If you have a serious sweet tooth and a soft spot for classic candy bars, you’re absolutely going to fall head over heels for this Copycat Hershey’s Chocolate Bar Cheesecake Recipe. Imagine the rich, creamy texture of a decadent cheesecake infused with the deep, recognizable chocolate flavor of a Hershey’s bar—each bite a perfect blend of smooth, sweet, and slightly fudgy magic. This dessert combines the best of two worlds, bringing that nostalgic chocolate bar experience into a luscious, sliceable treat that steals the show at any gathering. Trust me, once you try making this at home, it will become your go-to indulgence and a definite crowd-pleaser.
Ingredients You’ll Need
Ingredients You’ll Need
For this Copycat Hershey’s Chocolate Bar Cheesecake Recipe, the ingredients list is wonderfully straightforward, but each item plays a crucial role. From the cream cheese that lends that creamy texture to the cocoa powder that delivers that inimitable chocolate punch, every component works in perfect harmony to create a dessert you’ll want to savor again and again.
- All-purpose flour (1 cup): The base that adds structure and helps the cake layer hold up beautifully.
- Sugar (1 cup): Sweetness that balances the richness and enhances the chocolate flavors.
- Cocoa powder (6 tbsp): This gives the batter and filling that unmistakable deep chocolate color and taste.
- Cream cheese (24 oz): The star of the cheesecake, providing that luscious, creamy body and tang.
- Large eggs (3): Essential for binding the cake and filling together while adding moisture.
- Semi-sweet chocolate chips (6 oz): Melted into the filling for that smooth, melty chocolate richness.
- Unsalted butter (1 ¾ cups): Adds a buttery richness that lifts the entire flavor profile.
- Heavy whipping cream (¾ cup): Provides indulgent creaminess, especially important for frosting stages.
How to Make Copycat Hershey’s Chocolate Bar Cheesecake Recipe
Step 1: Prepare Your Pan and Oven
Before you dive into mixing, preheat your oven to 350°F (175°C) and give your springform pan a generous greasing. This step might seem small, but it prevents sticking and ensures your cheesecake releases effortlessly when it’s time to slice and serve. Trust me, a well-prepped pan makes all the difference!
Step 2: Craft the Chocolate Cake Base
In a large mixing bowl, combine the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and a pinch of salt. These dry ingredients create the perfect chocolate foundation. Next, stir in milk, oil, vanilla extract, and an egg until everything is smooth and velvety. Then, mix in the hot water carefully—this step intensifies the chocolate flavor and helps the batter come together with a luscious consistency. Pour half of this batter into your pan and bake for about 30 minutes until the cake layer is set and beautifully moist.
Step 3: Whip Up the Cheesecake Filling
Once your cake base is baked and slightly cooled, it’s time to tackle the cheesecake magic. Beat the cream cheese until it’s silky and smooth—no lumps allowed here! Gradually add sugar, cocoa powder, sour cream, vanilla extract, melted semi-sweet chocolate chips, and eggs. Each of these ingredients contributes another layer of rich, creamy texture and that classic Hershey’s chocolate flavor. The result? An irresistible filling that promises to melt in your mouth.
Step 4: Bake the Cheesecake Layer
Pour your luscious cheesecake mixture gently over the cooled cake layer, spreading it evenly. Lower the oven temperature to 325°F (163°C) and bake for 60 to 70 minutes. The cheesecake should be firm around the edges but still slightly jiggly in the center—a sign of perfect creamy texture. When done, let it cool completely so the flavors can settle and the texture can fully develop.
How to Serve Copycat Hershey’s Chocolate Bar Cheesecake Recipe
Garnishes
This cheesecake is stunning on its own, but a few thoughtful garnishes can elevate it to show-stopping status. Think of sprinkling chopped nuts or shaved Hershey’s chocolate bars on top for added texture. A swirl of whipped cream or a drizzle of chocolate ganache not only looks gorgeous but adds that extra touch of indulgence everyone loves.
Side Dishes
Pairing this Copycat Hershey’s Chocolate Bar Cheesecake Recipe with fresh berries or a tangy raspberry coulis can balance its richness beautifully. For a crowning touch, serve it alongside a scoop of vanilla bean ice cream or even a hot espresso – both create a delightful contrast that makes each bite even more memorable.
Creative Ways to Present
If you want to impress your friends or family, try presenting the cheesecake in mini individual servings using small jars or ramekins. Layer with extra crushed cookies or sprinkle chopped Hershey’s bars between layers for bursts of texture. Alternatively, top each slice with an edible flower or dust with cocoa powder to bring that fancy patisserie vibe right to your kitchen table.
Make Ahead and Storage
Storing Leftovers
After all the temptation passes, your leftover Copycat Hershey’s Chocolate Bar Cheesecake Recipe can be stored covered in the refrigerator for up to five days without losing its creamy texture or rich flavor. Just make sure it’s tightly wrapped or sealed to keep that freshness locked in.
Freezing
This cheesecake freezes beautifully, making it perfect for preparing ahead of special occasions. Wrap tightly in plastic wrap and place in an airtight container before freezing for up to two months. When you’re ready to enjoy it, thaw overnight in the fridge to preserve the texture and flavor.
Reheating
While cheesecake is best served chilled, if you prefer a softer consistency, allow refrigerated slices to come to room temperature for about 20 minutes before serving. Avoid microwaving as it can alter the texture, turning the cheesecake too soft or watery.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate chips?
Absolutely! Milk chocolate will give your cheesecake a sweeter, creamier flavor profile. Just be mindful it may reduce the intensity of the chocolate, but it’s a great way to customize the taste to your liking.
Is it necessary to use a springform pan?
Using a springform pan is highly recommended because it lets you remove the cheesecake without disturbing the shape. Regular pans make it super tricky to get those perfect, clean slices.
Can I make this cheesecake gluten-free?
You can substitute the all-purpose flour for a gluten-free flour blend, but be sure to pick one suitable for baking to maintain the cake layer’s texture. Testing a recipe variation beforehand helps to get the best results.
How do I know when the cheesecake is done baking?
The cheesecake should look set around the edges but still have a slight wobble in the center. It will firm up more while cooling, so don’t worry if it seems a little jiggly when you take it out.
What’s the best way to melt chocolate chips for the filling?
Slowly melt the chips using a double boiler or microwave in short bursts, stirring frequently. This prevents burning and ensures smooth, silky melted chocolate for the cheesecake filling.
Final Thoughts
This Copycat Hershey’s Chocolate Bar Cheesecake Recipe is truly a celebration of chocolatey goodness and creamy delight wrapped in one unforgettable dessert. Once you make it, I’m sure it will become one of those cherished recipes you want to share with everyone you know. So, get your ingredients ready, roll up your sleeves, and enjoy making a tasty masterpiece that tastes just like the iconic chocolate bar – only better!
Print
Copycat Hershey’s Chocolate Bar Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Copycat Hershey’s Chocolate Bar Cheesecake combines a rich chocolate cake base with a creamy chocolate-infused cheesecake layer for a decadent dessert that perfectly mimics the beloved candy bar’s flavors. Featuring a moist cocoa cake crust topped with smooth and luscious chocolate cheesecake, this recipe is ideal for chocolate lovers craving a sophisticated twist on a classic treat.
Ingredients
Chocolate Cake Base
- 1 cup all-purpose flour
- 1 cup sugar
- 6 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup hot water
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 tbsp cocoa powder
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 6 oz semi-sweet chocolate chips, melted
- 3 large eggs
Chocolate Buttercream Frosting
- 1 ¾ cups unsalted butter, softened
- 3 cups powdered sugar
- 6 tbsp cocoa powder
- ¼ cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a springform pan thoroughly to prevent sticking.
- Mix dry and wet ingredients for cake batter: In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, vegetable oil, vanilla extract, and one egg; mix until batter is smooth. Stir in hot water to thin out the batter, mixing well.
- Bake the cake base: Pour half of the prepared batter into the greased springform pan and bake for approximately 30 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
- Prepare the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar, cocoa powder, sour cream, vanilla extract, melted chocolate chips, and eggs to the cream cheese; beat until well combined and smooth.
- Assemble and bake cheesecake: Pour the cheesecake mixture over the cooled chocolate cake layer in the springform pan. Reduce oven temperature to 325°F (163°C) and bake the assembled cheesecake for 60 to 70 minutes, or until the center is almost set but slightly jiggly.
- Cool and frost the cheesecake: Remove cheesecake from oven and allow it to cool completely, preferably overnight in the refrigerator. Once chilled, frost with a rich chocolate buttercream made by creaming butter, powdered sugar, cocoa powder, heavy whipping cream, and vanilla extract until fluffy and smooth.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- Use a water bath for baking the cheesecake if you want a creamier texture and to prevent cracking.
- Allow the cake base to cool completely before adding the cheesecake layer to avoid mixing layers.
- Chill the cheesecake overnight for the best texture and flavor development.
- You can substitute semi-sweet chocolate chips with dark chocolate for a more intense chocolate flavor.
