This Black Forest Cheesecake is one of the best Cheesecakes I have ever had. Try it and you will agree!
I first saw this Black Forest Cheesecake recipe on the Kraft website. I love Black Forest Cake and Cheesecake is probably my favorite dessert so trying this recipe was a no brainer.
Usually, cheesecakes can be a little challenging to make. I’ve now made this one half a dozen times and it has always turned out perfectly. Just make sure you follow the instructions exactly.
I’m not sure if all of you that visit this site don’t like cheesecake, or simply afraid of making cheesecake, but this Cheesecake is pretty easy to make and one of the most popular recipes on this blog.
For more delicious Cake & Cupcake recipes, check out my assortment of recipes here.
How to Make Black Forest Cheesecake
1- Preheat oven to 325°F.
2- Line a 9 x 13 baking dish with foil, with ends of foil extending over sides.
3- Mix cookie crumbs and butter and press firmly into bottom of the baking dish. Bake for 10 minutes.
4- Beat cream cheese, sugar and vanilla extract in a large mixing bowl with an electric mixer until well blended. Add sour cream and melted semi-sweet chocolate, mix well. Add eggs, one at a time, beating after each just until blended. Pour over baked crust.
5- Bake for 40 minutes or until center is almost set (slightly jiggly).
6- Let the dish cool. Once cooled, refrigerate for 4 hours.
7- Remove dish from refrigerator and lift cheesecake from the dish using foil handles. Top with the thawed cool chip. Pour cherry pie filling over cool whip.
Black Forest Cheesecake
Ingredients
- 2 Cups Oreos, Finely Crushed
- 3 Tbsp Unsalted Butter
- 32 oz Cream Cheese
- 1 Cup White Sugar
- 1 Tsp Vanilla Extract
- 1 Cup Sour Cream
- 6 oz Semi-Sweet Chocolate
- 4 Egg(s)
- 2 Cups Cool Whip
- 21 oz Cherry Pie Filling
how to make this recipe
- Preheat oven to 325°F.
- Line a 9 x 13 baking dish with foil, with ends of foil extending over sides.
- Mix cookie crumbs and butter and press firmly into bottom of the baking dish. Bake for 10 minutes.
- Beat cream cheese, sugar and vanilla extract in large mixing bowl with electric mixer until well blended. Add sour cream and melted semi-sweet chocolate, mix well. Add eggs, one at a time, beating after each just until blended. Pour over baked crust.
- Bake for 40 minutes or until center is almost set (slightly jiggly).
- Let dish cool. Once cooled, refrigerate for 4 hours.
- Remove dish from refrigerator and lift cheesecake from dish using foil handles. Top with thawed cool chip. Pour cherry pie filling over cool whip.
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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