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Cherry Bomb Black Forest Cheesecake

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3.8 from 72 reviews

Indulge in this Heavenly Black Forest Cheesecake Delight featuring a rich chocolate cookie crust, creamy cheesecake layer, luscious cherry filling, and fluffy whipped cream topping. This elegant dessert combines classic Black Forest flavors in a decadent baked cheesecake perfect for celebrations or special occasions.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Layer:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup heavy cream

For the Cherry Filling:

  • 2 cups fresh or canned cherries (pitted)
  • 1/2 cup cherry preserves or pie filling
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch (if using fresh cherries)

For the Whipped Cream Topping:

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

For Garnish (Optional):

  • Shaved dark chocolate
  • Extra cherries

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter until well mixed. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes, then set aside to cool.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and mix until fully combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until smooth. Pour the cheesecake filling over the cooled crust and smooth the top.
  3. Bake the Cheesecake: Bake the cheesecake for 60-70 minutes, or until the center is just slightly jiggly but mostly set. Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour inside the oven. Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to fully set.
  4. Make the Cherry Filling: In a small saucepan, combine the cherries, cherry preserves, and lemon juice. If using fresh cherries, mix in the cornstarch to thicken the sauce. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5-7 minutes). Allow it to cool before spreading over the cheesecake.
  5. Prepare the Whipped Cream Topping: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  6. Assemble the Cheesecake: Once the cheesecake has chilled, spread the cherry filling evenly over the top. Pipe or spread the whipped cream on top of the cherry layer.
  7. Garnish and Serve: Garnish with shaved dark chocolate and extra cherries for a beautiful presentation. Slice and enjoy this heavenly black forest cheesecake delight!

Notes

  • Ensure the cream cheese is fully softened to achieve a smooth cheesecake batter.
  • Using a springform pan makes removing the cheesecake easier without damaging it.
  • Cool the cherry filling completely before spreading to prevent melting the whipped cream topping.
  • For best texture, let the cheesecake chill overnight.
  • Fresh cherries need cornstarch to thicken the filling; canned pie filling already has thickening agents.
  • To avoid cracks, bake cheesecake in a water bath or avoid overmixing and rapid temperature changes.

Find it online: https://yumfoodusa.com/cherry-bomb-black-forest-cheesecake/