Go Back
+ servings
Print

Black Forest Cheesecake

Creamy chocolate cheesecake on an Oreo crust, topped with sweetened whipped cream and homemade cherry pie filling.
Course Dessert
Cuisine American
Prep 30 minutes
Cook 1 hour
Chilling time 10 hours 30 minutes
Total 1 hour 30 minutes
Servings 12 servings
Calories 826 kcal
Author Michelle

Ingredients

For the Crust:

  • 24 Oreo cookies whole
  • 1 tablespoon granulated sugar
  • ¼ cup unsalted butter melted

For the Cheesecake:

  • 10 ounces bittersweet chocolate finely chopped
  • 32 ounce cream cheese, at room temperature
  • cups + 2 tablespoons granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 4 eggs at room temperature

For the Cherry Topping:

  • 24 ounces frozen dark sweet cherries thawed
  • ¼ cup granulated sugar
  • Pinch of salt
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

For the Whipped Cream:

  • 4 ounces cream cheese at room temperature
  • ¼ cup granulated sugar
  • ¾ teaspoon vanilla extract
  • 1 cup heavy cream

Directions

  1. Preheat oven to 350 degrees F. Butter a 9-inch round springform pan; set aside.
  2. Make the Crust: Process the cookies and sugar in a food processor until ground into fine crumbs. Add the melted butter and pulse until the mixture is evenly moistened. (If you do not have a food processor, you can place the cookies in a zip-top bag and crush into crumbs with a rolling pin, then transfer to a bowl and stir in the sugar and melted butter.) Press the crumb mixture evenly into the bottom of the prepared pan. Bake until the crust is set, about 8 minutes. Set on a cooling rack while the filling is prepared.
  3. Make the Filling: Place the chopped chocolate in a metal bowl and set over a saucepan of barely simmering water. Heat, stirring occasionally, until the chocolate is completely melted and smooth. Remove bowl from the saucepan and allow chocolate to cool to room temperature.
  4. Meanwhile, using an electric mixer on medium speed, beat the cream cheese, sugar and cocoa powder together until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl before adding another. Add the cooled, melted chocolate and beat until just combined. Using a rubber spatula to give it a final mix (the batter will be on the thick side) and pour the filling over the crust, smoothing the top into an even layer.
  5. Bake until the center just barely wiggles when moved and the top looks dry, about 1 hour. Cool for 5 minutes, then run a thin knife between the cake and the sides of the pan to loosen. Transfer the cheesecake to the refrigerator and chill, uncovered, overnight.
  6. Make the Cherry Topping: Drain off ¼ cup of juice from the thawed cherries and set aside. In a medium saucepan, combine the cherries (and any remaining juice), sugar and salt over medium heat and cook, stirring occasionally, until it reaches a boil, about 5 to 10 minutes. In a small bowl, whisk together the reserved cherry juice and cornstarch, and add it to the cherry mixture. Stir constantly until thickened, about 1 minute. Remove from the heat and stir in the lemon juice. Allow the mixture to cool to room temperature, then transfer to an airtight container and chill until ready to use, at least 1 hour.
  7. Make the Whipped Cream: On medium speed, beat the cream cheese, sugar and vanilla extract in a mixer with the whisk attachment until smooth and completely combined, about 3 minutes. Slowly add the heavy cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff peaks form.
  8. Finish the Cheesecake: When ready to serve, remove the sides of the springform pan and place the cheesecake on a serving platter. Using a pastry bag with a decorating tip, pipe a border of whipped cream around the top edge of the cheesecake. Spoon the cherry pie filling into the center. Garnish with chocolate shavings, if desired. Leftover cheesecake can be stored, tightly wrapped, in the refrigerator for up to 5 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Black Forest Cheesecake
Amount Per Serving
Calories 826 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 30g188%
Cholesterol 186mg62%
Sodium 417mg18%
Potassium 491mg14%
Carbohydrates 75g25%
Fiber 4g17%
Sugar 58g64%
Protein 11g22%
Vitamin A 1680IU34%
Vitamin C 4.5mg5%
Calcium 135mg14%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.