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Indulge in a Delicious Black Forest Cheesecake!

Slice of decadent Black Forest Cheesecake topped with cherries and whipped cream
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If you’re looking to impress your family or friends with a dessert that combines rich flavors and creamy textures, you’ve found it! This Black Forest Cheesecake offers a delightful twist on the classic cake, all while being incredibly easy to prepare. Picture a luscious chocolate cheesecake swirled with cherry filling and topped with whipped cream—it’s just heavenly! Ready to indulge? Let’s dive into this sweet adventure!

  • Author: Luca Romano
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Slow Cooker
  • Cuisine: German-American
  • Diet: Vegetarian

Ingredients

Scale
  • For the crust:
  • 1 ½ cups chocolate graham cracker crumbs
  • ½ cup unsalted butter, melted
  • For the cheesecake filling:
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup sour cream
  • â…“ cup cocoa powder
  • For the cherry topping:
  • 1 jar (12 oz) cherry pie filling
  • 1 tablespoon cornstarch (optional, for thicker topping)
  • For serving:
  • Whipped cream
  • Chocolate shavings (optional)

Instructions

  1. In a bowl, combine chocolate graham cracker crumbs and melted butter. Press this mixture evenly into the bottom of your slow cooker liner.
  2. In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add vanilla, eggs (one at a time), sour cream, and cocoa powder; mix until creamy and combined.
  3. Carefully pour the cheesecake filling over the crust in the slow cooker.
  4. Cover the slow cooker and cook on low for 4-6 hours. The cheesecake should be set but still jiggly in the center.
  5. Turn off the slow cooker and allow the cheesecake to cool in the cooker for about an hour. Then transfer it to the refrigerator and chill for at least 4 hours, or overnight.
  6. Just before serving, spoon the cherry pie filling over the cheesecake. For a thicker topping, mix the cornstarch with a little water and add it to the filling before cooking for a few minutes until thickened.
  7. Slice the cheesecake and top with whipped cream and chocolate shavings if desired.

Notes

Store any leftover cheesecake covered in the fridge for up to 5 days. You can also freeze slices for up to 2 months—wrap them in plastic wrap and store in an airtight container. Serve cold or lightly warmed depending on preference.

Nutrition

Find it online: https://daytasty.com/black-forest-cheesecake/