Black Forest Cheesecake
A creamy, chocolate cheesecake topped with cherries and whipped cream! This black forest cheesecake is impossible to resist.
Servings: 12 pieces
Equipment
- 9-inch springform pan
Ingredients
Crust
- 32 Oreo cookies wafers and filling
- 1/3 cup unsalted butter melted
Cheesecake Filling
- 8 oz semi-sweet chocolate finely chopped
- 24 oz cream cheese* full-fat, brick style
- 1 1/4 cup powdered sugar
- 2 tablespoons cocoa powder
- 1 1/4 cup whipping cream
Topping
- 1 can cherry pie topping you likely won't need it all
- 1/2 cup whipping cream
- chocolate shavings
Instructions
Crust
- Lightly spray a 9-inch springform pan with non-stick cooking spray.
- Pulse the cookies (wafers and filling) in a food processor until they're fine crumbs.
- Mix with the melted butter.
- Press the mixture into the bottom and up the sides (about 1/2 way) of the springform pan. Place in the freezer as you make the filling.
Filling
- Chop the chocolate into small pieces and place in a heat-proof bowl. Melt in the microwave on medium power for 45-seconds, then remove from the microwave and stir. Repeat the process until melted and smooth.
- In a very large bowl, beat the cream cheese until smooth. Turn off the mixer and scrape down the sides of the bowl as needed.
- Beat in the melted chocolate, followed by the powdered sugar and cocoa powder.
- In a separate large bowl, beat the whipping cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture, until the mixture is smooth and even and no longer streaky.
- Spoon the filling into the crust and smooth the top. Cover the pan, and place in the fridge for at least 6 hours to set.
Topping
- Beat the whipping cream until stiff peaks form.
- When ready to serve, gently trace around the edges of the pan with a thin knife. Then unclamp the outer ring of the pan.
- Transfer the whipping cream to a piping bag (I used a 1M tip) and pipe around the edges of the cheesecake.
- Spoon cherry pie filling into the middle of the cheesecake.
- Slice the cheesecake using a thin, sharp knife (not a table knife) being sure to slice through the crust. Use a pie lifter to lift out each piece.
Notes
- Cream cheese should be softened to room temperature before getting started
- Whipping cream can be substituted with one 8-oz package of thawed Cool Whip.
- Store leftovers covered in the fridge for up to 5 days.
Nutrition
Calories: 726kcal | Carbohydrates: 63g | Protein: 7g | Fat: 51g | Saturated Fat: 28g | Cholesterol: 125mg | Sodium: 354mg | Potassium: 345mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1540IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 4mg
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