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If you love Twix and cheesecake, then look no further than this delicious Twix Cheesecake! A luscious treat that marries the delectable flavors of shortbread crust, velvety cheesecake, filled with pieces of Twix bars. It is topped with a smooth caramel and more Twix pieces. This dessert is a must-try for all Twix lovers.
In this delicious Twix Cheesecake, a buttery shortbread crust lays the foundation for a rich and creamy cheesecake filled with pieces of everyone's favorite caramel-chocolate candy – Twix! As if that weren't enough, a generous drizzle of sumptuous caramel crowns this cheesecake, taking it to another level of goodness.
For more cheesecake recipes, try Lemon Meringue Cheesecake, Apple Crumble Cheesecake and Biscoff Cheesecake.
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WHY THIS RECIPE WORKS
- Shortbread crust: This cheesecake has a delicious shortbread crust that gives the perfect base.
- Creamy Cheesecake full of Twix: This cheesecake is super creamy and filled with pieces of Twix.
- Caramel: This cheesecake is topped with a thick and gooey caramel.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Cream cheese: It's important that it's full-fat cream cheese and it's at room temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking.
- Sour cream: Measure and let the sour cream come to room temperature 1 hours before baking.
- Eggs: Take the eggs out of the fridge 1 hours before baking.
- Heavy cream: The heavy cream is added to the caramel to give a thick texture.
- Butter: The butter is added to the caramel.
- Twix: The Twix bars are cut into smaller pieces and folded into the cheesecake batter. For this cheesecake use 6 packs of the medium sized Twix candy bars (1.79 oz). Optionally, decorate with Twix minis.
STEP BY STEP INSTRUCTIONS - CRUST
This recipe needs a blender and stand mixer or electric hand mixer.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 180ºC/ 355ºF conventional oven. Prepare a 23 cm / 9-inch springform pan lined with parchment paper in the bottom.
STEP 1: Add the flour, powdered sugar and salt into a bowl and stir it together. Then add the butter and with a fork mix it together until it has a crumble structure.
STEP 2: Add the shortbread dough and press the dough down using your fingers or a rubber spatula until packed and flattened out in an even layer. With a fork poke the shortbread dough all around. Bake it for 18 minutes. Then let it cool down so that it’s cool to touch. Once cool to touch, cover the pan well with 3-4 layers of aluminum foil.
STEP BY STEP INSTRUCTIONS - CHEESECAKE
Reduce the oven heat to 160ºC/ 325ºF conventional oven.
STEP 1: In a bowl of a stand mixer, using the paddle attachment, or using a hand mixer, cream the cream cheese for 1 minute on low speed. Then gradually add the granulated sugar. Scrape down the sides of the bowl and let it mix for 1 minute on low speed.
STEP 2: In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese together with the vanilla extract. Mix until combined. Then add two eggs at a time and let it mix on low speed until combined.
STEP 3: Chop the Twix bars into smaller pieces. Add the chopped Twix into the cheesecake batter. With a rubber spatula, gently fold the Twix pieces into the batter. Pour the cheesecake filling into the spring pan. Bake it for 1 hour and 20 minutes in a water bath (see details in recipe below).
STEP 4: After it's baked, let it cool down for 1 hour in the oven with the door popped slightly open. Once at room temperature, place it in the fridge, covered with plastic wrap. Let it set for at least 6 hours, preferable overnight.
STEP BY STEP INSTRUCTIONS - CARAMEL AND ASSEMBLING
STEP 1: While the cheesecake is baking, make the caramel. In a small saucepan, slowly melt the granulated sugar and corn syrup over medium heat until golden brown. At the same time in another small saucepan, heat the heavy cream until it begins to bubble.
STEP 2: Add the heated heavy cream a little at a time, stirring it in, when the sugar has turned golden brown. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered. Turn heat back up to medium/high heat and continue to stir constantly for 2 minutes at medium/high heat.
STEP 3: Turn off the heat and add the cold butter and a pinch of salt. Stir it in until the butter has melted into the caramel. Transfer it to a bowl and let it cool down in the fridge.
STEP 4: Release the cheesecake from the springform and move the chilled cheesecake to a serving dish. Add caramel on top of the cheesecake and even it out. Chop some Twix bars and decorate with the Twix pieces along the edge of the cheesecake. Place it back in the fridge until ready to serve.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Give the cheesecake pan a small shake, it's only slightly jiggling in the center of the cheesecake then it's done.
Yes, replace it 1:1 with full-fat greek yogurt.
Yes, to preserve the cheesecake (excluding the caramel), ensure it is securely wrapped with plastic wrap and a layer of aluminium foil, then store it in the freezer for a maximum of 3 months. When ready to serve, allow it to defrost in the refrigerator overnight and add the caramel and decorations shortly before serving.
WHY BAKE THE CHEESECAKE IN A WATER BATH
Why is baking a cheesecake in a water bath so important? What the water bath does, is that it makes the cheesecake bake more gentle. When baking a cheesecake without a water bath, it is more likely for it to over-bake, which will give a curdled texture, a cracked and lopsided top. The hot water protects your cheesecake while it's baking in the oven. It makes sure your cheesecake comes out smooth and cream
STORAGE
Store the Twix Cheesecake in the fridge in an airtight container. It is best enjoyed within 3-4 days.
Other Cheesecake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Twix Cheesecake
Equipment
Ingredients
SHORTBREAD CRUST
- 190 g all-purpose flour
- 90 g powdered sugar
- ¼ teaspoon salt
- 180 g butter room temperature
CHEESECAKE
- 800 g cream cheese full fat, room temperature
- 260 g granulated sugar
- 200 g sour cream 18% room temperature
- 1 ½ tablespoon cornstarch
- 2 ½ teaspoon vanilla extract
- 4 large eggs room temperature
- 300 g Twix chopped, 6 packs of Twix bars
CARAMEL SAUCE
- 70 g granulated sugar
- 50 g corn syrup /glucose syrup
- 200 g heavy cream
- 40 g butter cold
- Pinch of salt
- 2 packs Twixs
Instructions
SHORTBREAD CRUST
- Preheat the oven at 180ºC, conventional oven. In a 23 cm/ 9 inch spring cake pan add parchment paper to the bottom.
- Add the flour, powdered sugar and salt into a bowl and stir it together. Then add the butter and with a fork mix it together until it has a crumble structure.190 g all-purpose flour, 90 g powdered sugar, ¼ teaspoon salt, 180 g butter
- Add the shortbread dough and press the dough down using your fingers or a rubber spatula until packed and flattened out in an even layer. With a fork poke the shortbread dough all around. Bake it for 18 minutes. Then let it cool down so that it’s cool to touch. Once cool to touch, cover the pan well with 3-4 layers of aluminium foil.
CHEESECAKE
- Reduce the oven temperature to 160ºC/ 325ºF conventional oven.
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then add the granulated sugar and let it mix for 1 min on low speed.800 g cream cheese, 260 g granulated sugar
- In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add two egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.200 g sour cream 18%, 1 ½ tablespoon cornstarch, 2 ½ teaspoon vanilla extract, 4 large eggs
- Chop the Twix bars into smaller pieces and add them to the cheesecake batter. With a rubber spatula, gently fold the Twix pieces into the batter. Pour the cheesecake batter into the spring pan.300 g Twix
- Boil up water in a kettle. In a big metal tin that is at least 5 cm tall, add the boiling water and place the cheesecake, where the bottom has been covered in aluminium, in the water bath. The water should come up about ⅔ up the side of the cheesecake pan. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method. Alternatively, place the springform pan in a 30 cm/11 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. Gently lift the pan into the oven so no water gets under the aluminium foil. Bake for 1 hour and 20 min.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminium foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.
CARAMEL SAUCE
- While the cheesecake is baking, make the caramel.
- In a small saucepan, slowly melt the granulated sugar and corn syrup over medium heat until golden brown. At the same time in another small saucepan, heat the heavy cream until it begins to bubble.70 g granulated sugar, 50 g corn syrup, 200 g heavy cream
- Turn the heat for the saucepan with the caramel down to a low heat. Add the heated heavy cream a little at a time, stirring it in, when the sugar has turned golden brown. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered. Turn heat back up to medium/high heat and continue to stir constantly for 2 minutes at medium/high heat.40 g butter, Pinch of salt
- Turn off the heat and add the cold butter and a pinch of salt. Stir it in until the butter has melted into the caramel. Transfer it to a bowl, cover it with plastic wrap, so it touches the surface of the caramel and let it cool down in the fridge.
ASSEMBLING
- Slide a sharp knife along the edge of the spingpan to release the cheesecake from the pan. Open the springform and move the chilled cheesecake to a serving dish. Add caramel on top of the cheesecake and even it out. Chop some Twix bars and decorate with the Twix pieces along the edge of the cheesecake. Place it back in the fridge until ready to serve.2 packs Twixs
Maybelline
I’ve been wanting to make this since it was first published and was hesitant thinking it would be too sweet! I was absolutely wrong! The cheesecake is Devine, the flavours developed and settled after 24hrs. The steps were easy to follow and I love have each step has all the listed ingredients.
Thank you so much for sharing the recipie!