Name: Black Forest Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 5 h 30 min
Cuisine: German-American
Ingredients: 1 1/2 cups chocolate cookie crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 24 oz (3 blocks) cream cheese, softened; 1 cup granulated sugar; 1/2 cup sour cream; 1/2 cup heavy cream; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup melted dark chocolate (cooled slightly); 1 1/2 cups cherry pie filling (or cooked fresh cherries); 1 cup whipped cream (homemade or store-bought); Chocolate shavings, for garnish

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A rich, creamy chocolate cheesecake layered with sweet cherries, fluffy whipped cream, and dark chocolate shavings—this Black Forest Cheesecake is a decadent twist on the classic German dessert. Every bite blends the richness of chocolate with the brightness of cherries, all on a buttery chocolate cookie crust.

Black Forest Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Crust:

1 ½ cups chocolate cookie crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

Cheesecake Filling:

24 oz (3 blocks) cream cheese, softened

1 cup granulated sugar

½ cup sour cream

½ cup heavy cream

3 large eggs

1 teaspoon vanilla extract

½ cup melted dark chocolate (cooled slightly)

Topping:

1 ½ cups cherry pie filling (or fresh cherries cooked down with sugar)

1 cup whipped cream (homemade or store-bought)

Chocolate shavings, for garnish

Directions

I preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.

To make the crust, I mix the cookie crumbs, sugar, and melted butter in a bowl until everything is combined. I press the mixture firmly into the bottom of the pan and bake it for 10 minutes, then set it aside to cool.

For the cheesecake filling, I beat the cream cheese and sugar together until smooth. Then, I mix in the sour cream, heavy cream, and vanilla extract.

I add the eggs one at a time, mixing gently on low speed to avoid incorporating too much air. After that, I stir in the melted dark chocolate.

I pour the batter over the cooled crust and smooth out the top.

I bake the cheesecake for 55 to 65 minutes, or until the center is set with a slight jiggle. After turning off the oven, I crack the door and let the cheesecake cool inside for 1 hour.

I chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.

Just before serving, I top it with cherry pie filling, piped swirls of whipped cream, and a generous sprinkle of chocolate shavings.

Servings and timing

Servings: 12 slices

Prep Time: 25 minutes

Cooking Time: 1 hour

Chilling Time: 4 hours

Total Time: 5 hours 30 minutes

Calories: Approximately 435 kcal per slice

Variations

I sometimes swap the dark chocolate for milk chocolate if I want a milder, sweeter flavor.

For a more intense cherry flavor, I use homemade cherry compote instead of pie filling.

If I’m feeling adventurous, I add a splash of kirsch (cherry liqueur) to the filling for a traditional Black Forest touch.

To make it gluten-free, I use gluten-free chocolate cookies for the crust.

Storage/Reheating

I store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It keeps best when topped with whipped cream just before serving rather than in advance. I don’t recommend reheating this cheesecake—it's best enjoyed cold or at room temperature. If I want to freeze it, I wrap it tightly (without toppings) and freeze for up to 2 months, thawing overnight in the fridge before serving.

FAQs

How do I know when the cheesecake is done baking?

I look for the edges to be set and the center to have a slight jiggle. It will firm up as it cools.

Can I use fresh cherries instead of cherry pie filling?

Yes, I like cooking fresh cherries with a bit of sugar and lemon juice until soft and syrupy—it makes a delicious homemade topping.

What’s the best way to prevent cracks in the cheesecake?

I avoid overmixing the batter and bake the cheesecake in a water bath or with a pan of water on the lower oven rack to create a steamy environment.

Can I make this cheesecake ahead of time?

Absolutely. I usually make it a day ahead and add the toppings right before serving to keep it fresh and beautiful.

Do I need to use a springform pan?

Yes, I prefer it because it makes releasing the cheesecake much easier without damaging the crust or sides.

Conclusion

This Black Forest Cheesecake is everything I want in a dessert—rich, indulgent, beautifully layered, and bursting with flavor. Whether I’m making it for a holiday table or a casual weekend treat, it never fails to impress. With a few simple steps and a bit of patience, I end up with a dessert that looks like it came from a bakery but tastes even better made at home.

Recipe:

Black Forest Cheesecake

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Author: Cheryl
Total Time: 5 hours 30 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

A rich and indulgent chocolate cheesecake layered with sweet cherry topping, whipped cream, and dark chocolate shavings, inspired by the classic German Black Forest cake.

Instructions

Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
Mix the chocolate cookie crumbs, sugar, and melted butter in a bowl until well combined.
Press the mixture into the bottom of the springform pan and bake for 10 minutes. Set aside to cool.
Beat the cream cheese and sugar together until smooth.
Add sour cream, heavy cream, and vanilla extract, and mix until combined.
Add the eggs one at a time, mixing gently on low speed.
Stir in the melted dark chocolate until fully incorporated.
Pour the batter over the cooled crust and smooth the top.
Bake for 55 to 65 minutes, until the center is set with a slight jiggle.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Before serving, top with cherry pie filling, whipped cream swirls, and chocolate shavings.