This Copycat Hershey’s Chocolate Bar Cheesecake Cake is a decadent, layered dessert that combines rich chocolate cake, creamy Hershey’s chocolate cheesecake, and silky chocolate frosting. Inspired by The Cheesecake Factory’s famous version, this homemade recipe delivers pure chocolate indulgence in every bite!
Why You’ll Love This Recipe
- Triple Chocolate Goodness: A chocolate cake, a chocolate cheesecake, and chocolate frosting!
- Creamy & Moist Texture: The cheesecake layer adds a smooth, velvety bite between the fluffy cake layers.
- Perfect for Special Occasions: A show-stopping dessert for birthdays, holidays, or celebrations.
- Copycat Quality: Just like The Cheesecake Factory’s version—but homemade and even better!
- Make-Ahead Friendly: Both the cake and cheesecake layers can be prepped in advance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Hershey’s Chocolate Cheesecake Layer:
- Cream cheese, softened
- Granulated sugar
- Hershey’s milk chocolate bars (melted)
- Cocoa powder
- Eggs
- Vanilla extract
- Sour cream
For the Chocolate Cake Layers:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder & baking soda
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot water or brewed coffee (enhances chocolate flavor)
For the Hershey’s Chocolate Frosting:
- Unsalted butter, softened
- Powdered sugar
- Hershey’s cocoa powder
- Melted Hershey’s chocolate
- Vanilla extract
- Heavy cream or milk
For Garnish (Optional):
- Hershey’s chocolate bars (chopped or whole)
- Chocolate shavings
- Chocolate ganache drizzle
Directions
Step 1: Make the Hershey’s Chocolate Cheesecake Layer
- Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- In a bowl, beat cream cheese and sugar until smooth.
- Mix in melted Hershey’s chocolate, cocoa powder, and vanilla extract.
- Add eggs one at a time, mixing gently after each addition.
- Stir in sour cream, then pour the batter into the prepared pan.
- Bake for 40-45 minutes, or until set with a slight jiggle in the center.
- Let cool completely, then refrigerate for at least 4 hours (or overnight).
Step 2: Make the Chocolate Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugar, brown sugar, eggs, buttermilk, oil, and vanilla until smooth.
- Gradually add dry ingredients to the wet ingredients, mixing until combined.
- Stir in hot water (or coffee) until smooth.
- Divide batter evenly between cake pans and bake for 25-30 minutes.
- Let cakes cool completely before assembling.
Step 3: Make the Hershey’s Chocolate Frosting
- In a bowl, beat butter until creamy.
- Add powdered sugar, cocoa powder, and melted Hershey’s chocolate, mixing until smooth.
- Mix in vanilla extract and heavy cream until fluffy.
Step 4: Assemble the Cake
- Place one chocolate cake layer on a serving plate.
- Carefully place the chilled cheesecake layer on top.
- Add the second chocolate cake layer and frost the entire cake with Hershey’s chocolate frosting.
Step 5: Garnish & Serve
- Top with chocolate shavings, Hershey’s bars, or a chocolate ganache drizzle.
- Slice and enjoy!
Servings and Timing
- Servings: 12-14 slices
- Prep Time: 20 minutes
- Cook Time: 70 minutes (cheesecake + cake)
- Chill Time: 4+ hours
- Total Time: ~5 hours
Variations
- Peanut Butter Hershey’s Cake: Add a peanut butter frosting layer.
- Extra Dark Chocolate Version: Use dark cocoa powder and dark chocolate.
- Gluten-Free: Use gluten-free flour for the cake layers.
- Hershey’s S’mores Cake: Add a graham cracker crust under the cheesecake layer.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze individual slices for up to 2 months.
- Serving Tip: Let slices sit at room temperature for 10 minutes before serving.
FAQs
Can I use Hershey’s syrup instead of melted chocolate?
No, melted Hershey’s chocolate bars provide a richer texture and flavor.
Do I need a water bath for the cheesecake?
No, but baking at low heat and chilling overnight helps avoid cracks.
Can I make this ahead of time?
Yes! Bake the cake layers and cheesecake a day in advance and assemble before serving.
How do I cut clean slices?
Use a warm knife, wiping it between slices for a smooth cut.
What’s the best way to get smooth frosting?
Beat butter until creamy, then slowly add sugar and cocoa powder.
Can I turn this into cupcakes?
Yes! Make chocolate cupcakes, fill them with cheesecake, and frost with Hershey’s frosting.
What’s the best chocolate for ganache drizzle?
Use semi-sweet or dark chocolate with heavy cream for a rich drizzle.
Can I use a boxed cake mix?
Yes! Use Hershey’s chocolate cake mix for an easy shortcut.
How do I prevent my cake layers from drying out?
Use buttermilk, don’t overbake, and wrap layers in plastic wrap while cooling.
Can I add caramel to this cake?
Absolutely! Drizzle caramel sauce between the layers for extra indulgence.
Conclusion
Copycat Hershey’s Chocolate Bar Cheesecake Cake is the ultimate chocolate lover’s dream! With a rich chocolate cake, a creamy Hershey’s cheesecake layer, and smooth chocolate frosting, this cake is pure decadence in every bite. Whether for birthdays, holidays, or special occasions, this homemade version of a Cheesecake Factory favorite is guaranteed to impress. Try it today and enjoy a chocolate masterpiece!
Print
Copycat Hershey’s Chocolate Bar Cheesecake Cake
- Prep Time: 30 minutes
- Chill Time: 5 hours
- Cook Time: 30 minutes
- Total Time: 6 hours
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
This Copycat Hershey’s Chocolate Bar Cheesecake Cake is a dream dessert for chocolate lovers! It features layers of rich chocolate cake, creamy Hershey’s chocolate cheesecake, and smooth chocolate frosting, all topped with a Hershey’s chocolate ganache. Perfect for birthdays, celebrations, or any time you need an indulgent treat!
Ingredients
For the Chocolate Cake:
- 2 cups (250 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups (350 g) granulated sugar
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk (or milk + 1 tsp vinegar)
- 1/2 cup (120 ml) hot water or hot coffee
For the Hershey’s Chocolate Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 6 oz (170 g) Hershey’s milk chocolate, melted and slightly cooled
- 1/4 cup (60 ml) sour cream
For the Chocolate Frosting:
- 1 cup (225 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1/2 cup (50 g) unsweetened cocoa powder
- 1/4 cup (60 ml) heavy cream (or milk)
- 1 teaspoon vanilla extract
For the Hershey’s Ganache:
- 1/2 cup (120 ml) heavy cream
- 6 oz (170 g) Hershey’s milk chocolate, chopped
For Garnish:
- Hershey’s chocolate bars (broken into pieces)
- Chocolate curls or shavings (optional)
Instructions
1️⃣ Make the Chocolate Cheesecake
- Preheat oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream.
- Mix in melted Hershey’s chocolate until fully combined.
- Pour into the prepared pan and bake for 45-50 minutes, until the center is set.
- Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
2️⃣ Make the Chocolate Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugar, oil, eggs, and vanilla until smooth.
- Alternate adding dry ingredients and buttermilk, then mix in hot water/coffee.
- Divide batter evenly into cake pans and bake for 25-30 minutes, until a toothpick comes out clean.
- Let cakes cool completely before assembling.
3️⃣ Make the Chocolate Frosting
- Beat butter until creamy (2 minutes).
- Add powdered sugar and cocoa powder, mixing until combined.
- Slowly add heavy cream and vanilla, beating until smooth and fluffy.
4️⃣ Make the Hershey’s Ganache
- Heat heavy cream until warm (not boiling).
- Pour over chopped Hershey’s chocolate, let sit for 1 minute, then stir until smooth.
5️⃣ Assemble the Cake
- Place one chocolate cake layer on a serving plate. Spread with a thin layer of frosting.
- Carefully place the chilled chocolate cheesecake layer on top.
- Add the second chocolate cake layer and frost the entire cake with chocolate frosting.
- Pour ganache over the top, letting it drip down the sides.
6️⃣ Garnish & Serve
- Decorate with Hershey’s chocolate pieces and chocolate curls.
- Chill for 30 minutes before slicing for best results.
Notes
🍫 Extra Chocolatey? Add chocolate chips to the cake batter.
🌰 Nutty Twist? Fold chopped hazelnuts or almonds into the cheesecake filling.
🔥 No Coffee? Use hot water instead—it enhances the chocolate flavor.
🍰 Make Ahead? Cheesecake and cake layers can be made 1-2 days in advance.