Black Forest Cheesecake with Cherry Topping Recipe
Indulge in a decadent Black Forest Cheesecake featuring a rich Oreo cookie crust, a luscious chocolate-infused cream cheese filling, and topped with homemade cherry pie filling, whipped cream, and chocolate shavings. This dessert perfectly blends the classic flavors of Black Forest cake with the creamy texture of cheesecake, making it a show-stopping treat for any occasion.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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, about 1 cup
- Whipped cream, for garnish
- Chocolate shavings, for garnish
Instructions
- Prepare the crust: Combine the crushed Oreo cookie crumbs with the melted butter in a mixing bowl until fully combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
- Melt the chocolate: In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring well after each interval until smooth and fully melted. Set aside to cool slightly.
- Make the cheesecake batter: In a large bowl, beat the room temperature cream cheese and granulated sugar using an electric mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and the cooled melted chocolate until incorporated.
- Add flour and cream: Sift the all-purpose flour over the batter and fold it in gently to avoid clumps. Slowly pour in the heavy cream and mix just until combined for a silky texture.
- Assemble and bake: Pour the cheesecake batter over the chilled Oreo crust, spreading it evenly. Bake in a preheated oven at 325°F (163°C) for about 55-65 minutes, or until the edges are set but the center jiggles slightly when shaken.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking. Then, remove the cheesecake and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Add the topping: Before serving, spread homemade cherry pie filling evenly over the chilled cheesecake. Garnish with dollops of whipped cream and sprinkle with chocolate shavings for the classic Black Forest finish.
- Serve and enjoy: Carefully release the cheesecake from the springform pan, slice with a warm knife for clean cuts, and serve chilled.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth cheesecake batter without lumps.
- Chilling the Oreo crust before adding the filling helps it set and prevents sogginess.
- To avoid cracks in the cheesecake, bake gently and allow it to cool gradually in the oven as described.
- Chocolate chips can be swapped with chopped bittersweet chocolate for a richer flavor.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- You can use store-bought cherry pie filling if homemade is unavailable.
Keywords: Black Forest Cheesecake, Oreo Crust Cheesecake, Chocolate Cherry Cheesecake, Homemade Cheesecake, Cherry Topping Dessert