Dreamy Copycat Hershey’s Chocolate Bar Cheesecake Cake Recipe

Chocolate lovers secretly worship this decadent hersheys chocolate bar cheesecake that promises pure indulgence.

Sweet cravings meet their match in this legendary dessert.

My grandmother’s technique inspired these rich, creamy layers of deliciousness.

Silky smooth textures merge with intense cocoa notes that dance across your palate.

Every forkful delivers a nostalgic reminder of classic candy bar memories.

Chocolate enthusiasts will find themselves enchanted by this ultra-luxurious recipe.

Get ready to create a dessert that whispers pure bliss with each incredible bite.

Tips for Better Texture in Hershey’s Chocolate Bar Cheesecake Cake

• Master Chocolate Melting: Use a double boiler or microwave in short bursts to melt Hershey's chocolate smoothly without burning.
• Prevent Cracking Tricks: Avoid overmixing batter and bake in a water bath to create a silky, crack-free cheesecake surface.
• Room Temperature Magic: Ensure cream cheese, eggs, and sour cream are at room temperature for a perfectly smooth, lump-free mixture.
• Slice with Precision: Dip a sharp knife in hot water and wipe clean between cuts for clean, professional-looking cheesecake slices.
• Dairy-Free Adaptation: Swap dairy ingredients with vegan cream cheese, coconut cream, and dairy-free chocolate for a plant-based version.

Store and Serve Hershey’s Chocolate Bar Cheesecake Cake Right

• Store leftover cheesecake in an airtight container with a tight-fitting lid to preserve freshness and prevent absorbing other food odors.
• Wrap individual slices in plastic wrap or aluminum foil before placing in the refrigerator to maintain moisture and prevent drying out.
• Carefully wrap the entire cheesecake or individual slices in plastic wrap, then place inside a freezer-safe container. Freeze for up to 2 months for best quality and taste.
• Thaw frozen cheesecake in the refrigerator overnight. For serving, let sit at room temperature for 15-20 minutes to soften and regain creamy texture before enjoying.

What Matches Best with Hershey’s Chocolate Bar Cheesecake Cake

• Choose a rich port wine or sweet dessert wine like Moscato to complement the intense chocolate flavors, cutting through the cheesecake's creamy texture.
• Serve alongside cold milk, chocolate milk, or a creamy Irish coffee to enhance the dessert's luxurious chocolate profile and provide a refreshing contrast.
• Add fresh raspberries, whipped cream, or toasted almond slivers to introduce brightness, crunch, and additional depth to the Hershey's chocolate cheesecake experience.
• Prepare a light mint tea or espresso to help balance the rich, sweet notes and provide a sophisticated counterpoint to the decadent dessert.

Hershey’s Chocolate Bar Cheesecake Cake Remix Ideas

• Gluten-Free Version: Replace regular flour with almond flour or gluten-free baking mix. Use certified gluten-free chocolate to ensure complete allergen-free preparation.
• Dairy-Free Adaptation: Substitute cream cheese with cashew-based cream cheese alternative. Use coconut cream instead of sour cream and dairy-free chocolate for a plant-based option.
• Low-Sugar Modification: Replace regular sugar with monk fruit sweetener or stevia. Use sugar-free dark chocolate to reduce overall sugar content while maintaining rich chocolate flavor.
• Vegan Transformation: Use silken tofu instead of cream cheese. Replace eggs with flax eggs and select dairy-free chocolate. Incorporate coconut cream for smooth texture and richness.

Copycat Hershey’s Cheesecake Cake: All Your Questions

• How do I know if my cheesecake is fully baked?

Look for a slightly jiggly center that’s not liquid. The edges should be set, and the top should look slightly matte. A toothpick inserted near the center should come out mostly clean with just a few moist crumbs.

• Can I use a different type of chocolate instead of Hersheys?

Yes, you can substitute with other dark or milk chocolate brands. Just ensure the chocolate melts smoothly and has a similar cocoa percentage for the best texture and flavor.

• Why do I need to add eggs one at a time?

Adding eggs individually helps prevent lumps and ensures a smooth, creamy cheesecake texture. Each egg is fully incorporated before adding the next, creating a uniform mixture.

• What if my cream cheese is too cold?

Let cream cheese sit at room temperature for about 30 minutes before mixing. Cold cream cheese can create lumps and result in an uneven cheesecake texture.

Copycat Hershey’s Chocolate Bar Cheesecake Cake — Yes Please

• Create a decadent Hershey's chocolate cheesecake that transforms ordinary dessert time into a luxurious experience.
• Minimal steps and basic ingredients make this recipe perfect for beginners, requiring simple mixing and standard baking equipment.
• From preparation to chilling, this cheesecake demands less than two hours of active cooking time, with most of the process being hands-off refrigeration.
• Ideal for birthdays, holidays, or weekend gatherings, this rich chocolate dessert guarantees smiles and requests for second servings from chocolate lovers of all ages.

What’s Inside Copycat Hershey’s Chocolate Bar Cheesecake Cake

• Graham Cracker Crumbs: Classic foundation for a creamy cheesecake, providing a crisp and buttery bottom layer.
• Unsalted Butter: Helps bind the crumbs and creates a rich, golden crust.

• Cream Cheese: Soft, smooth base that gives the cheesecake its signature creamy texture. Room temperature helps achieve perfect smoothness.
• Granulated Sugar: Adds sweetness and helps create a smooth, balanced filling.
• Large Eggs: Essential for structure and richness. Fresh eggs work best.
• Vanilla Extract: Provides warm, aromatic flavor. Pure vanilla is recommended over imitation.
• Sour Cream: Adds tanginess and helps create a silky, soft texture.

• Hershey's Chocolate: Classic American chocolate that gives the cheesecake its signature flavor. Use high-quality milk or dark chocolate for best results.
• Cocoa Powder (Optional): Enhances chocolate intensity if desired. Dutch-processed cocoa recommended for deeper flavor.

Steps to Build Copycat Hershey’s Chocolate Bar Cheesecake Cake

Step 1: Prepare Baking Setup

Crank up the oven to 325°F (163°C). Grab a 9-inch springform pan and give it a loving coat of grease. Tuck a parchment paper circle into the bottom for a smooth release later.

Step 2: Whip Up Creamy Base

• Cream cheese
• Sugar

Beat these ingredients until they transform into a silky smooth mixture that looks like pure happiness.

Step 3: Incorporate Liquid Gold

• Vanilla extract
• Sour cream

Blend until the mixture becomes wonderfully velvety and dreamy.

Step 4: Chocolate Lover’s Dream

Melt those delicious Hershey’s chocolate bars until they’re luxuriously smooth. Fold the chocolate into the cheesecake mixture, creating a swirled masterpiece of flavor.

Step 5: Bake to Perfection

Pour the entire luscious mixture into your prepared pan. Slide it into the preheated oven and bake for 45-50 minutes. You’ll know it’s ready when the center looks set but still has a slight jiggle.

Step 6: Chill and Thrill

Let the cheesecake cool completely at room temperature. Then park it in the refrigerator for at least 4 hours or overnight. This waiting game allows all those incredible flavors to mingle and develop.

Step 7: Serve and Celebrate

Carefully release the springform pan. Slice into this chocolate paradise and watch everyone’s eyes light up with pure joy!

Copycat Hersheys Chocolate Bar Cheesecake Cake Recipe

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4.7 from 39 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Indulgent Hershey’s Chocolate Bar Cheesecake brings classic American dessert magic to your table. Chocolate lovers will savor each rich, creamy slice of pure dessert bliss that promises to delight and satisfy sweet cravings.

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Ingredients

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Primary Cake Ingredients:

• 2 cups (250 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 1 ¾ cups (350 g) granulated sugar
• ½ cup (120 ml) vegetable oil
• 2 large eggs
• 1 cup (240 ml) buttermilk
• ½ cup (120 ml) hot water or hot coffee

Leavening and Seasoning Ingredients:

• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Cheesecake and Frosting Ingredients:

• 16 ounces (450 g) cream cheese, softened
• ½ cup (100 g) granulated sugar
• 2 large eggs
• ½ teaspoon vanilla extract
• 6 ounces (170 g) Hershey’s milk chocolate, melted and slightly cooled
• ¼ cup (60 ml) sour cream
• 1 cup (225 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar
• ½ cup (50 g) unsweetened cocoa powder
• ¼ cup (60 ml) heavy cream
• 1 teaspoon vanilla extract
• ½ cup (120 ml) heavy cream
• 6 ounces (170 g) Hershey’s milk chocolate, chopped
• Hershey’s

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Instructions

1. Carefully prepare a 9-inch springform pan by lightly greasing the sides and placing parchment paper on the bottom to ensure easy cake removal.
2. Using an electric mixer, whip cream cheese and sugar together until achieving a silky, lump-free consistency that appears light and fluffy.
3. Incorporate eggs individually into the cream cheese mixture, thoroughly blending each one before adding the next. Gently fold in vanilla extract and sour cream, maintaining a smooth texture.
4. Melt Hersheys chocolate using a double boiler or microwave, ensuring a completely liquid state. Slowly integrate the chocolate into the cheesecake batter, stirring continuously to create a uniform, rich chocolate color throughout.
5. Transfer the velvety batter into the prepared springform pan, smoothing the top with a spatula to create an even surface.
6. Place the pan in a preheated oven at 325F (163C), positioning it in the center rack for consistent heat distribution.
7. Bake the cheesecake for approximately 45-50 minutes, watching for a slightly firm center that jiggles minimally when gently shaken.
8. Once baked, remove from the oven and allow the cheesecake to cool completely at room temperature, preventing sudden temperature changes that could cause cracking.
9. Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to allow the texture to set and flavors to fully develop.

Notes

• Chocolate Temperature Matters: Melt Hershey’s chocolate gently using a double boiler or microwave in short bursts to prevent burning and ensure smooth incorporation into the cheesecake batter.
• Prevent Cracking Technique: Avoid overbaking by using a water bath (place springform pan in a larger pan filled with hot water) which creates gentle, even heating and reduces surface cracks.
• Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature before mixing to create a silky, lump-free cheesecake texture that blends seamlessly.
• Dietary Adaptations: Swap regular Hershey’s chocolate with dark or sugar-free chocolate for low-sugar versions, and use lactose-free cream cheese for those with dairy sensitivities.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 540
• Sugar: 43 g
• Sodium: 300 mg
• Fat: 34 g
• Saturated Fat: 19 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 90 mg