Description
Indulge in a rich and decadent Black Forest Cheesecake featuring a crunchy Oreo cookie crust, smooth chocolate-infused cream cheese filling, and a luscious homemade cherry topping finished with whipped cream and chocolate shavings. This dessert combines classic cheesecake with the beloved flavors of Black Forest cake for an irresistible treat perfect for special occasions or any chocolate and cherry lover’s desires.
Ingredients
Scale
For the Crust
- 20 Oreo cookies, crushed into fine crumbs
- 3 tablespoons unsalted butter, melted
For the Cheesecake
- 32 ounces cream cheese, room temperature
- ½ cup granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup heavy cream
- 2 cups semisweet chocolate chips
- 2 tablespoons all-purpose flour
For the Topping
- Homemade cherry pie filling (approximately 1 to 1½ cups)
- Whipped cream, for garnish
- Chocolate shavings, for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Combine the crushed Oreo cookie crumbs with melted butter in a mixing bowl, stirring until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for about 10 minutes, then remove from oven and allow to cool while preparing the filling.
- Melt the chocolate: In a microwave-safe bowl or using a double boiler, gently melt the semisweet chocolate chips until smooth. Set aside to cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition to ensure a smooth texture. Mix in vanilla extract and then stir in the cooled melted chocolate. Finally, mix in the flour and heavy cream until fully incorporated and silky.
- Assemble and bake: Pour the cheesecake filling over the cooled Oreo crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet and bake in the preheated oven for approximately 50-60 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then cover and refrigerate for at least 4 hours or overnight to set fully.
- Add topping and garnish: Before serving, spread a generous layer of homemade cherry pie filling over the top of the chilled cheesecake. Garnish with dollops of whipped cream and sprinkle with chocolate shavings for an elegant finishing touch.
- Serve: Carefully run a knife along the edges of the pan before releasing the springform latch. Slice the cheesecake with a sharp knife dipped in hot water to create clean cuts. Serve chilled and enjoy the rich combination of creamy chocolate cheesecake and bright cherry topping.
Notes
- Ensure all dairy ingredients are at room temperature to avoid a lumpy batter.
- To avoid cracks, do not overbake the cheesecake; baking it until the center jiggles slightly is ideal.
- Use a water bath or baking the cheesecake on a lower oven rack with a pan of water below the springform pan can help prevent cracking.
- The cherry pie filling can be homemade or store-bought; homemade will provide a fresher taste.
- For a deeper chocolate flavor, use a good quality semisweet chocolate.
- Allow the cheesecake to chill sufficiently for best texture and flavor.
- Leftovers should be stored covered in the refrigerator and consumed within 3-4 days.
