Black Forest Cheesecake with Cherry Topping

This Black Forest cheesecake pairs a chocolate cookie crust, a silky chocolate cheesecake filling, and a homemade cherry topping for a dessert that looks straight out of a bakery window.

It’s a bit of a project, but every component can be made in stages. Make the crust and cherry topping a day ahead, then bake the cheesecake in the morning so it’s ready for an evening celebration.

What Makes This Cheesecake So Good

I keep coming back to this version because the cherry preserves between crust and filling adds a hidden fruitiness that brightens every bite. The chocolate flavor is bold but not bitter, thanks to a mix of cocoa powder and melted semisweet chocolate.

The cheesecake bakes up dense and creamy rather than fluffy. A water bath keeps the top from cracking and the edges from overbaking, so you get an even texture from slice to slice.

And the cherry topping? It’s tart and glossy, made with fresh or frozen cherries, and it cuts the richness in all the right ways.

Ingredients

• 1 ½ cups chocolate wafer cookie crumbs: (about 24 cookies): use plain chocolate wafers, not double-filled.
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• ¼ cup cherry preserves: for the hidden fruit layer.
• 24 ounces cream cheese, softened: full-fat block cream cheese gives the best texture.
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder: Dutch-process or natural both work.
• 4 large eggs, at room temperature: cold eggs can make the batter lumpy.
• 1 cup sour cream, at room temperature: full-fat sour cream adds tang and moisture.
• 6 ounces semisweet chocolate, melted and cooled slightly: chop from a bar or use chips.
• 1 teaspoon vanilla extract
• 12 ounces fresh or frozen cherries, pitted: if frozen, do not thaw.
• ⅓ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• Whipped cream, for serving

Variations / Substitutions

• Swap the chocolate wafers: crush chocolate graham crackers or plain graham crackers for the crust. A chocolate cookie crust will be less sweet.
• Use jarred cherry pie filling: skip the homemade topping and spread 1 ½ cups cold pie filling over the chilled cheesecake.
• Try bittersweet chocolate: for a darker, more intense chocolate flavor, swap in 60-70% cacao chocolate.
• Make it dairy-free: use vegan cream cheese, dairy-free sour cream, and coconut whipped cream. The texture will be slightly softer.

If you love this, our Chocolate Raspberry Cheesecake is another favorite.

How to Make Black Forest Cheesecake

Step 1: Press the Crust

Preheat the oven to 350°F and set a rack in the lower third. Stir together the 1 ½ cups chocolate wafer crumbs, ¼ cup sugar, and 6 tablespoons melted butter in a medium bowl until the mixture looks like wet sand. Press it firmly into the bottom and about halfway up the sides of a 9-inch springform pan.

The texture should hold together when pinched, if it seems dry, add a tiny splash of water. Use the bottom of a measuring cup to compact the crumbs evenly.

Bake the crust for 10 minutes. This sets the crust so it stays crisp under the cheesecake. Let the pan cool on a wire rack while you move on, but keep the oven on.

Step 2: Spread the Cherry Preserves

Remove the crust from the oven and while it is still hot, drop spoonfuls of the ¼ cup cherry preserves onto the surface. Use the back of a spoon to spread the preserves into an even layer from edge to edge, which takes about 1 minute.

The preserves will soften and melt slightly into the crust, creating a glossy red base. It does not need to be perfect, the preserves will settle during baking.

This thin fruit layer stays tucked under the filling and gives every bite a bright cherry note that balances the chocolate.

Step 3: Beat the Cheesecake Filling

Reduce the oven temperature to 325°F. In a large bowl, beat the 24 ounces cream cheese and 1 cup sugar with an electric mixer on medium speed for about 3 minutes, until completely smooth and light. Scrape the bowl, then add the ½ cup cocoa powder and beat until no streaks remain.

Add the 4 eggs one at a time, beating on low after each just until the yolk disappears. Stop and scrape the bowl, then mix in the 1 cup sour cream, the melted 6 ounces chocolate (make sure it is not hot), and 1 teaspoon vanilla. The batter will be thick, glossy, and deeply chocolaty.

Do not overmix once the eggs go in, too much air can cause cracks later. If you see any lumps of cream cheese, keep beating a little longer, those will not bake out.

Step 4: Bake in a Water Bath

Boil a kettle of water. Wrap the outside of the springform pan with a double layer of heavy-duty foil, making sure no water can seep in. Place the pan in a large roasting pan and pour the cheesecake batter over the crust. Set the roasting pan on the oven rack, then carefully pour boiling water into the roasting pan until it comes about 2 inches up the sides of the springform.

Bake for 55 to 65 minutes, until the cheesecake is set at the edges but still has a slight wobble in the center when you jiggle the pan. The top will look matte and slightly puffed.

The water bath insulates the cheesecake, letting it cook gently and stay creamy. If it gets too hot, the top may crack, so this step is worth the extra foil.

Step 5: Simmer the Cherry Topping

While the cheesecake bakes, combine the 12 ounces cherries, ⅓ cup sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice in a medium saucepan. Stir everything together, then place the pan over medium heat. Cook for 8 to 10 minutes, stirring often, until the cherries soften, release their juice, and the mixture thickens into a glossy sauce.

You will know it is ready when you drag a spoon across the bottom and the trail stays clear for a moment. Remove from the heat and cool completely, it will thicken further as it sits.

This topping can be made ahead and chilled, so feel free to do it the day before. Once cool, cover and refrigerate until you are ready to serve.

Step 6: Top and Serve

When the cheesecake is done, turn off the oven and crack the door open. Let the cheesecake cool in the turned-off oven for 1 hour. Then remove it from the water bath, take off the foil, and run a thin knife around the edge to loosen it. Refrigerate uncovered until fully cold, at least 4 hours or overnight.

Right before serving, spoon the cooled cherry topping over the cheesecake, letting the overflow drip down the sides. Dollop whipped cream around the edges or on each slice.

Slice with a hot, dry knife for clean cuts. The contrast of dark chocolate, red cherries, and white cream is as beautiful as it is delicious. Serve cold.

A Few Notes Before You Start

• Let the cream cheese, eggs, and sour cream sit out for 1 to 2 hours so they are truly at room temperature. Cold ingredients lead to a lumpy, uneven batter.
• Wrap the pan with slow cooker liners or an oven bag instead of foil if you have had water leaks before. Just seal them around the pan before placing in the water bath.
• For a darker chocolate flavor, swap the semisweet chocolate with bittersweet (60-70% cacao). The cherry preserves and topping keep the dessert from tasting too bitter.
• For the neatest slices, dip a large knife in hot water and wipe it dry between each cut.

Bake times vary by pan size:

Storing Leftovers

Refrigerate any leftover cheesecake, covered tightly, for up to 4 days. The cherry topping will keep the cake moist, but for the best texture, store the topping separately and spoon it on just before serving. Serve cold straight from the fridge.

Frequently Asked Questions

Can I make the whole cheesecake ahead and freeze it?

Yes, freeze the baked and chilled cheesecake (without topping) for up to 2 months. Thaw overnight in the fridge before adding the cherry topping.

Can I use jarred cherry pie filling instead of homemade?

Absolutely. You will need about 1 ½ cups. Skip the homemade topping step and simply spread cold pie filling over the chilled cheesecake.

Do I have to use the cherry preserves under the filling?

No, but it adds a hidden fruit layer that brightens every bite. The cheesecake will still be rich and chocolatey without it.

Do I have to bake the cheesecake in a water bath?

The water bath gives the creamiest texture and helps prevent cracks. If you would rather not, place a pan of hot water on the rack below the cheesecake and bake as directed, but check for doneness a little earlier.

Black Forest Cheesecake Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 12 servings

Calories: 530

Ingredients Method Notes

Ingredients

  

• 1 ½ cups chocolate wafer cookie crumbs (about 24 cookies)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• ¼ cup cherry preserves
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 4 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 6 ounces semisweet chocolate, melted and cooled slightly
• 1 teaspoon vanilla extract
• 12 ounces fresh or frozen cherries, pitted
• ⅓ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• Whipped cream, for serving

Method

 

1. Preheat oven to 350°F. Mix chocolate crumbs, ¼ cup sugar, and melted butter; press into a 9-inch springform pan. Bake 10 minutes. Spread cherry preserves over hot crust.
2. Reduce oven to 325°F. Beat cream cheese and 1 cup sugar until smooth. Beat in cocoa, then eggs one at a time. Mix in sour cream, melted chocolate, and vanilla.
3. Wrap pan in foil, set in a roasting pan. Pour batter over crust. Add boiling water to roasting pan. Bake until edges are set and center jiggles slightly, 55 to 65 minutes.
4. Meanwhile, cook cherries, ⅓ cup sugar, cornstarch, and lemon juice over medium heat until thick, about 8 to 10 minutes. Cool.
5. Cool cheesecake in turned-off oven with door ajar for 1 hour, then refrigerate at least 4 hours. Top with cherry mixture and whipped cream; serve cold.

Notes

For the smoothest texture, make sure all refrigerated ingredients are at room temperature before mixing. The cheesecake needs at least 4 hours to chill, but overnight is even better. Store any leftovers in the fridge.