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Black Forest Cheesecake
Black Forest Cheesecake
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Prep Time:
60 minutes
Cook Time:
90 minutes
Total Time:
540 minutes
Indulgent marbled cheesecake topped with cherries, cherry sauce, and extra chocolate drizzle.
Ingredients:
  • 0.5 cup semi-sweet chocolate chips
  • 1 cup graham cracker crumbs
  • 0.33333334326744 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 5 (8 ounce) packages cream cheese, softened
  • 1.25 cups white sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 0.5 (16 ounce) jar maraschino cherries - drained, chopped, and juices reserved
  • 2 teaspoons cornstarch
  • 0.5 (16 ounce) jar maraschino cherries, halved
  • 3 tablespoons semisweet chocolate chips
Instructions:
  • Preheat your oven to a toasty 500 degrees F (260 degrees C). Create a steamy environment by placing a roasting pan half-filled with water on the lower rack. Grease up a 10-inch pie pan.
  • In a microwave-safe bowl, melt 1/2 cup chocolate chips and 1/2 cup butter for about 1 minute, stirring until smooth. Mix in graham cracker crumbs, brown sugar, water, and cinnamon. Press mixture into a prepared pie pan, lining the bottom and 1 inch up the sides. Set aside.
  • In a large bowl, use an electric mixer to whip together cream cheese and white sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla with the last egg. Set aside 1/3 of the mixture in a separate bowl. Pour the remaining 2/3 of the batter into the crust.
  • Gently melt 1/2 cup of chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each until smooth (about 1 to 3 minutes). Be cautious not to overheat to prevent scorching. Mix the melted chocolate with the cream cheese batter. Pour the chocolate mixture over the white filling in the pan, then swirl with a knife for a marbled effect. Sprinkle the chopped maraschino cherries on top before setting the pie pan on a baking sheet.
  • Place the cheesecake on the top rack of the preheated oven for 10 minutes. Then lower the temperature to 200°F (95°C) and bake for about 1 hour until the edges are puffed and the center jiggles slightly. Turn off the oven and let the cheesecake sit inside with the door closed for 1 1/2 hours. Afterward, run a knife around the edges, cool at room temperature for 30 minutes, and refrigerate for 3 hours.
  • In a saucepan, combine the cornstarch and maraschino cherry juice, and cook over medium heat until the sauce thickens, stirring constantly for 5 to 7 minutes. Let it cool completely. Pour the sauce over the cheesecake, top with halved cherries. Melt the remaining 3 tablespoons of chocolate chips in a microwave-safe bowl in 15-second intervals, stirring well. Drizzle chocolate over the cheesecake. Chill for at least 2 more hours before serving.

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