You know those desserts that just make people’s jaws drop? This Black Forest Cheesecake is one of them. Smooth and creamy chocolate cheesecake on a crisp chocolate cookie crust, topped with juicy cherries and clouds of whipped cream — it’s dramatic, it’s delicious, and it’s surprisingly doable.

Perfect for Valentine’s Day, Christmas tables, anniversaries, or just making your Tuesday feel fancy. If you’re a fan of over-the-top desserts, don’t miss my Triple Chocolate Mousse Cake and Cherry Almond Tart too.

✅ Quick Tip:

✔️ For a crack-free cheesecake, don’t skip the water bath and let it cool slowly!

Ingredients

Crust:

1 1/2 cups chocolate cookie crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

Cheesecake:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1 tsp vanilla extract
8 oz semi-sweet chocolate, melted and cooled
3 large eggs

Topping:

1 can cherry pie filling (or fresh cherries with glaze)
1 cup heavy whipping cream
2 tbsp powdered sugar
Chocolate shavings (optional)

Instructions

1️⃣ Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with foil.

2️⃣ In a bowl, mix cookie crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool slightly.

3️⃣ In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, then melted chocolate. Beat until creamy.

4️⃣ Add eggs one at a time, mixing just until combined. Don’t overmix.

5️⃣ Pour batter into crust. Place pan in a larger roasting pan and fill halfway with hot water.

6️⃣ Bake for 55–65 minutes, until edges are set but center is slightly jiggly. Turn off oven, crack the door, and let cool 1 hour. Chill at least 4 hours or overnight.

7️⃣ Before serving, whip cream and powdered sugar until stiff peaks form. Spread or pipe around edges of cheesecake.

8️⃣ Spoon cherry filling into the center and sprinkle with chocolate shavings if desired.

✨ Serving Tips:

Style on a cake stand with extra cherries around the base.
Garnish with dark chocolate curls for drama.
Slice with a hot knife for clean cuts.

🍒 Creative Variations:

Make mini cheesecakes in a muffin tin.
Use white chocolate for a sweeter, lighter version.
Add a splash of kirsch (cherry liqueur) to the batter for authentic Black Forest flavor.

🧩 Troubleshooting:

Cheesecake cracked? Chill it anyway — whipped cream covers everything!
Too soft? Chill longer before slicing.
Overbaked? It’s still delicious — serve with extra cream and cherries.

🧊 Storage

Store covered in the fridge up to 5 days.
Freeze (without whipped cream) for up to 2 months. Thaw overnight in fridge.