Hello Dolly Cheesecake
Hello Dolly Cheesecake
If you’re a fan of classic Hello Dolly Bars (also known as Magic Cookie Bars), you’re going to fall in love with this rich and creamy Hello Dolly Cheesecake. It combines everything you love about the nostalgic dessert—graham crackers, chocolate chips, butterscotch chips, coconut, pecans, and sweetened condensed milk—with an ultra-creamy baked cheesecake.
The buttery graham cracker crust is topped with a smooth vanilla cheesecake filling that’s loaded with layers of classic Hello Dolly ingredients.
After baking, the cheesecake is finished with a drizzle of sweetened condensed milk, toasted coconut, crunchy pecans, and even more chocolate and butterscotch chips for the ultimate show-stopping dessert.
Whether you’re making it for Thanksgiving, Christmas, Easter, birthdays, or a family gathering, this cheesecake is guaranteed to disappear fast.
Why You’ll Love This Recipe
- Rich and creamy baked cheesecake
- Inspired by classic Hello Dolly Bars
- Loaded with chocolate, butterscotch, coconut, and pecans
- Perfect make-ahead dessert
- Great for holidays and special occasions
- Easy to customize with your favorite toppings
What Are Hello Dolly Bars?
Hello Dolly Bars, sometimes called Magic Cookie Bars or Seven Layer Bars, have been a favorite dessert for generations. They’re traditionally made with a graham cracker crust layered with sweetened condensed milk, chocolate chips, butterscotch chips, coconut, and chopped pecans before being baked until golden.
This cheesecake takes all of those delicious flavors and transforms them into an extra decadent dessert that’s perfect for cheesecake lovers.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup granulated sugar
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup mini semi-sweet chocolate chips
- ½ cup butterscotch chips
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans
Topping
- ¼ cup sweetened condensed milk
- ¼ cup toasted sweetened coconut
- ¼ cup mini chocolate chips
- ¼ cup butterscotch chips
- ¼ cup chopped pecans
How to Make Hello Dolly Cheesecake
Step 1: Prepare the Crust
Preheat the oven to 325°F.
Mix together the graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8 minutes, then allow the crust to cool.
Step 2: Make the Cheesecake Filling
Beat the cream cheese until completely smooth.
Add the sugar and continue mixing until creamy.
Mix in the sour cream and vanilla.
Add the eggs one at a time, mixing on low speed just until incorporated.
Fold in the chocolate chips, butterscotch chips, coconut, and chopped pecans.
Pour the filling over the prepared crust.
Step 3: Bake
Wrap the outside of the springform pan with two layers of heavy-duty foil.
Place the cheesecake into a large roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle.
Turn the oven off and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour.
Remove from the water bath and refrigerate for at least 6 hours, preferably overnight.
Step 4: Decorate
Drizzle sweetened condensed milk over the chilled cheesecake.
Sprinkle with toasted coconut, chopped pecans, mini chocolate chips, and butterscotch chips.
Slice and serve.
Tips for the Best Cheesecake
- Start with room-temperature cream cheese for the smoothest batter.
- Mix on low speed after adding the eggs to prevent excess air bubbles.
- A water bath helps produce an incredibly creamy cheesecake and minimizes cracking.
- Chill overnight for the cleanest slices.
- Toasting the coconut adds extra flavor and a beautiful golden color.
Variations
Extra Chocolate
Drizzle the cheesecake with warm chocolate ganache before adding the toppings.
Caramel Hello Dolly Cheesecake
Finish with caramel sauce along with the sweetened condensed milk.
Nut-Free Version
Leave out the pecans and replace them with extra chocolate or butterscotch chips.
Chocolate Crust
Swap the graham cracker crust for a chocolate cookie crust for an even richer dessert.
Storage
Cover and refrigerate for up to 5 days.
Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! Cheesecake is one of the best make-ahead desserts because the flavor improves after chilling overnight.
Do I have to use a water bath?
While it’s optional, a water bath helps create the smooth, creamy texture that makes baked cheesecakes so delicious.
Can I use walnuts instead of pecans?
Absolutely. Walnuts make a great substitute if you prefer them.
Can I use full-size chocolate chips?
Yes, although mini chips distribute more evenly throughout the cheesecake.
Jennie’s Thoughts
Hello Dolly Bars have always been one of those desserts that disappear almost as quickly as they’re served, so turning those classic flavors into a cheesecake felt like the perfect combination. Every bite has something different—creamy cheesecake, crunchy pecans, sweet coconut, gooey chocolate, and buttery graham cracker crust.
I love serving this cheesecake during the holidays because it looks beautiful on a dessert table, but it’s simple enough to make for a weekend family dinner too. If you’re already a fan of Magic Cookie Bars, I have a feeling this cheesecake is going to become one of your new favorites.
Notes
- Refrigerate overnight for the best flavor and texture.
- Toasting the coconut adds extra crunch and flavor.
- Store covered in the refrigerator for up to 5 days.
- Freeze individual slices for up to 2 months.
