I can’t bake, and I’m not afraid to admit it. But that doesn’t mean I can’t throw together a simple delicious pie or cheesecake. I haven’t yet graduated to making my own crusts, so I ‘cheat’ and grab those pre-made ones from the store. I have to, it’s just the way it is. This Black Forest cheesecake came out fantastic despite my lack of baking skills. A nice chocolatey flavor, perfect texture, and topped with yummy tart cherries. Dangerously good. Heck, I’m pretty darned proud of my total lack of baking skills now!
What I do differently next time I make a Black Forest cheesecake? Nothing. Not a thing. Well, ok, I might double the recipe and make four cheesecakes instead of just two. I’ll be taking a few of these to our next family holiday get-together, that’s for sure! I’m a huge, huge fan of cheesecakes and this version is just another great reason why. You just can’t beat them for flavor, appearance and simplicity!
Also try my no-bake red velvet cheesecake. It’s one of my wife’s all-time favorites! She’s always on the look-out for something red velvet and the cheesecake more than satisfied her taste buds!
Inspired by a recipe from Kraft.
Black Forest Cheesecake
Ingredients
- 4 8 ounce cream cheese softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 6 ounces semi-sweet chocolate melted per package instructions
- 4 large eggs
- 2 pie crusts
- 2-3 cups Cool Whip topping thawed
- 1 21 ounce cherry pie filling
Instructions
- Pre-heat your oven to 325º F.
- Place cream cheese, sugar and vanilla into the bowl of a mixer and mix until blended.
- Add the sour cream and chocolate and blend.
- With the blender running, add the eggs one at a time until blended.
- Divide mixture between the two pie pans (they’ll be pretty full) and bake 40 minutes or until the center is almost set.
- Let cool completely then refrigerate for 4 hours.
- Spread Cool Whip over tops of cheesecakes.
- Serve slices with a spoonful or two of the cherry pie filling.
Nutrition
Nutritional values are approximate.
