Description
This decadent Black Forest Cheesecake combines a rich chocolate cream cheese filling with a crunchy Oreo cookie crust, topped with homemade cherry pie filling, whipped cream, and chocolate shavings. Baked in a water bath for a silky texture, this dessert is a perfect indulgence for chocolate and cherry lovers alike.
Ingredients
Scale
Crust
- 20 Oreo cookies (crushed in a food processor until they form fine crumbs)
- 3 tablespoons unsalted butter (melted)
Filling
- 32 ounces cream cheese (room temperature)
- ½ cup granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- ½ cup heavy cream
- 2 cups semisweet chocolate chips
- 2 tablespoons all-purpose flour
Toppings
- Homemade cherry pie filling
- Whipped cream
- Chocolate shavings
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F. Tightly wrap a 9-inch springform pan in heavy duty foil to prevent leaks and lightly spray the inside with nonstick cooking spray. Optionally place the foil wrapped pan inside an oven bag for extra leak protection. Set aside.
- Make the Crust: Mix the crushed Oreo cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake in the oven for 8 minutes then transfer to a wire rack to cool.
- Prepare Water Bath: Bring a pot or kettle of water to a boil for creating the water bath later in baking.
- Make Chocolate Mixture: Warm the heavy cream in a saucepan over medium heat until very hot but not boiling. Place chocolate chips in a heat-safe bowl and pour the hot cream over them. Let sit for 3-4 minutes then whisk until smooth and fully combined. Set aside to cool slightly.
- Make Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Add sugar and mix until combined. Add eggs one at a time, fully incorporating each before adding the next and scraping down the bowl between additions. Stir in vanilla extract until mixed.
- Combine Chocolate and Flour: Add the cooled chocolate mixture to the cream cheese filling and beat until fully incorporated. Add the flour and mix until just combined. Scrape down the bowl and mix again until the batter is completely smooth.
- Assemble and Bake: Pour the filling over the cooled crust in the springform pan. Place the pan inside a larger roasting pan. Pour the boiling water into the roasting pan until it comes halfway up the side of the cheesecake pan, creating a water bath. Bake for 60-70 minutes until the edges look set but the center jiggles slightly.
- Rest in Oven: Turn off the oven, crack the oven door open, and allow the cheesecake to rest and cool in the oven for 1 hour.
- Cool Completely and Chill: Carefully remove the cheesecake from the water bath and place it on a cooling rack. Cool completely at room temperature, then refrigerate for at least 8 hours or overnight to set.
- Add Toppings and Serve: Before serving, top the cheesecake with homemade cherry pie filling, whipped cream, and chocolate shavings for the classic Black Forest garnish.
Notes
- Wrapping the springform pan in foil and optionally placing it in an oven bag prevents water from the bath leaking into the cheesecake during baking.
- Using room temperature ingredients helps the batter mix more smoothly and reduces lumps.
- The water bath is essential for gentle, even heat that prevents cracking and creates a creamy texture.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracking.
- Chilling the cheesecake overnight makes slicing cleaner and improves flavor melding.
- Chocolate shavings can be made from a chocolate bar using a vegetable peeler if you don’t have store-bought shavings.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Black Forest Cheesecake, Chocolate Cheesecake, Oreo Crust, Cherry Cheesecake, Water Bath Cheesecake
