Black Forest Cheesecake

A luscious twist on a classic German dessert, Black Forest Cheesecake combines creamy layers of cheesecake with rich cherry and chocolate accents. This indulgent treat is both visually stunning and irresistibly delicious.

Why You’ll Love This Recipe

This dessert merges the best of two worlds: the dense creaminess of cheesecake and the tart fruitiness of cherry compote. With a buttery chocolate crust and a topping of glistening cherries and nuts, it’s ideal for celebrations, holidays, or just treating yourself.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chocolate cookie or graham cracker crumbs
• Butter (melted)
• Cream cheese
• Sugar
• Eggs
• Vanilla extract
• Sour cream
• Cherries (fresh or jarred)
• Cherry preserves or syrup
• Chopped walnuts or pecans
• Cornstarch (optional for thickening)

Directions

1. Preheat oven to 325°F (160°C).
2. Mix crumbs and butter, press into springform pan, and bake crust for 10 minutes.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
4. Pour over crust and bake for 50–60 minutes until set. Cool completely.
5. Prepare cherry topping by heating cherries with preserves and optional cornstarch until thickened.
6. Spoon topping over cheesecake. Sprinkle with nuts. Chill before serving.

Servings and timing

Servings: 10–12
Prep Time: 25 minutes
Cook Time: 60 minutes
Chill Time: 4 hours
Total Time: 5 hours 25 minutes

Variations

• Alcohol Infusion: Add a splash of Kirsch to the cherry topping.
• Chocolate Layer: Add cocoa powder or melted chocolate to the filling.
• No-Bake Version: Use gelatin in the cheesecake layer and skip the oven.

Storage/Reheating

Store covered in the refrigerator for up to 5 days. Freeze for up to 1 month. Thaw overnight in the fridge. Do not microwave.

FAQs

Can I use canned cherry pie filling?

Yes, it’s a convenient alternative to homemade topping.

How do I avoid cracks in the cheesecake?

Use a water bath and do not overmix the batter.

Can I make it gluten-free?

Yes, use gluten-free cookies for the crust.

Is it overly sweet?

The tart cherries balance the sweetness. Adjust sugar to taste.

What type of cream cheese is best?

Use full-fat brick-style cream cheese for best texture.

Can I make mini cheesecakes?

Yes, use a muffin tin and adjust baking time to 20 minutes.

Do I need to refrigerate it overnight?

For best texture and flavor, yes. It firms up as it chills.

What can I use instead of nuts?

Shaved chocolate or crushed cookies are great alternatives.

Can I use frozen cherries?

Yes, just thaw and drain before using.

What’s the difference between this and traditional Black Forest Cake?

This version uses a cheesecake base rather than sponge cake.

Conclusion

Black Forest Cheesecake brings a rich, creamy texture to the beloved chocolate-and-cherry flavor pairing. It’s an elegant dessert that’s sure to please at any gathering.

Black Forest Cheesecake

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A decadent fusion of creamy cheesecake and the classic Black Forest dessert, this cheesecake features a chocolate cookie crust, rich cherry topping, and a luscious cream cheese filling—perfect for celebrations and indulgent moments.

• Author: Emma Harper
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 5 hours 25 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German-Inspired
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 2 cups chocolate cookie or graham cracker crumbs
• 1/2 cup butter, melted
• 24 oz cream cheese (3 blocks), softened
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 cups cherries (fresh or jarred)
• 1/2 cup cherry preserves or syrup
• 1 tbsp cornstarch (optional, for thickening)
• 1/2 cup chopped walnuts or pecans

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Instructions

1. Preheat oven to 325°F (160°C).
2. Combine cookie crumbs and melted butter. Press into bottom of a springform pan. Bake crust for 10 minutes and let cool.
3. In a large bowl, beat cream cheese and sugar until smooth and creamy.
4. Add eggs one at a time, mixing on low speed. Stir in vanilla extract and sour cream until fully combined.
5. Pour cheesecake batter over the cooled crust. Bake for 50–60 minutes, or until the center is just set.
6. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. For the topping, heat cherries and cherry preserves in a saucepan over medium heat. Add cornstarch if a thicker consistency is desired. Cook until slightly thickened and glossy.
8. Spoon cherry topping over chilled cheesecake. Sprinkle with chopped walnuts or pecans.
9. Chill again briefly before serving for best presentation.

Notes

• Add a splash of Kirsch (cherry liqueur) for a traditional flavor twist.
• Use cocoa powder or melted chocolate in the filling for a chocolate-flavored cheesecake.
• For a no-bake version, use gelatin in the filling and skip baking.
• Shaved chocolate or crushed cookies can replace nuts for garnish.
• Use a water bath during baking to help prevent cracks in the cheesecake.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 28g
• Sodium: 280mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 110mg