This Twix cheesecake is made with a creamy caramel cheesecake filling, topped with caramel sauce, chocolate ganache, and plenty of Twix candy.
If you love cheesecake recipes as we do, you should check out our mango cheesecake, mini chocolate cheesecakes, Nutella cheesecake, Oreo cheesecake, and our Biscoff cheesecake. You will love all of these recipes!
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Why this recipe works
- Bakes at a low-temperature help to ensure that the cheesecake doesn’t crack.
- This recipe is a make-ahead recipe, so it’s perfect to make the day before a gathering.
- There is no water bath involved.
- Filled and topped with Twix candy, caramel sauce, and chocolate ganache!
Ingredients
For the crust:
Graham crackers- you will need about 1 ½ cup of graham crackers. If you don’t have graham crackers, you can use tea biscuits, vanilla wafers, and digestive biscuits.
Granulated sugar- the sugar will add sweetness to the crust.
Melted butter- melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the filling:
Cream cheese- the most important ingredient in this recipe, is the cream cheese. Make sure that you are using full-fat cream cheese, for a cheesecake with no cracks, it's important that you use full-fat cream cheese and make sure that it’s at room temperature.
Granulated sugar- you will need one cup of granulated sugar for this recipe. The cheesecake will be sweet, but not too sweet. One cup of sugar is the perfect balance of sweetness for this recipe.
Eggs- you will need 4 large eggs for this recipe. To get a perfect classic cheesecake, make sure that the eggs are at room temperature.
Heavy cream- use full-fat heavy cream for this recipe. Make sure that it's at room temperature.
Vanilla extract- vanilla extract adds extra flavor.
Sour cream- we suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
Twix candy- we added chunks of Twix candy to the cheesecake batter. You can skip this step if it's too much sugar for you.
Caramel sauce- we used our homemade caramel sauce, we used it both for the cheesecake batter and for the topping. You can use store-bought caramel sauce.
A pinch of salt- helps to balance the flavors.
For the chocolate ganache:
Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor. using the best quality dark chocolate is very important in this recipe.
Heavy cream- use full-fat heavy cream for this recipe. This cant is substituted.
Assembly:
Caramel sauce- we used our homemade caramel sauce, but you can use a store-bought one as well!
Twix candy- we chopped the Twix candy into small pieces.
Instructions
Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
Make the crust: pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the graham crackers crumbs, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
Lower the temperature to 140c (280f). In a big mixing bowl, add the room temperature cream cheese and sugar, and mix with an electric hand mixer until the cream cheese is creamy.
Add the sour cream and the heavy cream and mix until combined.
Add the vanilla extract and caramel sauce and mix until combined.
Lower the hand mixer speed to low, and add each egg at a time. This step stops the cheesecake batter from overbeating. Overbeating can cause a weird cheesecake texture and stops the cake from cracking.
Add Twix candy chunks and mix with a spatula.
Pour the cheesecake batter over the crust, and release air bubbles by tapping the pan onto a flat surface.
Bake the cheesecake in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours. After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Run a thin knife around the edges of the cake t loosen it from the pan.
Make the chocolate ganache:
Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Assembly:
Top the cheesecake with caramel sauce and spread it with a spoon or an offset spatula.
Top the caramel sauce with the chocolate ganache and let it drip and cover the entire cake.
Top the cheesecake with pieces of Twix (we used a lot, but use how much that you like), place it in the fridge to set for about 1 hour, and serve!
Expert Tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not crack.
- Let your cheesecake cool in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Faq's
Overbaking cheesecake is a common mistake that causes the cheesecake to crack or even burn.
You will know that your cheesecake is done baking when you see that the edges of the cheesecake are set, but the middle is a bit jiggly. The middle of the cake will be set in the cooling process.
Cutting cheesecake, the right way is very important. To get even and clean cheesecake slices, make sure that you are using a serrated knife.
Our favorite way to cut cheesecake and cakes is by dipping a long knife into hot water, once the knife warms up, wipe off the excess water, and slice the cake. Dip and wipe the knife between every slice.
We made this cheesecake in a 9-inch springform pan, 8-inch will work great as well!
Freezing
This cheesecake freezes great! to freeze this cheesecake, bake it according to the instructions, then cool it according to the instructions in the fridge.
When the cake is completely cooled, you can freeze the cake covered in a few layers of plastic wrap or foil. This cheesecake will freeze for up to 3 months. To thaw, place the cheesecake in the fridge overnight.
Storing
Store this dessert in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 3 days. I like eating this the day after.
Substitutions
Gluten-free- This recipe is really easy to turn gluten-free, simply replace the graham crackers with gluten-free graham crackers, or with gluten-free digestive biscuits. Also, replace the flour with cornstarch.
Digestive biscuits- People outside of America usually don’t have graham crackers. Don’t worry! You can use tea biscuits, vanilla wafers, and digestive biscuits.
Variations
Vanilla Oreos- replace the classic graham crackers with vanilla ones for a vanilla oreo lover!
More cheesecake recipes:
New york style cheesecake-This new york cheesecake is smooth, creamy, and bakes with no water bath and no cracks!
No bake oreo cheesecake– This no-bake Oreo cheesecake is made with an Oreo crust, topped with creamy Oreo cheesecake filling, and topped with whipped cream dollops, and more Oreos!
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📖 Recipe
Twix Cheesecake
Ingredients
Crust:
- 2 ½ cups Graham crackers crumbs
- 70 g Butter melted
- 1 tablespoon Granulated sugar
Filling:
- 680 g Cream cheese
- 1 cup Granulated sugar
- ½ cup Sour cream
- ¼ cup Heavy cream
- 1 teaspoon Vanilla extract
- ⅓ cup Caramel sauce
- 3 Eggs
- 2 cups Twix chopped into chunks
Chocolate ganache:
- 100 g Heavy cream
- 100 g Dark chocolate
Assembly:
- ½ cup Caramel sauce or as much as you personally like
- 2 cups Twix cut into small pieces
Instructions
- Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
- Make the crust: pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the graham crackers crumbs, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
- Lower the temperature to 140c (280f). In a big mixing bowl, add the room temperature cream cheese and sugar, and mix with an electric hand mixer until the cream cheese is creamy.
- Add the sour cream and the heavy cream and mix until combined.
- Add the vanilla extract and caramel sauce and mix until combined.
- Lower the hand mixer speed to low, and add each egg at a time. This step stops the cheesecake batter from overbeating. Overbeating can cause a weird cheesecake texture and stops the cake from cracking.
- Add Twix candy chunks and mix with a spatula.
- Pour the cheesecake batter over the crust, and release air bubbles by tapping the pan onto a flat surface.
- Bake the cheesecake in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours. After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
- Run a thin knife around the edges of the cake t loosen it from the pan.
Make the chocolate ganache:
- Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
- Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Assembly:
- Top the cheesecake with caramel sauce and spread it with a spoon or an offset spatula.
- Top the caramel sauce with the chocolate ganache and let it drip and cover the entire cake.
- Top the cheesecake with pieces of Twix (we used a lot, but use how much that you like), place it in the fridge to set for about 1 hour, and serve!
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not crack.
- Let your cheesecake cool in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
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