This Black Forest Cheesecake is a creamy chocolate cheesecake swirled with cherry pie filling, baked on top of the fudgiest chocolate cake! Add a topping of whipped cream for the perfect finish.
If you love the black forest flavors in this homemade cheesecake recipe, also try our chocolate cherry cobbler and chocolate cherry cookies.
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I'm taking a break from pie baking to share this family-favorite black forest cheesecake recipe! This is a fudgy chocolate cake topped with creamy chocolate cheesecake swirled with cherry filling.
It's sort of like a full-sized version of this cherry chocolate cheesecake recipe, baked over a layer of dark chocolate cake. I'm already thinking this black forest cheesecake would make a fun Yuletide dessert.
Of course, I topped the cake with fluffy whipped topping for a classic black forest finish.
Why You'll Love This Black Forest Cheesecake Recipe
- Layers of classic flavor. With layers of chocolate, juicy cherry pie filling, and a topping of fluffy whipped cream, the flavors are everything you love about a traditional black forest cake.
- No fussing. You don't need to bake the chocolate cheesecake in a water bath.
- Easy ingredients. I use ready-made cherry pie filling and a few baking staples to make this dessert. Save time with a box of chocolate cake mix for the cake layer, if needed.
- Holiday-ready. Since you'll bake the cake layer ahead of time and chill the finished dessert in the fridge, this is a wonderful holiday dessert to make ahead.
Main Ingredients
The chocolate cheesecake in this black forest cake recipe is similar to my chocolate cheesecake bars, with the addition of dark cocoa powder to make it extra fudgy.
These are some quick notes on what you'll need to make this, as well as the chocolate cake layer. Scroll to the recipe card for the full, printable recipe with ingredient measurements.
Chocolate Cake Layer
- Butter: Unsalted butter, softened to room temperature.
- Sugar: Granulated white sugar or light brown sugar will also work.
- Egg and Vanilla: For structure and depth of flavor. If you don't have vanilla extract, an equal amount of vanilla paste does the trick.
- Flour: If you don't have a kitchen scale, make sure to measure your flour correctly by spooning the flour from the bag into the measuring cup. Don't scoop. Afterward, level the flour with the back of a knife. This avoids adding too much flour to the recipe.
- Cocoa Powder: I use dark cocoa powder, but you can use any one you prefer.
- Milk: Use whole milk, 2% milk, or whatever you have in the fridge.
Chocolate Cheesecake Layer
- Cream Cheese: Be sure to use packaged cream cheese bricks for your cheesecake. Not the spreadable tub kind. For the creamiest results, use full-fat cream cheese.
- Sugar: Granulated sugar will give you the best results here.
- Sour Cream: Use full-fat sour cream, as with cream cheese.
- Flavoring Extracts: I use a combination of vanilla extract and almond extract. If you'd prefer to use only vanilla, that's fine, too.
- Baking Chocolate: Choose a high-quality baking and melting chocolate, like Ghirardelli. I use their bittersweet chocolate. It melts more smoothly than chocolate chips.
- Cocoa Powder: You can use the same cocoa powder here as you did for the cake.
- Eggs: Bring the eggs to room temperature if you think of it. It makes them easier to mix into the cheesecake batter.
- Cherry Pie Filling: Pick up a 12-ounce can of cherry pie filling from the store, or use the homemade cherry pie filling from my cherry pie recipe.
- Cool Whip: Thaw a container of Cool Whip, or you can use homemade whipped topping.
How to Make a Black Forest Cheesecake
It's best to assemble this black forest cheesecake in a 9" springform pan. We'll make the cake layer first:
- Mix the chocolate cake batter. Beat the butter and sugar together, then mix in the egg, salt, and vanilla. Then sift the dry ingredients together. Add the dry ingredients to the wet ingredients a little at a time, alternating with milk, until the batter is just combined.
- Bake the cake layer. Next, pour the cake batter into a lined 9" springform pan. Bake at 350ºF for 25 minutes. After that, let the cake cool.
Bake the Chocolate Cheesecake in a Steam Bath
Some bakers swear by baking cheesecake in a water bath. However, I've found that the steam bath method works perfectly. Plus, it's much easier! You don't need to worry about water seeping into the pan and ruining the cake.
- Prepare a steam bath. While the oven preheats, place a large sheet pan on the very bottom rack. Fill it about halfway with water for a steam bath.
- Make the chocolate batter. Now, beat the cream cheese and sugar together. Add the sour cream, vanilla and almond extracts, melted chocolate, and cocoa powder. Mix until smooth, then add the eggs.
- Assemble. Pour half of the batter over the cooled cake. Swirl about 1 cup of cherry pie filling into the top. Then, spread the remaining batter on top.
- Bake the cheesecake layer. Transfer the pan to the oven and place it on the rack directly over the steam bath. Bake for 45 minutes at 350ºF.
- Cool gradually. Afterward, switch off the oven and crack the door. After 5 minutes, open the door fully. Wait another 5 minutes before removing the cheesecake. Then, gently loosen the edges of the cake from the pan.
- Chill. Cover the pan loosely, and chill it in the fridge for 6 hours, or overnight.
- Remove the cake. Once the cake has chilled, release the springform pan. Place a plate on top, and flip it, inverting the dessert. This makes it easy to peel away the parchment liner. Now, place another plate over the bottom of the cake, and flip it back again.
- Decorate and serve. Last but not least, use a piping bag fitted with a #21 tip to pipe a whipped cream border around the top edge of the cheesecake. Fill the middle with the leftover pie filling. Add chocolate shavings if you'd like, and serve!
How to Store Your Cheesecake
- Refrigerate. Keep this black forest cheesecake in an airtight container in the fridge for up to 4 days.
- Freeze. You can freeze your cheesecake for up to 2 months. I recommend freezing without the Cool Whip topping. Thaw the cheesecake in the fridge overnight, and add the topping when it's time to serve.
BruCrew Tips and Variations
For the best results in your kitchen, be sure to follow our recipe tips.
- Save time with a box of cake mix. If needed, use your favorite boxed chocolate cake mix as a shortcut for the chocolate cake layer.
- Bake the chocolate cake ahead of time. This way, the cake layer has time to cool.
- Take care not to poke the cake while swirling. After spooning the cherry pie filling over the first cheesecake layer, use a knife or toothpick to make a shallow swirl. You don't want to disturb the chocolate cake underneath.
- Don't release the pan too soon. Cool the black forest cheesecake and then chill it for at least 6 hours before removing the springform pan. I'll usually prepare this dessert a day before serving and refrigerate it until the following day.
- Different pie filling. Cherry is the traditional choice for black forest desserts, but you can easily swap cherry topping for blackberry pie filling or strawberry pie filling.
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Recipe
Black Forest Cheesecake
Yield:
9" cheesecake
Prep Time:
45 minutes
Cook Time:
1 hour 50 minutes
Total Time:
2 hours 35 minutes
This black forest cheesecake recipe is an ultra-creamy chocolate cheesecake swirled with cherry filling, baked on top of fudgy chocolate cake. Don't forget the whipped cream!
Ingredients
Chocolate Cake Layer
- ¼ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- ¼ teaspoon table salt
- ¾ teaspoon vanilla extract
- ⅔ cup all-purpose flour (80g)
- ¼ cup dark cocoa powder
- ½ cup milk
Chocolate Cheesecake Layer
- 2 – 8-ounce packages cream cheese, softened
- ⅔ cup granulated sugar
- ⅔ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 4 ounces Ghirardelli bittersweet baking chocolate, melted
- 2 tablespoons dark cocoa powder
- 2 large eggs
- 1 – 21-ounce can cherry pie filling, divided
- 1 – 8-ounce container Cool Whip, thawed
Instructions
Notes
- Bake the chocolate cake layer ahead of time, so it has time to cool.
- Preheat your oven and place a large sheet pan on the very bottom rack of the oven. Fill it halfway with water for a steam bath. This is quite a controversial topic, but I have found that the steam method works great. Plus, it’s easier than a water bath, and you don’t have to worry about water seeping in and ruining your dessert.
- Make sure your knife does not disturb the cake when you swirl the pie filling.
- Do not remove the springform pan until the cheesecake has completely chilled.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 775Total Fat: 46gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 155mgSodium: 309mgCarbohydrates: 80gFiber: 4gSugar: 44gProtein: 11g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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