Description

Indulge in the ultimate dessert experience with our Copycat Hershey’s Chocolate Bar Cheesecake. This decadent creation features rich layers of moist chocolate cake and creamy chocolate cheesecake filling, all topped with smooth chocolate buttercream and a sprinkle of chocolate chips. Perfect for birthdays, holidays, or any special gathering, this cheesecake is sure to impress both visually and in taste. It’s surprisingly easy to prepare, making it an ideal treat for bakers of all skill levels. Each slice delivers layers of luscious chocolate flavors that will satisfy even the most intense chocolate cravings. Whether served chilled or at room temperature, this cheesecake is bound to become a favorite at your table!

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

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Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch springform pans.
In a mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, vegetable oil, vanilla extract, egg, and hot water; mix until just combined.
Divide batter between the prepared pans and bake for 30 minutes or until a toothpick comes out clean. Let cool completely.
For the cheesecake layer, beat cream cheese until smooth; gradually add sugar and cocoa powder. Mix in sour cream and vanilla until blended. Add melted chocolate chips and eggs one at a time; blend until smooth.
Layer one cake in a springform pan, pour half of the cheesecake filling over it. Top with the second cake layer and remaining filling. Bake at 325°F (160°C) for 60–70 minutes until set but slightly jiggly in the center. Cool completely.
For frosting, beat softened butter until fluffy; gradually add cocoa powder and powdered sugar, then mix in heavy cream until light and fluffy.
Frost the cooled cheesecake evenly with buttercream and top with chocolate chips.

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

Nutrition

Serving Size: 1 slice/135g
Calories: 450
Sugar: 40g
Sodium: 300mg
Fat: 27g
Saturated Fat: 17g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg