Twix Cheesecake

Twix Cheesecake

So I have tried making a Twix cheesecake twice already and they have both been individual cheesecakes in cupcake papers. Two years ago I did this for a bake sale at work and it went over like gangbusters!! They were delicious. So many people asked me for the recipe but I was just to lazy to put it together. So I tried again a month ago for a work BBQ for my other job. Those did not turn out so well. But they were still pretty tasty.

So now it’s time for the charity bake sale again. I decided against the individual cakes because……well….ain’t nobody got time for that!!! So I gave it a go in the 9 inch springform pan. I also got kinda crazy on the batter and was just making stuff up on the fly. It turned out pretty AMAZING!!

Crust- Pretty basic stuff

2 cups of Nilla Wafer crumbs

1/2 stick of softened butter

Preheat the oven to 350 and bake the crust for about 10 minutes. Cool on a wire rack while preparing the crust.


16 oz softened cream cheese

1 cup sugar

16 oz sour cream

7 oz sweetened condensed milk

8 caramels

1 cup white chocolate chopped

1 tbsp vanilla

3 eggs

1/2 cup semi sweet chocolate chips

Smuckers Caramel Topping

Drizzle some of the Smuckers over the crust while it’s cooling. In an electric mixer beat the cream cheese till smooth. (This is not the time to get lazy, otherwise your cheesecake will not be smooth and creamy.) Once the cream cheese is smooth add the sugar and mix completely. In a double broiler over medium heat warm up the sweetened condensed milk and caramels. Mix until the caramels are completely melted. Remove from heat and quickly stir in the white chocolate until melted. Pour it right into the mixer. (Even though you may be tempted to eat the whole bowl, don’t give in!!) Keep it moving while you add in the sour cream, vanilla, eggs. Stir in a 1/4 cup of the chocolate chips. Pour the filling on top of the crust. Sprinkle the rest of the chocolate chips on top and drizzle a little more caramel topping to top it off.

Bake for 30 minutes at 350. Then reduce the temperature to 200 and bake for another 20-30 minutes. You can generally tell it’s done when you give it a little wiggle and the filling doesn’t jiggle very much. Then leave it the oven to cool for about an hour and then move it to the fridge for about 4 hours.



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