Decadent Black Forest Cheesecake

This luscious Black Forest Cheesecake is the ultimate marriage of creamy chocolate cheesecake, tart cherries, and silky ganache. Each bite tastes like a blissful celebration—think of it as the best parts of a Black Forest Cake reinvented in cheesecake form. Rich chocolate, cherries, and whipped cream come together for an indulgent dessert perfect for every chocolate lover.

I baked this cheesecake for a birthday party and everyone went back for seconds. The combination of creamy chocolate and cherries is irresistible—the leftovers disappear faster than I can hide them.

Ingredients

• Chocolate graham cracker crumbs or Oreo cookie crumbs: You need that deep cocoa taste for a sturdy crust use the freshest cookies you can
• Granulated sugar: Helps make both the crust and filling sweet and balanced pick fine white sugar
• Unsalted butter: Melted butter brings the crust together look for good-quality unsalted
• Cream cheese: Softened to room temperature for easy mixing always go for full-fat blocks
• Unsweetened cocoa powder: Gives the cheesecake its chocolate heart Dutch-process adds extra depth
• Large eggs: Adds structure and richness make sure they are fresh
• Sour cream: Brings tang for a smooth texture avoid watery brands
• Vanilla extract: A little vanilla rounds out all the flavors pure extract preferred
• Semi-sweet chocolate chips: Melted for intense chocolate flavor splurge on a high-cocoa content
• Cherry pie filling: Brings the tart fruity layer try to find a filling with whole cherries
• Heavy cream: For silky ganache choose cream with at least thirty six percent fat
• Fresh or maraschino cherries: A bright pretty garnish use whichever looks best at your market
• Whipped cream: For finishing and contrast make it fresh if you have time
• Chocolate shavings: Easy pretty touch use a block of chocolate and a vegetable peeler

Step-by-Step Instructions

Prepare the Crust:

Preheat your oven to three hundred twenty five degrees Fahrenheit. Grease a nine inch springform pan. In a medium bowl combine cookie crumbs sugar and melted butter. Mix until every crumb is shiny and press firmly into the pan’s base. Bake for ten minutes and set aside to cool.

Make the Chocolate Cheesecake Filling:

Beat softened cream cheese on medium speed until ultra smooth with no lumps. Scrape down the bowl. Add sugar and cocoa powder beating until everything looks dark and creamy. Add eggs one at a time mixing slowly after each addition. Fold in sour cream and vanilla extract then pour in the melted chocolate chips. Stir until just combined. Pour gently over the cooled crust and use a spatula to smooth the top.

Bake the Cheesecake:

Set the springform pan inside a larger roasting pan and pour in hot water until it comes halfway up the sides. Bake at three hundred twenty five degrees Fahrenheit for around fifty five to sixty minutes. The edges should look set but the center will jiggle. Leave the cheesecake in the oven with the door closed for an hour to cool gradually and avoid cracks. Transfer to the fridge for at least four hours or overnight.

Prepare the Ganache:

Warm heavy cream in a small saucepan until it just starts to simmer. Take it off the heat and pour over chocolate chips in a heatproof bowl. Wait two to three minutes then stir very gently until silky. Let cool for a few minutes before spreading evenly over the cold cheesecake.

Add Cherry Topping and Garnish:

Once the ganache is firm spread cherry pie filling over the top of the cheesecake. Pile on fresh or maraschino cherries dollop on whipped cream and sprinkle with chocolate shavings just before serving.

Serve:

Run a thin knife around the pan’s edge and unlatch. Cut slices with a sharp knife dipped in hot water and enjoy every layer.

Pin

The layer of fresh cherries on top is my absolute favorite part. My little one is famous for picking them off and eating them first. This dessert always sparks memories of holidays with my own parents—each year my mother made a Black Forest treat so this cheesecake is my twist on a family classic.

Storage Tips

Cover the cheesecake well and store in the fridge for up to five days. If you made it ahead the flavor deepens by day two. For longer storage you can freeze slices individually wrapped in plastic and foil for up to three months. Thaw overnight in the fridge before serving.

Ingredient Substitutions

If you cannot find chocolate graham crackers regular grahams and a spoonful of cocoa powder work just as well. For a gluten free version try your favorite chocolate gluten free cookies in the crust. If you like a darker chocolate taste use bittersweet chips. A homemade cherry compote also makes a delicious topping instead of canned filling.

Serving Suggestions

Serve each slice cold for maximum creaminess and contrast with the ganache. Extra whipped cream and a cherry on top add a festive look. Sometimes I drizzle a little cherry sauce on the plate for a dramatic finish. This cheesecake pairs beautifully with black coffee or a glass of dessert wine.

A Slice of History

Inspired by Germany’s classic Black Forest Cake this cheesecake shares the famous combination of chocolate cherries and cream in a new form. The cake hails from the Black Forest region and has been adapted in desserts for generations. Every time I bake this I feel like I am bringing a piece of European baking tradition to my home kitchen.

Recipe FAQs

→ How do I prevent the cheesecake from cracking?

Bake using a water bath and avoid overmixing the batter. Allow slow cooling inside the oven to minimize cracks.

→ Can I use fresh cherries for the topping?

Yes, simmer fresh cherries with sugar and cornstarch until thickened, or use them as a garnish for added freshness.

→ What’s the best chocolate to use?

Choose high-quality semi-sweet chocolate chips or bars for a richer, smoother flavor in the cheesecake and ganache.

→ How long should the cheesecake chill before serving?

Refrigerate at least 4 hours or overnight to help the cheesecake set and develop its signature creamy texture.

→ Can I make this cheesecake in advance?

Absolutely! The flavors actually improve if made a day ahead, making it convenient for entertaining guests.