Black Forest Cheesecake Cupcakes

11.27.2013

Black Forest Cheesecake Cupcakes | Cooking Classy

Happy Thanksgiving everyone! I love Thanksgiving, what food lover doesn’t? So basically who in the world doesn’t :)? I decided to start the pre-holiday right today, we had BLT’s for dinner and these. Gotta keep it light and healthy so I can feast tomorrow. Ha if only that could be considered light. One of my favorite meals ever, though. Bacon followed by cheesecake. And not just any cheesecake, these decadent Black Forest Cheesecakes layered with an Oreo crust, a rich, velvety smooth chocolate cheesecake, sweet and fluffy whipped creamy and a slightly tart, vibrantly red cherry topping (which is one reason I cheated and used canned, I love that red color).

Cheesecake is quickly becoming what I’d like to consider my specialty, especially when it is in cupcake form. It is one of my favorite foods after all. I have so many more variations I look forward to posting but for now be sure to try these out soon. They are basically three incredible desserts in one, chocolate, cheesecake and pie. Doesn’t get much better than that, right? Enjoy!

Black Forest Cheesecake Cupcakes | Cooking Classy

Black Forest Cheesecake Cupcakes | Cooking Classy

Black Forest Cheesecake Cupcakes | Cooking ClassyBlack Forest Cheesecake Cupcakes | Cooking Classy

Black Forest Cheesecake Cupcakes

Black Forest Cheesecake Cupcakes

Ingredients

    Crust
  • 12 Oreos
  • 1 1/2 Tbsp salted butter, melted
  • Cheesecake
  • 4.5 oz (3/4 cup) semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly
  • 2/3 cup granulated sugar
  • 2 Tbsp unsweetened cocoa powder
  • 1 pinch salt
  • 12 oz. cream cheese, softened well (1 1/2 8 oz. pkgs)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • Topping
  • Store-bought (canned) or homemade cherry pie filling*
  • 1 1/4 cups heavy cream
  • 2 1/2 Tbsp granulated sugar
  • Finely chopped or shaved chocolate, for garnish (optional)

Directions

  • For the crust:
  • Preheat oven to 325 degrees. In a mixing bowl, using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
  • For the cheesecake filling:
  • In a mixing bowl, whisk together 2/3 cup granulated sugar, cocoa and salt until no clumps of cocoa remain. Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg. Pour in melted chocolate and mix just until combined, then add 1/4 cup heavy cream and sour cream and mix just until combined. Forcefully tap bowl against countertop, about 30 times, to release some of the air bubbles. Divide mixture among muffin cups (over crust layer), adding about a slightly heaping 1/4 cup to each. Bake in 325 degree oven 17 - 20 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.
  • For the topping:
  • In a mixing bowl, using an electric hand mixer, whip 1 1/4 cups heavy cream until soft peaks form then add 2 1/2 Tbsp sugar and whip until stiff peaks form. Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer (or if spreading whipped topping, just create a small well into the center). Spoon a heaping tablespoon (about 2 tbsp) Cherry pie filling into the center of each. Store in refrigerator in an airtight container (I preferred to let them rest about 10 minutes at room temp before serving. Also, preferably add topping within 2 hours of serving.).
  • *I considered making it homemade but finding and pitting the right type of cherries didn't seem worth the hassle so I just used canned. I used about 3/4 of a 21 oz can.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/11/black-forest-cheesecake-cupcakes/

42 comments

  • Jenn@eatcakefordinner: Gorgeous :) November 27, 2013 at 7:24pm Reply

    • Jaclyn: Thanks Jenn! November 27, 2013 at 8:02pm Reply

  • Averie @ Averie Cooks: They’re a work of art! Your photography blows me away with every post and then the flavors. All contrasting yet complementary. Truly the most beautiful black forest recipe I’ve ever seen! Pinned November 27, 2013 at 7:44pm Reply

    • Jaclyn: Thanks so much Averie, that means a lot to me :)! November 27, 2013 at 8:01pm Reply

  • shamene@sayitwithcake: oh my goodness these are so beautiful! I am amazed by everything you make and your photography is awesome! Your blog is my favorite and I am pinning everything I see! I am so glad I found your blog. I made a black forest cake last week but it looks nothing like yours! I am going to have to try this recipe soon! November 27, 2013 at 10:03pm Reply

    • Jaclyn: Thanks so much Shamene! November 28, 2013 at 7:54pm Reply

  • Katrina @ Warm Vanilla Sugar: These are such a dream!! Loving this combo of flavours!! November 28, 2013 at 4:29am Reply

  • Jessica @ Portuguese Girl Cooks: No matter how many different cheesecake toppings I make, my sister always requests cherry topping! These look fabulous and gave my sister and dad written all over it! Awesome photos too! November 28, 2013 at 8:14am Reply

    • Jaclyn: Thanks Jessica! I always love your photos! November 28, 2013 at 9:11am Reply

  • Christy Denney: I agree with Averie. Just stunning. November 28, 2013 at 7:22pm Reply

    • Jaclyn: Thanks Christy :)! Happy Thanksgiving!! November 28, 2013 at 7:51pm Reply

  • Rachel Kruse: This cake looks so amazing. Beautiful & yummy !!! I can’t live without taste it. November 28, 2013 at 10:33pm Reply

    • Jaclyn: Thanks Rachel! November 29, 2013 at 7:51pm Reply

  • Jocelyn (Grandbaby Cakes): Those are super smart Jaclyn! Really adorable! November 29, 2013 at 9:20am Reply

  • YJ: This is probably a silly question, but do I use the whole oreo (i.e. the black biscuit and cream) or is it just the black biscuit part? November 30, 2013 at 6:55pm Reply

    • Jaclyn: Not a silly question :), you use the whole oreo cream filling included. November 30, 2013 at 7:39pm Reply

  • Barbara: I would love to make these for Christmas… Would they be ok if you made the day before then topped them the next day? Or have you ever made them and froze then topped them December 6, 2013 at 4:43am Reply

    • Jaclyn: Yes definitely you can make them the day ahead then top later, or most cheesecakes freeze really well so I’d imagine these would too. Just thaw in the fridge before serving. December 6, 2013 at 9:13am Reply

  • Arielle: I’m not sure if it says it but I can’t find how many this recipe yields? December 6, 2013 at 2:54pm Reply

    • Jaclyn: It makes 12 I need to add that thanks! December 6, 2013 at 3:41pm Reply

  • Sharon: How many cupcakes does this recipe make? December 9, 2013 at 10:27pm Reply

  • Sharon: Okay the comment above my first one answered my question. But here’s another! If I were to half this recipe how much cream cheese and sour cream would I use? December 9, 2013 at 10:31pm Reply

    • Jaclyn: If you were to half it you’d use 6 oz cream cheese, 2 Tbsp heavy cream and 2 Tbsp sour cream. I hope you love them! December 15, 2013 at 11:28am Reply

  • Vera Zecevic – Cupcakes Garden: You are a genius for cheesecakes cupcakes, each one are even better than the previous. December 13, 2013 at 10:17am Reply

  • Katrina @ In Katrina’s Kitchen: I have been dreaming up Black Forest Deserts lately and this just totally stopped me in my tracks! Mmmm December 14, 2013 at 6:52am Reply

  • Sarah: These look amazing, thank you for sharing this recipe! I am planning to make these today for someone’s birthday at work tomorrow. Do you know what will happen if I do all the topping and leave it in the fridge until tomorrow mid afternoon, instead of 2 hours before serving? Thanks! December 22, 2013 at 7:32am Reply

    • Jaclyn: They’ll be okay just not as good, the topping will soak into the cheesecake a bit if they rest overnight with the topping on. December 28, 2013 at 4:47pm Reply

  • zelda: I made these delicious pieces of heaven for our Christmas party at work. Everyone LOVED them. Thank you for sharing the recipe, I can’t wait to try the other recipes! December 22, 2013 at 5:36pm Reply

    • Jaclyn: I’m so happy to hear that Zelda! Glad they were enjoyed, thanks for leaving a comment! December 22, 2013 at 5:57pm Reply

  • Ela: Do we really have to tap the pan 30 times or do you mean 3 times on the counter? Thanks! February 24, 2014 at 5:03pm Reply

    • Jaclyn: I mean 30 :). I just like to get out a lot of the bubbles. February 24, 2014 at 5:19pm Reply

  • Taylor: How long does it take to make? April 18, 2014 at 2:32pm Reply

    • Jaclyn: Probably about 30 minutes to make, but a few hours of chilling time too. May 6, 2014 at 6:19pm Reply

  • Kim Ornelas: I made these for Easter and they were amazing and the recipe was so easy. I will make again for sure!! April 22, 2014 at 8:48pm Reply

    • Jaclyn: I’m so glad they were enjoyed Kim! May 6, 2014 at 6:26pm Reply

  • Dorothy @ Crazy for Crust: These are gorgeous!! I’m totally in love with them. April 23, 2014 at 6:57pm Reply

    • Jaclyn: Thanks Dorothy :)! April 23, 2014 at 6:58pm Reply

  • sue griffore: sorry……. I left out the word wafers…. the mini cheesecakes with vanilla wafers — sorry April 26, 2014 at 7:14pm Reply

  • sue griffore: I see you suggest tapping to remove air bubbles. Will this keep the batter from deflating after baking? I have made so many mini cheesecakes (with the wafer in the bottom)….. and they always fall. I wonder if you have found the secret? ……. thanks April 29, 2014 at 9:16am Reply

    • Jaclyn: I think it helps a little because then they don’t rise excessively with all the extra air (also don’t over-whip the batter) – with cupcakes though they seem to fall in the middle a little no matter what. April 29, 2014 at 10:09pm Reply

  • Black Forest Cheesecake Cupcakes | Tide and Thyme: […] Source: adapted from Cooking Classy […] May 30, 2014 at 6:56am Reply

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