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Twix Cheesecake Recipe

Twix Cheesecake

Steven
This Twix Cheesecake is a show-stopping dessert that combines three signature layers: a buttery shortbread crust, creamy cheesecake filling loaded with Twix pieces, and glossy chocolate ganache drizzled with caramel. It's surprisingly doable at home with straightforward steps and easy-to-find ingredients.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 580 kcal

Equipment

  • 9-inch springform pan - non-negotiable for proper cheesecake release
  • Stand mixer or hand mixer - makes beating cream cheese to silky texture easier
  • Food processor or zip-lock bag and rolling pin - for crushing shortbread cookies
  • Large mixing bowls
  • Rubber spatula
  • Small saucepan - for heating heavy cream
  • Offset spatula - for spreading ganache smoothly
  • Parchment paper
  • Measuring cups and spoons
  • Kitchen scale - recommended for accuracy
  • Sharp knife - for chopping Twix bars
  • Baking sheet - to place under springform pan in oven
  • Plastic wrap or aluminum foil - for covering during chilling

Ingredients
  

For the Shortbread Crust

  • 2 cups shortbread cookie crumbs - 200g, from approximately 30 shortbread cookies
  • 5 tablespoons unsalted butter - 70g, melted

For the Cheesecake Filling

  • 3 packages cream cheese - 24 oz/680g total, full-fat, softened to room temperature
  • 1 cup granulated sugar - 200g
  • 3 large eggs - at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup full-fat sour cream - 120g, at room temperature
  • 1/4 cup caramel sauce - 60ml, store-bought or homemade, plus more for drizzling
  • 1 1/2 cups Twix bars - roughly 6 oz/170g, roughly chopped into 1/2-inch pieces, about 6 full-size bars

For the Chocolate Ganache

  • 6 oz semi-sweet or dark chocolate - 170g, finely chopped, bars work better than chips
  • 1/2 cup heavy cream - 120ml

For the Topping

  • 1/3 cup caramel sauce - 80ml, for drizzling
  • Extra Twix pieces or mini Twix bars - for garnish

Instructions
 

  • Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan, line bottom with parchment paper, and place on a baking sheet.
  • Pulse shortbread cookies in a food processor until fine crumbs form. Mix with melted butter until the mixture resembles wet sand.
  • Press the crumb mixture firmly into the prepared pan, slightly up the sides. Bake for 10 minutes, then cool completely on a wire rack.
  • Chop Twix bars into 1/2-inch pieces and set aside, reserving a few for garnish.
  • Beat softened cream cheese on medium speed until smooth and creamy. Add sugar and beat until fluffy. Add eggs one at a time, beating on low just until combined.
  • Add vanilla, sour cream, and caramel sauce, mixing on low until just combined. Fold in chopped Twix pieces gently with a rubber spatula.
  • Pour filling over cooled crust, smooth the top, and tap the pan gently to release air bubbles. Bake for 55-65 minutes until edges are set and center jiggles slightly.
  • Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Run a knife around the edges and cool to room temperature.
  • Refrigerate the cheesecake for at least 6 hours, preferably overnight, until fully firm.
  • Place chopped chocolate in a heat-proof bowl. Heat heavy cream until simmering, then pour over chocolate. Let stand 2 minutes, then stir until smooth and glossy.
  • Remove cheesecake from the springform pan. Pour ganache over the top and spread evenly with an offset spatula. Refrigerate 15-20 minutes to set.
  • Drizzle with caramel sauce, garnish with reserved Twix pieces, and serve chilled or at cool room temperature.

Notes

  • Room temperature dairy is essential: Cold cream cheese, eggs, and sour cream will not combine smoothly. Set everything out at least 1 hour before starting.
  • Do not over-beat after adding eggs: Beat on low speed and stop as soon as each egg is incorporated to prevent cracking.
  • Use the jiggle test: The cheesecake is done when the center still wobbles slightly, it will firm up during chilling.
  • Chill overnight for best texture: At least 6 hours, but 12 hours gives noticeably denser, more flavorful results.
  • Use full-fat dairy products: Low-fat versions lead to a looser, less stable cheesecake.
  • Cool the cheesecake slowly: Turn off the oven, crack the door, and let it sit inside for 1 hour before removing to prevent cracks.
  • Run a knife around the edge: Do this immediately after baking to prevent cracking as the cheesecake contracts during chilling.
  • Let ganache cool slightly: Don't pour hot ganache over cold cheesecake or it will melt the surface.
  • Chill Twix before chopping: This prevents the caramel from sticking to the knife for cleaner cuts.
  • Storage: Store covered in the refrigerator for up to 5 days, or freeze for up to 2 months.
Keyword baked cheesecake, candy bar cheesecake, chocolate caramel cheesecake, twix cheesecake