Why You’ll Love This Recipe

This Hershey’s Chocolate Cheesecake Cake is pure chocolate indulgence layered into one show-stopping dessert. With a rich chocolate cookie crust, an ultra-creamy chocolate cheesecake center, and a silky ganache topping, it delivers deep cocoa flavor in every bite. It’s elegant enough for celebrations yet familiar and comforting thanks to classic Hershey’s chocolate. If you love decadent, bakery-style desserts that look impressive but are still achievable at home, this recipe is made for you.

Preparation and Cooking Time

Prep time: 30 minutes
Baking time: 60 minutes
Cooling and chilling time: 5 hours
Total time: About 6 hours 30 minutes
Servings: 10–12 slices

Equipment You’ll Need

An 8–9 inch springform pan
Parchment paper
Hand mixer or stand mixer
Mixing bowls
Rubber spatula
Saucepan for ganache

Ingredients

Chocolate Crust

200 g chocolate cookie crumbs or crushed chocolate biscuits
100 g unsalted butter, melted
2 tablespoons Hershey’s cocoa powder

Chocolate Cheesecake Filling

600 g cream cheese, room temperature
150 g granulated sugar
200 ml heavy cream
200 g Hershey’s milk or dark chocolate, melted and slightly cooled
2 large eggs
2 tablespoons Hershey’s cocoa powder
1 teaspoon vanilla extract

Chocolate Ganache Topping

150 g Hershey’s chocolate, chopped
120 ml heavy cream

Optional Decoration

Hershey’s chocolate bar pieces
Chopped hazelnuts or almonds
Whipped cream

Step-by-Step Instructions

Prepare the Chocolate Crust

Preheat the oven to 170°C (340°F).
In a bowl, combine the chocolate cookie crumbs with cocoa powder and melted butter until evenly moistened.
Press the mixture firmly into the bottom of the springform pan, packing it tightly for a solid base.
Bake for 10 minutes, then remove from the oven and allow it to cool completely.

Make the Chocolate Cheesecake Filling

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, scraping down the sides as needed.
Add the eggs one at a time, mixing on low speed just until incorporated.
Mix in the vanilla extract and cocoa powder until smooth.
Slowly pour in the melted chocolate and gently mix until fully combined.
Add the heavy cream and mix briefly, stopping as soon as the batter is smooth and silky.

Bake the Cheesecake

Pour the chocolate cheesecake filling over the cooled crust and smooth the top.
Bake at 160°C (320°F) for 50–60 minutes, until the edges are set and the center still has a slight wobble.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

Prepare the Chocolate Ganache

Heat the heavy cream in a small saucepan until just beginning to simmer.
Pour the hot cream over the chopped chocolate and let it sit for 2 minutes.
Stir slowly until the ganache becomes smooth and glossy.
Pour the ganache over the chilled cheesecake, letting it flow naturally over the top.

Decorate and Serve

Top the cheesecake with whipped cream, chopped nuts, and pieces of Hershey’s chocolate if desired.
For clean slices, dip a knife in hot water and wipe it clean between each cut.
Serve chilled and enjoy every rich, chocolatey bite.

Storage Tips

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, slices can be frozen individually and thawed overnight in the fridge before serving.

This Hershey’s Chocolate Cheesecake Cake is the ultimate dessert for true chocolate lovers, combining classic flavors with a luxurious, bakery-style finish.