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Black Forest Cheesecake

 Black Forest Cheesecake
I'm asked to take this popular cheesecake to every gathering. I created the recipe about 10 years ago and my family has been asking for it ever since. In fact, when I was ill at Thanksgiving one year, my sister even made it for my family to enjoy. —Christine Ooyen, Winnebago, Illinois
8 ServingsPrep: 20 min. + chilling


  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 chocolate crumb crust (8 inches)
  • 1/4 cup baking cocoa
  • 1 tablespoon confectioners' sugar
  • 1 can (21 ounces) cherry pie filling


  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • sour cream and vanilla. Fold in whipped topping. Spread half of the
  • mixture evenly into crust. Fold cocoa and confectioners' sugar into
  • remaining whipped topping mixture; carefully spread over cream
  • cheese layer. Refrigerate for at least 4 hours.
  • Cut into slices; top each slice with cherry pie filling. Yield: 8
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 469 calories, 24 g fat (15 g saturated fat), 50 mg cholesterol, 213 mg sodium, 54 g carbohydrate, 2 g fiber, 5 g protein.