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.
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Tips
- While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.
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.
Gather your Ingredients
You will need the following ingredients to make this Black Forest Cheesecake recipe (see recipe card for quantities): Oreos, Unsalted Butter, Cream Cheese, White Sugar, Vanilla Extract, Sour Cream, Semi-Sweet Chocolate, Eggs, Cool Whip and Cherry Pie Filling.
How to Make Black Forest Cheesecake
- 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 the bottom of the baking dish. Bake for 10 minutes.
- 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.
- Bake for 40 minutes or until the center is almost set (slightly jiggly).
- Let the dish cool. Once cooled, refrigerate for 4 hours.
- Remove the dish from the refrigerator and lift cheesecake from the dish using foil handles. Top with the thawed cool chip. Pour cherry pie filling over Cool Whip.
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Black Forest Cheesecake
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Ingredients
- 2 Cups Oreo Cookies, 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 Eggs
- 2 Cups Whipped Topping
- 21 oz Cherry Pie Filling
Instructions
- 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.
This cheesecake is the best cake I have tasted in a long time. Made it for a pot luck and everyone loved it. Very easy to make.