Twix Cheesecake


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!

This is the perfect combination of recipes brought together in a blissful marriage of Soft Caramel, Buttery Crispy Shortbread and Creamy Vanilla Cheesecake topped with Chocolate Ganache.

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.

It’s going to be four separate recipes as listed below. (Cheesecake ~ Ganache ~ Shortbread Cookie Base ~ Soft Caramel)

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!

Shortbread Base
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Prepare an 8" cake pan withpan grease and parchment paper lining
Serves: 1-8" Base for Cheesecake
  • All Purpose Flour 1½ cup (188g)
  • Granulated Sugar ¼ cup + 2 tablespoons (75g)
  • Salt pinch
  • Unsalted Butter 12 tablespoons (168g)
  1. Combine the flour, sugar and salt together, mix to combine evenly
  2. Add the slightly softened butter and mix until it is a crumbly mass that looks more like streusel than cookie dough.
  3. Turn out into a greased and parchment lined pan and press evenly
  4. bake in preheated 350°F oven for approximately 25 - 30 minutes or until golden brown and baked throughout
Soft Caramel Layer
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Serves: 2½ cups
  • 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)
  1. Combine the sugar, water & condensed milk in a large heavy bottom sauce pot and bring to a boil over high heat stirring constantly
  2. Once it boils add the corn syrup and attach the candy thermometer and bring to 230°F stirring constantly
  3. Once it reaches 230°F add the butter and then bring to 240°F while stirring constantly
  4. When it gets to 240°F add the salt and then pour into a bowl to cool slightly before adding in the vanilla extract
  5. Pour over the slightly cooled shortbread base as shown in the video
  6. Cover directly on the surface with plastic wrap and allow the caramel and the shortbread to cool overnight at room temperature
Vanilla Cheesecake Batter
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Prepare an 8" cake pan (or springform pan if you prefer) with pan grease and parchment paper liner
Preheat oven to 350°F
Serves: 1-8" cheesecake
  • 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)
  1. Cream the softened cream cheese on low speed and add the sugar.
  2. Add the eggs and extract slowly and scrape the bottom and sides of the bowl as needed to avoid any lumps.
  3. Add the sour cream and mix smooth.
  4. Pour batter into the greased and parchment lined 8" Pan (or springform if you prefer)
  5. 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)
  6. Cool at room temperature then transfer to the refrigerator to cool completely (overnight is best)
  7. Proceed to un-mold as shown in the video and assemble cake completely
  8. **See note at the end of this blog post for updated information about how to assemble an serve this cheesecake.
Ganache Recipe
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Serves: 1 cup
  1. Bring cream to a boil and pour over finely chopped chocolate in a medium mixing bowl.
  2. Whisk smooth to melt the chocolate
  3. Cool slightly, but still warm enough to pour and pour over the top of the cheesecake as shown in the video
Updates: So here is the thing about this cheesecake.

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!

Caramel Filling
  • ¼ cup brown sugar
  • 6 tablespoons butter
  • 12 ounces evaporated milk
  1. Combine all 3 ingredients in a small saucepan and bring to a boil.
  2. 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)
  3. 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

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  1. Love your recipes … But I do not like or use corn syrup … What can i use in place of it ? Thank you . Rina

    1. hi Thanks! I’ll suggest to use the caramel filling at the very bottom of this post, there is no cornsyrup in it, it is the quicker version too (stays softer than the one I used)

  2. Looks amazing! Question, where can I find “Couverture Chocolate?” If I can’t get it, what do you recommend as an alternative?

    1. Im not sure where you live or what is available to you, but you can pretty much get anything online nowadays. I would do a google search to see where you can get some good deals, but I will recommend Chocoley they have some very nice selections

    2. Thanks for your response. 🙂 If I have time to order online, then I will go for that, but I was hoping I could just find what I needed from a grocery store (I live in Durham, North Carolina). I was also thinking of making a thin fudge to pour over individual slices instead.

  3. Hi Gretchen,
    On Chocoley, do you use the Bada Bing chocolate or the Indulgence block chocolate?

  4. Hello Gretchen!

    I am making it for my husband’s birthday, I am sure it will be so good. One question, can we freeze it after? Maybe in several pieces? We will be the two of us, and it would be too much, but I would not want to waste it, no way!

    Thanks again! Your recipes are so unique. I was looking for a cake with caramel… nothing at the bakery… always the same cakes, we have gotten used to them… so I prefer to make mine, it is so much more special!

      1. Again, thank you so much Gretchen! I feel so lucky to have found you several years ago, and I share your recipes with my friends. And yes, I will do the easiest caramel… and put it on the cheese cake. One last question… do you pour the ganache on top of the caramel?

        1. YAY thank you! Yes you do, just be sure to read the entire blog post, because there was an afterthought after I made the video

          1. Thank you again Gretchen! Yes I did read everything and watch the video before and during! Ha! Ha! Don’t want to miss a thing. I really like your videos, they are so useful… it’s much better when you can see what it looks like. Keep up the excellent work! You are my number one pastry chef!

            Have a great day! Here in Canada (near Ottawa, it is already below zero), but with your good recipe, it makes us forget a little the cold and snow!

  5. I made the second caramel recipe, but the texture is somewhat different than regular caramel… it is lumpy… ? I stirred very often… did everything you said… so I don’t know. Thank you again for any suggestion.

    1. Hey there, Im glad you made the second caramel after reading my updated review on my own recipe! LOL
      Im not sure what would have made it lumpy though, hmmm. I made this one a long time ago and think I have to revisit this one again (vegan version of course) but it is so good it is worth another go! Thanks Danielle for all your support and feedback it is very much appreciated!

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