Black Forest Cheesecake Recipe

This decadent cheesecake is the perfect blend of cherry and chocolate flavors.



February 2007

Yield: 16 servings

This heavenly dessert is perfect for Valentine's Day.

Ingredients:

  • 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

Instructions:

  1. Heat oven to 325°F. Line a 13-by-9-inch baking pan with foil, with ends of foil extending over sides of pan.
  2. Mix cracker crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan. Bake for 10 minutes
  3. Meanwhile, reserve 3/4 cup cherry pie filling; set aside.
  4. Beat cream cheese, 1 cup sugar, flour and vanilla with an electric mixer on medium speed until well-blended.
  5. Add melted chocolate and sour cream; mix well.
  6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  7. Pour half of the cream cheese batter over crust; top with the remaining cherry pie filling.
  8. Cover with remaining cream cheese batter.
  9. Bake for 45 to 50 minutes, or until center is almost set. Cool completely on a wire rack.
  10. Refrigerate for 4 hours or overnight. Top with the reserved pie filling and whipped topping just before serving.
  11. 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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