After putting this recipe together in my head, I stopped by the grocery store to grab a bunch of Twix candy bars. I placed them on the belt and was waiting in line, then a couple walked up behind me. The man chuckled and said, “Somebody likes Twix!” I smiled and said, “Yep! I’m actually using these to make a cheesecake.” His wife popped around him, “A cheesecake?!?!”
“That’s right!” I said, “It’s a New York style chocolate cheesecake packed with chunks of Twix candy bars on a Nilla wafer crust, topped with a smooth layer of homemade caramel sauce, more Twix, and drizzled with chocolate ganache.” By this point, the cashier was also listening in, and they all stared at me with big eyes and open mouths. “It’ll be on the menu at Krafty Draft tomorrow!” The lady said, “Wait! Are YOU Chef Erin??” Unfortunately, I wasn’t wearing any makeup to cover up my blushing cheeks at this point. My day was complete.
I have never seen a cheesecake sell out as quickly as this one did at Krafty Draft. One of the beer distributors was making a drop off as I was adding it to the menu the next day, and she stopped. “What. Is. That?” I smiled, and described it to her. She stood there and gawked for a minute before responding, “Do I pay you or them to take a slice with me right now?”
A few hours later, it was all sold out…next time, I’ll make twice the amount.
Twix has always been one of my favorite candy bars, so it seemed appropriate to turn it into a cheesecake. Since not everyone likes nuts in their desserts, this combination of chocolate and caramel really hits the spot…and has become one of my top favorite flavors.
Twix Cheesecake
For the Crust:
1 1/2 cups Nilla wafers crumbs
4 tablespoons unsalted butter, melted
For the Filling:
4 (8 oz.) packages cream cheese, softened
¼ cup cornstarch
1 cup granulated sugar
2/3 cup light brown sugar
2 tablespoons unsweetened cocoa
2 eggs
1 tablespoon vanilla extract
¾ cup heavy cream
10 oz. semisweet chocolate chips
1 King size Twix candy bar, chopped into chunks
For the Caramel Sauce:
3 tablespoons corn syrup
1/4 cup + 1 tablespoon granulated sugar
2 tablespoons unsalted butter
1/4 cup heavy cream
For the Topping:
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
1 King size Twix candy bar, chopped into chunks
Preheat oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty aluminum foil, place inside a 12 inch cake pan. Place Nilla wafers crumbs in a small mixing bowl, toss together. Add the melted butter and mix with your hands until thoroughly combined. Rub butter all along the bottom of the springform pan, then press mixture evenly along the bottom. Place pans in the oven to bake for 7 minutes, remove pans from oven and set aside.
Heat ¾ cup heavy cream in microwave for 45-60 seconds, or until it starts to boil. Pour over 10 oz. chocolate chips in a small mixing bowl and whisk together until melted, set aside. In a standing mixer (or in a mixing bowl using an electric mixer), add 8 oz. cream cheese, cornstarch, and 2/3 cups light brown sugar. Beat at medium speed with the paddle attachment until mixture is smooth. Add cocoa and another 8 oz. cream cheese, along with 1/3 cup sugar and continue to beat until smooth. Add remaining cream cheese and granulated sugar, one at a time, until smooth. Slow mixer to stirring speed, add vanilla, and one egg at a time, scraping down the sides. Turn on to stirring speed and slowly add melted chocolate just until mixed in (do not overmix). Gently stir in chopped chopped candy bars. Spoon mixture into springform pan on top of crust and spread into an even layer.
Pour warm water into the larger cake pan, creating a water bath (this prevents cracks). The water should come up at least 1 inch around the springform pan. Carefully place pans in oven and bake for about 1 hour 25 minutes, until lightly browned on top. Remove pans from oven, pull the springform pan out of the larger pan and place on a cooling rack for about 4 hours to cool completely. Remove aluminum foil from around pan.
Cover springform pan with plastic wrap and place in freezer to set for at least 4 hours, but preferably overnight. Remove plastic wrap from springform pan. Release and remove sides of springform. Place a piece of parchment or wax paper on top of cheesecake, turn upside down on a flat surface. Carefully remove bottom of pan, turn back over onto a serving plate.
Make the caramel: In a small saucepan, combine corn syrup and granulated sugar and cook on medium/high heat, stirring occasionally for about 7-9 minutes. When it turns an amber color, remove from heat, stir in butter until melted, then slowly pour in heavy cream while stirring. Transfer to another dish to cool, about 30 minutes. Spread caramel on top of chocolate layer on cheesecake, return to freezer to set for at least 30 minutes.
Cut into slices with a sharp, straight edged knife, wiping knife between each cut. Heat 1/4 cup heavy cream in microwave for 30-45 seconds, or until it starts to boil. Pour over 1/2 cup chocolate chips in a small mixing bowl and whisk together until melted. Garnish with remaining chopped candy bars, drizzle with chocolate ganache. Store cheesecake in refrigerator until ready to serve for up to 7 days, or in the freezer for 1 month.
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