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Decadent Black Forest Cheesecake The Ultimate Holiday Dessert

Decadent Black Forest Cheesecake

This Decadent Black Forest Cheesecake combines rich, velvety chocolate cheesecake with a buttery cookie crust and a luscious cherry topping. Perfect for celebrations or when you crave something truly indulgent, it’s a stunning dessert with a classic flavor pairing of chocolate and cherries.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours
Servings: 12 slices
Course: Dessert
Cuisine: American, European
Calories: 520
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups chocolate cookie crumbs
  • 0.25 cup unsalted butter, melted
Cheesecake Filling
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 0.25 cup cocoa powder
  • 3 large eggs
  • 8 oz semisweet chocolate, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 0.5 cup heavy cream
  • 1 tablespoon almond extract (optional, or substitute for Kirsch)
  • 21 oz cherry pie filling (optional)
Whipped Cream Topping
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 0.5 teaspoon vanilla extract
Optional Garnish
  • chocolate shavings or curls and fresh cherries for garnish

Method
 

  1. Step 1: Prepare the Pan and Crust
    Preheat the oven to 325°F (160°C). Mix the chocolate cookie crumbs with melted butter and press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  2. Step 2: Make the Cheesecake Batter
    In a large mixing bowl, beat cream cheese and sugar until smooth. Add cocoa powder and mix until combined. Add eggs one at a time, mixing well after each addition.
  3. Step 3: Add Chocolate and Cream
    Stir in the melted chocolate, vanilla extract, and heavy cream until the batter is smooth and glossy. If using, add almond extract for extra flavor.
  4. Step 4: Bake the Cheesecake
    Pour the batter over the cooled crust. Place the springform pan in a roasting pan and pour in hot water until it reaches halfway up the sides of the springform pan. Bake for 60–70 minutes, or until the edges are set and the center slightly jiggles.
  5. Step 5: Cool Gradually
    Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. Remove from the water bath and cool completely at room temperature.
  6. Step 6: Chill
    Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
  7. Step 7: Add Toppings
    Before serving, spread cherry pie filling over the top if desired. Whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form, then pipe or spread over the cheesecake. Garnish with chocolate shavings and fresh cherries.

Notes

For the best texture, bring all dairy ingredients to room temperature before mixing. To prevent cracks, avoid overmixing once the eggs are added and cool the cheesecake gradually.