Black Forest Cream Cheese Cake Recipe

Name: Black Forest Cream Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 2 eggs, lightly beaten; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; Dash salt; 1-1/2 cups sugar; 1/2 cup canola oil; 1 egg; 1-1/2 teaspoons vanilla extract; 2-1/4 cups all-purpose flour; 1/3 cup baking cocoa; 1 teaspoon baking soda; 1/4 teaspoon salt; 1-1/2 cups buttermilk; 1 can (21 ounces) cherry pie filling; Whipped topping and chocolate curls, optional

Servings: persons

2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Dash salt
1-1/2 cups sugar
1/2 cup canola oil
1 egg
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups buttermilk
1 can (21 ounces) cherry pie filling
Whipped topping and chocolate curls, optional

1
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts and salt; set aside.
2
In another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture alternately with buttermilk.
3
Spoon half of the batter into a greased and floured 10-in. fluted tube pan; spread with half of the cream cheese mixture. Repeat layers.
4
Bake at 375u00b0 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5
Slice cake; serve with pie filling. Garnish with whipped topping and chocolate curls if desired. Refrigerate leftovers.

1413

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 packages (8 ounces each) cream cheese, softened, 3/4 cup sugar, 2 eggs, lightly beaten, 1 teaspoon vanilla extract, and more.

Yes, Black Forest Cream Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Forest Cream Cheese Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions