Twix-flavored Cheesecake Recipe
Course: CakeDifficulty: HardServings
8
servingsPrep time
30
minutesCooking time
15
hoursCalories (per serving)
650
kcalIf you love the combination of chocolate and caramel, then you’re probably a huge Twix fan like me. I decided to combine my love for this candy bar and cheesecake into one delicious dessert that is unbelievably easy to make.
Have you ever wondered how chocolate and caramel became a thing? It happened in the 1800s, a time when hard candies were popular. Bucking tradition, Hershey’s was one of the few companies that covered caramels in chocolate, though this wasn’t popular until 1893. When technology for mass production was available, Milton Hershey began following suit.
However, it wasn’t until 1967 when Twix entered the candy bar scene by Mars Limited. It was a product made in the UK known as “Raider” but when it made it to the U.S. market, they called it Twix.
Hard to believe, but the sales weren’t as impressive for Twix until they made a peanut butter version, which was introduced in 1983. But that’s a story for another time.
While no actual Twix candy bars are used in this recipe, you get that same cookie crunch from the crust and that rich caramel and chocolate combination on top that is a massive delight with the creamy cheesecake in between.
The crust is made with butter and shortbread cookies to give it that same crispy and buttery flavor you love about Twix. You’ll form it to the pan and then prepare the cheesecake filling by whisking all the other ingredients together. The eggs need to go in one at a time to ensure they’ll combine well.
You might be thinking it would be faster to use your mixer, but leave that out of the equation for this recipe. Whisking helps you combine everything for the cheesecake without drawing in excess air which can ruin the texture.
Have you ever baked a cheesecake only for it to crack and look unsightly? My trick for that is to put a small oven-safe cup filled with water in the oven. I also put the cheesecake into the oven without preheating, which helps it slowly warm up and then slowly cool when you let it rest in there after turning things off.
Once the cheesecake cools, you’ll make the caramel chocolate frosting that will turn this into a Twix-flavored cheesecake treat. The caramel and chocolate can each be melted in the microwave. You can then top the cheesecake with the caramel first, then the chocolate, and chill it.
Honestly, the hardest part in the whole recipe is waiting to enjoy it. You’ll need to plan ahead to make it because it must set in the fridge overnight. Fortunately, your dreams about eating Twix-flavored cheesecake will become a reality soon enough. This showstopper of a cheesecake is one that my family requests often, and since I love it too, I am all too happy to oblige!
Have you ever wondered how chocolate and caramel became a thing? It happened in the 1800s, a time when hard candies were popular. Bucking tradition, Hershey’s was one of the few companies that covered caramels in chocolate, though this wasn’t popular until 1893. When technology for mass production was available, Milton Hershey began following suit.
However, it wasn’t until 1967 when Twix entered the candy bar scene by Mars Limited. It was a product made in the UK known as “Raider” but when it made it to the U.S. market, they called it Twix.
Hard to believe, but the sales weren’t as impressive for Twix until they made a peanut butter version, which was introduced in 1983. But that’s a story for another time.
While no actual Twix candy bars are used in this recipe, you get that same cookie crunch from the crust and that rich caramel and chocolate combination on top that is a massive delight with the creamy cheesecake in between.
The crust is made with butter and shortbread cookies to give it that same crispy and buttery flavor you love about Twix. You’ll form it to the pan and then prepare the cheesecake filling by whisking all the other ingredients together. The eggs need to go in one at a time to ensure they’ll combine well.
You might be thinking it would be faster to use your mixer, but leave that out of the equation for this recipe. Whisking helps you combine everything for the cheesecake without drawing in excess air which can ruin the texture.
Have you ever baked a cheesecake only for it to crack and look unsightly? My trick for that is to put a small oven-safe cup filled with water in the oven. I also put the cheesecake into the oven without preheating, which helps it slowly warm up and then slowly cool when you let it rest in there after turning things off.
Once the cheesecake cools, you’ll make the caramel chocolate frosting that will turn this into a Twix-flavored cheesecake treat. The caramel and chocolate can each be melted in the microwave. You can then top the cheesecake with the caramel first, then the chocolate, and chill it.
Honestly, the hardest part in the whole recipe is waiting to enjoy it. You’ll need to plan ahead to make it because it must set in the fridge overnight. Fortunately, your dreams about eating Twix-flavored cheesecake will become a reality soon enough. This showstopper of a cheesecake is one that my family requests often, and since I love it too, I am all too happy to oblige!
Ingredients
135 g (5 oz) butter
330 g (12 oz) Shortbread cookies
200 ml (7 fl oz) of Cream (30% fat)
500 g (18 oz) Philadelphia cheese
250 g (9 oz) mascarpone cheese
200 g (7 oz) powdered sugar
3 eggs
1 tbsp vanilla extract
- Frosting ingredients
20 ml (0.7 fl oz) unscented vegetable oil
85 g (3 fl oz) milk chocolate
120 g (4.1 oz) caramel
Directions
- Melt the butter in the microwave
- Crush cookies into crumbs. You can do this by hand if you like larger crumbs or with a blender, in this case the crumbs will turn out finer and more uniform. I use a blender in this recipe.
- Take a large bowl. Add crushed cookies and melted butter to it.
- Combine butter with crushed cookies.
- Take a springform pan. Since the cookies contain a lot of oil, it is not necessary to grease the pan. Form the bottom and sides of the cheesecake using the mixture you’ve prepared. It is most convenient to use a glass cup for this. You must compact the crumb mixture well, so that it holds its shape and does not crack later on.
- Now, let’s make the batter. In a large bowl, mix cream, Philadelphia cheese and mascarpone with powdered sugar. Gently mix everything with a whisk. I wouldn’t advise you to use a mixer, in this case your cheesecake will fill with excess air and start to puff up. Use room temperature ingredients for easier mixing.
- Add eggs and vanilla extract one by one to the mixture. Stir until the eggs are dissolved.
- Pour the batter to the mold and bake in the oven at 140 degrees C° (284 F) for about 3 hours. To avoid cracks, place a small cup of water in the oven. The oven does not need to be preheated. We want the cheesecake to heat up and cool down slowly.
- Gently pat the side of the cheesecake to check if the cheesecake is done. The finished product should jiggle slightly in the center. When is ready, do not take it out of the oven immediately, let the cheesecake rest in the tuned-off oven for about an hour with the door ajar. Then remove the cheesecake and let it cool completely at room temperature. This way we assure it cools down slowly enough and we won’t get any cracks.
- In the meantime, let’s do the frosting. Top your cooled cheesecake with caramel. If your caramel is thick enough, put it in the microwave for half a minute and melt until liquid. Place the cheesecake in the refrigerator for three hours. The caramel should cool and thicken.
- Melt the chocolate in the microwave for about 30-40 seconds and mix in the vegetable oil. Top the cheesecake with this mixture and refrigerate overnight.
- When the cheesecake is ready, cut it into portions. Brew hot coffee and enjoy this delicate Twix-flavored cheesecake.
