This Twix cheesecake brings together caramel and chocolate in a creamy Philadelphia-style cheesecake. Caramel is swirled into the filling, a rich chocolate ganache covers the top, and Twix candy bars and extra caramel finish it off.
Made this for a co-worker’s birthday! He and his family loved it! Thank you for this recipe!
-Larry
Ryan brought this cheesecake to work at 7 a.m. and by 8:15 a.m. the pan returned empty — a good sign this is a must-make recipe.
The cheesecake captures all the familiar Twix elements: a crunchy graham cracker crust, caramel swirled into the creamy filling, and a thick chocolate ganache on top. Finish with Twix pieces for the full effect.
How to Make Graham Cracker Crust for Cheesecake
4-Ingredient Graham Cracker Crust
- Graham cracker crumbs: You can buy pre-crumbled graham crackers in the baking aisle to save time, or crush whole crackers in a food processor.
- Brown sugar: Adds depth and helps bind the crumbs with the butter.
- Cinnamon: A small amount adds warmth and balance.
- Butter: Melted unsalted butter binds and firms the crust.
Combine the crumbs, brown sugar, cinnamon and melted butter. Press the mixture firmly into the bottom (and slightly up the sides, if desired) of an 8 or 9-inch springform pan. Use the bottom of a measuring cup or a flat tool to pack it tightly. Bake at 350°F for 8–10 minutes until golden, then cool to room temperature before adding the filling.
How to Make Plain Cheesecake with Caramel Swirl
This caramel-swirl cheesecake uses just five main ingredients:
- Cream cheese: 24 oz (three 8-oz packages) at room temperature; full-fat yields the best texture.
- Sugar: Balances the tang of the cream cheese.
- Vanilla extract: A teaspoon to enhance flavor.
- Eggs: Add them one at a time and mix only until the yolk breaks to avoid incorporating excess air.
- Caramel sauce: Use jarred caramel, warmed slightly so it pours, and swirl it into the batter.
How to Make the Perfect Twix Cheesecake
Two tips matter most for any cheesecake:
1. Use a water bath. It keeps the oven humid and helps the cheesecake bake evenly without drying out. Place the springform pan inside a larger roasting pan and add about 1 inch of hot water to the roasting pan before baking.
2. Cool slowly. After baking, turn the oven off, remove the springform pan from the water bath, place it back in the oven (turned off) with the door cracked, and let it come to room temperature slowly. Then refrigerate overnight; this prevents cracks and yields a silky texture.
How to Make a Cheesecake Water Bath
Place the filled springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan to reach about 1 inch up the sides of the springform. Bake as directed. For extra protection against leaks, set the springform inside an oven-safe turkey bag or slow-cooker liner, rolling the top down so it doesn’t cover the cheesecake.
Prevent Water Bath Leaks
To prevent water from seeping into the cheesecake, place the springform pan inside an oven-safe turkey bag or slow-cooker liner and fold the bag’s top down so it won’t cover the cake. If there’s excess material, twist and knot one side to snug the bag around the pan before setting it in the roasting pan and adding water.
How to Cool Cheesecake
Don’t rush the cooling process. When baking finishes, turn off the oven, remove the pan from the water bath, place it back in the oven with the door cracked, and let it cool slowly for 60–90 minutes. After it reaches room temperature, loosely cover with foil and refrigerate overnight before unmolding and serving.
Tips for Twix Caramel Cheesecake
- Bring cream cheese to room temperature before mixing for a smooth batter.
- Add eggs one at a time and mix only until the yolk breaks to avoid air bubbles and cracking.
- Using a different size springform pan will change baking time; this recipe was developed for an 8-inch pan.
- Let the cheesecake cool in the turned-off oven with the door cracked for about an hour, then refrigerate overnight.
How to Freeze a Whole Cheesecake
- Cool completely before freezing; refrigerate overnight if possible.
- Remove the outer springform ring and transfer the cake to a cardboard round wrapped in foil.
- Wrap the cheesecake (without toppings) in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the fridge and add toppings before serving.
More Cheesecake Recipes
- Mini Funfetti Cheesecakes
- Chocolate Cheesecake
- Cream Cheese Swirl Brownies
- Espresso Cheesecake
Twix Cheesecake
Equipment
- 8 or 9 inch springform pan
- Glass mixing bowl
- Electric mixer
- Spatula
Ingredients
Crust
- 2 cups (226g) graham cracker crumbs
- 1/4 cup (54g) brown sugar
- 1/4 tsp cinnamon
- 6 Tbsp (86g) unsalted butter, melted
Cheesecake
- 24 oz (678g) cream cheese, room temperature (full fat recommended)
- 1 cup (198g) sugar
- 1 tsp vanilla extract
- 3 large eggs
- 3 Tbsp jarred caramel sauce, warmed for pouring (use more for a stronger caramel flavor)
Chocolate Ganache
- 1 cup (170g) semi-sweet chocolate chips
- 1/2 cup (118ml) heavy whipping cream
Garnish
- Twix bars, cut in half
Instructions
Crust
- Preheat oven to 350º F.
- Combine graham crumbs, brown sugar, cinnamon and melted butter. Press into an 8 or 9-inch springform pan and pre-bake 8–10 minutes until golden. Cool to room temperature. Reduce oven to 325º F.
Cheesecake
- Place the springform pan inside an oven-safe bag and roll the top down so it won’t cover the cake. Set aside.
- Beat cream cheese until smooth (2–3 minutes). Add sugar and vanilla, then add eggs one at a time, mixing only until the yolk breaks. Beat 1 additional minute. Pour over cooled crust.
- Drizzle warmed caramel over the batter and gently swirl with a small spatula.
- Set the springform inside a 9×13-inch pan and carefully pour about 1 inch of hot water into the roasting pan.
- Bake at 325º F for 60–75 minutes (8-inch: 65–75 min; 9-inch: 60–70 min). The center should wobble slightly when done.
- Turn the oven off, remove the pan from the water bath, place it on a baking sheet and return it to the turned-off oven with the door cracked. Cool to room temperature (60–90 minutes), then loosely cover and refrigerate overnight.
- Before serving, unmold the cheesecake and gently loosen any sticking areas with a small spatula.
Chocolate Ganache
- Place chocolate chips in a heatproof bowl.
- Bring heavy cream to a boil, pour over chocolate, let sit 1 minute, then stir until smooth. Cool 5–7 minutes before pouring over the chilled cheesecake.
To Assemble
- Spoon or pour ganache over the cheesecake and spread evenly. Arrange halved Twix bars around the outer edge, sprinkle chopped Twix on top and drizzle additional caramel. Chill 30 minutes to set the ganache, then slice and serve.
Notes
- 8-inch baking time: 65–75 minutes.
- 9-inch baking time: 60–70 minutes.
Nutrition (per serving)
Calories: 538 kcal | Carbohydrates: 46 g | Protein: 7 g | Fat: 37 g | Saturated Fat: 21 g | Sugar: 32 g