Black Forest Cheesecake Chocolate Cherry (Print-Friendly Version)
Chocolate cheesecake with cherry topping and a crisp graham crust, perfect for celebrations or gatherings.
# Ingredients You’ll Need:
→ Crust
01 -
1 1/2 cups chocolate graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/3 cup unsalted butter, melted
→ Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
1/3 cup unsweetened cocoa powder
07 -
3 large eggs
08 -
1 teaspoon vanilla extract
→ Topping
09 -
21 ounces cherry pie filling
10 -
1 cup whipped cream (optional, for topping)
# How to Make It:
01 -
Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
02 -
Combine chocolate graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix thoroughly until the texture is even. Firmly press the mixture into the bottom of the prepared pan for an even base.
03 -
In a large mixing bowl, beat softened cream cheese until smooth. Blend in sugar and cocoa powder until fully incorporated. Add eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract until combined.
04 -
Pour the cheesecake batter over the prepared crust. Place the pan in the center of the oven and bake for 50–60 minutes, or until the center is set with a slight wobble. Remove from the oven and allow to cool for 10 minutes.
05 -
Run a thin knife around the edge of the cheesecake to loosen from the sides of the pan. Continue cooling at room temperature until completely set, then refrigerate for at least 4 hours or overnight for best texture.
06 -
Once fully chilled, carefully remove the sides of the springform pan. Top the cheesecake evenly with cherry pie filling.
07 -
Slice with a hot, clean knife for optimal presentation. Garnish each serving with whipped cream if desired, and serve chilled.
# Extra Suggestions:
01 -
Ensure cream cheese is at room temperature to achieve the smoothest filling texture. Accurate baking and thorough chilling result in clean slices and optimal consistency.