Black Forest Chocolate Cheese Cake
A rich and indulgent chocolate cheesecake layered with crunchy cookie crust and topped with cherry pie filling, perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Combine chocolate cookie crumbs and melted butter; press firmly on the bottom of a 9-inch spring-form pan to form the crust.
- In a large bowl, beat the cream cheese until fluffy; gradually add Eagle Brand chocolate condensed milk and blend until smooth.
- Add eggs, cornstarch, and almond extract; mix well until combined.
- Pour the cheese mixture into the prepared crust.
- Bake at 300°F (150°C) for 55 minutes or until the center is set.
- Cool the cheesecake completely, then chill in the refrigerator.
- Slice and serve topped with cherry pie filling.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of cocoa powder to the crust mixture. If you prefer a gluten-free option, you can substitute the chocolate cookie crumbs with gluten-free chocolate cookies. Make sure to beat the cream cheese thoroughly to avoid lumps in your cheesecake. Allow the cake to cool slowly to prevent cracking.
Serving Suggestions
This decadent Black Forest Chocolate Cheese Cake pairs beautifully with a dollop of whipped cream and fresh cherries on top. Serve alongside a scoop of vanilla ice cream for added indulgence. It also goes well with a light fruit salad or a refreshing Corn Salad(From 1975 Edition) to balance the richness.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and then in aluminum foil; they can last up to 3 months. Thaw the cheesecake in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Black Forest Chocolate Cheese Cake contains roughly 932 calories, with 6g protein, 71g carbohydrates, and 69g fat. It is an excellent source of vitamin A (24% of the Daily Value), and a good source of iron and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular condensed milk instead of chocolate?
Yes, you can use regular condensed milk, but the flavor will be different. To maintain the chocolate flavor, consider adding a few tablespoons of cocoa powder or melted chocolate to the cream cheese mixture.
How can I prevent my cheesecake from cracking?
To prevent cracking, ensure you do not overbeat the eggs. Also, bake at a lower temperature and avoid opening the oven door during baking. Cooling the cheesecake gradually in the oven with the door slightly ajar can help reduce cracks as well.
Can I make this cheesecake a day in advance?
Absolutely! In fact, making it a day ahead allows the flavors to meld beautifully. Just be sure to cover it well and keep it refrigerated until you're ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).