Desserts
This Hershey's Chocolate Cheesecake delivers the perfect balance of velvety chocolate filling and crispy graham crust—every slice is a decadent masterpiece. The secret lies in a water bath bake that ensures a silky texture without cracking, while swirling in melted chocolate creates those irresistible fudgy ribbons.
I perfected this recipe after years of testing, and the difference between this version and store-bought is night and day.
The graham crust gets a head start in the oven while the filling bakes, creating that signature crispy base that holds up to every forkful. A 15-minute chilling step before baking the filling prevents any surprises, and the water bath guarantees a smooth, jiggly center that never turns rubbery.
This isn't just dessert—it's an experience that tastes like childhood nostalgia meets professional bakery quality.
What you'll end up with is a crispy graham crust encasing layers of rich chocolate cheesecake swirled with gooey Hershey's chocolate. The contrast between the cool, creamy filling and the warm, crunchy crust makes each bite unforgettable.
Serve it chilled with a dollop of whipped cream or a drizzle of chocolate ganache for the full indulgence.
Perfect for celebrations, date nights, or satisfying that late-night sweet tooth craving. The recipe scales easily for parties, and leftovers stay fresh for days in the fridge. Let's get baking—this cheesecake is worth every calorie.
Ingredients for hershey's chocolate cheesecake
Twelve essential ingredients transform into a showstopping Hershey's chocolate cheesecake with layers of fudgy swirls.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Special Dark Chocolate Bars 🍫 | 8 oz | High-quality, semi-sweet preferred |
| Graham Cracker Crumbs 🍪 | 2 ½ cups | Finely crushed, no large pieces |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Cream Cheese 🧀 | 32 oz | Full-fat, room temperature |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality |
| All-Purpose Flour 🌾 | ¼ cup | Sifted for smooth texture |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Heavy Whipping Cream 🥛 | ½ cup | Cold for whipped topping |
| Powdered Sugar 🍚 | 2 tbsp | For whipped cream |
The Hershey's Special Dark Chocolate Bars are non-negotiable for authentic flavor—avoid generic brands or the chocolate won't melt smoothly into ribbons. Trader Joe's and Whole Foods carry the highest-quality bars with optimal cocoa content. For the graham crust, Hobnob crumbs elevate texture, but regular graham crackers crushed finely work in a pinch. The cream cheese must be full-fat and room temperature—cold lumps ruin the silky filling. Philadelphia brand is a professional standard, but Kirkland Signature offers comparable quality at a lower price point. Sift the flour to prevent lumps in the filling, and use Diamond Crystal kosher salt for precise seasoning—it dissolves completely.
No Hershey's bars? Ghirardelli 60% dark chocolate or Lindt Excellence bars deliver similar richness, though the flavor profile differs slightly. Substitute sour cream with Greek yogurt at a 1:1 ratio for tang, but the texture will be slightly denser. Vanilla bean paste intensifies flavor if you're feeling indulgent—just halve the extract measurement. Whipped cream can be store-bought, but homemade with heavy whipping cream and powdered sugar adds that restaurant-quality finish. Room-temperature eggs blend seamlessly, while cold eggs create streaks in the batter. Chill the filling for 15 minutes before baking—this critical step prevents cracking during the water bath.
Store the assembled cheesecake in an airtight container for up to 5 days in the refrigerator, though it's best enjoyed within 3 days for optimal texture. Freeze portions for up to 3 months—thaw overnight in the fridge before serving. The graham crust stays crispy when stored properly, while the filling maintains its velvety consistency. Serve chilled for the best contrast between the cool filling and warm crust. Garnish with extra chocolate shavings or a drizzle of melted chocolate right before serving to maintain presentation.
Why You'll Love This Recipe
- Here’s what sold me: that first bite where the dark chocolate hits your tongue, then the buttery eggs soften it into something dangerously smooth. No fancy stabilizers, just eggs, sugar, and a little patience for the water bath. It’s the kind of dessert that makes people pause mid-bite.
- No-Fuss Layers: I swear by the graham crust—just melt butter, mix crumbs, press. No rolling, no fuss, and it stays crisp even when the filling’s creamy. The Hershey’s bars melt into the batter like a secret weapon, so you don’t even need to chop them.
- Rich Without Effort: Here’s what sold me: that first bite where the dark chocolate hits your tongue, then the buttery eggs soften it into something dangerously smooth. No fancy stabilizers, just eggs, sugar, and a little patience for the water bath. It’s the kind of dessert that makes people pause mid-bite.
- Party in a Pan: Between us, this is my go-to for birthdays, potlucks, or when I need to feed a crowd without stress. The crust’s sturdy enough to slice cleanly, and the chocolate flavor shouts “celebration” without tasting like a bakery. (Yes, even on a Tuesday night.)
Step-by-step instructions for Hershey's chocolate cheesecake recipe
Here's the precise method to create a decadent cheesecake with rich chocolate swirls and a perfectly crisp graham crust.
Prepare the Crisp Graham Crust
Preheat your oven to 350°F and grease a 9-inch springform pan thoroughly with unsalted butter. This ensures the crust won't stick, even when we add the wet filling later. In a medium bowl, combine the 2.5 cups graham cracker crumbs and 0.75 cup cold, cubed unsalted butter.
Using your fingers or a fork, work the mixture until it reaches a crumbly, sand-like consistency with no dry spots. Press the mixture firmly and evenly into the bottom of your prepared pan, creating an even layer. For extra crispiness, I like to use the bottom of a glass to press down firmly in concentric circles. Bake the crust for 10 minutes to set it completely before adding the filling.
Create the Chocolate Swirl Filling
In a large mixing bowl, beat the 32 oz cream cheese and 1.5 cups granulated sugar together using an electric mixer on medium speed until completely smooth and creamy. This process should take about 3-4 minutes, and you'll know it's ready when the mixture is light in color and leaves a clean trail when the beaters pass through it.
Add the 4 whole large eggs, one at a time, mixing well after each addition. Then incorporate the 0.5 cup sour cream, 2 teaspoons vanilla extract, 0.25 cup all-purpose flour, and 0.5 teaspoon diamond crystal kosher salt. Mix until fully combined but be careful not to overmix—this can create air pockets in your cheesecake.
For the chocolate swirl component, melt the 8 oz Hershey's Special Dark Chocolate Bars in a double boiler or microwave in 30-second intervals, stirring between each interval until completely smooth. Let it cool slightly but keep it liquid. Pour half of the cheesecake batter into your prepared crust, then spread the melted chocolate evenly over the top. Finally, pour the remaining cheesecake batter over the chocolate layer.
Bake to Perfect Doneness
Place your prepared cheesecake in the center of your preheated 350°F oven and bake for 50-55 minutes. The edges should be set and the center should still have a slight wobble when gently shaken. To create those beautiful chocolate swirls, carefully rotate the pan 90 degrees halfway through baking. This ensures even distribution of the chocolate throughout the filling.
When the cheesecake is done, turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour, then refrigerate it for at least 6 hours or overnight. This slow cooling process prevents cracking and allows the flavors to fully develop. The contrast between the cool, creamy filling and the crisp graham crust is what makes this dessert truly exceptional.
Prepare the Whipped Cream Topping
While your cheesecake chills, prepare the whipped cream topping by chilling the 0.5 cup heavy whipping cream in the refrigerator for 15 minutes before use. In a clean, chilled mixing bowl, beat the cream with the 2 tablespoons powdered sugar until soft peaks form. This topping should be light and airy, adding a final touch of sweetness and creaminess to your cheesecake.
When ready to serve, carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Top with the whipped cream and serve immediately. The contrast between the crisp graham crust, rich chocolate swirls, and creamy filling creates a texture experience that's simply irresistible. Each slice delivers that perfect balance of sweet, rich, and velvety smooth chocolate cheesecake with a satisfying crunch from the graham crust.
Pro Tips For Making Hershey'S Chocolate Cheesecake
- MELT CHOCOLATE SLOWLY: If you dump chopped Hershey’s bars into the cream mixture and crank the heat, you’ll end up with grainy, separated chocolate. Instead, melt the butter first, then add the chocolate in small chunks and stir until it’s just smooth—not boiling. This keeps the texture velvety, not lumpy. (I learned this the hard way after scraping chocolate off my teeth.)
- TOAST CRUMBS RIGHT: Graham cracker crumbs straight from the bag? Too dry. Lightly toast them in a dry skillet over medium heat for 2–3 minutes until they smell toasty and deepen in color. This prevents a soggy crust—no one wants a sad, mushy bottom layer. (Yes, even if you’re impatient like me.)
- WHIP EGGS AT ROOM TEMP: Cold eggs from the fridge won’t whip as much, and that means a denser cheesecake. Take the eggs out 30 minutes before you start and let them sit in warm water for 5 minutes if you’re really in a rush. Room-temp eggs whip to near-double in volume, which is the difference between a fluffy middle and a brick.
- BAKE UNTIL JIGGLY: The cheesecake should look set but still wobble slightly in the center when you shake the pan. If you pull it out too early, it’ll crack as it cools. If you overbake, it’ll be dry. A toothpick test is fine, but trust your eyes more—this isn’t a cake, it’s a custard. (Your future self will thank you.)
Dietary considerations for this dish
Gluten-Free Adaptation
Swap the graham cracker crust for a gluten-free graham cracker crumb alternative—I recommend Schär brand or Annie's Organic GF graham crackers. Crush them finely and mix with 0.75 cup melted coconut oil (instead of butter) for a dairy-free option.
Press into your pan and bake for 10 minutes at 350°F to set. For the filling, ensure your cream cheese is gluten-free (like Kite Hill brand) and use all-purpose gluten-free flour (like Bob's Red Mill 1:1 blend).
Dairy-Free Options
Replace the cream cheese with Kite Hill almond milk-based cream cheese (32 oz equivalent) and use coconut cream (chilled overnight) instead of heavy whipping cream. Melt the Hershey's Special Dark bars (dairy-free version) separately for the swirl.
For the crust, use gluten-free graham crackers with coconut oil as mentioned above. The texture stays rich but becomes slightly lighter due to the coconut base.
Lower Sugar Version
Reduce the granulated sugar to 1 cup and replace 0.5 cup with monk fruit sweetener (like Lakanto) for a 1:1 ratio. Use sugar-free Hershey's Dark Chocolate Bars (85% cocoa) for the swirl to cut refined sugar further.
The filling will still be decadent but with 40% less sugar than the original. Pair with light whipped cream (sweetened with stevia) to maintain balance.
Nut-Free Considerations
Standard Hershey's chocolate contains milk but is nut-free. For the crust, avoid nut-based alternatives—stick to gluten-free graham crackers (check labels for cross-contamination warnings). The filling remains nut-free as long as you use plain cream cheese and vanilla extract without nut additives.
Always verify all brands for hidden nut traces, especially in store-bought graham crackers.
Vegan Substitutions
For a fully vegan version, replace the cream cheese with Kite Hill almond-free coconut cream cheese (32 oz). Use flax eggs (4 tbsp ground flaxseed + 10 tbsp water per egg) and coconut milk (full-fat) instead of sour cream.
Melt dairy-free Hershey's chocolate for the swirl. The crust requires vegan graham crackers (like Enjoy Life brand) with vegan butter or coconut oil. The texture becomes denser but still delivers rich chocolate flavor.
Portion Control Tips
This cheesecake is indulgent, so I recommend serving 1/12th of the pan per slice (about 2 inches wide). For a lighter option, top with raspberries (high in fiber) or dark chocolate shavings (70% cocoa) to add volume without extra calories.
Store individual portions in airtight containers** with parchment between layers to prevent sticking. 💡
Nutrition facts
Frequently asked questions
Why does my Hershey's chocolate cheesecake crack on top?
Cracking usually happens when the filling cools too quickly or the oven temperature fluctuates. Always preheat your oven thoroughly and avoid opening the door during baking. For extra insurance, wrap the springform pan in a double layer of aluminum foil before placing it in the water bath—this creates a more stable baking environment.
Can I make this recipe without a water bath?
Technically yes, but the texture won't be as perfect. A water bath prevents cracks and ensures even baking. If you must skip it, reduce the oven temperature to 325°F and bake for 60-65 minutes, checking frequently. The center should still have a slight jiggle when done. The crust may be slightly less crisp without the water bath.
How do I get the chocolate swirls to look professional?
Pour half the batter into the crust, then spread the melted chocolate evenly with a spatula. Top with the remaining batter and gently swirl with a knife or skewer before baking. For marbled effects, rotate the pan 90 degrees halfway through baking. Chill the cheesecake completely before slicing to preserve the swirl pattern.
What's the best way to serve this cheesecake?
Serve it chilled with a dollop of freshly whipped cream and a sprinkle of cocoa powder. For an elegant touch, drizzle with warm chocolate ganache or top with fresh berries. Store leftovers in an airtight container for up to 5 days. Bring to room temperature before serving to enhance the flavor contrast between the crust and filling.
Can I use a different type of chocolate for the swirl?
While Hershey's Special Dark is ideal, you can substitute with Ghirardelli 60% dark chocolate or Lindt Excellence bars for similar results. Avoid milk chocolate—it melts too quickly and can make the filling too sweet. For a deeper flavor, try 70% dark chocolate, but reduce the sugar in the filling slightly to balance the intensity.