Description
These decadent Twix Cheesecake Bars combine a buttery shortbread crust with a creamy cheesecake filling studded with Twix minis, topped with rich homemade caramel and chocolate ganache sauces. Perfect for a crowd-pleasing dessert that’s easy to slice and serve.
Ingredients
Crust
- Cooking spray
- 1-1/4 cups crushed Lorna Doone Shortbread Cookies (or crushed graham crackers)
- 5 tablespoons unsalted butter, melted
- 1/3 cup light brown sugar, firmly packed
- 1/8 teaspoon salt
Cheesecake Batter
- 16 ounces cream cheese (2 bricks), at room temperature
- 1 cup granulated sugar
- 1-1/2 tablespoons flour
- 1/4 cup sour cream, at room temperature
- 1-1/2 teaspoons vanilla bean paste (or 1 tablespoon vanilla extract)
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup Twix minis
Toppings and Sauces
- 1/2 cup milk chocolate chips (or dark or semi-sweet chocolate)
- 1/4 cup heavy cream
- 14.5 ounces soft caramels, unwrapped
- 2-1/2 tablespoons evaporated milk
Instructions
- Prepare: Preheat your oven to 375°F and set a rack in the middle position. Line a 9×9-inch baking dish with parchment paper, leaving plenty of overhang for easy removal, and lightly spray the parchment with cooking spray.
- Make the Crust: In a medium bowl, combine the crushed shortbread cookies, melted butter, brown sugar, and salt. Press this mixture firmly into the bottom and slightly up the sides of the prepared baking dish. Bake the crust for 10 minutes, then remove and let it cool. Lower the oven temperature to 325°F.
- Make Cheesecake Batter: Using a stand or hand mixer on medium speed, beat the room-temperature cream cheese, granulated sugar, and flour until smooth. Add sour cream, vanilla bean paste, and salt. Mix on low speed just until combined. Avoid overmixing. Add eggs one at a time, mixing gently after each. Finally, fold in the Twix minis gently to incorporate.
- Bake: Pour the cheesecake batter over the cooled crust, smoothing it evenly. Press down any Twix pieces sticking above the surface. Bake for 38–43 minutes until the center is just set and the top is no longer shiny; it may still jiggle slightly, which is ideal. Remove from the oven and let cool at room temperature for 1 hour. Cover and chill in the refrigerator for 4–6 hours or preferably overnight for the best texture.
- Serve: Using the parchment paper overhang, lift the cheesecake out of the pan. Slice into even bars by running a very hot knife (heated under hot water and wiped dry) through the cheesecake, cleaning the knife between cuts for clean slices. Serve chilled with caramel and chocolate sauces.
- Make Chocolate Ganache: Heat heavy cream in a small saucepan over medium heat until it simmers (do not boil). Place chocolate chips in a heat-proof bowl, pour the hot cream over the chocolate, and cover the bowl. Let sit for 5 minutes, then stir until smooth. Allow to cool and thicken slightly before spooning over the cheesecake bars.
- Make Caramel Sauce: In a small saucepan over medium heat, combine unwrapped caramels and evaporated milk. Stir constantly until smooth. Let the caramel sauce rest for 5 minutes to thicken slightly, then spoon over the bars alongside the ganache.
Notes
- Make sure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature to ensure a smooth, lump-free cheesecake batter.
- Use a hot knife for slicing to get clean cuts without cracking the cheesecake.
- Chilling the cheesecake overnight improves texture and flavor.
- You can substitute graham crackers for shortbread cookies in the crust if preferred.
- Store the cheesecake bars in the refrigerator and enjoy within 3–4 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 53 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
