Description
Indulge in this decadent Black Forest Cheesecake featuring a rich Oreo crust, creamy chocolate-infused cheesecake filling, and topped with luscious cherry pie filling and fluffy cool whip to mimic the classic Black Forest cake flavors in a creamy cheesecake form.
Ingredients
Scale
Crust
- 2 cups crushed Oreos
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- ½ cup sour cream
- â…“ cup sugar
- 2 tbsp cocoa powder
- 2 large eggs
- ½ cup semi-sweet chocolate chips, melted
- 1 tsp vanilla extract
Topping
- 1 (12 oz) cherry pie filling
- 1 (8 oz) container Cool Whip
- Chocolate sprinkles, for garnish
Instructions
- Prepare the crust: Combine the crushed Oreos with melted butter until the mixture is well combined. Press the mixture evenly into the bottom of a springform pan to form the crust. Refrigerate while preparing the filling to set.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, and cocoa powder, continuing to beat until fully combined and creamy. Mix in the melted semi-sweet chocolate chips and vanilla extract. Add eggs one at a time, beating gently after each addition until just incorporated to avoid overmixing.
- Bake the cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for 35 minutes or until the center is almost set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set and develop flavor.
- Add toppings: Before serving, spread the cherry pie filling evenly over the chilled cheesecake. Dollop or spread the Cool Whip over the cherry topping and garnish with chocolate sprinkles for a festive Black Forest look.
- Serve: Carefully run a knife around the edges of the springform pan before releasing it. Slice the cheesecake into 6 to 6 servings and enjoy the rich, creamy, and fruity dessert.
Notes
- Be sure the cream cheese is softened to room temperature to ensure a smooth batter without lumps.
- Do not overmix the eggs into the batter to avoid incorporating too much air, which can cause cracking.
- Allow the cheesecake to cool gradually inside the oven to minimize cracking on top.
- Refrigerate the cheesecake for several hours or overnight before adding toppings for best texture and flavor.
- For a gluten-free option, use gluten-free chocolate cookies for the crust.