Black Forest Cheesecake Decadence (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups crushed Oreos (about 24 cookies)
02 -
4 tablespoons salted butter, melted
03 -
1 tablespoon granulated sugar
→ Filling
04 -
10 ounces bittersweet chocolate, chopped
05 -
¾ cup milk
06 -
3 (8-ounce) packages cream cheese, softened
07 -
1 ¼ cups granulated sugar
08 -
¼ cup cocoa powder
09 -
2 teaspoons pure vanilla extract
10 -
4 large eggs
→ Topping
11 -
1 (21-ounce) can cherry pie filling
12 -
1 cup heavy cream
13 -
3 tablespoons powdered sugar
14 -
1 teaspoon pure vanilla extract
15 -
Chocolate curls for decoration
# Instructions:
01 -
Preheat the oven to 350°F. In a large bowl, mix crushed Oreo cookies, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 5 minutes until set. Set aside to cool.
02 -
In a medium microwave-safe bowl, combine chopped chocolate and milk. Heat in the microwave for 20-30 seconds at a time, stirring between intervals, until smooth. Set aside.
03 -
In a large bowl, beat softened cream cheese, sugar, cocoa powder, and vanilla extract until smooth, scraping the sides of the bowl as needed. Add eggs one at a time, mixing on low speed after each addition until combined. Avoid overmixing. Mix in the melted chocolate until fully incorporated. Pour batter over the cooled crust and spread evenly.
04 -
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and allow the cheesecake to cool for 10 minutes. Carefully run a sharp knife around the edge of the pan to loosen the cake. Leave at room temperature for an additional hour, then refrigerate for at least 6 hours or overnight.
05 -
Release the sides of the springform pan. Top chilled cheesecake with cherry pie filling, mounding cherries toward the center. In a medium bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Transfer to a piping bag with a decorative tip and pipe swirls around the cheesecake's border. If desired, shave a slightly warmed chocolate bar into curls using a vegetable peeler and decorate the cheesecake prior to serving.
# Notes:
01 -
Store the cheesecake in an airtight container in the refrigerator for up to three days. Freeze tightly wrapped slices for up to three months and thaw in the refrigerator overnight.