I think Twix is my favorite candy bar.
OK I say that about pretty much whatever candy bar I happen to be eating at the time; but let me say one thing:
I think Twix Cheesecake is my favorite CHEESECAKE!
As if the picture doesn’t just make you want to lick your computer screen!
Unfortunately until they invent Taste-A-Vision you will have to make this epic building on recipes for yourself, but I assure you~ you won’t be sorry!
It is really way easier than it looks, as long as you organize yourself ahead of time.
You can make the cheesecake ahead of time, since it will need almost the entire day to cool before you can un-mold it anyway.
I also prepared the caramel layer while I was baking the shortbread base, allowed that to set overnight at room temperature inside the ring mold
While the the cheesecake set in the refrigerator overnight at the same time; and the next day assembled the entire thing.
You can follow along in the video below to see exactly how it all comes together really smoothly!
Just give yourself a day and a half and you will be eating Twix Cheesecake in no time!
*Oh yeah and PS- for those who do not have a ring mold
you can use a springform pan collar with no bottom inserted- that is just about the only thing I will recommend using a springform pan for! LOL
**Please read all the way to the bottom for my updates and review on this cheesecake with suggestions for how to make it even better (and easier) than I did in the video!
- All Purpose Flour 1½ cup (188g)
- Granulated Sugar ¼ cup + 2 tablespoons (75g)
- Salt pinch
- Unsalted Butter 12 tablespoons (168g)
- Combine the flour, sugar and salt together, mix to combine evenly
- Add the slightly softened butter and mix until it is a crumbly mass that looks more like streusel than cookie dough.
- Turn out into a greased and parchment lined pan and press evenly
- bake in preheated 350°F oven for approximately 25 - 30 minutes or until golden brown and baked throughout
- Granulated Sugar 1¼ cup (250g)
- Sweetened Condensed Milk ⅔ cup (180g)
- Water 7 Tablespoons (105ml)
- Corn Syrup ½ cup + 3 Tablespoons (215g)
- Unsalted Butter 7 Tablespoons (100g)
- Salt ½ teaspoon (3g)
- Vanilla Extract 1 teaspoon (5ml)
- Combine the sugar, water & condensed milk in a large heavy bottom sauce pot and bring to a boil over high heat stirring constantly
- Once it boils add the corn syrup and attach the candy thermometer and bring to 230°F stirring constantly
- Once it reaches 230°F add the butter and then bring to 240°F while stirring constantly
- When it gets to 240°F add the salt and then pour into a bowl to cool slightly before adding in the vanilla extract
- Pour over the slightly cooled shortbread base as shown in the video
- Cover directly on the surface with plastic wrap and allow the caramel and the shortbread to cool overnight at room temperature
Preheat oven to 350°F
- Softened Cream Cheese 3- 8ounce packages (678g)
- Granulated Sugar 1¼ cup (250g)
- Eggs large 5 (250g)
- Vanilla Extract 2 teaspoons
- Sour Cream ½ cup (114g)
- Cream the softened cream cheese on low speed and add the sugar.
- Add the eggs and extract slowly and scrape the bottom and sides of the bowl as needed to avoid any lumps.
- Add the sour cream and mix smooth.
- Pour batter into the greased and parchment lined 8" Pan (or springform if you prefer)
- Bake in a water bath for approximately 1hour and 15 minutes or until it is done (Click here for how to know when your cheesecake is baked)
- Cool at room temperature then transfer to the refrigerator to cool completely (overnight is best)
- Proceed to un-mold as shown in the video and assemble cake completely
- **See note at the end of this blog post for updated information about how to assemble an serve this cheesecake.
- Couverture Chocolate ½ cup (85g)
- Heavy Cream ½ cup (120ml)
- Bring cream to a boil and pour over finely chopped chocolate in a medium mixing bowl.
- Whisk smooth to melt the chocolate
- Cool slightly, but still warm enough to pour and pour over the top of the cheesecake as shown in the video
Because cheesecakes have to be refrigerated, and this soft caramel does not; there is a consistency issue.
This Finalized Twix Cheesecake was AWESOME immediately after I made it, but after storing the remaining in the refrigerator, the caramel layer became hard.
To serve this cheesecake after it has been refrigerated: it is necessary to bring it to room temperature to soften up the caramel in order for it to be slice-able & edible.
The other problem I had with the way I finished this cake, was the cheesecake was too heavy to go on top of the caramel layer, so I will recommend to do it in reverse order than how I shoed in the video tutorial:
The Cheesecake should go on top of the Shortbread Base and the caramel layer on top of the cheesecake.
You can do all of this in the ring mold as shown in the video, just make sure to place the cheesecake layer in there on top of the shortbread base first and then pour the semi-cooled caramel on top of that. Allow the caramel to set before serving, but it will be best served this way rather than out of the refrigerator
By doing it the way I showed in the video, the weight of the cheesecake was causing the caramel to squish out pretty severely!
But the overall taste of this cake: OUT OF THIS WORLD!!
For a different solution to this conundrum I’ve created, you can use a simpler recipe for the caramel by cooking evaporated milk, brown sugar & butter for a quicker version of a caramel that will stay softer even in the refrigerator. But again be sure to pour this on top of the cooled baked cheesecake rather than the shortbread base or you will have squishing!
- ¼ cup brown sugar
- 6 tablespoons butter
- 12 ounces evaporated milk
- Combine all 3 ingredients in a small saucepan and bring to a boil.
- Reduce the heat to low and simmer until thickened stirring often to avoid burning on the bottom (this may take up to 30 minutes to thicken)
- Once it is thick and the color of caramel, remove from heat cool in the pot and then pour over the cheesecake as I mentioned above