Giant Twix Cheesecake

Everyone loves chocolate bars, which makes them the perfect ingredient to inspire delicious variations on other desserts! In this breathtaking recipe for a giant Twix cheesecake, we've been inspired by the melt-in-your-mouth caramel, simple shortbread, and creamy chocolate finish of the Twix bar. Cheesecake is delicious all on its own, but add all in all of those delicious elements, and you've got yourself a dessert unlike any you've tried before! This cheesecake & chocolate bar hybrid starts off with a graham cracker crust that gets topped off with a heavenly cheesecake filling. Add on a layer of ooey, gooey caramel and top it all off with rich, homemade chocolate buttercream frosting for a truly mouth-watering treat. It looks like we pick both sides of this delicious Twix cheesecake!

Yield: 1
Prep Time: 55 minutes
Cooking Time: 80 minutes
Inactive Time: 2 hours
Difficulty Level: Moderate

You'll Need:

For the graham cracker crust:

  • 5 oz graham crackers, crushed
  • ½ stick butter, melted

For the cheesecake core:

  • 4 eggs
  • 2¾ cups cream cheese
  • ⅔ cup sugar
  • 2 tbsp corn starch
  • 1 tsp vanilla extract

For the caramel layer:

  • 9 oz soft caramels, melted

For the chocolate buttercream frosting:

  • 1½ sticks butter
  • 1½ cups dark chocolate sauce or spread
  • 1 cup sweetened condensed milk

Here's How:

1. Preheat the oven to 325°F and line a loaf pan with parchment paper. For the graham cracker crust, crush the graham crackers in a food processor or blender, then stir in the melted butter. Pour the graham cracker mixture into the loaf pan, then press it down into the bottom of the loaf pan using the base of a clean glass.

2. For the cheesecake core, beat the cream cheese with a hand mixer until smooth and creamy, then stir in the sugar. Add in the corn starch, eggs, and vanilla extract and stir everything together until combined. Pour the cheesecake batter over the graham cracker crust.

3. Cover the loaf pan with aluminum foil and place it in a large casserole dish. Heat some water in a kettle and pour it into the casserole dish in order to surround the loaf pan with water.

4. Transfer the casserole dish to the oven and bake the cheesecake at 325°F for 75 minutes. Once it's done baking, take the loaf pan out of the casserole dish, remove the aluminum foil, and use the parchment paper to help lift the cheesecake out of the loaf pan. Let the cheesecake cool for about 2 hours.

5. While the cheesecake is cooling, line the loaf pan with some additional parchment paper and cover the bottom with soft caramels. Transfer the loaf pan to the oven and let the soft caramels melt in the residual heat of the oven for about 5 minutes. Remove the loaf pan from the oven and let the caramel layer cool and solidify. For the chocolate buttercream frosting, beat the butter and dark chocolate sauce or spread with a hand mixer until the mixture becomes light and fluffy, then stir in the sweetened condensed milk. Place the caramel layer on top of the cheesecake, then frost the cheesecake with the chocolate buttercream frosting. Make a series of ripples in the chocolate buttercream frosting on top of the cheesecake to make it look like a giant Twix bar.

It's best to serve this Twix cheesecake the same day you make it so that the caramel layer stays intact – but we definitely don't think that will be problem, because 1 look at this mouth-watering dessert and you won't be able to resist!

Get the recipe for the Snickers Cake featured in the bonus video.


Also hefty