Description
A rich black forest cheesecake with a chocolate graham cracker crust, creamy filling, and a luscious cherry topping that evokes nostalgia.
Ingredients
- 1 1/2 cups chocolate graham cracker crumbs (or Oreo cookie crumbs)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3 large eggs
- 1/2 cup sour cream
- 1/2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, melted and cooled slightly
- 1 (21-ounce) can cherry pie filling
- 1/2 cup heavy cream
- Fresh cherries or maraschino cherries for garnish
- Whipped cream for garnish
- Chocolate shavings for garnish
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a medium bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter. Mix until combined, then press firmly into the bottom of the pan to form the crust. Bake for 10 minutes and set aside to cool.
- In another bowl, beat the softened cream cheese until smooth. Add 1 cup of granulated sugar and cocoa powder, mixing until fully combined.
- Gradually add the eggs, one at a time, mixing on low speed after each addition.
- Fold in sour cream and vanilla extract. Mix in the melted chocolate chips to achieve a smooth consistency.
- Pour this filling over the cooled crust layer.
- Place the cheesecake pan inside a larger baking dish and fill the outer dish with hot water, creating a gentle steam environment.
- Bake at 325°F (160°C) for 55-60 minutes until the edges are set, and the center remains slightly jiggly.
- Turn off the oven and let the cheesecake cool for one hour before transferring it to the refrigerator to chill for at least four hours, or overnight for best results.
Notes
Prevent cracks by using the water bath method. For best flavor, chill overnight before serving.