Introduction:
Craving a rich, decadent dessert that combines the creamy texture of cheesecake with the irresistible taste of Hershey’s chocolate? Look no further than our Copycat Hershey’s Chocolate Bar Cheesecake recipe! This homemade version of the famous cheesecake from The Cheesecake Factory is a chocolate lover’s dream come true. With layers of creamy cheesecake, chocolate ganache, and a crunchy chocolate crust, every bite is pure indulgence. Perfect for special occasions, gatherings, or simply when you need a chocolate fix, this cheesecake will impress and satisfy any sweet tooth.
Ingredients:
- Crust:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 8 oz Hershey’s milk chocolate, melted and cooled
- Ganache Topping:
- 1/2 cup heavy cream
- 6 oz Hershey’s milk chocolate, chopped
- 1 teaspoon vanilla extract
- Garnish (Optional):
- Whipped cream
- Chocolate shavings or curls
- Hershey’s chocolate bar pieces
Instructions:
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, cocoa powder, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and cocoa powder, beating until well combined. Add the eggs one at a time, beating on low speed after each addition. Mix in the vanilla extract and heavy cream, then fold in the melted Hershey’s chocolate until fully incorporated.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake in a water bath for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight.
- Make the Ganache Topping: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped Hershey’s chocolate. Let it sit for a few minutes, then stir until smooth. Add the vanilla extract and stir to combine.
- Assemble the Cheesecake: Pour the ganache over the chilled cheesecake, spreading it evenly. Refrigerate for 30 minutes to set the ganache.
- Garnish and Serve: Before serving, garnish with whipped cream, chocolate shavings, or pieces of Hershey’s chocolate bar, if desired. Slice and enjoy!
Serving and Storage Tips for Copycat Hershey’s Chocolate Bar Cheesecake:
Serving Tips:
- Temperature: For the best texture and flavor, serve the cheesecake chilled. Remove it from the refrigerator about 10-15 minutes before serving to let it soften slightly.
- Garnishing: Enhance the presentation by garnishing each slice with a dollop of whipped cream, chocolate shavings, or a drizzle of chocolate syrup. You can also top it with fresh berries or a sprinkle of powdered sugar for added elegance.
- Cutting the Cheesecake: To get clean, smooth slices, use a sharp knife dipped in hot water, wiping the blade clean between cuts. This will help prevent the chocolate ganache from sticking to the knife and ensure neat slices.
- Serving Size: Given the richness of this cheesecake, small slices are usually sufficient. A 9-inch cheesecake can typically serve 12-16 people, depending on how it’s cut.
Storage Tips:
- Refrigeration: Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, to keep it fresh. It will stay good for up to 5 days.
- Freezing: This cheesecake freezes well. To freeze, first chill it in the refrigerator, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. You can also slice the cheesecake and wrap each slice individually for easier thawing and serving. Freeze for up to 2-3 months.
- Thawing: When ready to serve, thaw the cheesecake in the refrigerator overnight. If you’re thawing individual slices, they should be ready to eat in a few hours.
- Reheating: Since this is a chilled dessert, no reheating is necessary. Just ensure it’s properly thawed before serving for the best texture and flavor.
Variations for Copycat Hershey’s Chocolate Bar Cheesecake:
1. Dark Chocolate Cheesecake
- Ingredients: Substitute Hershey’s milk chocolate bars with Hershey’s Special Dark chocolate bars for a richer, more intense chocolate flavor.
- Flavor Profile: Deep, bittersweet chocolate notes that add a sophisticated twist to the classic cheesecake.
2. Peanut Butter Chocolate Cheesecake
- Ingredients: Swirl 1/2 cup of melted peanut butter into the cheesecake filling before baking, or add a layer of peanut butter between the crust and the filling.
- Flavor Profile: A creamy, nutty contrast to the rich chocolate, reminiscent of a peanut butter cup.
3. Mint Chocolate Cheesecake
- Ingredients: Add 1 teaspoon of peppermint extract to the cheesecake filling and use Hershey’s Mint Chocolate bars instead of regular Hershey’s bars.
- Flavor Profile: A refreshing minty twist that pairs perfectly with the creamy chocolate cheesecake.
4. Oreo Chocolate Cheesecake
- Ingredients: Replace the graham cracker crust with an Oreo cookie crust and fold crushed Oreo cookies into the cheesecake filling.
- Flavor Profile: Crunchy, chocolatey Oreo bits throughout the creamy filling, offering a delightful textural contrast.
5. Salted Caramel Chocolate Cheesecake
- Ingredients: Drizzle homemade or store-bought salted caramel sauce over the ganache topping or swirl it into the cheesecake filling before baking.
- Flavor Profile: A sweet and salty combination that enhances the richness of the chocolate, adding a luxurious caramel flavor.
6. Espresso Chocolate Cheesecake
- Ingredients: Dissolve 1 tablespoon of instant espresso powder in the melted chocolate before mixing it into the cheesecake filling.
- Flavor Profile: A bold coffee flavor that deepens the chocolate notes, perfect for coffee lovers.
7. Berry Chocolate Cheesecake
- Ingredients: Add a layer of raspberry or strawberry preserves between the crust and the cheesecake filling, or swirl the preserves into the filling before baking.
- Flavor Profile: The tartness of the berries complements the sweetness of the chocolate, adding a fruity contrast.
8. Triple Chocolate Cheesecake
- Ingredients: Use a combination of milk, dark, and white Hershey’s chocolate bars in the filling and as a topping. Add white chocolate shavings on top for decoration.
- Flavor Profile: A multi-layered chocolate experience that delivers a variety of chocolate flavors in every bite.
9. Nutella Chocolate Cheesecake
- Ingredients: Replace half of the melted Hershey’s chocolate with Nutella for a hazelnut-chocolate flavor. You can also add a layer of Nutella on top of the crust before adding the filling.
- Flavor Profile: Creamy, rich, and slightly nutty with the signature taste of Nutella enhancing the chocolate cheesecake.
10. Cheesecake Brownie Bottom
- Ingredients: Replace the graham cracker crust with a baked brownie base. Pour the cheesecake filling over the brownie layer and bake as directed.
- Flavor Profile: A fudgy, dense brownie base pairs beautifully with the creamy cheesecake, creating a decadent layered dessert.
Conclusion:
This Copycat Hershey’s Chocolate Bar Cheesecake is the epitome of chocolate indulgence. With its rich, creamy texture and deep chocolate flavor, it’s a dessert that will satisfy even the most intense chocolate cravings. Perfect for any occasion, this cheesecake is not only a crowd-pleaser but also a stunning centerpiece for your dessert table. Whether you’re making it for a special event or just because, this decadent dessert is sure to become a favorite in your recipe collection. Enjoy every bite of this chocolatey masterpiece!
FAQ’s About Copycat Hershey’s Chocolate Bar Cheesecake:
- Can I use a different brand of chocolate for this recipe?
- Answer: Yes, you can use any good-quality chocolate, but Hershey’s chocolate bars are recommended for the authentic taste that this copycat recipe aims to replicate.
- Do I need to use a water bath to bake the cheesecake?
- Answer: Yes, using a water bath helps prevent the cheesecake from cracking and ensures even baking, resulting in a smooth, creamy texture.
- Can I make this cheesecake ahead of time?
- Answer: Absolutely! This cheesecake can be made a day or two in advance. In fact, it tastes even better after chilling for several hours or overnight.
- How do I prevent my cheesecake from cracking?
- Answer: To prevent cracking, use a water bath, avoid overmixing the batter, and do not open the oven door during baking. Let the cheesecake cool gradually by leaving it in the oven with the door slightly open after baking.
- Can I freeze the cheesecake?
- Answer: Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.
- How do I know when the cheesecake is done baking?
- Answer: The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will continue to set as it cools.
- Can I add other flavors to the cheesecake?
- Answer: Yes, you can add flavors like peppermint extract, espresso powder, or a swirl of caramel or fruit preserves to customize the cheesecake to your liking.
- What can I use if I don’t have a springform pan?
- Answer: While a springform pan is ideal for easy removal, you can use a regular cake pan with a removable bottom or line the pan with parchment paper for easier lifting.
- How long should I chill the cheesecake before serving?
- Answer: For the best results, chill the cheesecake for at least 4 hours, but overnight is ideal to allow the flavors to meld and the texture to firm up.
- Can I make this recipe gluten-free?
- Answer: Yes, you can make this recipe gluten-free by using gluten-free graham crackers for the crust or substituting with a gluten-free cookie crust option.