Description
This Copycat Hershey’s Chocolate Bar Cheesecake combines rich chocolate flavors with a creamy, smooth cheesecake filling on top of a moist cocoa-flavored cake base. Perfect for chocolate lovers, this decadent dessert features a chocolate-infused crust and a luscious chocolate cream cheese layer, finished with chocolate buttercream frosting. Ideal for celebrations and gatherings, it yields 16 servings with a balance of intense chocolate and creamy texture.
Ingredients
Scale
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
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup hot water
Cheesecake Filling
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 2 tbsp cocoa powder
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 6 oz semi-sweet chocolate chips, melted
- 3 large eggs
Other
- 1 ¾ cups unsalted butter (for chocolate buttercream frosting)
- ¾ cup heavy whipping cream (for chocolate buttercream frosting)
- Additional ingredients for chocolate buttercream frosting (e.g., powdered sugar, cocoa powder) as desired
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a springform pan well to ensure the cake doesn’t stick.
- Make the Cake Batter: In a mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, vegetable oil, vanilla extract, and one egg. Mix until the batter is smooth. Then stir in hot water carefully to blend it into the batter.
- Bake Cake Base: Pour half of the chocolate batter into the prepared springform pan. Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool slightly.
- Prepare Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add sugar, cocoa powder, sour cream, vanilla extract, and melted chocolate chips. Mix well. Then add eggs one at a time, mixing until fully incorporated and smooth.
- Assemble and Bake Cheesecake: Pour the cheesecake filling evenly over the cooled cake base. Reduce oven temperature to 325°F (163°C) and bake for 60 to 70 minutes, or until the center is set and slightly jiggly. Avoid overbaking to keep the cheesecake creamy.
- Cool and Frost: Allow the cheesecake to cool completely to room temperature, then refrigerate for several hours or overnight to fully set. Frost with chocolate buttercream frosting made from butter, heavy cream, cocoa powder, and powdered sugar before serving.
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Using a springform pan makes removing the cheesecake much easier without cracking.
- Do not overbake the cheesecake to maintain a creamy texture.
- The chocolate buttercream frosting ingredients and quantities can be adjusted according to personal taste and desired consistency.
- Let the cheesecake chill overnight for the best flavor and texture.
