The Cheesecake Factory – Hershey’s Chocolate Bar Cheesecake

Hope you are having a great week.

We have an exciting opportunity for you to be part of copycat recipe history!

For the past week, we have been trying to crack the code on this new dessert recipe from The Cheesecake Factory.

After several attempts, we think we have finally nailed it, but would like your opinion.  Please try out this recipe and let us know what you think.
Your feedback may be used in the final version of the recipe and you’ll get credit for helping to crack the code on this copycat masterpiece :-).


New Secret Recipe

The Cheesecake Factory – Hershey’s Chocolate Bar Cheesecake

Cheesecake Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/4 cup sour cream
1 tsp vanilla extract
4 oz. chopped Hershey chocolate bar, melted

Chocolate Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Chocolate Frosting:
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 F. 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 4 hours.

To prepare the chocolate cake:

Heat oven to 350°F. Grease and flour two 10-inch round baking pans.

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 2 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.

To assemble:

Spread a layer of frosting on top of one chocolate cake.

Using edges of foil as handles, remove cheesecake from pan and peel away foil.  Carefully layer the cheesecake on top of the frosted cake.  If the cheesecake becomes hard to work with, you can place in the freezer for 20-30 minutes.

Spread some chocolate frosting on top of the cheesecake layer.

Place second chocolate cake on top and ice with frosting on top and on all sides. Decorate the sides of the cake with Hershey’s chocolate chips.

Makes 1 (10-inch) cheesecake.

Photo Source: The Cheesecake Factory

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  1. Thank goodness!.. I came on here looking for the quantity of boiling water also. My email print-out didn’t have it and I’m in the middle of making the cheesecake…Back to the kitchen :-)

  2. i made this last night as a practice for my culinary arts class final which is next week, and the frosting was very thin, and runny, how do i make it thicker so it wont slide off the sides?

  3. Great recipe. 5 stars even though I didn’t add the milk chocolate chips instead I added chocolate curls to the top.

  4. I made this this past weekend and if you want a critique of the recipe I can try my best. Although I have to say I never had the actual Cheesecake Factory cake.

    Me and my whole family found this recipe to be too rich, if that is how the original is, than I understand, but it was too rich for us. We couldn’t even eat a whole piece to ourselves, and I cut it into small pieces. Also, for the cakes I think mine turned out too thick compared to the picture, it looks like they should’ve been thinner. One layer of my cake was the size of maybe both those layers combined.

    Don’t get me wrong, my family and I ABSOLUTELY LOVE this cake and I will be making it again in the future. I’ve also had to send this recipe out to a couple of people that had asked for it. But I think for myself I am going to tweak the recipe a bit and not use so much cocoa and maybe reduce the cake batter recipe down to about half the amount that it calls for now.

    Again this is just my opinion and I am going by what I see in the picture and my family feedback. I hope everyone else that tries this recipe will enjoy it as my family and I have!

  5. Hey ya, I live in London so I had to order te Hershey cocoa powder online. They sent me hersheys special dark cocoa powder instead of natural sweet! Do you think this will be ok to use or should I get the natural sweet?

  6. Jenine: In my opinion dark is always better when we’re talking about chocolate.
    Shannon: to make the frosting thicker, I would start with less milk and add it in increments until it’s the way you like.

  7. Made this cake over the weekend. It was delicious! I’ve never had the Cheesecake Factory version….but we found this to be very yummy!

  8. How long will this cake last me. Should it be refrigerated???

  9. I have had this cheesecake at Cheesecake Factory. It’s delicious and I love rich chocolate yummy desserts. My husband is a huge chocoholic and our kids as well. One thing I noticed missing is the ganache layers. In between the cheesecake and chocolate cake is chocolate ganache. I am willing to try this recipe and will get back to you when I do!


  10. The cheesecake part is in the oven as I type! Can’t wait to see the finished cake! Hope to make this the talk of Thanksgiving dessert!!

  11. Where do you store this after it is made? Does it need to go in the fridge?

  12. Lovely going to try this tomorrow! Although a bit concerned about the calories. if this made 10 slices:

    10 Servings

    Amount Per Serving

    Calories 1,096.9

    Total Fat 53.1 g

    Saturated Fat 26.6 g

    Polyunsaturated Fat 4.4 g

    Monounsaturated Fat 12.3 g

    Cholesterol 122.6 mg

    Sodium 239.9 mg

    Potassium 378.0 mg

    Total Carbohydrate 157.1 g

    Dietary Fiber 6.4 g

    Sugars 125.4 g

    Protein 12.4 g

  13. Does anyone know roughly how much time it takes to make this?

  14. My son wanted this for his birthday cake. Honestly, I had to start it the morning before his birthday. Each layer is its own time consuming cake. So be able to devote at least a day to it. Also, in my opinion, it does take a bit of skill.

  15. I had a Hershey Chocolate Cheesecake on a cruise back in 2004 and I absolutely loved it. I would be interested to know if they can recreate the taste in a small chocolate bar. It will be good if they could.

  16. I made this for an office party and was told that I will definitely have to bring it again! I read what Annamaria said about missing the chocolate ganache, since I have not had the Cheesecake Factory one, and so I added ganache in between the layers. Good call! I made the cake and the cheesecake Sunday (wrapped and put in fridge) and on Monday night did the ganache and frosted it, and took it to work Tuesday.

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