Hershey’s chocolate cheesecake cake: the decadent dessert you didn’t know you needed

If you crave intense chocolate, this Hershey’s Chocolate Cheesecake Cake answers the call. It layers a velvety chocolate cheesecake between two Hershey’s “Perfectly Chocolate” cake rounds, is frosted with rich cocoa icing, and finished with a ring of chocolate chips. Read on for a festive, make-ahead dessert that will impress at any gathering.

Quick facts: timing, servings, and what you’ll need

• Prep time: about 45 minutes active
• Bake time: cheesecake ~40–50 minutes; cake layers ~20–25 minutes each
• Total time: allow 4–6 hours including chilling
• Yield: roughly 16 slices
• Best for: holiday dessert, potlucks, chocolate lovers

Why this layered chocolate cheesecake stands out

This cake brings together two classics. The Hershey’s “Perfectly Chocolate” cake gives a moist, deep-cocoa base. The center features a smooth, milk-chocolate cheesecake. A glossy chocolate frosting binds the layers, and chocolate chips around the sides add texture and flair. It’s a showstopper that’s surprisingly easy to assemble.

Ingredients for the chocolate cheesecake cake

Chocolate cheesecake filling

• 16 oz cream cheese, softened to room temperature
• 1/2 cup granulated sugar
• 3 eggs, lightly beaten
• 1 tsp vanilla extract
• 1/4 cup sour cream, room temperature
• 5 oz milk chocolate, melted and cooled slightly

Hershey’s-style chocolate cake layers

• 1 1/2 cups granulated sugar
• 1 cup plus 2 tbsp all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 2/3 cup milk
• 1/3 cup vegetable oil
• 1 1/2 tsp vanilla extract
• 2/3 cup boiling water

Chocolate frosting and garnish

• 1/2 cup unsalted butter, melted
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk (plus more if needed)
• 1 1/2 tsp vanilla extract
• About 2 cups chocolate chips, for the sides and decoration

Step-by-step method to bake and assemble

Make the chocolate cheesecake

1. Preheat oven to 325°F. Prepare an 8.5-inch springform pan with cooking spray and parchment on the bottom.
2. Wrap the pan in two layers of heavy-duty foil to protect it during the water bath.
3. Beat cream cheese with sugar and vanilla until combined. Add the lightly beaten eggs and mix on low, just until blended.
4. Fold in the sour cream, then blend in the melted milk chocolate. Pour into the prepared pan and smooth the top.
5. Set the springform inside a larger roasting pan. Pour hot water into the outer pan to reach halfway up the springform sides.
6. Bake 40–50 minutes. The edges should be set and the center slightly jiggly. Remove from the water bath and cool on the counter.
7. Chill the cheesecake for at least 4 hours or overnight to firm up.

Bake the chocolate cake layers

1. Preheat oven to 350°F. Grease two 8.5-inch round pans and line the bottoms with parchment.
2. Whisk together sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Beat on medium for 2 minutes.
4. Carefully stir in the boiling water until just combined; batter will be thin.
5. Divide between pans and bake 20–25 minutes, until a toothpick shows a few moist crumbs.
6. Cool in pans 10–15 minutes, then invert onto racks to cool completely.

Prepare the chocolate frosting

1. Combine melted butter and cocoa powder until smooth.
2. Add powdered sugar, milk, and vanilla. Beat to a spreadable consistency.
3. If too thick, add milk a tablespoon at a time. If too thin, add more powdered sugar.

Assemble the cake

1. Place one cake round on your serving plate and spread a thin layer of frosting.
2. Remove the chilled cheesecake from the springform. Peel away foil and remove the ring.
3. Either lift the cheesecake from the pan base with a thin spatula or invert it onto the cake layer and remove the bottom paper.
4. Set the cheesecake on the bottom layer and smooth a thin coat of frosting over it.
5. Top with the second cake layer, then frost the top and sides to cover the cake completely.
6. Press chocolate chips around the sides for a decorative, crunchy border.
7. Chill until ready to serve. Keep the cake refrigerated between servings.

Expert tips, substitutions, and serving ideas

• Water bath is key: wrapping the springform and using a water bath prevents cracks in the cheesecake.
• Use room-temperature dairy for a silky cheesecake batter.
• Swap dark or semi-sweet chocolate for the melted milk chocolate to deepen the flavor.
• To speed chilled setting, place the cake in the refrigerator after assembly for at least 2 hours.
• Serve slices with chocolate shavings, whipped cream, or a drizzle of hot fudge.
• Store leftovers in the fridge for up to 4 days. Slice cold for cleaner cuts.

Other chocolate recipes chocolate lovers may enjoy

• Quadruple chocolate poke cake with sweetened condensed milk
• Triple Chocolate Cheesecake with Oreo crust for extra crunch
• Layered Triple Chocolate Mousse Cake for a lighter, mousse-filled option

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Dr. Elise Monroe

Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.