When I want to really impress my dinner guests, I make this Black Forest cheesecake as the centerpiece of my dessert spread! I layered rich chocolate cheesecake over a chocolate cake crust and topped the whole thing with a sweet cherry topping– talk about indulgent! And not only is this cheesecake beautiful, but it’s also super easy to make with boxed cake mix and canned cherry pie filling.
I love Black Forest cake! In fact, my Black Forest cupcakes are one of my most-made desserts of all time. But I also love cheesecake, and I don’t want to have to decide which dessert to make at the expense of the other. I combined moist, rich chocolate cake with rich and tangy chocolate cheesecake and topped the whole thing with cherry pie filling to create the hybrid dessert of my dreams. This Black Forest cheesecake is so dang good!!
What’s in This Black Forest Cheesecake Recipe?
- Chocolate Cake Mix: Makes the cake crust super easy to throw together.
- Vegetable Oil: Adds moisture to the cake.
- Eggs: Help bind both the cake batter and the cheesecake batter together.
- Heavy Cream: Helps thin the cheesecake batter to the correct consistency and forms the base of the whipped topping.
- Chocolate Chips: Add rich chocolate flavor to the cheesecake batter. I used semisweet chips, but feel free to change them up to suit your preference.
- Cream Cheese: Forms the base of the cheesecake batter, making it rich and tangy.
- Sugar: Granulated sugar sweetens the cheesecake, while powdered sugar sweetens the whipped topping without making it gritty.
- Sour Cream: Adds a little extra moisture and tang to the cheesecake.
- Vanilla Extract: Enhances the flavor of the cheesecake and the topping.
- Flour: Helps thicken the cheesecake filling so it sets properly.
- Cherry Pie Filling: Adds that classic Black Forest flavor to the cheesecake.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store
Store leftover black forest cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not over-mix the cheesecake batter, as it will add air and result in uneven baking and can even cause it to crack at the end.
- Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
- Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
- When making the whipped cream, be vigilant and watch as it is whipping up! Over whipping the cream can cause it to separate, in which case you will need to start over.
Black Forest Cheesecake Recipe
Ingredients
For the Cake
- 13.25 ounces chocolate cake mix (1 box)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs room temperature
For the Cheesecake
- ½ cup heavy cream
- 2 cups semisweet chocolate chips
- 24 ounces cream cheese room temperature (3 bricks)
- 1 cup granulated sugar
- ½ cup sour cream room temperature
- 4 large eggs room temperature
- 1½ teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
For the Topping
- ⅔ cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
- 21 ounces cherry pie filling (1 can)
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
Instructions
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides with nonstick spray. Set aside.
For the Cake
- Combine the cake mix, water, oil, and eggs in a bowl.13.25 ounces chocolate cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- Pour the batter into the prepared springform pan and place into the oven to bake for 50 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
- Once baked, remove from the oven and place onto a cooling rack to cool completely.
For the Cheesecake
- Combine the cream and chocolate chips in a microwave-safe bowl. Heat in 20-second increments until lukewarm (~115°F). Remove from the microwave and allow to sit for 3-4 minutes, then stir gently until the mixture is smooth; set aside.2 cups semisweet chocolate chips, ½ cup heavy cream
- In a large mixing bowl, beat together the cream cheese, sugar, and sour cream at low speed until thoroughly combined and smooth, about 2-3 minutes.24 ounces cream cheese, 1 cup granulated sugar, ½ cup sour cream
- Scrape the bottom and sides of the bowl, then add the eggs, one at a time, beating to combine after each one. Stir in the vanilla, then the flour.4 large eggs, 1½ teaspoons pure vanilla extract, 2 tablespoons all-purpose flour
- Add the ganache mixture, beating slowly and scraping the bowl once, until just combined.
- Pour the batter into the crust. Tap the pan on the countertop a few times to release any air bubbles.
- Place the pan on a baking sheet and bake for 50-60 minutes, until the center is just barely done.
- Turn off the oven, crack the door open with the handle of a wooden spoon, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it’s completely cool, cover the cake, and refrigerate it until ready to serve.
For the Topping
- After the cheesecake has chilled, make the whipped cream topping. Place the heavy cream, powdered sugar, and vanilla extract to the bowl of a stand mixer fitted with a whisk attachment. Whip together on medium speed for 3-4 minutes until a fluffy whipped cream has formed. Spoon the whipped cream into a piping bag fitted with an open star tip.⅔ cup heavy cream, 2 tablespoons powdered sugar, ½ teaspoon pure vanilla extract
- Run a butter knife along the inside edge of the springform pan to release the cheesecake from the sides of the pan. Release the springform pan and remove the sides from the cheesecake. Place the cheesecake onto a serving platter or a cake stand.
- Spoon the cherry filling onto the center of the cheesecake (try to spoon the cherries without the sauce – leave as much sauce as possible in the can). Pipe whipped cream swirls around the edge of the cake to form a barrier for the cherry filling.21 ounces cherry pie filling
- Slice the cheesecake and serve.
Notes
How to Make Black Forest Cheesecake Step-by-Step
Mix the Cake Batter: Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides with nonstick spray. Set aside. Combine 13.25 ounces of chocolate cake mix, 1 cup of water, ½ cup of oil, and 3 large eggs in a bowl.
Bake the Cake: Pour the batter into the prepared springform pan and place into the oven to bake for 50 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool completely.
Make the Ganache: Combine ½ cup of heavy cream and 2 cups of chocolate chips in a microwave-safe bowl. Heat in 20-second increments until lukewarm (~115°F). Remove from the microwave and allow to sit for 3-4 minutes, then stir gently until the mixture is smooth; set aside.
Beat the Cream Cheese: In a large mixing bowl, beat together 24 ounces (3 bricks) of cream cheese, 1 cup of sugar, and ½ cup of sour cream at low speed until thoroughly combined and smooth, about 2-3 minutes.
Add the Eggs: Scrape the bottom and sides of the bowl, then add 4 large eggs, one at a time, beating to combine after each one. Stir in 1½ teaspoons vanilla, then 2 tablespoons of flour.
Fold in the Ganache: Add the ganache mixture, beating slowly and scraping the bowl once, until just combined.
Pour the Cheesecake: Pour the batter into the crust. Tap the pan on the countertop a few times to release any air bubbles.
Bake the Cheesecake: Place the pan on a baking sheet and bake for 50-60 minutes, until the center is just barely done. Turn off the oven, crack the door open with the handle of a wooden spoon, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it’s completely cool, cover the cake, and refrigerate it until ready to serve.
Top and Serve: After the cheesecake has chilled, place ⅔ cup of heavy cream, 2 tablespoons of powdered sugar, and ½ teaspoon of vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Whip together on medium speed for 3-4 minutes until a fluffy whipped cream has formed. Spoon the whipped cream into a piping bag fitted with an open star tip. Run a butter knife along the inside edge of the springform pan to release the cheesecake from the sides of the pan. Release the springform pan and remove the sides from the cheesecake. Place the cheesecake onto a serving platter or a cake stand. Spoon 21 ounces of cherry filling onto the center of the cheesecake (try to spoon the cherries without the sauce – leave as much sauce as possible in the can). Pipe whipped cream swirls around the edge of the cake to form a barrier for the cherry filling. Slice the cheesecake and serve.
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