Decadent Black Forest Cheesecake made with a chocolate cookie crust, rich chocolate cheesecake filling, and a sweet cherry topping. This chocolate cherry cheesecake is perfect for holidays, celebrations, and chocolate lovers.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 40 minsCook Time 1 hr 15 minsTotal Time 1 hr 55 minsChocolate Cookie Crust
1 ½ cups chocolate cookie crumbs (Oreos, filling removed)
3 tbsp granulated sugar
6 tbsp unsalted butter, melted
Chocolate Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
¼ cup unsweetened cocoa powder (Dutch-process preferred)
8 oz semi-sweet or dark chocolate, melted and slightly cooled
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Cherry Topping
2 cups cherries (fresh or frozen, pitted)
½ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
Optional Garnishes
Chocolate shavings or curls
Whipped cream
Fresh cherries
Prepare the Pan
Make the Crust
2
Combine cookie crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth.
Add sugar, cornstarch, and cocoa powder; mix gently.
Blend in melted chocolate and vanilla.
Mix in sour cream and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place pan in a roasting pan and add hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove, cool completely at room temperature, then refrigerate at least 4 hours or overnight.
Make the Cherry Topping
6
In a saucepan, combine cherries, sugar, and lemon juice over medium heat.
Cook until cherries release juices.
Stir in cornstarch slurry and simmer until thick and glossy.
Cool completely.
Assemble & Serve
Pairing Suggestions
Ingredients Chocolate Cookie Crust
1 ½ cups chocolate cookie crumbs (Oreos, filling removed)
3 tbsp granulated sugar
6 tbsp unsalted butter, melted
Chocolate Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
¼ cup unsweetened cocoa powder (Dutch-process preferred)
8 oz semi-sweet or dark chocolate, melted and slightly cooled
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Cherry Topping
2 cups cherries (fresh or frozen, pitted)
½ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
Optional Garnishes
Chocolate shavings or curls
Whipped cream
Fresh cherries
Directions Prepare the Pan
Make the Crust
2
Combine cookie crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth.
Add sugar, cornstarch, and cocoa powder; mix gently.
Blend in melted chocolate and vanilla.
Mix in sour cream and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place pan in a roasting pan and add hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove, cool completely at room temperature, then refrigerate at least 4 hours or overnight.
Make the Cherry Topping
6
In a saucepan, combine cherries, sugar, and lemon juice over medium heat.
Cook until cherries release juices.
Stir in cornstarch slurry and simmer until thick and glossy.
Cool completely.
Assemble & Serve
Pairing Suggestions
