Treat your senses to the indulgent elegance of our Black Forest Cheesecake Symphony—a dessert that harmonizes the richness of dark chocolate, the tart sweetness of cherries, and the creamy smoothness of cheesecake. Layered on a crunchy Oreo base and finished with a luxurious ganache, this cheesecake is as stunning as it is satisfying.
Why You’ll Love This Recipe
Combines the classic Black Forest flavors in a rich cheesecake form
Features a chocolate cookie crust, cocoa-infused cheesecake, and cherry filling
Decadent chocolate ganache adds a glossy, elegant finish
Ideal for special occasions and celebrations
Can be made ahead and garnished to impress
Balanced in sweetness, texture, and flavor
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Oreo Crust:
24 Oreo cookies, finely crushed
¼ cup unsalted butter, melted
For the Cheesecake Filling:
3 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
¾ cup sour cream
⅓ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
3 large eggs
1 cup cherry pie filling
For the Ganache Topping:
⅔ cup heavy cream
6 ounces semi-sweet chocolate, chopped
For Garnish:
Fresh raspberries
Blackberries
Chocolate shavings
Directions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and wrap the outside in aluminum foil if using a water bath.
Make the Crust:
In a bowl, mix crushed Oreos with melted butter until evenly combined.
Press firmly into the bottom of the springform pan to form the crust. Set aside.
Prepare the Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add sour cream, cocoa powder, and vanilla extract. Mix until well incorporated.
Add eggs one at a time, beating on low speed until just combined.
Gently fold in the cherry pie filling, taking care not to overmix.
Bake the Cheesecake:
Pour the cheesecake batter over the crust. Smooth the top.
Bake for 50–55 minutes, or until edges are set and the center jiggles slightly.
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
Remove and allow to cool completely at room temperature. Then refrigerate for at least 6 hours or overnight.
Make the Ganache:
Heat the heavy cream in a saucepan or microwave until simmering.
Pour over chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy.
Let cool slightly before pouring over the chilled cheesecake. Spread gently with a spatula.
Garnish and Serve:
Once the ganache is set, decorate with fresh raspberries, blackberries, and chocolate shavings.
Slice and serve chilled.
Servings and timing
Servings: 12 slices
Prep time: 25 minutes
Cook time: 55 minutes
Chill time: 6+ hours
Total time: 7 hours 20 minutes
Variations
Kirsch-Infused: Add 1–2 tablespoons of cherry liqueur (Kirsch) to the filling for a traditional Black Forest flavor.
Cookie Crust Options: Use chocolate graham crackers or digestive biscuits for a different texture.
Mini Cheesecakes: Make in a muffin tin for individual servings—bake 18–20 minutes.
Extra Cherries: Swirl additional cherry pie filling into the top of the cheesecake before baking.
White Chocolate Twist: Use white chocolate ganache instead of dark for a sweeter contrast.
storage/reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices tightly wrapped for up to 2 months. Thaw overnight in the refrigerator. Serve chilled—this dessert does not require reheating.
FAQs
Can I use fresh cherries instead of pie filling?
Yes, you can use fresh or frozen cherries cooked down with sugar and cornstarch until thickened.
Do I need a water bath to bake this cheesecake?
It’s optional but helps prevent cracking. Wrap the pan in foil and place in a larger baking dish filled with hot water.
How do I know when the cheesecake is done?
The edges should be set and the center should jiggle slightly when shaken. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Absolutely—it’s best made a day ahead so it can fully chill and the flavors develop.
What chocolate works best for the ganache?
Semi-sweet chocolate is ideal for balance, but dark or milk chocolate can also be used based on preference.
Can I skip the ganache?
You can, though it adds richness and enhances presentation. Alternatively, dust with cocoa powder or powdered sugar.
Why wrap the springform pan in foil?
To prevent water from seeping in during a water bath and to ensure even baking.
What if I don’t have a springform pan?
A deep 9-inch round pan can be used, but it will be more difficult to remove the cheesecake cleanly.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt is a great substitute and adds similar creaminess.
How do I prevent the ganache from being too runny?
Allow it to cool and thicken slightly before pouring over the cheesecake.
Conclusion
Black Forest Cheesecake Symphony is the perfect blend of indulgence and elegance, layering creamy cocoa cheesecake with sweet cherries and smooth chocolate ganache. This rich and fruity dessert is sure to impress guests or treat yourself to a moment of bliss. Whether for a holiday, birthday, or special dinner, it delivers decadence in every bite.
Black Forest Cheesecake Symphony
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Treat your tastebuds to a Black Forest Cheesecake Symphony—a rich and indulgent dessert featuring an Oreo cookie crust, velvety chocolate cheesecake swirled with cherry filling, and topped with silky ganache, fresh berries, and chocolate shavings. A decadent showstopper for holidays or any special occasion!
Ingredients
For the Oreo Crust:
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24 Oreo cookies, finely crushed
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1/4 cup unsalted butter, melted
For the Cheesecake Filling:
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3 (8 oz) packages cream cheese, room temperature
-
1 cup granulated sugar
-
3/4 cup sour cream
-
1/3 cup unsweetened cocoa powder
-
1 tsp pure vanilla extract
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3 large eggs
-
1 cup cherry pie filling
For the Ganache Topping:
-
2/3 cup heavy cream
-
6 oz semi-sweet chocolate, chopped
For Garnish:
-
Fresh raspberries
-
Blackberries
-
Chocolate shavings
Instructions
-
Preheat Oven:
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Preheat to 350°F (175°C). Grease a 9-inch springform pan.
-
-
Make the Crust:
-
Mix crushed Oreos and melted butter.
-
Press firmly into the pan bottom. Set aside.
-
-
Prepare the Filling:
-
Beat cream cheese and sugar until smooth.
-
Mix in sour cream, cocoa powder, and vanilla.
-
Beat in eggs one at a time.
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Gently fold in cherry pie filling.
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Bake the Cheesecake:
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Pour filling over crust and smooth the top.
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Bake for 50–55 minutes, until set but center slightly jiggles.
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Cool completely, then refrigerate for at least 6 hours or overnight.
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Make the Ganache:
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Heat cream to a simmer.
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Pour over chopped chocolate; let sit 1 minute, then stir until smooth.
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Cool slightly and pour over chilled cheesecake.
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Garnish and Serve:
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Decorate with fresh berries and chocolate shavings before serving.
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Notes
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Store covered in the refrigerator for up to 5 days.
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Use a hot knife for cleaner slices.
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For a deeper chocolate flavor, use dark chocolate in the ganache.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American