Black Forest Cheesecake Recipe

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16 servings SERVINGS


  • 18 graham crackers, finely crushed
  • 1 cup plus 3 tablespoons sugar
  • 1/2 cup (1 stick) butter OR margarine, melted
  • 1 can (21 oz.) cherry pie filling
  • 5 packages (8 oz. each) cream cheese, softened
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 package (8 squares) semi-sweet baking chocolate, melted, slightly, cooled
  • 1 cup sour cream
  • 3 eggs
  • 1-1/2 cups thawed prepared whipped topping


  • Heat oven to 325°F. Line a 13-by-9-inch baking pan with foil, with ends of foil extending over sides of pan.
  • Mix cracker crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan. Bake for 10 minutes
  • Meanwhile, reserve 3/4 cup cherry pie filling; set aside.
  • Beat cream cheese, 1 cup sugar, flour and vanilla with an electric mixer on medium speed until well-blended.
  • Add melted chocolate and sour cream; mix well.
  • Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  • Pour half of the cream cheese batter over crust; top with the remaining cherry pie filling.
  • Cover with remaining cream cheese batter.
  • Bake for 45 to 50 minutes, or until center is almost set. Cool completely on a wire rack.
  • Refrigerate for 4 hours or overnight. Top with the reserved pie filling and whipped topping just before serving.
  • Remove cheesecake from pan using foil handles. This recipe originally aired in the February 2007 issue of Heart of the Home.
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