Twix Cheesecake
A New York chocolate cheesecake loaded with chunks of Twix on a Nilla Wafer crust, topped with homemade caramel and chocolate ganache.
- Prep Time
- 45 min
- Cook Time
- 1 hr 25 min
- Total Time
- 2 hr 10 min
- Servings
- 12 servings
I once stood in the checkout line with an armful of Twix bars, working out this recipe in my head, when the couple behind me started teasing me about my candy habit. "Actually, I'm using these to make a cheesecake," I told them — and by the time I mentioned it would be on the menu at Krafty Draft the next day, the cashier was leaning in too.
That cheesecake sold out faster than anything I've ever put on a menu. One of the beer distributors making a delivery that morning stopped mid-conversation just to ask what it was. Twix has always been one of my favorite candy bars, so turning it into a chocolate-caramel cheesecake felt inevitable — and it's stayed one of my all-time favorite flavors ever since.
Ingredients
For the Crust
- 1 1/2 cups Nilla Wafer crumbs
- 4 tablespoons unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 2 tablespoons unsweetened cocoa powder
- 2 eggs
- 1 tablespoon vanilla extract
- 3/4 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 granulated sugar, plus 1 tablespoon
- 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
Instructions
- 1Preheat oven to 350 degrees. Double-wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil and set inside a 12-inch cake pan. Press the wafer crumbs mixed with melted butter evenly into the bottom of the pan and bake for 7 minutes. Remove and set aside.
- 2Heat 3/4 cup of the heavy cream until just boiling, then pour over the 10 oz. of chocolate chips and whisk until melted and smooth. Set aside.
- 3In a stand mixer, beat 8 oz. of the cream cheese with the cornstarch and 2/3 cup of the light brown sugar until smooth. Add the cocoa and another 8 oz. cream cheese with 1/3 cup sugar, beating until smooth. Add the remaining cream cheese and granulated sugar in batches until smooth.
- 4Slow the mixer, add the vanilla and eggs one at a time, scraping down the sides, then slowly mix in the melted chocolate just until combined (do not overmix). Gently stir in the chopped candy bar. Spoon the batter over the crust and spread into an even layer.
- 5Set the springform pan inside the larger pan and pour in warm water to create a water bath at least 1 inch up the sides. Bake for about 1 hour 25 minutes, until lightly browned on top.
- 6Cool on a rack for about 4 hours, then remove the foil, cover, and freeze for at least 4 hours, preferably overnight. Unmold onto a serving plate.
- 7Make the caramel: combine the corn syrup and granulated sugar in a small saucepan and cook over medium-high heat, stirring occasionally, for 7-9 minutes until amber-colored. Remove from heat, stir in the butter, then slowly stir in the cream. Cool for about 30 minutes, then spread over the chocolate layer on the cheesecake and freeze for at least 30 minutes to set.
- 8Cut with a sharp, straight-edged knife, wiping the blade between cuts. Heat the remaining 1/4 cup cream until just boiling, pour over the remaining 1/2 cup chocolate chips, and whisk until smooth. Garnish the cheesecake with the remaining chopped candy bar and drizzle with the ganache.
- 9Store in the refrigerator for up to 7 days, or in the freezer for 1 month.
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Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
