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Twix Cheesecake

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Chocolate oreo crust, smooth cheesecake, chopped Twix bars, and caramel sauce combine to make this Twix Cheesecake absolutely decadent!

Ingredients

  • 16 whole Oreos, Including Filling, Crushed
  • ¼ cups Unsalted Butter
  • 16 ounces, weight Cream Cheese, Room Temperature
  • 1 cup White Granulated Sugar
  • 3 whole Eggs
  • 2 Tablespoons All-purpose Flour
  • 1 teaspoon Vanilla Extract
  • 1-½ cup Sour Cream
  • ⅓ cups Caramel Sauce, Plus More For Topping
  • 3 whole Twix Bars, Chopped

Preparation

For the crust:
Preheat the oven to 350ºF. Grease a springform pan with cooking spray or butter. Combine crushed Oreos and butter in a small bowl and stir until all Oreo crumbs are coated in butter. Press crumbs firmly into the bottom and slightly up the sides of the prepared springform pan. Place in the oven and allow to bake for 8 minutes. Remove from the oven and allow to cool.

For the filling:
While crust is cooking and cooling, beat cream cheese and sugar in a large bowl until batter is smooth and lump free. Add eggs, one at a time, beating well after each addition. Next, add flour, vanilla, sour cream, and caramel sauce to the bowl and mix until combined and smooth.

Pour batter into cooled crust and smooth top with a spatula. Place in the oven and bake 55–65 minutes. (Tip: The cheesecake will be jiggly when you pull it out of the oven. The edges should be set but 3 inches or so of the center should be loose. Do not overcook!)

Remove cheesecake from the oven and place in the refrigerator to cool for 7 hours or overnight (covered). (Cooling firms up the cheesecake and is an essential step. I chilled mine overnight to ensure it was thoroughly cool and settled.)

Once chilled, and before serving, top cheesecake with chopped Twix bars and a drizzle of caramel.

2 Comments

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Profile photo of Kyle Holman

Kyle Holman on 11.22.2018

I think a 9″ pan should work fine.

Profile photo of Valorie Allen

Valorie Allen on 6.13.2016

What size of spring form pan do you use for this?

One Review

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Profile photo of Kyle Holman

Kyle Holman on 11.22.2018

Overall this is a decent recipe so I gave it a 3.

There is a lot of info missing that would really help first time cheesecake bakers.

1. Use a 9″ springform pan.

2. Spray the pan with cooking spray.

3. Get a roasting bag to use for a water bath. Put the springform pan in the roasting bag and roll the sides of the bag down so you can pour the cheesecake mix in the pan. For the water bath use a pan that has high sides so that the springform pan in the roasting bag sits partially submerged in water. The roasting bag makes it so water does not leak into the cheesecake.

4. Once done baking turn off oven and crack oven door. Leave cheesecake in oven to cool down for an hour. This will help prevent cracking.

5. (Optional) I made this with a graham cracker crust instead. The recipe I found turned out great. 1 1/2 cups of graham cracker crumbs, 5 tbsp of butter and 1/3 cups of granulated sugar. You can also use brown sugar to give the crust an extra something special.

Happy baking :)

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