Black Forest Cheesecake

springfield70 13

"I created this recipe for a friend who wanted a hybrid of her 2 favorite desserts. Although I make the cherry topping from scratch, canned cherry pie filling is a quick and acceptable alternative. Try piping some whipped cream rosettes on the top of the cake to increase the wow factor."
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95+ min. servings
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

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  1. Preheat oven to 350 degrees.
  2. Pulverize chocolate wafers in food processor.
  3. Combine chocolate wafer crumbs and melted butter in small bowl. Press on bottom and 1" up side of 9" springform pan.
  4. Beat cream cheese in a large bowl with electric mixer. Gradually beat in sugar, then salt and extracts.
  5. Sprinkle flour on top and beat in.
  6. Add eggs, 1 at a time, and beat well until smooth and creamy. Pour half of batter over crust and reserve the rest.
  7. Heat cream in a small saucepan until simmering. Add chocolate and remove from heat. Stir until melted. Cool slightly then mix into reserved filling. Blend well.
  8. Drop spoonfuls of chocolate batter over plain batter. Swirl carefully with a knife.
  9. Bake in preheated oven 65-70 minutes, or until center is just set. Cool on rack and then chill in pan, several hours or overnight.
  10. To Assemble:
  11. Remove side of pan and place cheesecake on serving platter.
  12. Mix pie filling, cherry brandy and almond extract. Spoon evenly on top of cheesecake. Sprinkle shaved/grated chocolate over topping. Serve with a generous dollop of whipped cream on each slice.



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