Chocolate Caramel Twix Cheesecake Recipe

1. Prepare the Crust:

Mix Ingredients: In a bowl, combine the graham cracker crumbs, sugar, and melted butter.

Press into Pan: Press the mixture into the bottom of a 9-inch springform pan.

Bake: Bake at 350°F (175°C) for 8 minutes. Let cool. Keep the oven on for baking the cheesecake.

2. Make the Cheesecake Filling:

Mix Cream Cheese: Using a stand mixer fitted with a paddle attachment, beat 1 package of cream cheese, ⅓ cup of sugar, and the cornstarch on low until creamy (about 3 minutes). Scrape down the sides of the bowl as needed.

Add Remaining Cream Cheese: Blend in the remaining cream cheese one package at a time, beating well and scraping down the bowl after each addition.

Add Sugar and Vanilla: Increase the mixer speed to medium, mix in the remaining sugar, and then the vanilla.

Incorporate Eggs: Add the eggs, one at a time, beating well after each addition.

Add Cream: Beat in the heavy whipping cream until just blended. The filling should be light, creamy, and airy. Be careful not to over-mix.

Transfer to Pan: Gently scrape the cheesecake batter onto the cooled crust.

3. Bake the Cheesecake:

Prepare for Water Bath: Wrap the sides of the springform pan in aluminum foil to prevent water from seeping in.

Create Water Bath: Place the springform pan in a large shallow pan. Pour hot water into the larger pan, coming halfway (about 1 inch) up the sides of the springform pan.

Bake: Bake until the top is a light golden brown and the center barely jiggles (about 1¼ hours).

Cool: Remove the cheesecake from the water bath and let cool on a wire rack for 2 hours. Chill until cold.

4. Make the Caramel Sauce:

Combine Ingredients: In a heatproof bowl, combine the unwrapped caramels, sweetened condensed milk, and butter.

Melt in Microwave: 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.)

5. Make the Ganache:

Heat Cream: Heat the heavy cream just to a boil.

Mix with Chocolate: 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.

6. Assemble the Cheesecake:

Add Caramel Layer: Pour about half of the caramel into the center of the cheesecake (where it may have deflated). Chill just to firm up the caramel.

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