Description
Rich chocolate lovers will adore this copycat Hersheys chocolate bar cheesecake cake that combines creamy layers with classic candy bar nostalgia. Chocolate enthusiasts can indulge in this dessert that blends smooth cheesecake with iconic Hershey’s chocolate flavors.
Ingredients
Scale
- 1 ¾ cups (350 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) hot water or hot coffee
- 2 tsps baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 16 oz (450 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- 6 oz (170 g) Hershey’s milk chocolate, melted and slightly cooled
- ¼ cup (60 ml) sour cream
- 1 cup (225 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- ½ cup (50 g) unsweetened cocoa powder
- ¼ cup (60 ml) heavy cream
- 1 tsp vanilla extract
- ½ cup (120 ml) heavy cream
- 6 oz (170 g) Hershey’s milk chocolate, chopped
- Hershey’s
Instructions
- Pan Preparation: Grease a 9-inch springform pan’s sides and line the bottom with parchment paper for effortless cake release.
- Cream Cheese Mixture: Blend cream cheese and sugar using an electric mixer until achieving a silky, aerated consistency with no visible lumps.
- Batter Integration: Gradually add eggs, mixing thoroughly after each addition. Fold in vanilla extract and sour cream, maintaining a velvety smooth texture.
- Chocolate Infusion: Melt Hersheys chocolate using a double boiler or microwave until completely liquid. Gently incorporate into the cheesecake batter, stirring continuously to create a uniform chocolate color.
- Baking Setup: Pour the batter into the prepared pan, leveling the surface with a spatula. Position in a preheated oven at 325F (163C) on the center rack for even heat distribution.
- Baking Process: Bake for 45-50 minutes, monitoring for a slightly firm center that exhibits minimal movement when gently nudged.
- Cooling and Setting: Remove from oven and allow to cool completely at room temperature. Refrigerate for a minimum of 4 hours or overnight to develop optimal texture and flavor depth.
Notes
- Prevent Cracking Technique: Allow cheesecake to cool gradually at room temperature and avoid sudden temperature changes to maintain a smooth, crack-free surface.
- Chocolate Melting Mastery: Use low, consistent heat when melting Hersheys chocolate to preserve its rich flavor and prevent burning or seizing.
- Texture Optimization: Whip cream cheese and sugar thoroughly until light and fluffy, ensuring no lumps remain for a silky, creamy cheesecake consistency.
- Moisture Control: Refrigerate for minimum 4 hours or overnight to enhance texture, allowing flavors to meld and achieve the perfect dense, creamy structure.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 450
- Sugar: 45 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg