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Black Forest Cheesecake Symphony

A rich dessert that blends creamy cheesecake with chocolate and a luscious cherry topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups chocolate cookie crumbs Use finely crushed chocolate cookies
  • 1/4 cup unsalted butter, melted Melt the butter before mixing with crumbs
For the cheesecake filling
  • 3 packages (8 oz) cream cheese, softened Make sure cream cheese is fully softened
  • 1 cup granulated sugar Adjust sugar for a less sweet cheesecake if desired
  • 3 large eggs Add eggs one at a time
  • 1/4 cup cocoa powder
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
For the topping
  • 1 cup cherry pie filling
  • 1/2 cup fresh cherries (optional, for garnish) Use fresh cherries for serving
  • 1/2 cup semi-sweet chocolate chips For melting and drizzling
  • 2 tbsp heavy cream To melt with chocolate chips

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are evenly coated.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan to form your crust. Bake in the preheated oven for 10 minutes and then allow it to cool.
Making the Cheesecake
  1. While the crust cools, beat the softened cream cheese and sugar together in a large bowl until the mixture is smooth and creamy.
  2. Add the eggs one at a time, ensuring each is well integrated before adding the next.
  3. Gradually mix in the cocoa powder, sour cream, and vanilla extract until everything is thoroughly combined.
  4. Pour the rich cheesecake filling over your cooled crust, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly.
  5. Once baked, turn off the oven and let the cheesecake cool inside for an hour with the door slightly ajar to prevent cracking.
  6. After an hour, refrigerate the cheesecake for at least 4 hours, but overnight is preferable for the best flavor and texture.
Serving
  1. When you’re ready to serve, spread the cherry pie filling over the top of the chilled cheesecake.
  2. Melt the chocolate chips with the heavy cream until smooth and drizzle this over the cheesecake.
  3. Garnish with fresh cherries if desired, slice, and enjoy!

Notes

Store in the refrigerator covered with plastic wrap or in an airtight container for up to 5 days. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months.