The first time I made Hershey’s Chocolate Cheesecake Cake, I wanted a dessert that felt dramatic enough for a celebration but familiar enough that everyone at the table would want a second slice. I did not want to choose between chocolate cake and cheesecake, and honestly, that felt impossible anyway. So I leaned into both. That is exactly why Hershey’s Chocolate Cheesecake Cake keeps standing out. It brings together moist chocolate cake, a creamy chocolate cheesecake center, rich chocolate frosting, and a finish that looks bakery-worthy without needing fancy decoration. Current top search results center on that same idea, whether they frame it as a copycat Hershey’s Chocolate Bar Cheesecake Cake or a classic chocolate cheesecake cake with layered chocolate textures throughout.
Why Hershey’s Chocolate Cheesecake Cake feels so over the top in the best way
The layered texture makes every bite more interesting
Hershey’s Chocolate Cheesecake Cake works because it gives you contrast in every slice. The cake layers stay soft and cocoa-rich, while the cheesecake layer feels denser, creamier, and smoother. Then the frosting wraps everything together with one more hit of chocolate. That texture contrast shows up again and again in the current ranking results. Life, Love and Sugar describes its copycat version as two layers of light, moist chocolate cake with a layer of chocolate cheesecake and chocolate buttercream, while RecipeGirl describes a chocolate cake with a chocolate cheesecake layer in the middle and rich frosting over the whole cake.
That contrast matters because a fully chocolate dessert can easily feel flat if every layer has the same texture. This cake avoids that problem. Instead, the soft cake crumb gives way to the chilled cheesecake layer, so the slice feels more exciting from start to finish. As a result, Hershey’s Chocolate Cheesecake Cake tastes far more special than a basic frosted chocolate cake. It feels like the kind of dessert people remember, especially when you serve it cold or slightly cool so the cheesecake layer stays distinct.
The Hershey’s-style appeal comes from all-out chocolate flavor
The appeal of Hershey’s Chocolate Cheesecake Cake is not subtle. It is unapologetically chocolate from top to bottom. The Cheesecake Factory’s Hershey’s Chocolate Bar Cheesecake menu description calls it Hershey’s cheesecake between moist chocolate cake with creamy chocolate frosting and chocolate chips, which captures the same flavor direction as the recipe you shared. Likewise, the top copycat results emphasize multiple chocolate elements in one dessert instead of relying on just cocoa cake or just cheesecake alone.
Your version fits that pattern beautifully. The cheesecake includes melted milk chocolate, the cake uses cocoa powder and boiling water for a deeper chocolate batter, and the frosting adds yet another chocolate layer. Then the chocolate chips on the outside bring extra texture and a familiar candy-bar feel. So Hershey’s Chocolate Cheesecake Cake really does deliver what the name promises. It is not just chocolate cake with a cheesecake twist. It is a full chocolate event.
| Layer | What it adds |
|---|---|
| Chocolate cake | Soft crumb and deep cocoa flavor |
| Chocolate cheesecake | Creamy, dense center |
| Chocolate frosting | Smooth richness and structure |
| Chocolate chips | Texture and garnish |
How to make Hershey’s Chocolate Cheesecake Cake successfully
Bake the cheesecake first so assembly feels easier later
One of the smartest things about Hershey’s Chocolate Cheesecake Cake is the order of preparation. You bake the cheesecake layer first, chill it thoroughly, and then build the rest of the dessert around it. Current ranking recipes use that same approach. RecipeGirl says the cheesecake layer is baked first, then chilled or frozen until firm enough to remove and stack neatly between the cake layers. The copycat version from Life, Love and Sugar also centers the cake around a distinct cheesecake layer rather than baking everything together.
That sequence makes the whole cake more manageable. Once the cheesecake has chilled for several hours or overnight, it becomes much easier to handle. Then, when you place it over the first frosted cake layer, it sits neatly instead of sliding around. Your recipe also uses a water bath for the cheesecake, which is a common cheesecake method because it helps the filling bake more gently and evenly. Even Hershey’s own chocolate cheesecake recipe on Hersheyland uses a springform pan and a classic baked cheesecake structure, reinforcing the importance of a proper cheesecake base when chocolate cheesecake is part of the plan.
The cake batter stays simple but bakes up moist
The chocolate cake portion of Hershey’s Chocolate Cheesecake Cake follows a familiar cocoa cake formula with flour, sugar, cocoa powder, baking powder, baking soda, eggs, milk, oil, vanilla, and boiling water. That style appears in your recipe and also in the OMG Chocolate Desserts version. Boiling water matters here because it helps loosen the batter and deepen the cocoa flavor, which is a classic move in many chocolate cake recipes.
I like that this part stays straightforward, because the cheesecake layer already does the heavy lifting in terms of complexity. The cake just needs to be moist, tender, and sturdy enough to support the chilled center. Your recipe does that well. After baking, letting the cake layers cool fully before assembly also matters. Otherwise, the frosting softens too fast and the cheesecake layer can become harder to stack cleanly. So while Hershey’s Chocolate Cheesecake Cake looks impressive, the method becomes much easier when you treat it as three simple jobs: cheesecake first, cake second, frosting last.
What makes this Hershey’s Chocolate Cheesecake Cake recipe stand out
The cheesecake layer adds richness without needing a separate crust
A traditional chocolate cheesecake often includes a cookie crust. Hershey’s official chocolate cheesecake recipe uses a cocoa-based crust with butter before the filling goes in. By contrast, a chocolate cheesecake cake like yours skips the separate crust because the cake layers do that structural work instead. That makes the dessert feel more seamless and layered, almost like the cheesecake belongs inside the cake rather than sitting on its own base.
That is one reason Hershey’s Chocolate Cheesecake Cake feels so satisfying. You still get the creamy cheesecake experience, but every bite includes soft cake instead of a crumb crust. The result feels more like a celebration cake and less like a cheesecake variation. For people who love both desserts, that is a big win. It also makes slicing more dramatic, because the middle layer stays clearly visible once the knife cuts through the finished cake.
The chocolate frosting and chips complete the copycat look
The finishing touches matter a lot with a cake like this. Life, Love and Sugar specifically mentions creamy chocolate buttercream and plenty of chocolate chips in its copycat version, while The Cheesecake Factory description also calls out creamy chocolate frosting and chocolate chips. That means the frosting is not just there to hold the layers together. It is part of the signature look and feel.
Your frosting keeps things simple with melted butter, cocoa powder, powdered sugar, milk, and vanilla. That works well because it spreads easily and gives the outside of the cake a classic homemade finish. Then the chocolate chips pressed around the sides echo the copycat versions people already recognize. As a result, Hershey’s Chocolate Cheesecake Cake looks rich, bold, and unmistakably chocolate before anyone even takes a bite.
FAQ about Hershey’s Chocolate Cheesecake Cake
Does Hershey’s Chocolate Cheesecake Cake need to stay refrigerated?
Yes. Because it includes a baked cheesecake layer made with cream cheese, eggs, and sour cream, refrigeration is the safest and best way to store it. Your recipe also specifically says to store the finished cake in the fridge. Recipes with similar cheesecake cake layers follow the same practice.
Why bake the cheesecake layer separately?
Baking the cheesecake separately helps it set fully and makes it easier to layer between the chocolate cakes. RecipeGirl highlights baking the cheesecake first and chilling or freezing it so it can be stacked neatly.
Is this similar to Cheesecake Factory Hershey’s Chocolate Bar Cheesecake?
Yes, in overall concept. The Cheesecake Factory describes its dessert as Hershey’s cheesecake between moist chocolate cake with creamy chocolate frosting and chocolate chips, which closely matches the layered structure of your recipe and the major copycat versions online.
What makes the chocolate cake moist?
The oil, milk, eggs, and boiling water all help keep the cake tender and moist. The same cake formula appears in the OMG Chocolate Desserts version of this dessert.
Hershey’s Chocolate Cheesecake Cake is the kind of dessert that refuses to be modest. It combines everything chocolate lovers want in one slice: soft cake, creamy cheesecake, thick frosting, and a finish that looks celebration ready. Better yet, the structure already has a proven track record across the current top recipe results, so the flavor combination clearly speaks for itself. When you want a dessert that feels rich, memorable, and completely worth the extra step of layering, Hershey’s Chocolate Cheesecake Cake delivers exactly that.
Full recipe:
Ingredients:
Chocolate Cheesecake Ingredients:
– 16 oz cream cheese, softened at room temperature
– 1/2 cup sugar
– 3 eggs, slightly beaten with a fork
– 1 tsp vanilla extract
– 1/4 cup sour cream, room temperature
– 5 oz milk chocolate, melted
Chocolate Cake Ingredients:
– 1 1/2 cups sugar
– 1 cup + 2 tbsp all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 2 eggs
– 2/3 cup milk
– 1/3 cup vegetable oil
– 1 1/2 tsp vanilla extract
– 2/3 cup boiling water
Chocolate Frosting Ingredients:
– 1/2 cup unsalted butter, melted
– 2/3 cup unsweetened cocoa powder
– 3 cups powdered sugar
– 1/3 cup milk (or more if needed)
– 1 1/2 tsp vanilla extract
– About 2 cups chocolate chips for garnish
Instructions:
For the Cheesecake:
1. Preheat the oven to 325°F. Prepare an 8.5-inch springform pan by greasing it, lining it with parchment paper, and wrapping it in two layers of aluminum foil to prevent water leakage.
2. In a mixing bowl, blend softened cream cheese, sugar, and vanilla extract until just combined. Add beaten eggs gradually, mixing on low speed. Fold in the sour cream and melted chocolate. Pour the mixture into the prepared springform pan.
3. Place the springform pan in a larger roasting pan filled halfway with hot water. Bake for 40-50 minutes until the edges are set, and the center is slightly jiggly but firm to touch. Remove from water bath and cool at room temperature, then refrigerate for 4 hours or overnight.
For the Chocolate Cake:
1. Preheat the oven to 350°F. Grease and flour two 8.5-inch round cake pans.
2. In a bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vanilla, and oil. Mix for 2 minutes at medium speed. Pour in boiling water and mix just until combined.
3. Divide the batter between the prepared pans and bake for 20-25 minutes. Once done, cool the cakes in the pans for 10-15 minutes, then transfer to a rack to cool completely.
Chocolate Frosting:
1. Combine melted butter and cocoa powder. Add powdered sugar, milk, and vanilla, mixing until smooth. Adjust consistency with milk or powdered sugar as needed.
Assembly:
1. Place one cake layer on a serving plate and spread a thin layer of frosting on top.
2. Remove the cheesecake from the fridge, remove the foil and ring from the pan, and place it over the frosted cake layer.
3. Add a thin layer of frosting over the cheesecake, then place the second cake layer on top.
4. Frost the top and sides of the cake with the remaining frosting, ensuring complete coverage.
5. Garnish the sides with chocolate chips. Store the cake in the fridge.