Copycat Cheesecake Factory Hershey Bar Cheesecake

Copycat Cheesecake Factory Hershey Bar Cheesecake

Copycat Cheesecake Factory Hershey Bar Cheesecake

⏱3h
👥12
🔥550 cal
Medium
🍽️American
A classic, rich, and decadent Hershey's chocolate cheesecake, replicating the Cheesecake Factory favorite.
1 1/2 cups Chocolate Graham Cracker Crumbs
5 tbsp Unsalted Butter-melted
1/4 cup Granulated Sugar
24 oz Cream Cheese-softened
1 cup Granulated Sugar
See all 11 ingredients ↓
(0 reviews)
⏱3h
👥12
🔥550 cal
Medium
🍽️American
A classic, rich, and decadent Hershey's chocolate cheesecake, replicating the Cheesecake Factory favorite.
Instructions
  1. Preheat oven to 325°F (160°C).
  2. Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
  3. Bake crust for 8-10 minutes. Let cool.
  4. In a large bowl, beat Cream Cheese and Granulated Sugar (Filling) until smooth and creamy.
  5. Beat in Sour Cream, Eggs, and Vanilla Extract (Filling).
  6. Gently fold in chopped Hershey's Milk Chocolate (Filling).
  7. Pour filling over cooled crust.
  8. Bake for 55-70 minutes, or until the center is just slightly jiggly.
  9. Let cool completely, then refrigerate for at least 4 hours.
  10. For the Chocolate Ganache, heat Heavy Cream in a saucepan until simmering.
  11. Pour hot cream over chopped Semi-Sweet Chocolate (Chocolate Ganache). Let sit for 1 minute, then stir until smooth.
  12. Pour ganache over chilled cheesecake and spread evenly.
  13. Refrigerate for another 30 minutes to set ganache before serving.
Instructions
  1. Preheat oven to 325°F (160°C).
  2. Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
  3. Bake crust for 8-10 minutes. Let cool.
  4. In a large bowl, beat Cream Cheese and Granulated Sugar (Filling) until smooth and creamy.
  5. Beat in Sour Cream, Eggs, and Vanilla Extract (Filling).
  6. Gently fold in chopped Hershey's Milk Chocolate (Filling).
  7. Pour filling over cooled crust.
  8. Bake for 55-70 minutes, or until the center is just slightly jiggly.
  9. Let cool completely, then refrigerate for at least 4 hours.
  10. For the Chocolate Ganache, heat Heavy Cream in a saucepan until simmering.
  11. Pour hot cream over chopped Semi-Sweet Chocolate (Chocolate Ganache). Let sit for 1 minute, then stir until smooth.
  12. Pour ganache over chilled cheesecake and spread evenly.
  13. Refrigerate for another 30 minutes to set ganache before serving.
Nutrition per serving
Calories 550

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