Yet again, Ryan’s co-workers have proven that they are (dessert) crazy.
He brought this cheesecake to work at 7am and by 8:15am someone returned the empty pan to his desk.
So I’m pretty sure we can classify this recipe as a “gotta make” one!
This twix cheesecake has all your favorite twix flavors – the crunchy cookie texture from the graham cracker crust, the caramel from the caramel swirled into the cheesecake, and the chocolate from the ganache topping! Then it’s topped with TWIX pieces!
If you want more caramel flavor, increase the amount of caramel sauce you swirl into the cheesecake. AND you could always put chopped up twix pieces inside the cheesecake.
I feel like people are a little more hesitant to make cheesecake at home compared to cake, but I actually think cheesecake is way easier to make then a layered cake. It’s definitely less time consuming.
So we’re giving you all the tips so your cheesecake turns out perfectly!
Here are the 2 most important details to follow when making cheesecake.
1. Don’t be afraid of the water bath!
I know it sounds weird, putting your cheesecake in a water bath, but it’s the secret to creating moist, perfectly baked cheesecake. It’s really not scary.
I used to suggest wrapping the cheesecake pan in 5 layer of tinfoil, to prevent water leaking into the cheesecake, but I have found a MUCH BETTER method!
Here’s the best technique – place the pan inside an oven safe bag (like one you would cook a turkey in) and roll the bag down so the top of the cheesecake is exposed. Then place the pan inside the water bath.
This method worked so well to keep the water out that I will forever use a oven bag when making cheesecake now.
Place the cheesecake pan inside a larger pan, like a 9×13 or larger pan, and fill the 9×13 inch pan with water, about 1-2 inches below the top of the cheesecake pan.
2. Don’t rush the cooling process.
Once the cheesecake is done baking, let it sit in the oven for 1 hour or longer with the oven door cracked. A slow cooling process will help prevent the cheesecake from cracking. Once the cheesecake is at room temperature, remove it from the oven, and place it inside a large airtight container or cover the top with plastic wrap and refrigerate it over night before serving.
I really recommend making cheesecake the day before you plan to serve it. That way it can chill overnight. Once the cheesecake has chilled, then I add the chocolate ganache and toppings. Then I like to place the cheesecake back inside the fridge for 30 minutes to help harden the ganache.
Yield: one 8 inch cheesecake
This twix cheesecake has all your favorite twix flavors - the crunchy cookie texture from the graham cracker crust, the caramel from the caramel swirled into the cheesecake, and the chocolate from the ganache topping! Then it’s topped with TWIX pieces!
- 1 & 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 6 tbsp butter, melted
- 3 packages cream cheese at room temperature, 8 oz each, I like to use full fat
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 3 tbsp caramel sauce, slightly heated so you can pour it (use more caramel for a more intense caramel flavor!)
- 1 cup chocolate chips
- 1/2 cup heavy whipping cream
- Twix bars, cut in half so you can see the inside
- Preheat the oven to 350º F.
- If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 1 & 1/2 cups of crumbs. In a small bowl, combine the crumbs with the brown sugar, cinnamon and melted butter, mix well until incorporated.
- Before adding the crumbs to the pan, wrap the bottom and sides of the springform pan in 5 layers of aluminum foil. This will help keep the water out during the water bath. **You can skip the foil if you'll be putting your cheesecake inside an oven bag, which I recommend the oven bag.**
- Add the crumbs to the springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
- Place the pan in the oven, pre-bake the crust for 8-10 minutes or until golden.
- Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
- Turn the oven down to 325º F.
- In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, and vanilla extract, beat again. Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute.
- Pour half of the cheesecake mixture on top of the cooled crust. Smooth it out. Drizzle on half of the caramel, and use a knife to swirl it. Pour the rest of the cheesecake in and top with the remaining caramel, swirl again.
- Place the round springform pan inside an oven safe bag (like the kind you'd cook a turkey in). Be sure to roll down the sides of the bag so the top of the cheesecake is exposed and not covered by the bag.
- Place the cheesecake pan inside a larger pan (like a 9x13 inch pan) Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the aluminum foil on the springform pan. **Note: You can use a 9 inch springform pan for the cheesecake, but you will need a larger pan for the water bath.
- Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
- Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
- Once cooled, remove the cheesecake from the oven. Place the cheesecake (still in the springform pan) in the fridge for at least 6 hours or overnight.
- Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
- Place chocolate chips in a medium heat-proof bowl. In a small pot over low heat, heat the heavy cream until just before boiling. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the ganache to come to room temperature before adding it to the cheesecake.
- Spread the chocolate ganache evenly over the top of the cheesecake. Add the sliced twix bars round the outside edge of the cheesecake. Sprinkle chopped twix pieces on top. Refrigerate for 30 minutes to set the ganache. Slice & serve.