Cake
Cake
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Black Forest Cheesecake
Level
Challenging
Prep
60 minutes
Cook
70 minutes
Servings
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.
Key Ingredients
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 12 oz
NET WT 12 oz (340 g)
Ingredients
  • 1 cup plus 3 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 1/2 cup (1 stick) butter
  • 2 teaspoons water, divided
  • 1 1/2 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules, divided
  • 1 cup graham cracker crumbs
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 5 packages (8 ounces each) cream cheese, at room temperature
  • 1 1/4 cups granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 jar (16 ounces) maraschino cherries, divided, juice reserved
  • 2 teaspoons cornstarch
Make It
Step 1
Preheat oven to 500° F. Set roasting pan half full of water on lower rack of oven. Grease 10-inch springform pan.
Step 2
Melt 1/2 cup 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 1 teaspoon water and 1/2 teaspoon Nescafé in very small bowl; stir to dissolve. Add coffee mixture, graham cracker crumbs, brown sugar and cinnamon to chocolate mixture; mix well. Press on bottom and 1 inch up side of prepared pan.
Step 3
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.
Step 4
Melt 1/2 cup 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 remaining 1 teaspoon water and remaining 1 teaspoon Nescafé in very small bowl; stir to dissolve. Combine melted chocolate, reserved 1/3 cup cream cheese mixture and coffee mixture. 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.
Step 5
Combine cornstarch and reserved cherry juice in small saucepan. Cook over medium heat, stirring frequently, until thickened . Cool completely. Stir in remaining cherries.
Step 6
Remove side of springform pan. Cover top of cheesecake with cherry topping. Place remaining 3 tablespoons 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.