Description

Indulge in the Copycat Hershey’s Chocolate Bar Cheesecake, a decadent dessert that combines the best of chocolate cake and rich cheesecake into one heavenly treat. This delightful recipe features two layers of moist chocolate cake topped with a luscious chocolate cheesecake layer, creating an impressive dessert perfect for any occasion—from birthdays to cozy nights in. With its stunning presentation and customizable toppings, this cheesecake is sure to become a favorite among family and friends. Each bite delivers an exquisite chocolate experience that will satisfy even the most intense sweet cravings.

Ingredients

Scale

1 cup (130g) all-purpose flour
1 cup (207g) sugar
6 tbsp (43g) natural unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup (120ml) milk
1/4 cup (60ml) vegetable oil
1/2 tsp vanilla extract
1 large egg
1/2 cup (120ml) hot water
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
1/2 cup (57g) natural unsweetened cocoa powder
2/3 cup (153g) sour cream, room temperature
1 tsp vanilla extract
6 oz | 169g | 1 cup semi-sweet chocolate chips, melted and slightly cooled
3 large eggs, room temperature
1 3/4 cups unsalted butter
1 cup (114g) natural unsweetened cocoa powder
6 cups (690g) powdered sugar
3/4 cup heavy whipping cream
Pinch of salt
2 1/4 cups (380g) chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round springform pans.
In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk together milk, vegetable oil, vanilla extract, egg, and hot water until smooth.
Gradually add wet ingredients to dry ingredients until well combined.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in pans for about 10 minutes before transferring them to a cooling rack.
In a mixing bowl, beat cream cheese until smooth.
Add sugar and cocoa powder; mix until combined.
Blend in sour cream and vanilla extract until smooth.
Gradually add melted chocolate chips while mixing on low speed.
Add eggs one at a time; mix just until incorporated.
Pour the cheesecake mixture over one cooled cake layer in the springform pan.
Place the second cake layer on top of the cheesecake layer.
Bake at 325°F (160°C) for about 60–70 minutes until set but still slightly jiggly in the center.
Turn off oven and let it cool inside for an hour before refrigerating overnight.
In a large bowl, beat butter until creamy.
Gradually add cocoa powder and powdered sugar while mixing on low speed.
Slowly pour in heavy whipping cream; mix until fluffy and smooth.
Remove cheesecake from springform pan after chilling overnight.
Spread chocolate buttercream evenly over the top of the cheesecake layer.
Top with additional chocolate chips if desired.

Prep Time: 30 minutes
Cook Time: 90 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (120g)
Calories: 450
Sugar: 38g
Sodium: 280mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 6g
Cholesterol: 90mg