Description
Indulge in this rich and decadent Black Forest Cheesecake featuring a chocolate cookie crust, smooth chocolate-infused cheesecake filling, topped with a luscious cherry pie filling and delicate whipped cream swirls, finished with elegant chocolate curls. Perfect for special occasions or any time you crave a luxurious dessert.
Ingredients
Crust
- 1 ½ cups crushed Oreos (about 24 cookies)
- 4 Tablespoons salted butter (melted)
- 1 Tablespoon granulated sugar
Cheesecake Filling
- 10 ounces bittersweet chocolate (chopped)
- ¾ cup milk
- 3 (8-ounce) packages cream cheese (softened)
- 1 ¼ cups granulated sugar
- ¼ cup cocoa powder
- 2 teaspoons pure vanilla extract
- 4 large eggs
Topping and Decoration
- 1 (21-ounce) can cherry pie filling
- 1 cup heavy cream
- 3 Tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- Chocolate curls (for decoration)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the crust and cheesecake.
- Prepare the Crust: In a large bowl, combine crushed Oreo cookies, melted butter, and granulated sugar. Mix until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake Crust: Bake the crust for 5 minutes until it sets. Remove from the oven and allow it to cool while you prepare the cheesecake filling.
- Melt Chocolate: In a medium microwave-safe bowl, heat the milk and chopped bittersweet chocolate in 20-30 second intervals, stirring between each, until completely smooth. Set aside to cool slightly.
- Mix Cheesecake Batter: In a large bowl, beat the softened cream cheese with sugar, cocoa powder, and vanilla extract using an electric mixer until smooth and creamy. Scrape down the sides to ensure even mixing.
- Add Eggs: Add eggs one at a time to the cream cheese mixture, mixing on low speed after each addition just until blended. Avoid overmixing to maintain a creamy texture.
- Incorporate Chocolate: Gently mix the melted chocolate mixture into the cheesecake batter until fully combined. Pour the batter evenly over the cooled crust in the springform pan.
- Bake Cheesecake: Bake for 50-60 minutes or until the edges are set and the center slightly jiggles when shaken gently.
- Cool in Oven: Turn off the oven and crack the door open, allowing the cheesecake to cool slowly inside for 10 minutes. This gradual cooling helps prevent cracking.
- Loosen Cake: Remove the cheesecake from the oven and carefully run a sharp knife around the pan’s rim to loosen the cake from the sides.
- Chill Cheesecake: Let the cheesecake cool to room temperature, then cover and refrigerate for at least 6 hours or overnight to fully set.
- Decorate with Cherry Topping: Release the sides of the springform pan. Spread the cherry pie filling over the top of the chilled cheesecake, piling the cherries toward the center for an attractive presentation.
- Prepare Whipped Cream: In a medium bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until thickened but still soft. Transfer to a piping bag fitted with a decorative tip and pipe swirls around the cheesecake’s border.
- Add Chocolate Curls: Optional: Create chocolate curls by softening a chocolate bar in a warm spot or briefly microwaving it, then shaving it with a vegetable peeler. Scatter curls over the top just before serving for a festive touch.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the batter.
- Do not overmix eggs into the batter to keep the cheesecake smooth and prevent cracking.
- Cooling the cheesecake slowly in the oven helps avoid cracks and creates a creamy texture.
- Chilling the cheesecake overnight enhances flavor and texture.
- Use a springform pan for easy removal.
- Chocolate curls can be made ahead and stored in a cool place until use.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
