Black Forest Cheesecake Cupcakes

11.27.2013

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).

Black Forest Cheesecake Cupcakes | Cooking Classy

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

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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)

Instructions

  1. For the crust:
  2. 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.
  3. For the cheesecake filling:
  4. 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.
  5. For the topping:
  6. 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.).
  7. *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.
  8. Recipe Source: Cooking Classy

55 comments

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

  • 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

  • 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

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

  • 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

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

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

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