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.
Ingredients
Scale
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
Instructions
- Carefully prepare a 9-inch springform pan by lightly greasing the sides and placing parchment paper on the bottom to ensure easy cake removal.
- Using an electric mixer, whip cream cheese and sugar together until achieving a silky, lump-free consistency that appears light and fluffy.
- 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.
- 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.
- Transfer the velvety batter into the prepared springform pan, smoothing the top with a spatula to create an even surface.
- Place the pan in a preheated oven at 325F (163C), positioning it in the center rack for consistent heat distribution.
- Bake the cheesecake for approximately 45-50 minutes, watching for a slightly firm center that jiggles minimally when gently shaken.
- Once baked, remove from the oven and allow the cheesecake to cool completely at room temperature, preventing sudden temperature changes that could cause cracking.
- 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