Copycat Hershey’s Chocolate Bar Cheesecake

This Copycat Hershey’s Chocolate Bar Cheesecake is an indulgent treat that captures the essence of your favorite chocolate bar in cheesecake form. Perfect for birthdays, celebrations, or any sweet tooth craving, this dessert combines layers of moist chocolate cake with a rich chocolate cheesecake filling. Topped with velvety chocolate buttercream and sprinkled with chocolate chips, it’s sure to impress family and friends at any gathering!

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Why You’ll Love This Recipe

• Decadent Flavor: The combination of chocolate cake and creamy cheesecake offers a rich taste that is hard to resist.
• Versatile Dessert: Ideal for birthdays, holidays, or just a casual get-together, this dessert suits any occasion.
• Easy to Make: Despite its impressive look and taste, the recipe is straightforward enough for bakers of all skill levels.
• Visually Stunning: The finished product is not only delicious but also looks beautiful on any dessert table.
• Chocolate Lover’s Dream: With layers of chocolate in every bite, this cheesecake is perfect for those who can’t get enough cocoa.

Tools and Preparation

To create this Copycat Hershey’s Chocolate Bar Cheesecake successfully, you’ll need a few essential tools. These tools will help you assemble and bake your masterpiece with ease.

Essential Tools and Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• Offset spatula

Importance of Each Tool

• 9-inch springform pan: This allows for easy removal of the cheesecake without damaging it, ensuring a beautiful presentation.
• Electric mixer: It makes mixing batter and cream cheese effortless, achieving a smooth texture quickly.
• Rubber spatula: Perfect for scraping down the sides of bowls and folding ingredients together gently.

Ingredients

For the Chocolate Cake

• 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

For the Chocolate Cheesecake Layer

• 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

For the Chocolate Buttercream

• 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

For Garnishing

• 2 1/4 cups (380g) chocolate chips

How to Make Copycat Hershey’s Chocolate Bar Cheesecake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare your springform pan by greasing it lightly with butter or cooking spray.

Step 2: Make the Chocolate Cake Batter

In a large mixing bowl:
1. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
2. Add in milk, vegetable oil, vanilla extract, egg, and hot water.
3. Mix until smooth and well combined.

Step 3: Bake the Cakes

Pour half of the cake batter into the prepared springform pan. Bake for 30 minutes or until a toothpick inserted comes out clean. Allow it to cool completely before removing from the pan. Repeat with the remaining batter in another pan.

Step 4: Prepare the Cheesecake Layer

In another mixing bowl:
1. Beat the cream cheese until smooth using an electric mixer.
2. Gradually add sugar and cocoa powder while mixing.
3. Mix in sour cream and vanilla extract until combined.
4. Stir in melted chocolate chips and then add eggs one at a time until fully incorporated.

Step 5: Assemble Layers

Place one layer of chocolate cake at the bottom of your springform pan. Pour half of the cheesecake mixture over it. Top with the second layer of cake followed by the remaining cheesecake mixture.

Step 6: Bake Cheesecake

Bake in your preheated oven at 325°F (160°C) for about 60–70 minutes or until set around edges but slightly jiggly in center. Turn off oven and let it cool inside with door ajar for an hour.

Step 7: Chill

Once cooled completely, refrigerate overnight or at least four hours before frosting.

Step 8: Make Chocolate Buttercream

Using an electric mixer:
1. Beat butter until creamy.
2. Gradually add cocoa powder and powdered sugar alternating with heavy whipping cream until desired consistency is achieved.

Step 9: Frosting

Remove cheesecake from fridge; frost top with chocolate buttercream using an offset spatula. Garnish with chocolate chips.

Enjoy this decadent Copycat Hershey’s Chocolate Bar Cheesecake at your next gathering!

How to Serve Copycat Hershey’s Chocolate Bar Cheesecake

Serving your Copycat Hershey’s Chocolate Bar Cheesecake can elevate the experience for everyone. This rich dessert pairs beautifully with various accompaniments that enhance its chocolatey goodness.

With Fresh Berries

• Strawberries: Their sweetness adds a fresh contrast to the chocolate.
• Raspberries: These tart berries complement the richness perfectly.
• Blueberries: A pop of color and a burst of flavor makes every bite special.

With Whipped Cream

• Classic Whipped Cream: Light and airy, it balances the cheesecake’s density.
• Flavored Whipped Cream: Try adding vanilla or almond extract for an extra twist.

With Ice Cream

• Vanilla Ice Cream: The creamy vanilla pairs flawlessly with chocolate flavors.
• Coffee Ice Cream: Adds a delightful depth that enhances the chocolate taste.

As a Layered Dessert

• In a Glass: Layer cheesecake pieces with whipped cream and berries for an elegant presentation.
• In Jars: Perfect for parties, these individual servings are easy to enjoy on the go.

With Chocolate Sauce Drizzle

• Warm Chocolate Sauce: A drizzle over each slice adds extra indulgence.
• Caramel Sauce: For those who love a sweet contrast, caramel brings a new layer of flavor.

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How to Perfect Copycat Hershey’s Chocolate Bar Cheesecake

Perfecting your Copycat Hershey’s Chocolate Bar Cheesecake involves attention to detail in both preparation and presentation. Here are some tips to ensure success:

• Use Room Temperature Ingredients: Ensuring your cream cheese and eggs are at room temperature helps create a smooth batter without lumps.
• Don’t Overmix: Mix just until combined to avoid incorporating too much air, which can cause cracks as it bakes.
• Cool Gradually: After baking, let the cheesecake cool slowly in the oven to prevent sudden temperature changes that can lead to cracking.
• Chill Overnight: Allowing the cheesecake to chill overnight improves its flavor and texture, making it easier to slice.
• Garnish Generously: Top your cheesecake with chocolate chips or shavings for an appealing finish before serving.
• Serve at Room Temperature: For best flavor, let your cheesecake sit out for about 30 minutes before serving. This enhances its creamy texture.

Best Side Dishes for Copycat Hershey’s Chocolate Bar Cheesecake

Pairing side dishes with your Copycat Hershey’s Chocolate Bar Cheesecake can elevate any meal. Here are some delicious options:

1. Chocolate Covered Strawberries: Sweet and decadent, they make a lovely pairing with the cheesecake’s rich flavors.
2. Fruit Salad: A mix of seasonal fruits provides freshness that balances the sweetness of the dessert.
3. Cheese Platter: A selection of cheeses like brie or gouda offers savory bites that contrast beautifully with the sweetness of the cheesecake.
4. Nutty Granola: Sprinkling granola adds crunch and texture while enhancing the overall experience with its nutty flavors.
5. Chocolate Mousse: For true chocolate lovers, this light dessert complements the cheesecake without overwhelming it.
6. Coffee or Espresso: A warm cup of coffee serves as a perfect beverage pairing, cutting through richness and enhancing flavors.

Common Mistakes to Avoid

When making your Copycat Hershey’s Chocolate Bar Cheesecake, avoiding common pitfalls can ensure a successful dessert.

• Skipping room temperature ingredients: Using cold cream cheese or eggs can lead to a lumpy cheesecake. Always let them sit out for at least 30 minutes before use.
• Not measuring ingredients correctly: Accurate measurements are crucial in baking. Use a kitchen scale for precise amounts, especially for flour and sugar.
• Overmixing the batter: This can incorporate too much air into the cheesecake, causing cracks during baking. Mix until just combined for a smooth texture.
• Ignoring oven temperature: An incorrect oven temperature can ruin your cheesecake. Use an oven thermometer to ensure it’s accurate and preheat properly.
• Cutting the cheesecake too soon: Letting it cool completely before slicing is essential. A warm cheesecake may not hold its shape and could fall apart.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cheesecake in an airtight container.
• It will last up to 5 days in the refrigerator.

Freezing Copycat Hershey’s Chocolate Bar Cheesecake

• Wrap individual slices tightly in plastic wrap and foil.
• It can be frozen for up to 3 months.

Reheating Copycat Hershey’s Chocolate Bar Cheesecake

• Oven: Preheat to 350°F (175°C) and heat slices for about 10-15 minutes until warm.
• Microwave: Heat on low power in 15-second intervals. Be careful not to overheat as it can become rubbery.
• Stovetop: Place slices in a covered pan over low heat until warm.

Frequently Asked Questions

Here are some common questions about making the Copycat Hershey’s Chocolate Bar Cheesecake.

How do I make the Copycat Hershey’s Chocolate Bar Cheesecake gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure other ingredients are also gluten-free.

Can I use different types of chocolate?

Yes! You can experiment with dark chocolate or milk chocolate chips based on your preference for sweetness and richness.

How long does the Copycat Hershey’s Chocolate Bar Cheesecake take to prepare?

The total time from prep to serving is approximately 3 hours and 47 minutes, including cooling time.

Is this recipe suitable for special occasions?

Absolutely! The rich chocolate flavor makes it perfect for birthdays, holidays, or any celebration where you want to impress guests.

Final Thoughts

This Copycat Hershey’s Chocolate Bar Cheesecake is an indulgent treat that combines layers of chocolate cake and creamy cheesecake. Its versatility allows you to customize flavors and toppings, making it suitable for any occasion. Don’t hesitate to try this recipe; your loved ones will surely enjoy every bite!

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Copycat Hershey’s Chocolate Bar Cheesecake

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• Author: Tina
• Total Time: 2 hours
• Yield: Serves 12 1x

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Description

Experience the ultimate indulgence with this Copycat Hershey’s Chocolate Bar Cheesecake. This luscious dessert beautifully combines rich chocolate cake layers with a creamy chocolate cheesecake filling, all topped with velvety chocolate buttercream and a sprinkle of chocolate chips. Perfect for any celebration or simply satisfying your sweet tooth, this cheesecake is sure to impress family and friends alike. Its decadent flavors and stunning presentation make it a favorite at gatherings, ensuring everyone leaves with a smile.

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Ingredients

Scale 1x2x3x

• 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) 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

1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a bowl, mix dry ingredients for the cake; then add wet ingredients and combine until smooth.
3. Pour half of the batter into the springform pan and bake for 30 minutes. Cool completely before removing.
4. Beat cream cheese in another bowl until smooth; gradually add sugar and cocoa powder. Mix in sour cream and vanilla before adding melted chocolate and eggs one at a time.
5. Assemble by layering cake and cheesecake mixture; bake at 325°F (160°C) for 60–70 minutes until set but slightly jiggly in center.
6. Chill overnight; prepare buttercream by beating butter and alternating cocoa powder with powdered sugar and cream until desired consistency is reached.
7. Frost cooled cheesecake with buttercream and garnish with chocolate chips.

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

Nutrition

• Serving Size: 1/12 of cheesecake (120g)
• Calories: 485
• Sugar: 45g
• Sodium: 300mg
• Fat: 29g
• Saturated Fat: 17g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 90mg