This is a black forest cheesecake I make when I want chocolate and cherry in the same bite. Chocolate base, plain cheesecake center, then cherries and chocolate on top. It’s rich but not complicated. If you’re looking for black forest cheesecake with cherries and chocolate drizzle, this is that kind of recipe. Everything is done in layers, all in one pan.
The cheesecake part stays simple. Most of the flavor comes from the chocolate crust and the cherry topping. I don’t overbake it. I let it cool slowly and then chill it so it cuts clean. Nothing fancy, just a solid homemade cheesecake that actually works.
Ingredients
- 24 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 1 cup cherry pie filling or cooked cherries
- 1/2 cup chocolate ganache or chocolate syrup
- Fresh cherries for the top
Preparation / How to Make It
I started with the crust. Mixed the chocolate crumbs with melted butter until it looked like wet sand. Pressed it into the bottom of the pan. Baked it for about 10 minutes, then let it cool.
For the cheesecake filling, I beat the cream cheese until smooth. Added sugar and mixed again. Eggs went in one at a time. Then vanilla and sour cream. Stopped mixing once it looked creamy. Didn’t overdo it.
Poured the filling over the cooled crust. Smoothed the top lightly. Baked until the edges were set and the center still had a slight jiggle. Turned the oven off and let it sit inside with the door cracked.
After it cooled completely, I spread cherry filling over the top. Let some drip down the sides. Then poured chocolate sauce over everything. Didn’t aim for neat lines.
Chilled it for a few hours before slicing. Added fresh cherries on top right before serving. Soft cheesecake, chocolate base, cherries in every bite.
