Chocolate Caramel Twix Cheesecake
Chocolate Caramel Twix Cheesecake combines 3 of my favorite dessert foods: Cheesecake, Chocolate, and Caramel! This decadent homemade cheesecake recipe does not disappoint!
As a cheesecake fanatic, I couldn’t resist this candy bar-inspired dessert with a thick creamy cheesecake layer, a generous ganache topping, and a luscious drizzle of caramel sauce. Pure bliss!!!
Why You Must Make
- We were entertaining Bill’s partners and their wives. I knew I needed a showstopper of a dessert. This Twix Cheesecake, sliced and doused with homemade caramel sauce, was the perfect solution!
- Bringing this out of the fridge during the dinner hour allowed the cheesecake to get the chill off and become ultra-creamy. It got rave reviews!
- Only a sliver is needed to satisfy your sweet tooth, so this is the perfect dessert for a party!
I was inspired by Hugs & Cookies XOXO by this amazing recipe which started with the famous Junior’s cheesecake recipe. Danielle made an easy 3-minute caramel sauce and I turned to my microwave caramel sauce. Both are fabulous and add that necessary caramel component of the Twix Bar to this dessert. A thick layer of ganache provided the requisite chocolate. Are you swooning yet??? Our guests certainly did!
Ingredient Notes
- Kitchen Staples – Sugar, Butter (salted is fine)
- Graham Cracker Crumbs – Or make your own in a food processor using graham crackers
- Cream Cheese – Bring out of the refrigerator at least 2 hours before blending so it will mix up smoothly.
- Eggs – Large eggs are standard for baking. Also have them at room temperature for easier incorporation into the batter.
- Cornstarch – Helps the cheesecake set while baking and keeps it stable after it’s baked.
- Vanilla – Pure vanilla extract. Never use artificially flavored.
- Heavy Whipping Cream – At least 36% Butterfat
- Semisweet Chocolate – Use good quality chocolate for the tastiest results. I used Ghirardelli semisweet chocolate bars and chopped them before melting them. Chocolate chips have additives that help them keep their shape. They can be used if that’s all you have available.
- Caramel Sauce – Use a good quality jarred caramel sauce, melt together 40 Kraft caramels with a can of sweetened condensed milk and 5 tablespoons of butter, or use my microwave caramel sauce recipe linked above.
- Fun-sized Twix Bars – Optional, to garnish.
Expert Tips
This impressive dessert will get raves from everyone who takes a bite! Dreamy cheesecake, a thick layer of silky ganache, and a generous drizzle of caramel sauce are a trio of deliciousness. Here are some hints for making this recipe perfectly!
- Don’t feel you need to make this whole dessert in one day. Cheesecakes taste best after being refrigerated overnight and they also freeze wonderfully.
- You can make the cheesecake a couple of days or even a month before you plan to serve this dessert. The crust and cheesecake layer will keep for up to 3 months in the freezer if wrapped well. I like to keep it in the pan, wrap it in plastic wrap, then foil.
- PLEASE NOTE: Danielle added a layer of caramel between the cheesecake and ganache, but I prefer using the caramel to top each slice as I serve dessert.
- PRO-Tips: Cheesecakes are easy to make once you know a few basic rules: Have all your ingredients at room temperature, especially the cream cheese and eggs and use the paddle attachment when mixing. Check out all my tips for baking a perfect cheesecake!
- I love my easy microwave caramel sauce to garnish the slices (link listed above) and Danielle uses packaged caramels melted with sweetened condensed milk for a simple shortcut. If you have your own favorite caramel sauce recipe, you can definitely use that, and a premium jarred brand works well, too.
- For a simple, yet impressive, garnish, place a ring of Twix bars around the perimeter of the cheesecake. It gives your guest a clue to the flavor of the cheesecake.
Frequently Asked Questions
Have your eggs and cream cheese at room temperature, use the paddle attachment of your stand mixer, and bake your cheesecake in a bain marie or water bath.
It could have been overbaked, so make sure to remove the cheesecake when the very center still has a little jiggle. The residual heat of the pan and surrounding cheesecake will continue baking the center when it’s out of the oven. Also, make sure not to overmix and use the paddle attachment so no excess air is beaten into the batter.
Use a water bath or bain marie to bake the cheesecake. This will help stabilize the baking temperature.
You May Also Like:
- Twix Bar Brownies from Recipe Girl
- Double Chocolate Twix Cookies
- Chocolate Caramel Shortbread Cookies
- Homemade Twix Bars
- Twix Cheesecake Bars
- Chocolate Caramel Tart
- More Dessert Recipes
- More Cheesecake Recipes
Love this recipe? Please consider rating it in the comments below. You can also follow me on FACEBOOK, PINTEREST and INSTAGRAM.
Chocolate Caramel Twix Cheesecake Recipe
A decadent combination of cheesecake, chocolate and caramel!
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- 1 tablespoon sugar
- 6 tablespoons melted butter
Cheesecake:
- 32 ounces cream cheese, at room temperature
- 1 ⅔ cups sugar
- ¼ cup cornstarch
- 1 tablespoon pure vanilla
- 2 eggs
- ¾ cup heavy whipping cream
Caramel Sauce*:
- 40 Kraft caramels, unwrapped
- 1 can sweetened condensed milk
- 5 Tablespoons butter
Ganache:
- 1 ½ cups heavy cream* See note below.
- 12 - 16 ounces semisweet chocolate, chopped (I used three 4-ounce Ghirardelli semisweet chocolate bars)*
Garnish:
- Fun-sized Twix bars, optional
Instructions
- To make the crust, combine all ingredients and press into a 9-inch springform pan. Bake at 350º for 8 minutes. Let cool. Keep the oven on to bake the cheesecake.
- To make cheesecake, using a stand mixer fitted with a paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the sides of the bowl as needed.
- Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Mix in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended.
- The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to over-mix.
- Gently scrape out the batter onto the crust. Wrap the sides of the pan in aluminum foil.
- Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform pan. Bake until the top is a very light golden brown and the center barely jiggles for about 1¼ hours. Remove the cheesecake from the water bath, transfer it to a wire rack, and let cool for 2 hours. Chill until cold.
- To make the caramel, combine all in a heatproof bowl and microwave in 1-minute intervals until completely smooth and blended. Stir after each minute. Let cool a bit. You will only need about half of the caramel for this cheesecake.
- To make the ganache, heat the cream just to a boil and pour over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes. Stir until the chocolate is melted.
- To assemble the cheesecake, pour about half the caramel into the center where the center has deflated down a bit. Chill just to firm up the caramel. (Note: I did not add a caramel layer, but instead drizzled each slice with caramel as I served).
- Pour on the chocolate ganache and chill for several hours or overnight before unmolding from the pan. Top with fun-sized Twix bars if desired.
- To serve, carefully remove the springform pan sides. Cut into slices and serve with caramel sauce.
Notes
Making my microwave caramel sauce is an alternative to this caramel recipe, but it won't be as thick.
You may add a layer of caramel sauce before the ganache. If you do add a caramel layer, it will ooze out a bit when you slice this cheesecake. I prefer leaving the caramel as a topping instead of a layer, but both ways will be delicious.
*I've used this ganache topping using 12 ounces of chocolate on another cheesecake successfully as did my videographer, so it works for me. I've had 2 comments mentioning that their ganache wasn't thick enough so you may want to add another 4 ounces of chopped chocolate to ensure it sets properly (4 Ghirardelli bars instead of 3).
Make sure your 9-inch springform pan has an interior depth of at least 2½-inches so there is room for all the batter. If you don't use the paddle attachment, you may have excess batter since using a whisk to blend will add air to the batter.
Since this cheesecake is super rich, it can easily feed more than 16 especially if served after a hearty meal.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 780Total Fat: 53gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 151mgSodium: 384mgCarbohydrates: 73gFiber: 2gSugar: 59gProtein: 9g
95 Comments on “Chocolate Caramel Twix Cheesecake”
Why do you put cornstarch in your cheesecake batter?
Hi, Karen, there are a few reasons to add cornstarch. It can help minimize cracking, make the cheesecake slightly firmer and therefore make it easier to slice. You can always leave it out if you prefer.
I’m not sure what the difference is between my 9 inch springform pan and yours , but it’s way too much cheesecake to fit in the pan. I didn’t even add it all, and it rose up over the top of the pan. I won’t have room for the chocolate , even if it settles back down a bit as it cools
I’m so sorry, Jen, and thanks for letting me know. I will measure the height (interior height is 2 1/2-inches) of my pan and add that to the recipe. I hope you still enjoy the plain cheesecake.
P.S. If you didn’t use a paddle attachment, that could have added volume to your cheesecake batter.
Also, you can make a foil collar to place around the cheesecake after it cools and is chilled. Remove the ring of the pan, wrap with a double layer of foil that extends above the cheesecake, replace the ring to add stability, then add the ganache (make sure it’s cooled and pretty thick).
Ok thank you Liz. I will try the foil collar. I used the paddle attachment that came with my KA mixer. My SF pan is Pampered Chef 9 inch, glass bottom. I measured the diameter to be sure it want an 8”.
Agreed on the previous comment on the Ganache. I’ve made it before with 7oz chocolate and 1/2 heavy cream and it turned out perfectly. This ganache recipe is VERY watery.
Hi, Becca,
I make 2 different cheesecakes using this topping and my videographer has successfully made this ganache, too. Both recipes are from a blogger friend who also uses this ratio to top her cheesecakes. BUT you’re the second person to have it not set properly, so I’m not sure what is going on. I will make a note of it in the recipe. Liz
When you’ve got to pull out all the stops, it’s nice to have a recipe like this on hand. A cheesecake with a thick layger lf chocolate ganache would be good enough, but homemade caramel is something that many people don’t realize can be so stunningly delicious. Nice work!
This cheesecake looks divine. I have been on a thick chocolate kick lately!
OMG! All of our favorites in one delicious bite. You must save room for dessert if this is getting served up.
12 oz of chocolate to 2 cups of cream makes just really rich hot chocolate. Ganache is a 1:1 ratio, it should be 16 oz of chocolate for 2 cups of cream. It makes a huge difference!
It’s plenty thick when chilled, Kaylene, but adding more chocolate will definitely make it firmer 🙂
I’m wanting to make this gluten free, is the only thing I need to replace the graham crackers? And recommendations on good gluten free options for the crust?
Thanks!
Hi, Tavanaa, I know Whole Foods sells gluten-free graham crackers and King Arthur Flour sells gluten-free graham cracker crumbs. Maybe one of the markets near you has them, too? Good luck!
DO NOT PUT THE CARMEL LAYER!! It was delicious but my ganache literally slid off the whole cake! JUST DRIZZLE THE CARMEL! Dear Liz please try your recipes before posting them!
If you read the post and watch the video, it’s noted that I used the caramel to drizzle over the slices, not as a layer. I’ll make it clearer. Thanks for the feedback, Bekah.
This is so good! Big hit with my family. I will def make again!
I made this cheesecake with great anticipation for my sons 30th birthday.
I was concerned about the ratio of cream cheese to egg but followed the recipe. The taste was delicious but the consistency was too soft and it fell apart when cut.
I did not follow the recipe for chocolate ganache – i knew it would not firm up with 2 cups of cream- therefore I used 1/2 cup cream and 12 oz of chocolate and it was perfect. The caramel sauce tastes so much like the Twix caramel! I drizzled on the top.
Great concept but I will make changes if I make it again.
Hi, Shelley,
I’m sorry it didn’t work for you. But my videographer, who lives in another state, made it following the recipe exactly and neither she nor I had any difficulty. I’m wondering if it was underbaked?
Glad it tasted good as that’s the most important thing 🙂
I made and the Grenache slid right off the caramel, will use minimal caramel next time for Twix Cheesecake. May tweak this to make a Kit Kat – there are no Kit Kat recipes that aren’t a no-bake ???? I am not fond of the no-bake texture, this should be a good fit for the base!
Oh, that’s too bad. I think you need to chill the caramel so the ganache will stick. And keep it in the springform until all is set. But I like your idea of a Kit Kat version!
I made This for my husbands birthday. Delish!
Thanks for letting me know, Anna! So glad you all enjoyed!!!
OK, HAVE TO TRY THIS RECIPE FOR THE CREW AT WORK. ONLY THING I THINK I MIGHT CHANGE IS THE CRUST. I AM NOT PARTICULARLY FOND OF GRAHAM CRACKER CRUSTS AND I THINK A SHORTBREAD CRUST WOULD MUCH BETTER SUIT A TWIX.
Yes, that would be a great substitute. Hope your work friends love it!
Try crushed ginger snap cookies for the crust.
Great suggestion! Thanks!
While making this I noticed at the beginning it said use six four ounce chocolate bars. This could be a problem if you don’t realize it is only 12 ounces total.
Thanks, Trish. I’ll edit the amazon link to avoid confusion 🙂
Hi Liz!
I finally made this for Christmas. It was simple and came out perfect. I have already been asked to make it again. It’s a keeper. Hope all is well.xo
I’m so glad, Donna! Hope you had a wonderful Christmas, and wishing you a Happy New Year!!! xo
This is the stuff dreams are made of. Or at least MY dreams. I can see this on my holiday table this year!
This is absolutely amazing! I can’t wait to try it again!
Pretty sure I would eat this whole thing myself…
Fantastic! The flavors are so good!
This is my dream cheesecake!!
Okay, this is DEFINITELY the best cheesecake ever. The flavors are amazing, the proportions are amazing, love it!
Oh my Chocolate. Full of taste. Thanks for sharing
THE most perfect piece of cheesecake I’ve ever seen!
I’ve attempted to make this but forgot the heavy whipping cream from the cheesecake !! Will it affect the cheesecake? ????
It might be a little denser, but I still think it will be delicious! Fingers crossed for you!
I made this for my daughter’s shower and everyone loved it! Thanks!
My fav candy bar!!!
I want anything with Twix involved!
Two of my favorite sweet treats in one! SO in love with this cheesecake!
Hi! Can you share a no bake recipe of this one? Thanks!
I haven’t tested this with a no-bake filling, but here is a blogger’s recipe that might be worth trying: https://www.melskitchencafe.com/the-best-no-bake-cheesecake/ (https://www.melskitchencafe.com/the-best-no-bake-cheesecake/)
Let me know if you make this and how it works. Happy New Year!
Excellent recipe! I made this last weekend for a wine tasting party. It was a HUGE hit. I’ve been baking cheesecakes for years and I bake one once a month for this group of people. This was by far their favorite one I’ve made. The only problem I had was the ganache topping slipped off a little on the 1.5 hour drive, even in a cooler. My fault, not the recipe.
Also, I changed the crust to an Oreo Cookie crust because I love it and find it much easier to make and work with. So it wasn’t completely “Twix” but still amazing.
Thank you for an awesome recipe. It’s a keeper. 🙂
Thanks so much for sharing your review, Anne! I’m so happy it was a hit!!!
How do u get the chocolate to perfectly be even over the cheesecake or is that just the chocolate ganache.
I made this and its realy yummy but my chocolate life off my Carmel layer ???? half way I chilled Carmel 2 hr before adding chocolate? I renamed it mud slide Twix cheesecake ????
Maybe the cold caramel was the problem! But I’m glad you enjoyed—and love the new name you gave this cheesecake! Thanks for stopping back to let me know!
I made my own caramel for this. It is 1cup Brown sugar, 4tbs butter, 1/2cup heavey cream, and 1tsp vanilla. It makes it sooo good.
Sounds terrific, Michael! Thanks!
It came out beautifully, but extremely sweet.
Great! Yes, it’s an extremely rich dessert!! Thanks for coming back to comment and Happy New Year!!!
There’s nothing better than combining favorite recipes to come up with an outstanding dish. This certainly looks like it should be on the pages of a magazine. I love everything about this dessert. I’m printing it off to try, if not for the holidays then soon. Happy Holidays!
THIS! OMG!! And there are TWO TWIX on a slice 😉 2 for me. NONE for you! LOL!
I made this last night and this morning my chocolate hadnt set!!???? What do I do???
I wonder if you didn’t add a full 12 ounces of chocolate? Or a little too much cream? I double checked the recipe and the amounts are correct. You could served the cheesecake with a chocolate “sauce” instead of a chocolate layer—and still garnish each slice with a mini Twix. If you haven’t topped the cheesecake yet, you could rewarm the ganache and add in some extra chocolate to thicken. Hope this helps!!!
I literally gasped when I saw this. An extra 30 minutes of cardio is in order after this one and I won’t mind.
Another gorgeous dessert and combo of flavors from Ms. Berg! Wowser =) Thank you for so generously sharing this showstopper recipe =)
Best looking cheesecake ever!
I love how creative cakes are these days! This look beautiful!
Oh my word, Liz! This has got to be one of the most beautiful cakes I’ve ever seen!!! Amazing!
What a heavenly cheesecake! I adore that caramel drizzle too.
totally drool-worthy! 🙂
How decadent can a cheesecake get? 😀 Love it!
I am sending you a PM with my address. Feel free to send me this cake 🙂 Love it!
Looks delicious. Twix is definitely my favorite candy so I would enjoy this, thanks for sharing
Such a heartbreaker, I cannot resist.. really amazing cake.Pinned
Mercy, no calories here! ☺ It looks delicious, Liz and I definitely want to make it. Thanks!
The fact that there are full Twix bars ON TOP of this Twix cheesecake just makes my life. This looks INCREDIBLE!
Wow this looks so delicious! Can’t wait to make it, I know it will go down a treat in my house. ????
So cute! Desserts that include a candy garnish always have that extra touch of extravagance (and sweetness). I’m sure you blew your guests away!
Oh my, yes! I make some sort of cheesecake every Christmas Eve when I have enough people to gobble it up. Putting this on my rotation. It’s a winner.
Oh my goodness. What a pretty and decadent looking Twix cheesecake. There is something which makes me so obsessed about this heavenly combo of Cheesecake, Chocolate, and Caramel! Loving it. 🙂
This is amazing. It not only looks delicious, but I am sure that it taste as yummy as it looks!
Oh wow, since I’m the one who steals the Twix bars out of my kids’ Halloween bags, I really should make this asap 🙂
Everything you make is a showstopper! Beautiful presentation and photos.
It is gorgeous-now I have to remake it WITHOUT the caramel layer because I LOVE how neat it looks and I love the twix on top!! Great job, girl!!! xoxo
I’m swooning, I’m swooning! Are there any leftovers? This looks amazing!
Wow now this is a real show stopper! I want a slice so bad!
Oooh yes please! I could almost eat the whole thing!
Looks fantastic ♥
You’re killing me, Liz! This looks and sounds incredible! I’ve put on five pounds just reading through the recipe! I’ve been asked to cater the marketing company’s Christmas party…I may have to modify the menu and squeeze this in.
Hi Liz! We are back after a long time of absenceand and we are catching up all the latest from our favorite bloggers like you 🙂 🙂
This recipe is fantastic!! Both twix and cheesecake is an amazing combo.We are funs of both anyway so this recipe is a definitely must try for us. Thank you for this recipe Liz! 🙂
Panos & Mirella
Look absolutely amazing Lizzy !
xoxoxo
Lots of choco and cheese…I have no doubt this rich cake taste heavenly!
Wow, I think I gained 5 pounds just by looking at the picture! …But it was worth it:@)
Ohhhh my, look at those photos!! It looks absolutely delicious, and I’m a big fan of cheesecake and twix so this is definitely going on my pinterest board 😉 And I haven’t even said anything about that thick layer of chocolate on the top! Yummm!