Description
A sophisticated dessert that combines the rich flavors of a classic Black Forest cake in a creamy cheesecake format, topped with a luscious ganache and cherry pie filling.
Ingredients
Scale
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press firmly into the bottom of the prepared springform pan.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla until blended.
- Pour half of the cheesecake batter over the crust, dropping spoonfuls of cherry pie filling over it. Pour the remaining batter on top, ensuring even distribution of cherries.
- Bake for 50-60 minutes until the center is set yet slightly jiggly. Cool in the oven with the door ajar for an hour.
- Refrigerate for at least 4 hours or overnight.
- For ganache, heat heavy cream until boiling, pour over chopped chocolate, and stir until smooth.
- Once the cheesecake is chilled, pour the ganache over it and top with dollops of cherry pie filling.
- Serve chilled and enjoy!
Notes
This cheesecake can be made a day ahead and stored in the fridge. It also works well in an air fryer; reduce temperature to 300°F and adjust baking time.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg