For the Cherry Topping:
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1 (21 oz) can cherry pie filling (or ~ 550 g)
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Optional: 1‑2 Tbsp cherry liqueur (kirsch) or brandy
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Optional: Fresh cherries & shaved chocolate for garnish
🔪 Instructions
Step 1: Prepare the Crust
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Preheat the oven to 325 °F (≈ 163 °C).
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Crush the chocolate sandwich cookies finely (using a food processor or zip‑lock bag + rolling pin).
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In a medium bowl, combine the cookie crumbs and melted butter until the mixture is sandy and sticks together when pressed.
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Press the mixture into the bottom of a 9‑inch (≈ 23 cm) springform pan, and slightly up the sides if desired.
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Bake the crust for ~8–10 minutes. Then remove and allow to cool slightly while you prepare the filling.
Step 2: Make the Chocolate Cheesecake Filling
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In a large mixing bowl (or stand mixer), beat the softened cream cheese until smooth and creamy.
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Add sugar, sour cream, and vanilla extract; beat until well combined and smooth.
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Warm the chocolate chips (in microwave in 30‑second bursts or over a double boiler) and fold the melted chocolate into the cream cheese mixture.
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Add the heavy cream and mix until incorporated. Then add the eggs one at a time, mixing just until each is incorporated—do not over‑mix.
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Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Step 3: Bake the Cheesecake
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To avoid cracking, consider placing the springform pan inside a larger roasting pan and filling the outer pan with hot water (i.e., a water bath). Wrapping the bottom of the springform pan in foil helps prevent leaks.
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Bake for 55–65 minutes at 325 °F, or until the edges are set and the center jiggles just slightly when you gently shake the pan.
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Once done, turn off the oven, crack the door open, and leave the cheesecake inside for about an hour. Then remove and cool to room temperature.
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After the cheesecake has cooled, refrigerate it (uncovered or loosely covered) for at least 6 hours, ideally overnight, to fully set.
Step 4: Add the Cherry Topping & Garnish
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Just before serving, spoon the cherry pie filling evenly over the top of the chilled cheesecake. If you like, drizzle a little cherry liqueur or brandy over the cherries for a traditional Black Forest twist.
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Garnish with shaved chocolate, fresh cherries, or piped whipped cream as desired.
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Slice with a sharp, hot knife (dip in hot water and wipe between cuts for clean slices) and serve chilled.
💡 Tips for Success
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Room‑temperature ingredients are key. Using chilled cream cheese or cold eggs can result in lumps and an uneven texture.
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Avoid over‑mixing after adding eggs to prevent incorporating too much air (which can cause cracking).
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If you have a water bath, use it—cheesecakes baked in a moist environment often have smoother, crack‑free tops.
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Cool slowly. Rapid temperature changes (e.g., removing from oven and immediately refrigerating) can cause cracks.
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For clean slices, run a sharp knife under hot water, wipe it dry, then slice. Repeat between each cut.
🥂 What to Serve With It
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A single espresso or rich coffee helps cut through the cheesecake’s richness.
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A glass of sweet red wine or cherry‑infused dessert wine complements the cherry‑chocolate flavors.
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Serve with additional fresh cherries or a dollop of whipped cream for extra elegance.
📦 Storage & Make‑Ahead
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Store the cheesecake in the fridge, well‑covered, for up to 5 days.
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You can freeze individual slices (wrapped tightly), and they’ll keep for up to 1 month; thaw slowly in the fridge before serving.
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Because this dessert tastes even better after a day of chilling, it’s ideal for make‑ahead occasions: prepare the crust and filling one day, bake and chill the next, and top on serving day.
🔁 Variations & Customisations
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Alcohol‑free version: Omit the kirsch or brandy; use cherry juice or extra cherry compote instead.
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White chocolate version: Use white chocolate chips instead of semi‑sweet for a lighter twist.
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Mini cheesecakes: Portion the mixture into muffin cups or mini springform pans—baking time will drop to ~20–30 minutes.
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Nuts or crunch: Fold in toasted chopped hazelnuts or almonds for a subtle crunch under the cherries.
❓ Frequently Asked Questions
Q – Why did my cheesecake crack on top?
A: Cracks typically originate from overbaking, too much air in the batter, or sudden cooling. Be sure to remove it while it still slightly jiggles in the center, cool gradually in the oven, and refrigerate slowly. Flouring Kitchen+1
Q – Can I use fresh cherries instead of pie filling?
A: Yes! Use fresh pitted cherries cooked with sugar (and optional kirsch) until they soften and release their juices, then cool and top the cheesecake. Blue Bowl
Q – Is this dessert suitable for make‑ahead occasions?
A: Absolutely—cheesecakes like this benefit from chilling overnight before serving, which enhances the flavors and texture. Jane’s Patisserie+1
🍴 Final Thoughts
There’s something magical about that first bite of this Black Forest Cheesecake—the crisp, chocolatey crust giving way to a silky, rich chocolate filling, followed by the bright burst of tart cherries and the finish of creamy whipped topping. It’s dessert theater: bold, layered, and unforgettable.
Whether you’re crafting it for a special celebration or a decadent weekend treat, this cheesecake delivers both flavor and flair. So gather your ingredients, set aside a little time, and get ready to serve slices of cherry‑chocolate heaven.
Make it. Chill it. Slice it. Enjoy it.
