Description
This Decadent Black Forest Cheesecake combines a rich chocolatey crust and creamy chocolate cheesecake filling with a luscious cherry topping and silky chocolate ganache. Perfect for chocolate lovers, this impressive dessert features a chocolate crust, smooth cocoa-infused cream cheese batter, a luscious cherry pie filling, and elegant garnishes of whipped cream and chocolate shavings. Ideal for special occasions or any time you crave a luxurious chocolate-cherry treat.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate graham cracker crumbs (or Oreo cookie crumbs)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3 large eggs
- 1/2 cup sour cream
- 1/2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, melted and cooled slightly
Ganache and Topping
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 (21-ounce) can cherry pie filling
- Fresh cherries or maraschino cherries (for garnish)
- Whipped cream (for garnish)
- Chocolate shavings (for garnish)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. In a medium bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until well combined, then firmly press the mixture into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and allow it to cool while you prepare the filling.
- Make the Chocolate Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Gradually add the granulated sugar and cocoa powder, mixing until well combined. Add the eggs one at a time, beating at low speed after each addition to incorporate fully without overmixing. Stir in the sour cream and vanilla extract until evenly blended. Finally, gently fold in the melted and slightly cooled semi-sweet chocolate chips. Pour the cheesecake batter evenly over the cooled crust in the springform pan.
- Bake the Cheesecake: Place the springform pan inside a larger baking dish. Carefully pour hot water into the larger dish to create a water bath, reaching about halfway up the sides of the cheesecake pan to help prevent cracking. Bake at 325°F (160°C) for 55-60 minutes, until the edges are set but the center still jiggles slightly when nudged. Once baked, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Afterward, refrigerate for at least 4 hours or preferably overnight to set completely.
- Prepare the Ganache: Heat the heavy cream in a small saucepan over medium heat until it simmers gently. Remove from heat and pour the hot cream over the cup of semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy. Allow the ganache to cool slightly before pouring it evenly over the chilled cheesecake surface.
- Add Cherry Topping and Garnish: Once the ganache has set slightly on the cheesecake, spread the cherry pie filling evenly over the top layer. Garnish with fresh or maraschino cherries, dollops of whipped cream, and sprinkle chocolate shavings to finish the presentation beautifully.
- Serve: Carefully remove the sides of the springform pan. Slice the cheesecake with a clean, sharp knife and serve chilled. Enjoy this delightful Black Forest-inspired dessert!
Notes
- Ensure that the cream cheese is fully softened before mixing to avoid lumps in the batter.
- The water bath prevents cracking and ensures a creamy texture in the cheesecake.
- Use room temperature eggs for better mixing and a smoother batter.
- Ganache can be made ahead and stored in the fridge; rewarm gently before using.
- If desired, substitute the chocolate graham cracker crumbs with Oreo cookie crumbs for a richer crust.
- Allow sufficient chilling time for the cheesecake to set well for clean slices.
- Be careful when removing cheesecake from the springform pan to avoid damage.
