Black Forest Chocolate Cheesecake is a decadent dessert that combines the rich flavors of chocolate and cherries in a creamy cheesecake filling, all nestled on a chocolate cookie crust. Here’s a description of this luscious treat:
Imagine a velvety smooth chocolate cheesecake, rich and creamy with a hint of tanginess from the cream cheese. The cheesecake sits atop a thick, chocolatey cookie crust, providing the perfect balance of sweetness and crunch.
As you take your first bite, you’re greeted with the intense flavor of dark chocolate, its deep and bittersweet notes dancing on your palate. The creamy cheesecake filling is luxuriously smooth, melting in your mouth with each bite.
But the real star of the show is the layer of tart cherry compote that sits atop the cheesecake, adding a burst of fruity sweetness and a pop of vibrant color. Each bite is a delightful contrast of flavors and textures, with the richness of the chocolate and cream cheese perfectly complemented by the bright, tangy cherries.
With its irresistible combination of chocolate, cherries, and creamy cheesecake, Black Forest Chocolate Cheesecake is sure to satisfy even the most discerning sweet tooth. Whether enjoyed as a decadent dessert for a special occasion or as a luxurious treat to indulge in any time, this cheesecake is bound to leave a lasting impression.
Ingredients:
- 1/4 C unsalted butter, melted
- 2 – 8oz cream cheese, softened
- 2 tablespoons Black Forest Kirsch liquor (optional)
- 1/2 C sour cream
- 1/2 C sugar
- 2 tbsp cocoa powder
- 2 large eggs
- 1/2 C semi sweet chocolate chips, melted
- 1 tsp vanilla
- 1 – 12 oz cherry pie filling
- 1 – 8oz cool whip
- 1 container of chocolate sprinkles or chocolate shavings
- 1 medium piping bag fitted with a star tip
Instructions:
Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray
Using a food processor, grind up 24 oreo cookies until sand texture like
Mix in the melted butter
Press the crushed oreos into the springform pan
Place into the freezer while you make the cheesecake mixture
Using a large mixing bowl, beat together the cream cheese, sugar, liquor and sour cream until combined and smooth
Beat in the cocoa powder, melted chocolate and vanilla until combined
Beat in 1 egg at a time until combined after each egg
Pour cheesecake mixture into the crust
Cover with foil
Fill the instant pot with 1 cup of water
Place a trivet inside
Place the springform pan onto the trivet
Close the lid and set to sealing
Bake on manual setting high pressure for 35 minutes. Once timer goes off allow to natural release for 20 minutes
Remove the lid and use a paper towel to dap onto the foil to remove condensation
Carefully remove from the pot and place onto a wire rack and allow to cool completely
Place into the fridge overnight
Using a sharp knife, run it around the edge of the springform pan to loosen the crust
Remove the springform pan and place the cheesecake onto a serving plate
Pipe cool whip around the edge of the cheesecake
Spoon cherry pie filling into the center of the cheesecake
Sprinkle chocolate sprinkles on top
Cut and serve!