Description
This decadent Twix Bar Cheesecake features a buttery shortbread crust, creamy cheesecake filling, thick caramel layer, and glossy chocolate ganache. It’s an easy, homemade showstopper dessert that combines the best of candy bars and classic cheesecake.
Ingredients
- 8 oz (225 g) shortbread cookies, crushed
- 1/4 cup (60 g) unsalted butter, melted
- 1/4 tsp fine sea salt
- 24 oz (680 g) cream cheese, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (60 ml) sour cream, room temperature
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 tbsp (16 g) all-purpose flour
- 1 cup (320 g) thick caramel sauce (homemade or store-bought)
- 1/4 tsp flaky sea salt (optional)
- 6 oz (170 g) semi-sweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
Instructions
- Grease a 9-inch springform pan and line the bottom with parchment paper. Crush shortbread cookies into fine crumbs using a food processor or by hand. Mix with melted butter and sea salt until the texture resembles wet sand. Press firmly into the bottom of the pan. Bake at 350°F for 10 minutes, then cool.
- In a large mixing bowl, beat cream cheese until smooth and fluffy (about 2 minutes). Add sugar and beat until creamy. Mix in sour cream and vanilla. Add flour and beat on low until just combined. Add eggs one at a time, mixing on low after each addition until just incorporated.
- Pour cheesecake filling over the cooled crust and smooth the top. Tap the pan gently to remove air bubbles. Bake at 325°F for 55-65 minutes, until edges are set but the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Run a thin knife around the edge to loosen the cheesecake. Cool to room temperature on a wire rack, then cover and chill in the fridge for at least 4 hours or overnight.
- Remove cheesecake from the pan and place on a serving plate. Pour thick caramel sauce over the top and spread gently. Sprinkle with flaky sea salt if using.
- Heat heavy cream in a small saucepan until just simmering. Pour over chopped semi-sweet chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Cool for 10 minutes, then pour over the caramel layer and spread to the edges.
- Chill the finished cheesecake for at least 30 minutes to set the ganache. Slice with a sharp knife dipped in hot water for clean wedges. Enjoy!
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. No water bath is needed; just cool the cheesecake slowly in the oven with the door cracked. Chill thoroughly before adding caramel and ganache. For clean slices, dip your knife in hot water and wipe dry between cuts. Gluten-free and dairy-free adaptations are possible. Store leftovers tightly wrapped in the fridge for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 480
- Sugar: 32
- Sodium: 340
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
Keywords: Twix cheesecake, shortbread crust, caramel cheesecake, chocolate ganache, easy cheesecake, homemade cheesecake, candy bar dessert, birthday dessert, potluck dessert, American dessert