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Black Forest Cheesecake Bliss

A delicious and visually stunning dessert that combines tangy cream cheese, rich chocolate, and sweet cherries for a delightful treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American, German
Calories: 370
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups chocolate cookie cbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the cheesecake filling
  • 24 oz cream cheese, softened Use room temperature for best results.
  • 1 cups granulated sugar
  • 3 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 0.5 cups cocoa powder
For the topping
  • 1 cup cherry pie filling or fresh cherries
  • 1 cup whipped cream
  • to taste optional Chocolate shavings For garnish.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix chocolate cookie cbs, melted butter, and sugar until well combined. Press evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.
  3. In a mixing bowl, beat cream cheese until smooth. Gradually add sugar, beating well. Add eggs one at a time, mixing until incorporated. Stir in vanilla and cocoa powder until fully blended.
  4. Pour the cheesecake filling over the cooled crust, smoothing the top.
Baking
  1. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly wobbly.
  2. Turn off the oven and crack the door, allowing the cheesecake to cool there for about an hour to help prevent cracks.
Chilling and Serving
  1. Chill in the refrigerator for at least 4 hours or overnight for the best flavor and texture.
  2. Once chilled, spread whipped cream over the top and layer with cherry pie filling or fresh cherries. Sprinkle with chocolate shavings if desired.
  3. Release the springform pan and slice the cheesecake into wedges. Enjoy!

Notes

Use room temperature ingredients for a smooth filling. Consider a water bath for extra creaminess. Store leftovers tightly covered in the refrigerator for up to 5 days or freeze for later.