A luxurious fusion of the traditional Black Forest cake and the rich, creamy texture of classic cheesecake, this Black Forest Cheesecake is a showstopping dessert that blends layers of chocolate, cherry, and velvety filling. It’s the perfect treat for celebrations, special dinners, or any occasion that calls for something indulgent.

Why You’ll Love This Recipe

This dessert offers the deep richness of chocolate with the tangy brightness of cherries in a perfectly balanced format. It features a chocolate cookie crust, smooth vanilla cheesecake center, and a glossy topping of dark cherry compote and fresh berries. It’s as stunning in presentation as it is satisfying to taste.

Ingredients

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

Chocolate cookies or Oreos (crushed)
Melted butter
Cream cheese
Sugar
Eggs
Vanilla extract
Sour cream or heavy cream
Cherries (fresh, frozen, or jarred)
Cherry preserves or compote
Cornstarch (if thickening the topping)
Fresh berries (blackberries, red currants, etc.)
Dark chocolate (optional for drizzle or shavings)

Directions

Preheat the oven to 325°F (160°C). Grease a springform pan.
Combine crushed cookies with melted butter and press into the bottom of the pan. Bake for 10 minutes.
Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream.
Pour mixture over crust and smooth the top.
Bake in a water bath for 55–65 minutes, or until center is set. Cool completely.
For the topping, heat cherries with cherry preserves and cornstarch until thickened.
Spread topping over cooled cheesecake. Garnish with fresh berries and optional dark chocolate shavings.
Chill for at least 4 hours before slicing.

Servings and timing

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

Variations

Mini Cheesecakes: Use muffin tins for individual portions.
Alcohol Twist: Add a splash of Kirsch or cherry liqueur to the topping.
Chocolate Filling: Add cocoa powder or melted dark chocolate to the batter.
No-Bake Version: Use gelatin for the filling and chill until set.

Storage/Reheating

Store the cheesecake in the refrigerator for up to 5 days in an airtight container. Freeze slices individually wrapped in plastic wrap and foil for up to 2 months. To thaw, place in the refrigerator overnight. Do not microwave; always serve chilled or at room temperature.

FAQs

Can I use fresh cherries?

Yes, but you’ll need to pit and cook them with sugar and cornstarch for the topping.

Is it necessary to bake the crust?

Baking helps it set and prevents sogginess, but it can be skipped for a softer base.

What cream cheese should I use?

Use full-fat block-style cream cheese for the best texture.

Can I make it in advance?

Yes, this cheesecake benefits from being made a day ahead to set properly.

Is a water bath necessary?

It helps prevent cracks and ensures even baking, but you can skip it if needed.

Can I use cherry pie filling?

Yes, it’s a time-saving alternative, though homemade gives a fresher taste.

Can I substitute sour cream?

Yes, Greek yogurt or heavy cream can be used as substitutes.

How do I keep the top from cracking?

Avoid overmixing, use a water bath, and cool the cake slowly.

What kind of chocolate works best for garnish?

Dark chocolate gives a nice contrast, but milk or white chocolate works too.

How do I cut clean slices?

Use a hot, sharp knife, wiping between each cut.

Conclusion

Black Forest Cheesecake is the perfect dessert to impress guests and satisfy your sweet tooth. With its rich, creamy layers and vibrant berry topping, it’s a timeless classic reimagined with elegance and indulgence. Make it for a special occasion—or any time you’re in the mood for something extraordinary.

Black Forest Cheesecake

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A rich and indulgent cheesecake layered with crushed Butterfinger candy, creamy filling, and gooey caramel sauce—all atop a buttery graham cracker crust. This dessert offers the perfect mix of sweet, salty, creamy, and crunchy in every bite.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 5 hours 20 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (160°C).
Combine graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes, then cool slightly.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream or heavy cream until fully combined.
Fold in 1 cup of chopped Butterfinger candy bars.
Pour filling over the crust and smooth the top.
Bake for 55–65 minutes, or until the center is just set. Cool to room temperature, then chill for at least 4 hours.
Before serving, drizzle with caramel sauce and top with extra Butterfinger pieces.

Notes

Use toffee bits or chocolate chunks instead of Butterfinger for a peanut-free version.
Sprinkle sea salt over the caramel for a salted caramel twist.
Add a layer of chocolate ganache on top before the candy topping for extra richness.
Chill thoroughly and use a hot knife for clean slices.
Better when made a day in advance; flavors develop as it chills.