Description
This indulgent Black Forest Cheesecake Symphony combines rich chocolate cookie crust, velvety cream cheese filling, and a luscious cherry topping. The perfect dessert for any occasion, it offers a delightful twist on the classic Black Forest cake, with the creamy richness of cheesecake.
Ingredients
Scale
- For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup white sugar
- 1/3 cup butter, melted
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup sour cream
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- For the topping:
- 1 (21 oz) can cherry pie filling
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine chocolate cookie crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla and almond extracts.
- Fold in the sour cream, cocoa powder, and flour until well combined. Pour the cheesecake filling over the prepared crust.
- Bake in the preheated oven for 1 hour. Turn the oven off and let the cheesecake cool in the oven with the door closed for 5-6 hours to prevent cracking.
- After the cheesecake has cooled, refrigerate it for at least 2 hours or until well chilled.
- Just before serving, top the cheesecake with the cherry pie filling.
Notes
- To ensure a smooth, crack-free cheesecake, avoid opening the oven door while it cools.
- You can use fresh cherries instead of canned pie filling for a fresher, more natural topping.
- For a richer flavor, let the cheesecake chill overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour