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Black Forest Cheesecake Symphony

A rich and creamy cheesecake layered with chocolate, cherries, and topped with whipped cream, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 6 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups chocolate cookie crumbs
  • 5 tablespoons melted butter
  • pinch salt
For the Filling
  • 24 ounces cream cheese (room temp)
  • 1 cup sugar
  • 3 tablespoons cocoa powder
  • 8 ounces semisweet chocolate (melted and cooled)
  • 3 large eggs (room temp)
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • pinch salt
For the Cherry Layer
  • 2 cups cherry pie filling or homemade cherry compote
For the Topping
  • lightly sweetened whipped cream
  • chocolate shavings

Method
 

Preparation
  1. Heat oven to 325°F (163°C). Line the bottom of a 9 inch springform pan with parchment paper.
  2. Wrap the outside of the springform pan with foil for a water bath.
Crust
  1. In a bowl, stir together chocolate cookie crumbs, melted butter, and salt.
  2. Press the mixture firmly into the bottom of the pan.
  3. Bake for 8 minutes, then let cool while preparing the filling.
Filling
  1. In a large mixing bowl, beat cream cheese and sugar on medium until smooth and fluffy.
  2. Add cocoa powder, vanilla, and a pinch of salt; mix to combine.
  3. Stir in sour cream and heavy cream.
  4. Pour in the melted chocolate and mix until fully blended.
  5. Add eggs one at a time, blending on low just until combined. Do not overmix.
Baking
  1. Pour the filling over the cooled crust.
  2. Place the springform pan in a roasting pan and pour hot water around it until it reaches halfway up the sides.
  3. Bake for 55 to 70 minutes until the edges are set but the center jiggles slightly.
Cooling
  1. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
  2. Move the cheesecake to a wire rack and run a thin knife around the edge, then chill for at least 6 hours or overnight.
Topping and Serving
  1. Spoon cherry topping over the chilled cheesecake.
  2. Add swirls of whipped cream and chocolate shavings before serving.

Notes

For lighter options, substitute part of the cream cheese with Greek yogurt and use less sugar in the cherry compote. Leftovers can be wrapped and frozen for up to one month. Thaw in the fridge and top fresh with whipped cream for best texture.