Black Forest Cheesecake

Black Forest Cheesecake

In this recipe:

based on 121 reviews
This Looks YUMMY!
10
60 min.
prep
250 min.
total
16 servings

Elegant and festive, Black Forest Cheesecake is the perfect addition to your Holiday Dessert Buffet! A rich and chocolaty cream cheese filling with a layer of chopped maraschino cherries tops a delicate chocolate crumb crust. Decorated with a dazzling layer of cherry topping and drizzled chocolate, this 1st Prize winning dessert is perfect for any celebration! Created by Jeanette Spaulding of Simpsonville, KY.

Ingredients

  • CRUST
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup (1 stick) butter
  • 1 teaspoon water
  • 1/2 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1 cup graham cracker crumbs
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • FILLING
  • 5 pkgs. (8 oz. each) cream cheese
  • 1 1/4 cups granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 teaspoon water
  • 1 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1 jar (16 oz.) maraschino cherries, divided, juice reserved
  • TOPPING
  • 2 teaspoons cornstarch
  • Reserved juice from cherries
  • 3 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
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PREHEAT oven to 500° F. Set roasting pan half full of water on lower rack of
oven. Grease 10-inch springform pan.

FOR CRUST:
MELT
morsels and butter in medium, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If, necessary, microwave at additional 10- to 15- second intervals until melted. Combine water and Nescafé in very small bowl; stir to dissolve. Add coffee, graham cracker crumbs, brown sugar and cinnamon to chocolate mixture; mix well. Press on bottom and 1 inch up side of prepared pan.

FOR FILLING:
BEAT
cream cheese in large mixer bowl until light and fluffy. Add sugar; mix well. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Reserve 1/3 cup batter. Pour remaining batter into prepared crust.

MELT morsels in uncovered small microwave-safe bowl on HIGH(100%) power 1 minute; STIR. If necessary, microwave at additional 10- to 15-second intervals until melted. Combine water and Nescafé in very small bowl; stir to dissolve. Combine melted chocolate, reserved 1/3 cup cream cheese mixture and coffee. Stir until smooth using wire whisk. Spread mixture on top of batter. Sprinkle with 1/2 cup finely chopped cherries. Gently swirl with a thin knife. Place cheesecake on baking sheet. Bake for 10 minutes. Reduce temperature to 200° F.; bake for 1 hour or until knife inserted in the center comes out with a creamy coating. Turn off oven and let cake cool in oven for 1 1/2 hours. Remove cake from oven. Cool on wire rack for 30 minutes. Refrigerate for 2 to 3 hours or overnight.

FOR TOPPING:

COMBINE
cornstarch and reserved cherry juice in small saucepan. Cook over medium heat, stirring frequently, until thickened . Cool completely. Stir in remaining cherries.

REMOVE side of springform pan. Cover top of cheesecake with cherry topping. Place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small hole in corner of bag. Squeeze to drizzle over cherry topping.

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Just look at that beauty!!

It's a beautiful cheesecake! I want to do it for my mom's birthday.

- Katie Miranda from Maitland, FL

Sweet Success

I baked this cheesecake for my daughter's fundraiser at church,substituting rum for the coffee, and it was a HUGE success! The cheesecake was gone in 5 minutes! Firm texture, perfect moisture, couldn't have asked for a better result!

- Barbara C. Palmer from Franklin, OH

Over the top!

I made this. yesterday and will take it to a party today so I haven't had a whole piece. This cheesecake is a little complicated and pricey to make, that being said.... This is a WOW! I, of course tasted here and there while assembling it and I know it's good. The cherry bits really add a beautiful touch. If you aren't afraid of a little challenge and the cream cheese is on sale-go for it!

- susan vaksman from Bethel Park, PA

DELICIOUS!

This cheesecake was so good. The crust was my favorite, the coffee gives it the perfect touch because it doesnt really add too much coffe flavor. This cheesecake is pretty rich, so keep that in mind. I did not think it was too hard to make. DELICIOUS!

- Carissa McMillian from SAINT LOUIS, MO

Very Good!

My family was at school/work when I made this. It took me telling them twice that yes I really made it, not bought it, for them to believe me. It was beautiful. And it tasted better than it looked. It is a little time consuming but otherwise very easy to make.

- Rachel Oliver from MOULTON, AL

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 550
  • Calories from Fat: 330
  • Total Fat: 37g (56% of DV)
  • Saturated Fat: 22g (111% of DV)
  • Cholesterol: 160mg (53% of DV)
  • Sodium: 320mg (13% of DV)
  • Carbohydrates: 48g (16% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 37g
  • Protein: 8g
  • Vitamin A: 25% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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