Dessert

Black Forest Cheesecake Recipe

ByElla Hart March 8, 2026March 8, 2026

Introduction

Discover the rich and indulgent flavors of Black Forest Cheesecake, a delightful twist on the classic dessert. Combining creamy chocolate cheesecake with a cherry topping and whipped cream, it’s perfect for special occasions or anytime you crave something decadent.

A rich slice of cheesecake with three visible layers sits on a white plate: the bottom layer is a dark brown chocolate crust, the middle layer is creamy off-white cheesecake, and the top layer is a glossy dark chocolate ganache with chocolate chips scattered on top. Bright red cherries with stems soaked in red syrup cover the ganache, some spilling onto the plate and dripping down the side of the cheesecake. The white marbled surface beneath adds a clean, elegant look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz full-fat cream cheese
1 cup granulated sugar
3 large eggs
1 cup sour cream
½ cup unsweetened cocoa powder
21 oz cherry pie filling
1 cup heavy whipping cream (for topping)
Chocolate shavings for garnish

Instructions

Step 1: Preheat the oven to 325°F (160°C). Grease a springform pan and line the bottom with parchment paper.
Step 2: Prepare the cake base by mixing flour, cocoa powder, baking powder, and salt in a bowl. In another bowl, beat melted butter, sugar, and eggs together until fluffy. Gently fold in the dry ingredients until combined. Pour the mixture into the prepared pan and bake for 25-30 minutes. Let it cool.
Step 3: For the filling, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Then fold in sour cream and cocoa powder until fully incorporated. Pour this filling over the cooled cake base.
Step 4: Place the pan in a water bath and bake for 50-60 minutes until the center is slightly jiggly but set.
Step 5: Allow the cheesecake to cool completely before refrigerating it overnight. Before serving, top with cherry pie filling, whipped cream, and garnish with chocolate shavings.

Tips & Variations

Use room temperature cream cheese for a smoother filling and fewer lumps.
Substitute cherry pie filling with fresh cherries mixed with a little sugar and lemon juice for a fresher taste.
Whip the heavy cream with a teaspoon of vanilla extract for extra flavor in the topping.
For a nutty twist, sprinkle toasted almonds or walnuts on top before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To preserve freshness, keep it in an airtight container or tightly wrapped with plastic wrap. Reheat slices at room temperature before serving or enjoy chilled.

How to Serve

The image shows a slice of cheesecake on a white plate on a white marbled surface. The cheesecake has three layers: a dark chocolate crumb base, a thick creamy white middle layer, and a glossy dark chocolate topping. On top of the chocolate layer, there are many bright red cherries with stems, some dipped in a shiny red syrup that drips down the sides. There are also small dark chocolate chips scattered over the cherries and syrup. A woman's hand holding a fork is near the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is best made a day in advance and refrigerated overnight to allow the flavors to develop and the texture to set perfectly.

What is a water bath and why is it used?

A water bath involves placing the cheesecake pan inside a larger pan filled with hot water while baking. It helps maintain even moisture and gentle heat, preventing cracks and ensuring a creamy texture.