what exactly made it Black Forest. Chocolate, cherries, whipped cream — say no more, I was already in.
A can of cherry pie filling from the grocery store turned out to be the perfect shortcut, so this became a rich chocolate cheesecake on a chocolate crust, topped generously with cherries and whipped cream. Be prepared to fall in love the way I did.
Ingredients
For the Crust
- 1 1/2 cups chocolate graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 2 tablespoons unsweetened cocoa
- 1 2/3 cups granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3/4 cup heavy cream
- 10 oz. semisweet chocolate chips
For the Topping
- 1 can cherry pie filling
- frozen whipped topping, thawed
Instructions
- 1Preheat oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty aluminum foil and place inside a 12 inch cake pan.
- 2Toss the chocolate graham cracker crumbs with the sugar, add the melted butter, and mix with your hands until combined. Press evenly along the bottom of the springform pan.
- 3Bake the crust for 7 minutes, then remove and set aside.
- 4Heat the heavy cream in the microwave for 45-60 seconds, or until it starts to boil. Pour over the chocolate chips in a bowl and whisk until melted. Set aside.
- 5In a standing mixer, beat 8 oz. cream cheese, the cornstarch, and 2/3 cup sugar at medium speed until smooth. Add the cocoa, another 8 oz. cream cheese, and 1/3 cup sugar, and beat until smooth, then add the remaining cream cheese and sugar and beat until smooth.
- 6Slow the mixer to stirring speed, add the vanilla and eggs one at a time, scraping down the sides between additions.
- 7With the mixer on stirring speed, slowly add the melted chocolate, mixing just until combined — do not overmix.
- 8Spoon the mixture into the springform pan on top of the crust and spread into an even layer.
- 9Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan (this prevents cracks).
- 10Bake for about 1 hour 25 minutes, until lightly browned on top.
- 11Remove from the oven, pull the springform pan out of the water bath, and cool on a rack for about 4 hours. Remove the foil.
- 12Cover and freeze for at least 4 hours, preferably overnight, to set.
- 13Release the springform sides, flip the cheesecake onto a flat surface to remove the pan bottom, then flip back onto a serving plate.
- 14Spread the cherry pie filling on top in an even layer and freeze for about 1 hour to set.
- 15Cut into slices with a sharp, straight-edged knife, wiping the blade between cuts. Garnish with whipped topping.
Storage & Reheating
Store in the refrigerator for up to 7 days, or in the freezer for up to 1 month.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
