This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

I always feel a little more nostalgic about my German heritage at Christmas. I think it’s a remnant of Opa’s Christmas cookie packages, which were synonymous with Christmas for all of my childhood. Without even thinking about it, I end up planning some German-inspired dessert for our holiday table – like this Black Forest Cheesecake.

This is obviously not traditional, but the flavors are there – and, I’ll be honest, this is going to be easier than your traditional Black Forest Cake.

I love cheesecakes for the holidays because they can be made a few days ahead. And I love topping them off so you can cover any cracks. (Yes, a water bath will prevent the cracking, but it’s an extra step I never take!)

This cheesecake is decadent – rich, silky chocolate, topped off with whipped cream and cherries. It’s a showpiece dessert for your table, without putting in a ton of effort.

If you’re feeling overwhelmed by holiday prep, this is a great candidate for your menu. Make it the weekend before Christmas and give yourself the gift of one less thing to worry about.

And if you’d like to scoop up a fun, #ChristmasSweetsWeek gift for yourself, make sure you’ve entered the giveaway here:  a Rafflecopter giveaway All of the sponsors for #ChristmasSweetsWeek have been super generous with the prizes they’re offering up to readers!

#ChristmasSweetsWeek recipes:

Beverages:

Bourbon Salted Caramel Coffee with Whipped Cream from With Two Spoons

Chocolate Eggnog Pudding Shots from Rants From My Crazy Kitchen

Cookie Butter Eggnog Cocktail from My Suburban Kitchen

Hazelnut Hot Chocolate Drops from Family Around the Table

Mulled Red Wine Sangria from Platter Talk

Red Velvet Hot Chocolate from Live Love Texas

Salted Caramel Affogato from Tara’s Multicultural Table

Salted Caramel Apple Cider Martini from Sweet Beginnings

Salted Caramel Chocolate Martini from The Crumby Kitchen

Salted Caramel Mocha Smoothie from An Affair from the Heart

Sugar Cookie Martini from Strawberry Blondie Kitchen

Breakfast:

Baked Cranberry Eggnog French Toast from The Spiffy Cookie

Maple Bourbon Old Fashion Bread Pudding from Cheese Curd in Paradise

Candies:

Pecan Butter Rum Toffee from Take Two Tapas

Christmas Grinch Bark from Blogghetti

White Christmas Sugar Cookie Dough Fudge from Hezzi-D’s Books and Cooks

Desserts:

Black Forest Cheesecake from Kate’s Recipe Box

Butter Rum Cheesecake from Cookie Dough and Oven Mitt

Christmas Cornflake Wreaths from The Mandatory Mooch

Chocolate Pumpkin Pie Cookie Cups from Love and Confections

Cookie Butter Shortbread Bars from Eat Move Make

Fluffernutter Truffles from Mildly Meandering

Frozen Mint Meltaway Pie from Cooking with Carlee

Vegan Gingerbread Cupcakes with Eggnog Frosting from The Baking Fairy

Spiced Eggnog Sugarmen from Culinary Adventures with Camilla

Peppermint Mocha Cupcakes from The Beard and The Baker

Red Velvet Cupcakes with Eggnog Butter Frosting from Lady Behind the Curtain

Slice ‘N’ Bake Grinch Cookies from Big Bear’s Wife

Snowmen Macarons from A Kitchen Hoor’s Adventures

Black Forest Cheesecake
(adapted from Glorious Treats)
Makes 1 9″ cheesecake

1 1/2 cups crushed chocolate sandwich cookies (about 16 cookies)
3 tablespoons butter, melted

12 oz. semi-sweet chocolate chips
3 8 oz. packages Cabot Cream Cheese
1 1/4 cups Dixie Crystals Sugar
1/4 tsp. salt
1/2 cup Cabot Sour Cream
2 tsp. vanilla extract
3 eggs

Cabot Whipped Cream
1 can Cherry Pie Filling

Preheat the oven to 375 degrees.

In a medium bowl, mix together the crushed cookies and melted butter until thoroughly combined. Press into the bottom of a spring-form pan. Bake for 10 minutes, then remove to cool.

Reduce oven temperature to 300 degrees.

In a microwave-safe bowl, microwave the chocolate chips at half power, in 30 second intervals, until melted. Stir after each 30 second interval. Set aside.

In the bowl of a stand mixer, beat the cream cheese until smooth. Beat in the sugar until fully incorporated.

Add in the salt, sour cream, and vanilla and beat until fully incorporated. Pour the slightly-cooled melted chocolate into the stand mixer and beat until fully incorporated.

Beat in the eggs, one at a time, until just combined. Pour the filling into the prepared crust.

Bake for 55-65 minutes, until the center just barely jiggles when the cheesecake is moved. Remove from the oven and let cool for 30 minutes, then wrap and transfer to the refrigerator to cool overnight.

When ready to serve, top with whipped cream and cherries.

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.