Black Forest Cheesecake Symphony
Creamy, chocolatey, and bursting with bright cherry flavor, this cheesecake blends a smooth, velvety filling with a crunchy chocolate cookie base and jewel-like cherry topping.
Print
Pin
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Hand Mixer
Ingredients
Ingredients
- 1/2 cup Granulated Sugar
- 3 large Eggs at room temperature
- 1/2 cup Heavy Cream chilled
- 8 oz Cream Cheese softened to room temperature
- 1 cup Chocolate Cookie Crumbs about 8–10 cookies, finely crushed
- 1 cup Cherry Pie Filling drained slightly if very runny
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 325°F (160°C). Position the rack in the middle of the oven. Grease a 9-inch springform pan or line the bottom with parchment for easy removal.
- In a mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and free of lumps. Use a hand mixer or stand mixer on medium speed for about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Stop mixing as soon as they are incorporated to avoid overbeating, which can cause cracks.
- Mix in the 1/2 cup heavy cream and 1 teaspoon vanilla extract until the batter is silky and uniform. Scrape the bowl sides with a spatula to ensure everything is combined.
- In the springform pan, press the 1 cup chocolate cookie crumbs firmly across the bottom to form an even crust. You can mix a tablespoon of melted butter with crumbs if you prefer a firmer crust.
- Pour the cheesecake mixture over the prepared crust and smooth the top with an offset spatula.
- Bake for 50–60 minutes until the center is mostly set but still slightly jiggly — it will continue to firm as it cools. Avoid opening the oven in the first 30 minutes to prevent sinking.
- Allow the cheesecake to cool on a wire rack for about an hour, then chill in the refrigerator for at least 2 hours or overnight for best results.
- Before serving, spoon the 1 cup cherry pie filling over the chilled cheesecake, spreading gently to cover. Slice with a sharp knife dipped in hot water between cuts for clean slices.
Notes
Store covered in the refrigerator for up to 4 days. For freezing, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.