Best Black Forest Cheesecake Recipes

BLACK FOREST CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in whipped topping. Spread half the mixture evenly into crust. Fold cocoa and confectioners' sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate at least 4 hours. , Cut into pieces; top each piece with cherry pie filling.

BLACK FOREST CHEESECAKE

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Place a roasting pan filled halfway with water on the bottom rack of the oven. Grease a 10-inch pie pan.
• Heat 1/2 cup chocolate chips and 1/2 cup butter in a microwave in a microwave-safe bowl until melted, about 1 minute. Stir to combine. Stir in the graham cracker crumbs, brown sugar, water, and cinnamon. Press the cracker mix into the bottom and about 1 in h up the sides of the prepared pie pan. Set aside.
• Beat the cream cheese and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Beat in the vanilla with the last egg. Reserve 1/3 of the cream cheese mixture in a bowl. Pour the remaining 2/3 batter into the prepared crust.
• Melt 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the reserved cream cheese batter. Pour the chocolate mixture into the pan over the white filling. Run a knife through the filling decoratively to create a marble look. Sprinkle the chopped maraschino cherries on top. Place the pie pan on a baking sheet.
• Bake on the top rack of the preheated oven for 10 minutes, then reduce heat to 200 degrees F (95 degrees C). Continue baking until the edges of the cheesecake have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn the oven off and allow the cheesecake to rest in the oven with the door closed for 1 1/2 hours. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 30 minutes before placing into the refrigerator, and cooling 3 hours.
• Heat the cornstarch and reserved maraschino cherry juice in a saucepan over medium heat. Cook and stir until the sauce has thickened, 5 to 7 minutes. Set aside to cool completely. Pour the cooked sauce over the cheesecake. Sprinkle the halved cherries on top. Melt the remaining 3 tablespoons chocolate chip in a microwave-safe bowl in 15-second intervals, stirring after each melting. Drizzle chocolate over the cheesecake. Refrigerate at least 2 more hours before serving.

THE ULTIMATE BLACK FOREST CHEESECAKE

Steps:

• For the crust: Combine ingredients and press into an ungreased 10 inch springform pan.
• Chill.
• For the filling: Beat cream cheese and sugar in a large bowl for 5 minutes.
• Mix in cocoa.
• Beat in eggs one at a time.
• Beat for 5 minutes more.
• Slowly add whipping cream and vanilla and beat again until well blended.
• Fold in cherries.
• Pour over cooled crust.
• Bake in 325°F oven for 75 minutes or until center is almost set.
• Run paring knife around edges to allow cake to settle without cracking.
• Cool completely.
• For the topping: Spread cherry pie filling on top of cooled cake.
• Spoon or pipe topping around edges as desired.
• Chill.

BLACK FOREST CHEESECAKE DELIGHT

Steps:

• Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
• Bake at 350 degrees F., 10 minutes.
• Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in chocolate and extract; pour over crust.
• Bake at 350 degrees F., 45 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Top cheesecake with pie filling and whipped topping just before serving.

NO BAKE BLACK FOREST CHEESECAKE

Steps:

• Process biscuits until mixture resembles fine breadcrumbs. Add butter, process until juist combined.
• Using one hand, press crumb mixture evenly over base and side of 21cm springform tin. Cover, refrigerate 30 minutes or until firm.
• Meanwhile, beat cheese, sugar and juice in small bowl with electric mixer until smooth and creamy; transfer to large bowl. Sprinkle gelatine over the water in small heathproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes. Whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture.
• Drain cherries, reserve 180ml of the syrup for topping.
• Spoon one third of cheesecake mixture into tin, top with half of the cherries, then continue layering, ending with cheese mixture, refrigerate 3 hours or overnight until set.
• Spread topping over cheesecakes, swirl gently into cheese mixture. Refrigerate until set.
• For the topping, blend cornflour and sugar with reserved cherry syrup in small saucepan. Stir over heat until mixture boils and thickens, stir in rum; cool 10 minutes before serving.

BLACK FOREST NO-BAKE CHEESECAKE

Steps:

• Using a food processor finely crush the cookies. Add the melted butter, and press evenly onto the bottom of a 9-inch springform pan. Refrigerate.
• Melt the chocolate slowly in a double boiler. Or microwave according to package directions.
• In a large bowl, beat together cream cheese, sugar, milk and vanilla, for 3 minutes at high speed. Add the melted chocolate and continue beating for 2 minutes on medium speed. Make sure everything is well blended.
• Place the chocolate mixture over the cookie base and refrigerate for at least 2 hours.
• In a small saucepan place the frozen cherries with sugar. Cook over medium heat for 10 minutes, stirring occasionally as to ensure that the sugar dissolves completely. Dissolve the cornstarch in cold water. Add to the cherries and cook, stirring until it boils gently for 1 minute and thickens. Let cool completely.
• Place the COOL WHIP into a pastry bag and decorate the edge of the cold cheesecake, pour the cherry sauce in the center and keep refrigerated until ready to serve.

LUSCIOUS BLACK FOREST CHEESECAKE

Steps:

• Combine crumbs and butter; press into the bottom and up the sides of a 9-in. springform pan. Chill for 15 minutes., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Combine 1/3 cup gelatin mixture with pie filling and almond extract; pour into crust and chill until set. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chocolate, brandy extract and remaining gelatin mixture. Fold in whipped cream; spread over cherry layer. Chill at least 3 hours., Remove from pan. Garnish with the whipped cream, cherries and chocolate if desired.

BLACK FOREST CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Combine chocolate cake mix, butter and 1 egg. Once mixed through add the chocolate chips and toasted almonds. It will resemble cookie dough.
• Line 12x 8x baking dish with dough. Bake for 8 minutes or until set, but not dark brown.
• Cream together the cream cheese, powdered sugar, 1 egg and vanilla.
• Pour cream cheese mixture over set crust and spread out evenly, but leaving a little room on the edges.
• Bake for 35 minutes or until cream cheese mixture is set.
• Let cool completely and pour your pie filling over the top. Spread the filling over evenly and cut bars.

BLACK FOREST CHEESECAKE

Steps:

• Combine chocolate wafer crumbs and butter, mixing well; firmly press into bottom and 1 inch up sides of a 9-inch springform pan.
• Beat cream cheese with electric mixer until light and fluffy.
• Gradually add sugar, mixing well.
• Add eggs, one at a time, beating well after each addition.
• Stir in kirsch, and mix until blended.
• Pour into prepared pan.
• Bake at 400 degrees F.
• for 10 minutes and then at 200 degrees F for 1 hour.
• Let cake cool to room temperature in the oven.
• Place chocolate in top of a double boiler; bring water to a boil.
• Reduce heat to low; cook until chocolate melts.
• Cool slightly.
• Stir in sour cream.
• Spread chocolate mixture evenly over top.
• Chill thoroughly.
• Garnish with whipped cream and maraschino cherries with stems, if desired.

BLACK FOREST CHEESECAKE

Steps:

• Grease 9" springform pan. Combine first four ingredients and press into bottom and sides of pan. Bake 15 minutes. Cool. Beat cream cheese, granulated sugar and vanilla at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in choc chips and cream. Pour into crust. Bake 1 hour or until center is almost set. Cool completely; remove rim, Chill, Spread pie filling over top. Serve with whipped cream if desired.

LUSCIOUS BLACK FOREST CHEESECAKE

Steps:

• Combine crumbs, shortening and sugar, press firmly on bottom of 9 inch springform pan.
• In a large mixer bow, beat cheese until fluffy.
• Gradually beat in sweetened condensed milk, chocolate,eggs and vanilla until smooth.
• Pour into prepared pan.
• Bake at 300 degrees for 65 minutes or until cake springs back when lightly touched.
• Cool.
• Chill.
• Top with cherry pie filling.
• Garnish with whipped cream and chocolate curls.
• Refrigerate leftovers.

PHILADELPHIA BLACK FOREST CHEESECAKE

Steps:

• Preheat oven to 325°F Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
• Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
• Beat cream cheese, sugar, and vanilla in large bowl, with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Top with whipped topping, and pie filling.
• Store any leftovers in refrigerator.

BLACK FOREST CHEESECAKE TARTS

Steps:

• Preheat oven to 350°F
• Place a paper cupcake liner in each cup (12 total) of muffin pan.
• Beat cream cheese with electric mixer until fluffy.
• Add sugar and vanilla, beating well.
• Add eggs, one at a time, beating well after each addition.,.
• Place one of the Oreo halves, cream side up, in each muffin cup.
• Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
• Bake for 20 minutes.
• Cool completely.
• Spoon a tablespoon of the cherry pie filling on top of each tart.
• Chill before serving.

PHILADELPHIA BLACK FOREST CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press firmly onto bottom of pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Lift cheesecake from pan, using foil handles. Top with COOL WHIP and pie filling.

BLACK FOREST CHOCOLATE CHEESECAKE

Steps:

• HEAT oven to 300°F. Combine cookie crumbs and butter in small bowl; press firmly onto bottom of ungreased 9-inch spring-form pan. MELT chocolate with sweetened condensed milk in small saucepan over low heat, stirring constantly. Remove from heat. BEAT cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk and chocolate mixture until smooth. Add eggs, cornstarch and almond extract. Pour over crust. BAKE 50 to 55 minutes or until center is set. Cool and chill overnight. Top with cherry filling before serving.