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
Scale
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.
