why make this recipe
If you love chocolate desserts, this Copycat Hershey’s Chocolate Bar Cheesecake Cake is a must-try. This cake combines the rich taste of classic cheesecake with the beloved flavor of Hershey’s chocolate bars. It’s perfect for special occasions, celebrations, or just when you’re craving something sweet.
how to make Copycat Hershey’s Chocolate Bar Cheesecake Cake
Ingredients:
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup chocolate chips
- Hershey’s chocolate bars for topping
Directions:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix chocolate cookie crumbs with melted butter. Press the mixture into the bottom of the pan to form a crust.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and mix well.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in sour cream and chocolate chips until well combined.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes, until the center is set but still slightly jiggly.
- Let the cheesecake cool in the pan, then refrigerate for at least 4 hours or overnight.
- Before serving, top with Hershey’s chocolate bars. Slice and enjoy!
how to serve Copycat Hershey’s Chocolate Bar Cheesecake Cake
Serve this delicious cheesecake chilled. You can slice it into pieces and serve as is, or add a dollop of whipped cream on top for an extra treat. It pairs well with a cup of coffee or a glass of milk.
how to store Copycat Hershey’s Chocolate Bar Cheesecake Cake
To store the cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to a week. If you want to keep it longer, you can freeze it for up to 3 months. Make sure to wrap it well to avoid freezer burn.
tips to make Copycat Hershey’s Chocolate Bar Cheesecake Cake
- Make sure your cream cheese is softened for easy mixing.
- Use a food processor for the cookie crumbs to ensure a fine texture.
- Avoid overmixing the batter after adding the eggs to prevent cracks in the cheesecake.
- For a richer flavor, use dark chocolate chips instead of regular chocolate chips.
variation
You can add a layer of caramel sauce on top before adding the Hershey’s chocolate bars for extra sweetness. You could also mix in some crushed nuts for added texture.
FAQs
1. Can I use a different type of cookie for the crust?
Yes, you can use graham crackers or any chocolate-flavored cookies if you prefer.
2. How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set but still slightly jiggly. It will firm up while cooling.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time. Just refrigerate it for at least 4 hours or overnight before serving.
Copycat Hershey's Chocolate Bar Cheesecake Cake
Ingredients
Method
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, mix chocolate cookie crumbs with melted butter and press into the bottom of the pan to form a crust.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and mix well.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in sour cream and chocolate chips until well combined.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes, until the center is set but still slightly jiggly.
- Let the cheesecake cool in the pan, then refrigerate for at least 4 hours or overnight.
- Top with Hershey’s chocolate bars, slice, and enjoy!