I have taken this popular cheesecake to every gathering since I created the recipe a few years ago. My family asks for dessert all the time, and I’m happy to make it. This Black Forest Cheesecake recipe is a rich, decadent baked chocolate cheesecake with all the flavors of a black forest cake. It is a decadently creamy, dark chocolate cheesecake topped with cherry pie filling, sweetened whipped cream, and chocolate curls. This easy to follow recipe will give you all the steps to an amazing baked cheesecake.
For The Crust
4 tablespoons unsalted butter, melted
1 1/2 crushed chocolate cream sandwich cookies
1 tablespoon granulated sugar
For The Cheesecake
3 (8 oz.) packages cream cheese, softened
10 ounces bittersweet chocolate, chopped (55% cocoa mass)
1/4 cup cocoa powder
3/4 cup milk
2 teaspoons vanilla extract
1 1/4 cups granulated sugar
For The Topping
1 (21 oz) can cherry pie filling
1/2 teaspoon vanilla
1 cup heavy cream
3 tablespoons powdered sugar
Chocolate curls, for decorating
To make the Crust
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a round of parchment paper.
Mix together chocolate cookie crumbs, butter, and sugar in a large mixing bowl to combine. Press into the bottom of a 9-inch springform pan.
Bake for five minutes, or until the crust is firm. Allow to cool while preparing the cheesecake.
To make the cheesecake
Combine the milk and chocolate in a medium microwave-safe bowl and heat for 20-30 seconds at a time, stirring after each, continue whisking until the mixture is fully smooth. Leave aside.
Using an electric mixer, beat cream cheese, sugar, cocoa powder, and vanilla until creamy, scraping down the sides of the bowl as needed.
Add the eggs one at a time, mixing on low speed until barely combined after each addition. Don’t overmix the ingredients.
Toss in the melted chocolate and stir to incorporate. Spread the cheesecake batter evenly over the crust.
Bake for 50-60 minutes, or until almost set in the center. The center will remain to wobble while the edges are fixed.
Turn the oven off and crack the oven door to allow the cheesecake to cool slowly for 10 minutes. Remove the cheesecake and carefully run a sharp knife around the rim of the pan to dislodge it.
Allow cheesecake to cool for at least an hour at room temperature before covering and refrigerating for six hours or overnight.
Release the sides of the springform pan for decoration. Place cherry pie filling on top of the chilled cheesecake, mounding cherries toward the center.
Combine cream, sugar, and vanilla in a medium mixing basin and beat with an electric mixer until thick but still soft. Fill a piping bag with the mixture and a decorative tip. Swirling pipe around the edge of the cheesecake.
Setting a chocolate bar in a warm (78°F) place for about an hour if desired to make chocolate shavings or curls. Alternatively, microwave the chocolate bar for 1-2 seconds. Shave chocolate bars into curls or shavings with a vegetable peeler and sprinkle on top of cheesecake shortly before serving.
Refrigerate for up to three days in an airtight container.