Description
Black Forest Cheesecake with rich chocolate filling, cherry compote, whipped cream, and a crunchy Oreo crust. A perfect showstopper dessert for any special occasion.
Ingredients
Scale
- 24 Oreo cookies (with filling)
- 5 tablespoons unsalted butter, melted
- 1 can (21 oz) cherry pie filling or homemade filling:
- 3 cups frozen tart cherries
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch + 2 tablespoons water (slurry)
- 24 oz cream cheese (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 oz semi-sweet chocolate, melted and slightly cooled
- 1/4 cup unsweetened cocoa powder
- 3 large eggs (room temperature)
- 1/2 cup sour cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Chocolate curls or shavings for topping
Instructions
- Preheat oven to 325°F (163°C). Pulse Oreos in a food processor to crumbs, mix with melted butter, and press into a 9-inch springform pan. Bake for 10 minutes and cool.
- If using homemade cherry filling, cook cherries, sugar, and lemon juice over medium heat until bubbling. Add cornstarch slurry and cook until thickened. Cool slightly. Spread cherry filling over crust.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract. Mix in melted chocolate and cocoa powder.
- Beat in eggs one at a time on low speed, then fold in sour cream gently by hand.
- Pour cheesecake batter over the cherry layer. Tap pan to remove air bubbles.
- Bake for 55–65 minutes until center is slightly jiggly. Turn off oven, crack door, and let cool inside for 1 hour.
- Remove from oven and chill in refrigerator for at least 6 hours or overnight.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spoon onto cheesecake.
- Top with chocolate curls and optional extra cherries. Slice and serve.
Notes
- Use room temperature ingredients to ensure a smooth batter.
- Don’t overmix after adding eggs to avoid cracking.
- Use a water bath for an ultra-creamy texture.
- Let cheesecake chill fully overnight for best results.
- Can be made gluten-free using GF chocolate cookies for the crust.
- Store in the fridge up to 5 days or freeze up to 3 months (without whipped cream).
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 33g
- Sodium: 300mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: Black Forest Cheesecake, cherry cheesecake, chocolate cheesecake, easy homemade dessert, Oreo crust cheesecake
