Homemade Twix Cheesecake: A Decadent Recipe with Shortbread Crust and Caramel Drizzle

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Indulge your sweet tooth with this spectacular Twix Cheesecake, a dessert masterpiece that perfectly combines two beloved treats. If you’re a fan of the iconic Twix candy bar with its delightful layers of shortbread, caramel, and chocolate, and you also adore the rich, creamy texture of a classic cheesecake, then prepare to be amazed. This recipe brings you a luscious, velvety cheesecake generously studded with chunks of Twix bars, all nestled upon a buttery shortbread crust. To crown this magnificent creation, a silky, homemade caramel sauce is drizzled over the top, garnished with even more delightful Twix pieces. It’s truly a must-try dessert that promises an unforgettable experience for every Twix enthusiast and cheesecake lover alike.

This extraordinary Twix Cheesecake begins with a foundation of homemade, buttery shortbread crust, offering that distinct crumbly texture and sweet flavor. This perfect base holds a rich, creamy cheesecake filling, generously packed with delightful pieces of Twix bars, infusing every bite with the familiar taste of caramel, chocolate, and biscuit. But the indulgence doesn’t stop there. A decadent drizzle of sumptuously smooth, homemade caramel sauce elegantly cascades over the top, elevating this dessert to an unparalleled level of goodness and making it a truly show-stopping center-piece for any occasion. Each forkful delivers a symphony of textures and flavors – the crisp shortbread, the smooth cheesecake, the chewy caramel, and the satisfying crunch of Twix candy.

Craving more exquisite cheesecake creations? Be sure to explore these other fantastic recipes: Lemon Meringue Cheesecake, Apple Crumble Cheesecake, and Biscoff Cheesecake. Each offers a unique flavor profile to delight your palate.

WHY THIS RECIPE WORKS

This Twix Cheesecake stands out as a truly exceptional dessert, crafted to deliver maximum flavor and an irresistible texture. Here’s why this recipe is destined to become a new favorite:

• Perfect Shortbread Crust: The foundation of any great cheesecake is its crust, and this recipe features a perfectly balanced shortbread crust. Made from flour, powdered sugar, salt, and butter, it offers a delightful crumble that is both tender and robust enough to support the creamy filling. Its rich, buttery flavor provides a fantastic contrast to the tanginess of the cheesecake.
• Creamy Cheesecake Filled with Twix: The cheesecake batter itself is incredibly rich and smooth, achieving that coveted melt-in-your-mouth texture thanks to full-fat cream cheese and sour cream. What makes it truly special are the generous pieces of chopped Twix bars folded directly into the batter. These chocolate-caramel-shortbread nuggets become soft and melty during baking, creating pockets of delightful candy goodness throughout the creamy filling.
• Irresistible Caramel Topping: No Twix-inspired dessert would be complete without a lavish caramel topping. This recipe includes instructions for a thick, gooey, and rich homemade caramel sauce that blankets the cheesecake. The caramel not only adds a beautiful sheen but also enhances the overall flavor profile, complementing the Twix pieces and the creamy cheesecake beautifully.
• Balanced Sweetness and Texture: This cheesecake strikes a perfect balance between sweetness and a slight tang from the cream cheese, preventing it from being overly cloying. The varying textures—from the firm shortbread crust to the smooth, melt-away cheesecake, the chewy Twix chunks, and the luscious caramel—create an exciting and satisfying experience with every bite.

INGREDIENT NOTES

To achieve the perfect texture and flavor for your Twix Cheesecake, understanding the role of each key ingredient is essential. For a complete list of ingredients and precise measurements, please refer to the detailed recipe card below.

• Cream cheese: The star of any cheesecake! It is crucial to use full-fat cream cheese for the best creamy texture and rich flavor. Ensure it’s at room temperature before mixing. Cold cream cheese can lead to a lumpy batter, which can result in a less smooth and often cracked cheesecake. Take the cream cheese out of the fridge 1-2 hours before you plan to start baking.
• Sour cream: This ingredient adds a delightful tang and contributes significantly to the cheesecake’s ultra-creamy, smooth consistency. Like the cream cheese, sour cream should be at room temperature to blend seamlessly into the batter, preventing curdling and ensuring a homogeneous mixture. Measure it out and let it come to room temperature about an hour before baking.
• Eggs: Eggs act as a binder, helping the cheesecake to set and achieve its characteristic smooth, custard-like texture. Using room temperature eggs is vital; cold eggs can cause the batter to curdle or seize, negatively impacting the final texture. Take the eggs out of the fridge at least an hour before you begin mixing your ingredients.
• Heavy cream: This is a key component for the decadent caramel sauce. When added to the melted sugar, heavy cream helps create a thick, luscious, and smooth caramel texture, preventing it from hardening excessively.
• Butter: Used in both the shortbread crust for richness and structure, and in the caramel sauce to add silkiness and a glossy finish. For the crust, cold butter is usually preferred for a crumbly texture, but for the caramel, cold butter is added at the end to stop the cooking process and emulsify the sauce.
• Twix: The star candy of this cheesecake! These iconic bars, with their shortbread biscuit, caramel, and chocolate coating, are chopped into smaller pieces and folded into the cheesecake batter for bursts of flavor and texture. For this recipe, aim for approximately 6 packs of medium-sized Twix candy bars (1.79 oz each). You can also reserve some Twix minis or extra chopped pieces for decorating the top.
• All-purpose flour & powdered sugar (for crust): These dry ingredients form the base of the buttery shortbread crust, providing structure and sweetness.
• Granulated sugar (for cheesecake & caramel): Provides sweetness and helps achieve the desired creamy consistency in the cheesecake filling and forms the base of the caramel sauce.
• Vanilla extract: A crucial flavoring agent that enhances the overall sweetness and complexity of the cheesecake.
• Cornstarch: A small amount of cornstarch is added to the cheesecake batter to act as a stabilizer, helping to prevent cracks and ensure a perfectly smooth, firm set.

STEP BY STEP INSTRUCTIONS – CRUST

This recipe requires a few essential kitchen tools: a blender (or food processor) for creating the shortbread crust mixture and either a stand mixer with a paddle attachment or an electric hand mixer for the cheesecake batter. The full, detailed recipe can be found in the recipe card at the bottom of this page.

Before you begin, make sure to preheat your oven to 180ºC (355ºF) for a conventional oven. Prepare a 23 cm / 9-inch springform pan by lining the bottom with a circle of parchment paper. This will ensure your crust doesn’t stick and is easy to remove.

STEP 1: In a medium-sized mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Whisk these dry ingredients together thoroughly until they are well combined. Next, add the softened, room-temperature butter to the mixture. Using a fork or your fingertips, work the butter into the dry ingredients. Continue mixing until the butter is fully incorporated and the mixture resembles a coarse crumble, similar to wet sand.

STEP 2: Transfer the shortbread crumble mixture into the prepared springform pan. Using your fingers or the back of a rubber spatula (or a flat-bottomed glass), firmly press the dough down into an even layer across the bottom of the pan. Ensure it’s packed tightly and flattened consistently for a sturdy crust. Once pressed, use a fork to gently poke holes all around the shortbread dough. This helps prevent the crust from puffing up during baking. Bake the crust in the preheated oven for 18 minutes, or until it’s lightly golden around the edges. After baking, remove the pan from the oven and let it cool completely on a wire rack until it’s cool enough to touch. Once cooled, carefully cover the entire pan (sides and bottom) with 3-4 layers of aluminum foil. This is crucial for protecting the cheesecake during the water bath baking process.

STEP BY STEP INSTRUCTIONS – CHEESECAKE

Once the crust is prepared, reduce the oven temperature to 160ºC (325ºF) for a conventional oven. This lower temperature is ideal for baking cheesecakes gently and evenly.

STEP 1:  In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, add the room-temperature full-fat cream cheese. Cream the cream cheese on low speed for approximately 1 minute, allowing it to become smooth and light. Gradually add the granulated sugar, continuing to mix on low speed until it is fully incorporated and the mixture is smooth and fluffy. Stop the mixer, scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are evenly mixed, and then continue mixing for another minute on low speed.

STEP 2: In a separate small bowl, whisk together the room-temperature sour cream and cornstarch until the mixture is completely smooth and free of lumps. Add this sour cream mixture to the cream cheese mixture, along with the vanilla extract. Mix on low speed until just combined. Next, add the large, room-temperature eggs, two at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix the batter once the eggs are added, as overmixing can incorporate too much air, leading to cracks in your cheesecake. After all eggs are mixed in, give the sides of the bowl a final scrape and a quick, gentle mix to ensure everything is well combined.

STEP 3: Prepare your Twix bars by chopping them into smaller, bite-sized pieces. Gently fold the chopped Twix pieces into the cheesecake batter using a rubber spatula. The goal is to distribute them evenly without crushing them too much or deflating the batter. Pour the cheesecake filling into the prepared springform pan with the cooled shortbread crust. Ensure the top is as smooth as possible. Now, it’s time to bake your cheesecake in a water bath for 1 hour and 20 minutes (refer to the detailed recipe card below for instructions on setting up a water bath).

STEP 4: Once the baking time is complete, turn off the oven but leave the cheesecake inside. Prop the oven door slightly ajar and let the cheesecake cool down slowly in the cooling oven for 1 hour. This gradual cooling prevents sudden temperature changes that can cause cracks. After an hour, remove the cheesecake from the oven and the water bath. Carefully remove the aluminum foil from around the springform pan and place the cheesecake on a wire rack to cool completely to room temperature (this usually takes about another hour). Once at room temperature, cover the pan tightly with plastic wrap and transfer it to the fridge. Allow it to set for at least 6 hours, or preferably overnight, to achieve the perfect firm and creamy texture.

STEP BY STEP INSTRUCTIONS – CARAMEL AND ASSEMBLING

The homemade caramel sauce adds the perfect finishing touch to this Twix Cheesecake. You can prepare it while the cheesecake is baking or cooling, ensuring it’s ready when your cheesecake is perfectly chilled.

STEP 1: While the cheesecake is baking, begin preparing your luscious caramel sauce. In a small, heavy-bottomed saucepan, combine the granulated sugar and corn syrup. Place it over medium heat, allowing the sugar to slowly melt and caramelize. Stir occasionally to prevent burning. Watch it carefully until it turns a beautiful golden-brown color. Simultaneously, in another small saucepan, gently heat the heavy cream over low-medium heat until it just starts to bubble around the edges. Do not let it boil vigorously.

STEP 2: Once the sugar mixture has reached a rich golden brown, immediately reduce the heat for the caramel saucepan to low. Very carefully and gradually add the heated heavy cream to the melted sugar, stirring constantly with a whisk. Be extremely cautious as the mixture will bubble up intensely and release hot steam. Continue stirring constantly until all the cream is incorporated and the caramel has thickened and gathered into a smooth consistency. Increase the heat back to medium/high and continue to stir constantly for another 2 minutes, allowing the caramel to cook slightly further and thicken.

STEP 3: Remove the saucepan from the heat. Add the cold butter, cut into small pieces, and a generous pinch of salt. Stir vigorously until the butter has completely melted into the caramel, creating a glossy, smooth, and emulsified sauce. Transfer the hot caramel to a heatproof bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the caramel. Allow it to cool down to room temperature, then place it in the fridge until completely chilled and ready to use. It will thicken considerably as it cools.

STEP 4: Once your cheesecake has thoroughly chilled (preferably overnight) and the caramel is cooled and thickened, it’s time to assemble! Run a sharp, thin knife along the edge of the springform pan to gently release the cheesecake. Open the springform and carefully transfer the chilled cheesecake to your desired serving platter. Pour the cooled caramel sauce evenly over the top of the cheesecake, spreading it gently with a spatula if needed. Chop additional Twix bars (or use Twix minis) and arrange the pieces decoratively along the outer edge of the cheesecake or scattered over the caramel. Place the finished Twix Cheesecake back in the fridge for at least 30 minutes to allow the caramel topping to set slightly before slicing and serving. This ensures clean, beautiful slices.

EXPERT BAKING TIPS

Achieving cheesecake perfection isn’t just about following the steps; it’s also about understanding the nuances of baking. Here are some expert tips to ensure your Twix Cheesecake turns out flawlessly every time:

• Use a kitchen scale for precision: While volumetric measurements (cups) are common, using a kitchen scale for ingredients like flour, sugar, and cream cheese (if available in blocks) is the most precise way to ensure consistent results. My recipes often use grams as the default setting because it eliminates guesswork and significantly improves accuracy in baking. Precision is key in baking, especially for delicate desserts like cheesecake.
• Don’t over mix your batter: Overmixing is a common pitfall in cheesecake baking. Once you add the eggs, mix only until just combined on low speed. Excessive mixing incorporates too much air into the batter, which can cause the cheesecake to puff up significantly during baking and then collapse and crack as it cools. After everything has mixed together, I always use a rubber spatula to give the batter one final, gentle fold. This ensures that any ingredients settled at the bottom of the mixing bowl are fully incorporated without overworking the batter.
• Room Temperature Ingredients are Non-Negotiable: For a truly smooth and lump-free cheesecake, ensure all your dairy ingredients (cream cheese, sour cream, eggs) are at true room temperature. This allows them to emulsify properly and create a silky, uniform batter. Cold ingredients can lead to a lumpy texture and may not combine well, resulting in a less desirable final product.
• Light vs. dark baking pans: The type of baking pan you use can impact the crust and the overall bake. For the best result with cheesecakes, I highly recommend using an aluminum baking pan (like a good quality springform pan). Aluminum pans are light in color, which means they attract less heat and distribute it more gently and evenly. This gentle baking is crucial for a softer, more evenly cooked cake and helps prevent a dry, overly dark crust. If you use a dark baking pan, it will absorb and retain much more heat, which can lead to a darker, tougher crust and potentially a dryer cheesecake overall. Always grease your pan and line the bottom with parchment paper, regardless of color.
• Let it cool slowly: The cooling process is just as important as the baking process. Allowing the cheesecake to cool gradually in the turned-off oven with the door ajar, then slowly to room temperature on a wire rack, and finally chilling overnight in the fridge, helps it set properly and prevents cracks. This slow temperature transition is essential for structural integrity and optimal texture.

FAQ

WHY BAKE THE CHEESECAKE IN A WATER BATH

Baking a cheesecake in a water bath (bain-marie) is a crucial technique that significantly impacts the final quality of your dessert. So, why is this step so important? The water bath creates a moist, even heat environment around the cheesecake. This gentle and consistent heat prevents the outer edges of the cheesecake from baking faster and drying out before the center is cooked, which is a common cause of cracks and a curdled texture. Without a water bath, a cheesecake is much more likely to over-bake, resulting in a tough, dry texture, a cracked surface, and an uneven, often lopsided top. The hot water surrounding your cheesecake pan acts as a buffer, regulating the temperature and protecting the delicate batter while it bakes in the oven. This ensures that your cheesecake comes out incredibly smooth, creamy, perfectly uniform in texture, and beautifully crack-free. It’s a small extra step that makes a monumental difference in achieving cheesecake perfection.

STORAGE

Proper storage is key to keeping your Twix Cheesecake fresh and delicious. Once fully assembled and chilled, store any leftover cheesecake slices or the entire cake in the fridge in an airtight container. This prevents it from absorbing odors from other foods and keeps it from drying out. For the best flavor and texture, it is recommended to enjoy your Twix Cheesecake within 3-4 days of baking. While it can be enjoyed beyond this timeframe, its quality is optimal within these first few days. Remember to keep the caramel-topped cheesecake refrigerated until ready to serve for maximum freshness and to maintain its firm, creamy consistency.

Other Cheesecake Recipes To Try

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Twix Cheesecake

If you love Twix and cheesecake, then look no further than this delicious Twix Cheesecake! A luscious treat that marries the delectable flavors of shortbread crust, velvety cheesecake, filled with pieces of Twix bars. It is topped with a smooth caramel and more Twix pieces. This dessert is a must-try for all Twix lovers.

5 fra 3 stemmer

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Prep Time 1 hour hr

Cook Time 1 hour hr 20 minutes mins

Resting time 6 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 802 kcal

Equipment

• 23 cm / 9-inch spring pan
• Stand Mixer or Hand Mixer
• Saucepans
• Rubber Spatula
• Wire Rack
• Kitchen Scale (Optional, but recommended for precision)

Ingredients

 

 

SHORTBREAD CRUST

• 190 g all-purpose flour
• 90 g powdered sugar
• ¼ teaspoon salt
• 180 g butter room temperature

CHEESECAKE

• 800 g cream cheese full fat, room temperature
• 260 g granulated sugar
• 200 g sour cream 18% room temperature
• 1 ½ tablespoon cornstarch
• 2 ½ teaspoon vanilla extract
• 4 large eggs room temperature
• 300 g Twix chopped, 6 packs of Twix bars (approx. 1.79 oz each)

CARAMEL SAUCE

• 70 g granulated sugar
• 50 g corn syrup /glucose syrup
• 200 g heavy cream
• 40 g butter cold, cut into cubes
• Pinch of salt

FOR GARNISH

• 2 packs Twix chopped for decoration

Instructions

 

SHORTBREAD CRUST

• Preheat your oven to 180ºC (355ºF) for a conventional oven. Prepare a 23 cm (9-inch) springform pan by lining the bottom with a circle of parchment paper.
• In a medium bowl, combine the all-purpose flour, powdered sugar, and salt. Stir these dry ingredients well. Add the room-temperature butter and, using a fork or your fingertips, mix until the butter is fully incorporated and the mixture resembles a coarse, sandy crumble.
  190 g all-purpose flour, 90 g powdered sugar, ¼ teaspoon salt, 180 g butter
• Press the shortbread dough firmly into an even layer at the bottom of the prepared springform pan using your fingers or a rubber spatula. Poke the dough all around with a fork to prevent it from bubbling. Bake for 18 minutes, then remove from the oven and let it cool completely to room temperature. Once cool, cover the entire pan (sides and bottom) securely with 3-4 layers of aluminum foil. This is to protect it during the water bath.

CHEESECAKE

• Reduce the oven temperature to 160ºC (325ºF) for a conventional oven.
• In the bowl of a stand mixer (with paddle attachment) or using a hand mixer, cream the room-temperature full-fat cream cheese on low speed for 1 minute until smooth. Gradually add the granulated sugar and mix on low speed for another 1 minute until fully incorporated and fluffy. Scrape down the sides of the bowl to ensure even mixing.
  800 g cream cheese, 260 g granulated sugar
• In a small separate bowl, mix the room-temperature sour cream and cornstarch until smooth. Add this mixture to the cream cheese along with the vanilla extract. Mix on low speed until just combined. Add the large room-temperature eggs two at a time, mixing on low speed until each addition is just incorporated. Avoid overmixing. After all eggs are in, scrape the sides and give one final gentle mix to ensure all ingredients are well combined.
  200 g sour cream 18%, 1 ½ tablespoon cornstarch, 2 ½ teaspoon vanilla extract, 4 large eggs
• Chop the 300g Twix bars into smaller pieces. Using a rubber spatula, gently fold the chopped Twix pieces into the cheesecake batter until evenly distributed. Pour the cheesecake filling into the prepared springform pan with the cooled shortbread crust, smoothing the top.
  300 g Twix
• Prepare your water bath: Boil water in a kettle. Place the foil-covered springform pan into a larger baking pan or roasting pan (at least 5 cm / 2 inches tall). Carefully pour the boiling water into the larger pan, ensuring the water comes up about ⅔ of the way up the sides of the cheesecake pan. Be careful not to let any water get into the cheesecake batter itself. Gently transfer the entire setup (baking pan with water and cheesecake) to the preheated oven. Bake for 1 hour and 20 minutes.
• After 1 hour and 20 minutes, gently shake the baking tray. The cheesecake should be mostly set but still slightly wobbly in the center (about a 2-inch circle). Turn off the oven, but leave the cheesecake inside. Prop the oven door slightly open and allow the cheesecake to cool in the oven for 1 hour.
• Remove the cheesecake from the oven and carefully lift it out of the water bath. Remove the aluminum foil from the springform pan and place the cheesecake on a wire rack to cool completely to room temperature (about 1 hour). Once at room temperature, cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set.

CARAMEL SAUCE

• Prepare the caramel sauce while the cheesecake is baking or chilling.
• In a small, heavy-bottomed saucepan, slowly melt the granulated sugar and corn syrup over medium heat. Stir occasionally until the sugar is fully dissolved and turns a rich golden brown. In another small saucepan, heat the heavy cream until it just begins to bubble around the edges.
  70 g granulated sugar, 50 g corn syrup, 200 g heavy cream
• Reduce the heat for the caramel to low. Carefully and gradually pour the hot heavy cream into the golden-brown sugar mixture, whisking constantly. The mixture will bubble vigorously; be very cautious. Continue stirring until the caramel is smooth and fully combined. Increase the heat to medium/high and stir constantly for another 2 minutes to thicken slightly.
  40 g butter, Pinch of salt
• Turn off the heat. Add the cold, cubed butter and a pinch of salt. Stir until the butter has completely melted and emulsified into the caramel, making it smooth and glossy. Transfer the caramel to a heatproof bowl. Press plastic wrap directly onto the surface of the caramel to prevent a skin from forming, and let it cool completely in the fridge until thick.

ASSEMBLING

• Once the cheesecake is fully chilled, run a sharp knife along the inner edge of the springform pan to release it. Open and remove the springform, then carefully transfer the cheesecake to a serving dish. Pour the cooled, thickened caramel sauce evenly over the top of the cheesecake. Chop 2 packs of Twix bars and arrange the pieces decoratively along the edge of the cheesecake, or sprinkle them over the caramel. Return the cheesecake to the fridge until you are ready to slice and serve for the best presentation.
  2 packs Twix

Nutrition

Calories: 802kcalCarbohydrates: 68gProtein: 10gFat: 56gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 192mgSodium: 575mgPotassium: 218mgFiber: 1gSugar: 54gVitamin A: 1798IUVitamin C: 0.4mgCalcium: 156mgIron: 1mg

Keyword cheesecake, twix, caramel, shortbread, homemade, dessert

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