Indulgent and irresistibly rich, Hershey’s Chocolate Cheesecake Cake combines two classic desserts into one unforgettable treat. This layered masterpiece features moist chocolate cake, creamy cheesecake, and luscious chocolate frosting, all crowned with a drizzle of ganache. Perfect for special occasions or as a decadent dessert to wow your guests, this cake is a chocolate lover’s dream come true.

The History of Hershey’s Chocolate Cheesecake Cake
While the origin of combining cheesecake and chocolate cake into one dessert isn’t entirely clear, it reflects the long-standing tradition of fusing popular desserts to create something new and exciting. Hershey’s, as a brand synonymous with high-quality chocolate since 1894, has become an integral part of countless recipes around the globe. This recipe builds on Hershey’s reputation for excellence, incorporating their iconic cocoa to enhance both the flavor and richness of the cake. Over the years, variations of chocolate cheesecake cakes have emerged, but the Hershey’s version is a favorite for its intense chocolate flavor and velvety cheesecake filling.

Ingredients Breakdown

For the Cheesecake Layer: Cream cheese serves as the base, creating the signature velvety texture of the cheesecake. Granulated sugar adds sweetness, while eggs act as a binding agent. Sour cream or heavy cream contributes to the creamy consistency, and vanilla extract enhances the flavor.
For the Chocolate Cake Layers: Hershey’s cocoa powder delivers a deep, rich chocolate flavor. All-purpose flour forms the foundation of the cake, while baking soda and baking powder ensure it rises perfectly. Granulated sugar adds sweetness, eggs provide structure, and vegetable oil keeps the cake moist. Buttermilk contributes tanginess and tenderness, while hot water intensifies the chocolate flavor and makes the batter smooth.
For the Chocolate Frosting: Hershey’s cocoa powder again takes center stage, mixed with butter, confectioners’ sugar, vanilla extract, and heavy cream for a silky, spreadable consistency.
For the Ganache (Optional): A blend of heavy cream and Hershey’s milk or dark chocolate creates a glossy ganache that can be drizzled or spread for a luxurious finishing touch.

Step-by-Step Recipe:

Prepare the Cheesecake Layer: Preheat your oven to 325°F (163°C). Line a springform pan with parchment paper and lightly grease it. Beat the cream cheese until smooth, then add sugar, eggs, sour cream, and vanilla. Mix until combined, avoiding overmixing to prevent cracks. Pour the batter into the pan, bake for 40–45 minutes, then cool and chill for several hours or overnight.
Make the Chocolate Cake Layers: Preheat your oven to 350°F (177°C) and prepare two round cake pans by greasing and lining them with parchment paper. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine sugar, eggs, oil, buttermilk, and vanilla. Gradually add the dry ingredients to the wet mixture, alternating with the hot water, mixing until just combined. Divide the batter evenly between the pans and bake for 25–30 minutes. Cool completely.
Prepare the Frosting: In a large bowl, beat softened butter and cocoa powder until creamy. Gradually add confectioners’ sugar and vanilla, alternating with heavy cream, until the frosting reaches your desired consistency. Beat on medium-high for 2–3 minutes until light and fluffy.
Assemble the Cake: Place one chocolate cake layer on a serving plate. Spread a thin layer of frosting, then gently place the chilled cheesecake layer on top. Add another thin layer of frosting, then top with the second chocolate cake layer. Frost the entire cake, smoothing the top and sides.
Add the Ganache (Optional): Heat heavy cream until just simmering, then pour over chopped chocolate. Let sit for 1–2 minutes before stirring until smooth. Let cool slightly, then drizzle over the frosted cake or spread for an even layer.

Tips for the Perfect Hershey’s Chocolate Cheesecake Cake

For a crack-free cheesecake, ensure all ingredients are at room temperature and avoid overmixing the batter. Baking the cheesecake in a water bath can also help.
Allow the cheesecake to chill completely before assembling to make handling easier.
Use high-quality cocoa powder for the richest chocolate flavor.
Level the cake layers with a serrated knife to ensure the finished cake is even.
For clean slices, use a sharp knife dipped in hot water, wiping it clean between each cut.

Variations and Customizations

Add chocolate chips to the cheesecake layer for extra texture.
Swap the chocolate frosting for cream cheese frosting for a tangy twist.
Incorporate espresso powder into the chocolate cake batter for a mocha flavor.
Garnish with chocolate curls, crushed Oreos, or fresh berries for added decoration.
Use white chocolate ganache or caramel drizzle instead of the traditional chocolate ganache.

Health Considerations and Nutritional Value
While Hershey’s Chocolate Cheesecake Cake is undoubtedly indulgent, there are ways to make it slightly healthier. Substitute Greek yogurt for sour cream in the cheesecake layer or buttermilk in the cake for a protein boost. Using a sugar substitute or reducing the overall sugar can also lower the calorie count. However, this dessert remains a treat best enjoyed in moderation, as it is high in calories, fats, and sugars.

FAQ

Can I make the cheesecake layer ahead of time? Yes, you can prepare the cheesecake layer up to 2 days in advance and store it in the refrigerator.
Can I freeze this cake? Absolutely! Wrap the assembled cake tightly in plastic wrap and store it in the freezer for up to 1 month. Thaw in the refrigerator overnight before serving.
What if I don’t have buttermilk? You can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.
Can I use another brand of cocoa powder? While Hershey’s is recommended for its flavor and quality, any high-quality cocoa powder will work.

Hershey’s Chocolate Cheesecake Cake

Hershey’s Chocolate Cheesecake Cake is a luxurious dessert combining rich chocolate cake and creamy cheesecake, perfect for any special occasion. Its layers of decadence make it a crowd-pleasing showstopper, whether served plain or with ganache and garnishes.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 1 10

Ingredients

Chocolate Cheesecake:

16 oz. cream cheese softened at room temperature
½ cup sugar
3 eggs lightly beaten with a fork
1 tsp. vanilla extract
¼ cup sour cream at room temperature
5 oz. milk chocolate melted

Chocolate Cake:

1 ½ cups sugar
1 cup + 2 Tbsp. all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 eggs
2/3 cup milk
1/3 cup vegetable oil
1 ½ tsp. vanilla extract
2/3 cup boiling water

Chocolate Frosting:

½ cup unsalted butter melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk add more if needed
1 ½ tsp. vanilla extract
Approximately 2 cups chocolate chips for garnish

Instructions

To Make the Cheesecake:

Preheat the oven to 325°F. Spray an 8.5-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan in two layers of aluminum foil to prevent water from leaking in during the water bath.
In a mixing bowl, combine softened cream cheese, sugar, and vanilla extract until just blended. Add the slightly beaten eggs and mix on low speed until incorporated—avoid overmixing. Gently fold in the sour cream, followed by the melted chocolate.
Pour the cheesecake batter into the prepared springform pan and smooth the top.
Place the springform pan into a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 40-50 minutes, or until the edges are set, and the center is slightly jiggly but firm to the touch.
Remove the springform pan from the water bath and let it cool at room temperature. Refrigerate for at least 4 hours or overnight.

To Make the Chocolate Cake:

Preheat the oven to 350°F. Grease two 8.5-inch round cake pans, line the bottoms with parchment paper, grease the paper, and dust the pans with flour.
In a large bowl, whisk together the dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vanilla extract, and vegetable oil to the dry mixture. Beat on medium speed for 2 minutes. Slowly stir in the boiling water until just combined (the batter will be thin).
Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Cool the cakes in their pans for 10-15 minutes, then invert them onto a wire rack to cool completely.

To Make the Chocolate Frosting:

Once the cakes are cooled and the cheesecake is firm, prepare the frosting.
In a bowl, whisk together melted butter and cocoa powder. Gradually add powdered sugar, milk, and vanilla extract, mixing until smooth. Adjust the consistency as needed: add milk, one tablespoon at a time, if the frosting is too thick, or add more powdered sugar if it’s too thin.

To Assemble the Cake:

Place one chocolate cake layer on a serving plate and spread a thin layer of frosting on top.
Remove the cheesecake from the refrigerator. Take off the aluminum foil, release the springform pan ring, and run a thin metal spatula under the cheesecake to release it from the base. Carefully transfer the cheesecake onto the frosted cake layer (alternatively, invert the cheesecake onto the cake layer, remove the pan base, and peel off the parchment paper).
Spread a thin layer of frosting on top of the cheesecake.
Place the second chocolate cake layer over the cheesecake. Cover the top and sides of the cake with the remaining frosting, smoothing it evenly.
Garnish the sides of the cake with chocolate chips. Store the assembled cake in the refrigerator.

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