Delish Black Forest Cheesecake

If you like chocolate, cherries, and anything that sounds fancy enough to impress your neighbors but easy enough to make while negotiating with your cat for counter space, this is for you. The Delish Black Forest Cheesecake is basically a diva-crossover: Black Forest cake got cozy with a cheesecake and they had a very delicious, slightly dramatic baby. It’s rich, cherry-forward, and has just enough chocolate to make people forget the three wrong turns you took in the recipe before it actually worked. Try it because it looks like you care, takes less actual effort than the look, and will make you the kind of person who brings dessert and receives compliments like a surprised raccoon.

Once, I proudly announced I’d make this for a family dinner and then realized I had only one springform pan. Husband volunteered his “backup” pan — which, surprise, was smaller than his ego. The cheesecake looked like a crater cross-section. Kid #1 declared it “modern art”; Kid #2 ate the garnish cherries before we had a chance to garnish. Husband tried to help and put the pan in the oven without the water bath because he thought “steam is just extra humidity, right?” Long story short: cracks, improvised cherry camouflage, and everyone loved it anyway. Also yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Use a store-bought chocolate cookie crust. Yes, it’s cheating. No, I don’t feel bad.
– Swap fresh cherries for jarred cherry pie filling in a pinch. The texture changes, but the applause doesn’t.
– Microwave chocolate in 20-second bursts and stir between. It’s fast and minimizes the “I melted it into a brick” reality show.
– Chill in the freezer for 30–45 minutes to speed up firming before decorating. Don’t stare at it like it will get firmer faster. It won’t.
– Use one bowl for wet ingredients and another for dry. Then stand back and pretend you use the Bain-Marie method professionally.
– Line the springform pan with foil on the outside (for water-bath escapes)—also means one less splash-of-oven to scrub, which counts as winning.

Serving Ideas

– Serve with a dollop of whipped cream and a few reserved cherries—because aesthetics matter even if your life doesn’t feel aesthetic.
– Pair with strong coffee for a daytime gathering; pair with something boozy (red wine or a chocolate liqueur) if someone honked the horn three times while circling the block for parking.
– Sprinkle shaved dark chocolate or cocoa powder if you’re feeling fancy but lazy.
– Or just slice it and hand it to people. Honesty pairs well with this cake.

What to Serve It With

– Fresh cherries or a quick cherry compote for extra zing.
– Vanilla ice cream if you want to be generous, and you might be if you’re trying to cover up the one slightly burnt edge.
– Espresso or a dessert wine. Or both, because who are we kidding—this is a celebration of sugar.

✔Tips & Mistakes

Pro tip: Let your cream cheese come to room temperature. Cold cream cheese + mixer = lumpy heartbreak.
– Don’t overbeat once you add the eggs. Air = cracks. We’re making cheesecake, not soufflé.
– Use a water bath to prevent cracks. Yes, it’s extra steps, but fewer cracks means fewer explanations for why you’re serving a “cheesecake continent.”
– If it cracks, hide it with cherries or chocolate ganache. Presentation is 75% illusion.
– If it looks a little wobbly in the center, it’s okay—cooling finishes the job. Patience, not panic, is your friend.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Covered tightly with plastic wrap or in an airtight container, it keeps for up to 5 days.
– You can freeze slices wrapped tightly in plastic and foil for up to 2 months; thaw in the fridge overnight.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make a no-bake version if you hate babysitting ovens.
– Go gluten-free with almond or gluten-free cookie crust.
– Dairy-free? Use a vegan cream cheese and coconut cream—texture shifts, but the joy remains.
– Booze it up: a splash of kirsch or cherry brandy in the cherry topping = chef energy.

Frequently Asked Questions

Delish Black Forest Cheesecake

A rich and creamy cheesecake layered with chocolate and cherries, perfect for any occasion.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups graham cracker crumbs for crust
• ▢ 0.5 cups granulated sugar
• ▢ 1 cups butter melted
• ▢ 24 oz cream cheese softened
• ▢ 1 cups sour cream
• ▢ 1 cups powdered sugar
• ▢ 1 tsp vanilla extract
• ▢ 2 cups cherry pie filling for topping
• ▢ 0.5 cups semisweet chocolate chips for decoration

Instructions

Preparation Steps

• Preheat the oven to 325°F (163°C).
• In a bowl, mix together graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of a springform pan.
• In a large bowl, beat cream cheese until smooth. Add sour cream, powdered sugar, and vanilla extract, mixing until well combined.
• Pour the cream cheese mixture over the crust and smooth the top.
• Bake for 60 minutes, then turn off the oven and let the cheesecake cool inside for another hour.
• Chill in the refrigerator for at least 4 hours or overnight.
• Top with cherry pie filling and sprinkle with chocolate chips before serving.

Notes

Allow the cheesecake to sit at room temperature for about 30 minutes before serving for best texture.