Black Forest Cheesecake Symphony is a luxurious fusion of classic Black Forest cake and creamy cheesecake. With a chocolate cookie crust, silky chocolate cheesecake filling, sweet cherry compote, and fluffy whipped cream, every bite is a perfect harmony of flavors and textures.
⏱ Prep & Bake Time
- Prep Time: 30 minutes
- Bake Time: 65–70 minutes
- Cooling Time: 2 hours
- Chill Time: 4–6 hours (or overnight)
- Total Time: ~8 hours
- Servings: 10–12
🍳 Equipment
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Saucepan
- Spatula
- Measuring cups & spoons
🥘 Ingredients
Chocolate Crust
- 2 cups chocolate cookie crumbs (Oreos, filling removed)
- ¼ cup melted butter
Chocolate Cheesecake Filling
- 24 oz (3 blocks) cream cheese, softened
- ¾ cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 6 oz semi-sweet chocolate, melted & slightly cooled
- 2 tbsp cocoa powder
Cherry Layer
- 2 cups cherry pie filling or fresh cherries
- ¼ cup sugar (if using fresh)
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water
Whipped Cream Topping
- 1½ cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Garnish (Optional)
- Chocolate shavings
- Fresh cherries
📝 Ingredient Notes
- Chocolate: Use good-quality semi-sweet chocolate for rich flavor.
- Cherries: Traditional Black Forest flavor comes from cherries; pie filling saves time.
- Cream cheese: Full-fat gives the smoothest, creamiest texture.
👨🍳 Instructions
1. Make the crust
Preheat oven to 325°F (165°C).
Mix cookie crumbs and melted butter.
Press firmly into the bottom of a greased springform pan.
Bake 10 minutes, then cool.
2. Prepare cherry layer (if homemade)
In a saucepan, cook cherries, sugar, and lemon juice over medium heat.
Stir in cornstarch slurry and cook 3–5 minutes until thickened.
Cool completely.
3. Make cheesecake filling
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently.
Mix in sour cream, vanilla, melted chocolate, and cocoa powder.
4. Assemble & bake
Pour cheesecake filling over crust.
Bake 65–70 minutes, until edges are set and center slightly jiggles.
Turn oven off, crack door, and let cheesecake cool inside 1 hour.
5. Chill
Cool completely at room temperature, then refrigerate 4–6 hours or overnight.
6. Add toppings
Spread cherry layer over chilled cheesecake.
Whip cream with powdered sugar and vanilla until stiff peaks form.
Pipe or spread whipped cream on top.
📊 Nutrition (Approx per slice)
- Calories: 540
- Protein: 8g
- Carbs: 48g
- Fat: 36g
⭐ Tips & Variations
- No-crack tip: Place a pan of hot water on the oven rack below cheesecake.
- Extra indulgent: Add a drizzle of chocolate ganache before serving.
- Kirsch flavor: Add 1–2 tsp cherry liqueur to the cherry layer (optional).
- Make ahead: Tastes even better the next day.
- Storage: Refrigerate up to 5 days or freeze slices up to 2 months.
