Introduction
Indulge in the creamy layers of Chocolate Caramel Twix Cheesecake, a delightful dessert that marries the rich flavors of chocolate, caramel, and cheesecake in an irresistible way. Perfect for celebrations or a sweet craving, this cheesecake brings a luxurious touch to any occasion.
Ingredients
For the Crust:
1 cup graham cracker crumbs
1 tablespoon sugar
6 tablespoons melted butter
For the Cheesecake:
32 ounces cream cheese, at room temperature
1 1/4 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 eggs
1/2 cup heavy whipping cream
For the Caramel Sauce:
40 Kraft caramels, unwrapped
1 can sweetened condensed milk
5 tablespoons butter
For the Ganache:
1 1/2 cups heavy cream
12 – 16 ounces semisweet chocolate, chopped (e.g., Ghirardelli semisweet chocolate bars)
For Garnish:
Fun-sized Twix bars, optional
Prep Time
Approximately 30 minutes
Cook Time
1 hour
Total Time
About 6 hours (includes chilling)
Yield
12 servings
Instructions
1. Prepare the Crust:
In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan and bake at 350°F (175°C) for 8 minutes. Allow it to cool while keeping the oven on for the cheesecake.
2. Make the Cheesecake Filling:
Using a stand mixer with a paddle attachment, beat 1 package of cream cheese, 1 cup of sugar, and cornstarch on low until creamy, around 3 minutes. Gradually add the remaining cream cheese, one package at a time, mixing well after each addition. Next, increase the mixer speed to medium, add the remaining sugar, and the vanilla. Add the eggs one at a time, mixing thoroughly. Finally, beat in the heavy whipping cream until just combined. Pour the cheesecake mixture onto the cooled crust.
3. Bake the Cheesecake:
Wrap the sides of the springform pan in aluminum foil to create a barrier against water. Place the cheesecake in a larger shallow pan filled with hot water halfway up the sides of the springform pan. Bake until the top is golden and the center slightly jiggles, about 1 hour. Cool on a wire rack for 2 hours, then refrigerate until chilled.
4. Make the Caramel Sauce:
In a heatproof bowl, combine the unwrapped caramels, sweetened condensed milk, and butter. Microwave in 1-minute intervals, stirring until smooth. Set aside to cool; reserve half of the caramel for topping the cheesecake.
5. Make the Ganache:
Heat the heavy cream just until boiling. Pour it over the chopped chocolate in a heatproof bowl. Allow it to sit for 2 minutes before stirring until smooth.
6. Assemble the Cheesecake:
Add the reserved caramel into the center of the cheesecake where it may have deflated and chill for a brief moment. Pour the chocolate ganache over the cheesecake and refrigerate for several hours, or overnight, before removing from the pan.
7. Serve:
Carefully remove the sides of the springform pan. Slice and serve the cheesecake with extra caramel sauce drizzled on top, and if desired, garnish with fun-sized Twix bars.
Tips
Ensure all ingredients are at room temperature for a smoother batter. For cleaner slices, dip your knife in hot water before cutting. Store leftovers in the refrigerator for up to 5 days.
Enjoy the rich and decadent Chocolate Caramel Twix Cheesecake!
Detailed Directions and Instructions
Prepare the Crust
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8 minutes. Let it cool and keep the oven on for baking the cheesecake.
Make the Cheesecake Filling
Using a stand mixer fitted with a paddle attachment, beat 1 package of cream cheese, 1 cup of sugar, and the cornstarch on low until creamy, about 3 minutes. Scrape down the sides of the bowl as needed. Blend in the remaining cream cheese one package at a time, beating well and scraping down the bowl after each addition. Increase the mixer speed to medium, mix in the remaining sugar, and then the vanilla. Add the eggs, one at a time, beating well after each addition. Beat in the heavy whipping cream until just blended. The filling should be light, creamy, and airy. Be careful not to over-mix. Gently scrape the cheesecake batter onto the cooled crust.
Bake the Cheesecake
Wrap the sides of the springform pan in aluminum foil to prevent water from seeping in. Place the springform pan in a large shallow pan. Pour hot water into the larger pan, coming halfway up the sides of the springform pan. Bake until the top is a light golden brown and the center barely jiggles, about 1 hour. Remove the cheesecake from the water bath and let it cool on a wire rack for 2 hours. Chill until cold.
Make the Caramel Sauce
In a heatproof bowl, combine the unwrapped caramels, sweetened condensed milk, and butter. Microwave in 1-minute intervals, stirring after each, until completely smooth and blended. Let cool slightly. You will only need about half of the caramel for the cheesecake.
Make the Ganache
Heat the heavy cream just to a boil. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until the chocolate is melted and smooth.
Assemble the Cheesecake
Pour about half of the caramel into the center of the cheesecake where it may have deflated. Chill just to firm up the caramel. Pour the chocolate ganache over the cheesecake. Chill for several hours or overnight before unmolding from the pan. If desired, top with fun-sized Twix bars for an extra treat.
Serve
Carefully remove the sides of the springform pan. Cut into slices and serve with extra caramel sauce drizzled on top.
Notes
Ingredients at Room Temperature
Ensure all ingredients are at room temperature for a smoother batter.
Cleaner Slices
For a cleaner slice, dip your knife in hot water and wipe it before each cut.
Storage
Store leftovers covered in the refrigerator for up to 5 days.
Enjoy your rich and indulgent Chocolate Caramel Twix Cheesecake!
