Description
This Black Forest Cheesecake Symphony is a luscious combination of creamy cheesecake, rich chocolate, and juicy cherries. A show-stopping dessert, it features a chocolate cookie crust, a velvety chocolate cheesecake filling, and a sweet cherry topping. Perfect for special occasions or indulgent weekends!
Ingredients
Units
Scale
For the Crust:
- 2 cups chocolate sandwich cookie crumbs (e.g., Oreos)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 8 oz semisweet chocolate, melted and cooled
- 1 tsp vanilla extract
For the Cherry Topping:
- 1 can (21 oz) cherry pie filling
- Fresh cherries (optional, for garnish)
Optional Garnish:
- Whipped cream
- Chocolate shavings
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the chocolate cookie crumbs and melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the sour cream, heavy cream, melted chocolate, and vanilla extract. Mix until fully combined.
- Pour the filling over the prepared crust and smooth the top with a spatula.
Bake the Cheesecake:
- Place the cheesecake pan in a larger baking dish. Fill the dish with hot water, halfway up the sides of the springform pan, to create a water bath.
- Bake for 55–65 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven, let cool to room temperature, then refrigerate for at least 6 hours or overnight.
Add the Cherry Topping:
- Spread the cherry pie filling evenly over the chilled cheesecake.
- Garnish with fresh cherries, whipped cream, and chocolate shavings, if desired.
Notes
- For a more intense chocolate flavor, use dark chocolate instead of semisweet.
- The water bath helps prevent cracks in the cheesecake. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in.
- This dessert is best served chilled for optimal texture and flavor.