This decadent Black Forest Cheesecake Symphony combines the rich flavors of a classic cheesecake with the indulgent addition of chocolate, sour cream, and cherry pie filling, creating a symphony of taste in every bite. The chocolate cookie crust adds a delightful crunch, while the smooth, creamy cheesecake filling delivers a luxurious texture.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup white sugar
- 1/3 cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup sour cream
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1 (21 ounce) can cherry pie filling
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Crust: In a medium bowl, combine chocolate cookie crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts. Fold in sour cream, cocoa powder, and flour until fully incorporated.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven for 1 hour. After baking, turn off the oven and leave the cheesecake in the oven with the door closed for 5 to 6 hours. This will prevent cracking and help the cheesecake set.
- Chill: After the cheesecake has cooled in the oven, transfer it to the refrigerator and chill for at least 4 hours, or until fully set.
- Top with Cherries: Before serving, top the cheesecake with the cherry pie filling for a burst of sweet and tart flavor.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 7 hours (includes cooling and chilling time)
- Servings: 12
Tips and Variations
- For a Richer Flavor: Use dark chocolate cookies for the crust instead of regular chocolate cookies for a deeper chocolate flavor.
- Optional Garnishes: Top with whipped cream or chocolate shavings for an extra indulgent presentation.
- For a Non-Alcoholic Version: If you don’t have almond extract, simply omit it. The vanilla extract alone will still provide a great flavor.
- Freezing: You can freeze the cheesecake before adding the cherry topping for up to a month. Thaw in the refrigerator overnight before serving.
Storage and Reheating
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: This cheesecake can be frozen for up to a month. Let it thaw overnight in the fridge before serving.
Conclusion
This Black Forest Cheesecake Symphony is a stunning dessert that combines the classic flavors of Black Forest cake with the creamy richness of cheesecake. Perfect for any special occasion or just a treat for yourself, this dessert is sure to wow your guests and satisfy your sweet tooth!
Print
Black Forest Cheesecake Symphony
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A creamy and indulgent beef stroganoff made with Velveeta cheese, ground beef, and sour cream, served over tender penne pasta. This quick and comforting dish is perfect for busy weeknights!
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 1 can cream of mushroom soup
- 1 lb Velveeta cheese, cubed
- 1 cup sour cream
- 1 lb penne pasta, cooked according to package instructions
Instructions
- In a large skillet, cook ground beef, onion, and garlic until beef is browned and onion is tender.
- Stir in cream of mushroom soup and Velveeta cheese until cheese is melted.
- Remove from heat and stir in sour cream.
- Serve over cooked penne pasta.
Notes
- You can use a different type of cheese if you prefer, but Velveeta gives the dish a smooth, creamy texture.
- Add some green vegetables like peas or spinach for extra color and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes