I’ve always been a big fan of cheesecake, and if there was ever a time that I believed I could talk my dad into buying some from the grocery store, then you could bet that I would be running through the freezer section trying to pick out the best one.
When I went to the Cheesecake Factory for the first time, I was amazed by the number of choices that I was faced with. I felt like I was in heaven. Over the years, however, one of the possibilities in particular became my favorite. This was the Hershey’s Chocolate Cheesecake, which is made using chunks of Hershey’s chocolate and other delicious mysteries.
I had no idea how they created it, but I eventually found this recipe after I found out that my boyfriend had never been to the restaurant before. I was intent upon him trying my favorite dessert, but I didn’t want to slog through the crowd of people in the restaurant who had similar ideas. I decided to make him my own version as a surprise.
The original version of this cheesecake called for two chocolate cake layers as opposed to one, but I found the taste a little too rich and decided to improvise by crumbling it up and making a circular design that was offset with rings of chocolate chips. Everything else in the original recipe is the same.
The best way to cook this is in a special cheesecake pan. These can be found anywhere from Walmart to Michael’s Craft Store, which is where I bought mine. I strongly suggest investing in one if you intend on making desserts on a regular basis, or if you just want the process to be a little easier.
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
1 tsp vanilla extract
4 oz. chopped Hershey chocolate bar, melted
1 cup sugar
14 tablespoons all-purpose flour
6 tablespoons HERSHEY’S Cocoa
3/4 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
1/2 cup (1 stick) butter
2/3 cup Hershey’s Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
2 cups Hershey’s Milk Chocolate Chips
To prepare the cheesecake:
- Preheat oven to 325 degrees Fahrenheit. Line a 10-inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.
- In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate.
- Pour batter into prepared pan. Bake for 45 minutes or until the top just starts to turn golden. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for four hours.
To prepare the chocolate cake:
- Heat oven to 350 degrees Fahrenheit. Grease and flour one 10-inch round baking pan.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for two minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
To prepare the chocolate frosting:
- Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
- Using the edges of foil as handles, remove cheesecake from pan and peel away foil. Spread some chocolate frosting on the top and sides of the cheesecake layer and then top with the crumpled chocolate cake in whatever pattern is desired.
- Decorate the sides of the cake with Hershey’s Semi-sweet Chocolate Chips.
Prep Time: 35 Minutes; Start to Finish: 6 hours 15 minutes