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Slice of twix cheesecake on a white plate.

Twix Cheesecake

Rich and delish
This Twix cheesecake is made with a creamy caramel cheesecake filling, topped with caramel sauce, chocolate ganache, and plenty of Twix candy.
5 from 18 votes
Prep Time 30 minutes
Cook Time 1 hour
chill time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 948 kcal

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
  • 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.

Nutrition

Calories: 948kcalCarbohydrates: 100gProtein: 12gFat: 57gSaturated Fat: 36gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 137mgSodium: 573mgPotassium: 367mgFiber: 2gSugar: 74gVitamin A: 1292IUVitamin C: 1mgCalcium: 193mgIron: 3mg
Keyword twix cheesecake, twix pie
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