Chocolate Caramel Twix Cheesecake Recipe

Chocolate Caramel Twix Cheesecake brings together three irresistible dessert favorites: rich cheesecake, smooth chocolate, and buttery caramel. This homemade cheesecake recipe is indulgent, creamy, and perfect for anyone who loves the classic flavors of a Twix candy bar.

If you are a cheesecake lover, this candy bar-inspired dessert is hard to resist. It starts with a simple graham cracker crust, followed by a thick, velvety cheesecake filling, a glossy layer of chocolate ganache, and a generous drizzle of caramel sauce. Each slice is rich, elegant, and memorable, making it a wonderful dessert for birthdays, holidays, dinner parties, or any occasion that calls for something special.

Why You Must Make

• This Chocolate Caramel Twix Cheesecake is a true showstopper. The creamy cheesecake, silky ganache, and caramel topping make it look impressive while still using familiar, comforting flavors.
• It is an excellent make-ahead dessert. Cheesecake tastes even better after it has chilled overnight, which makes entertaining much easier.
• Because this dessert is very rich, small slices are satisfying. One cheesecake can serve a crowd, especially after a full meal.
• The combination of chocolate, caramel, and a cookie-style crust gives this cheesecake the flavor profile of a Twix bar in a more elegant, homemade form.

This Twix cheesecake recipe is ideal when you want a dessert that feels bakery-worthy but can still be made at home. The cheesecake layer is smooth and dense without being heavy, while the ganache adds a deep chocolate finish. The caramel sauce can be layered under the ganache or, for a cleaner presentation, drizzled over each slice just before serving. Either method gives the dessert that essential caramel flavor.

Ingredient Notes

• Kitchen Staples – Sugar and butter are used in the crust, filling, and caramel components. Salted butter is fine if that is what you have.
• Graham Cracker Crumbs – Use packaged crumbs or make your own by pulsing graham crackers in a food processor until finely ground.
• Cream Cheese – Let the cream cheese sit at room temperature for at least 2 hours before mixing. Soft cream cheese blends more smoothly and helps prevent lumps.
• Eggs – Large eggs are standard for baking. Bring them to room temperature so they incorporate easily into the cheesecake batter.
• Cornstarch – Cornstarch helps the cheesecake set properly and adds stability after baking.
• Vanilla – Pure vanilla extract gives the best flavor. Avoid artificially flavored vanilla if possible.
• Heavy Whipping Cream – Use heavy cream with at least 36% butterfat for a rich texture in both the cheesecake and ganache.
• Semisweet Chocolate – Good-quality chocolate makes the ganache taste better. Chopped chocolate bars melt more smoothly, though chocolate chips can be used if needed.
• Caramel Sauce – Use a good-quality jarred caramel sauce, make a caramel sauce with Kraft caramels, sweetened condensed milk, and butter, or use your favorite homemade caramel.
• Fun-Sized Twix Bars – Optional, but they make a fun garnish and hint at the flavors inside the cheesecake.

Expert Tips

This chocolate caramel cheesecake is easier to make than it looks when you follow a few important cheesecake tips. The goal is a creamy filling, a smooth top, and clean slices with plenty of caramel and chocolate flavor.

• Do not rush the chilling time. Cheesecake needs several hours in the refrigerator, and overnight chilling gives the best texture.
• You can make the cheesecake layer in advance. Once cooled and wrapped well, the crust and cheesecake can be frozen for up to 3 months.
• If freezing, keep the cheesecake in the springform pan, wrap it tightly in plastic wrap, and then add a layer of foil for extra protection.
• Please note: A caramel layer can be added between the cheesecake and ganache, but drizzling caramel over each slice keeps the presentation neater.
• Pro tip: Always use room-temperature cream cheese and eggs. Cold ingredients do not blend as smoothly and may create a lumpy batter.
• Use the paddle attachment on a stand mixer instead of a whisk. A whisk can beat too much air into the batter, which may cause the cheesecake to rise, fall, or crack.
• Bake the cheesecake in a water bath. The gentle, moist heat helps the cheesecake bake evenly and reduces the chance of cracking.
• Remove the cheesecake from the oven when the center still has a slight jiggle. It will continue to set as it cools.
• For a simple garnish, arrange fun-sized Twix bars around the edge of the chilled cheesecake before serving.

Frequently Asked Questions

You May Also Like:

• Twix Bar Brownies
• Double Chocolate Twix Cookies
• Chocolate Caramel Shortbread Cookies
• Homemade Twix Bars
• Twix Cheesecake Bars
• Chocolate Caramel Tart
• More Dessert Recipes
• More Cheesecake Recipes

If you love chocolate caramel desserts, this Twix cheesecake is a must-try. Serve it well chilled, slice it with a clean knife, and finish each piece with caramel sauce for the best flavor and presentation.

The Recipe:

Chocolate Caramel Twix Cheesecake Recipe

Prep Time
45 minutes

Cook Time
1 hour 15 minutes

Total Time
2 hours

Yield
16 servings

A decadent homemade cheesecake with chocolate ganache, caramel sauce, and the classic flavor of a Twix bar.

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
• 12 to 16 ounces semisweet chocolate, chopped

Garnish:

• Fun-sized Twix bars, optional

Instructions

1. To make the crust, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into a 9-inch springform pan. Bake at 350º for 8 minutes, then let it cool. Keep the oven on for the cheesecake.
2. To make the cheesecake filling, use a stand mixer fitted with the paddle attachment. Beat 1 package of cream cheese with ⅓ cup of the sugar and the cornstarch on low speed until creamy, about 3 minutes. Scrape down the sides of the bowl as needed.
3. Add the remaining cream cheese, one package at a time, mixing well and scraping the bowl after each addition.
4. Increase the mixer speed to medium. Beat in the remaining sugar, then add the vanilla. Mix in the eggs, one at a time, beating after each addition. Add the cream and mix just until blended.
5. The filling should look light, creamy, and smooth. Do not overmix, as too much air can affect the texture.
6. Gently scrape the batter over the cooled crust. Wrap the outside of the springform pan with aluminum foil to help protect it in the water bath.
7. Place the springform pan in a large shallow pan. Add hot water until it reaches halfway, or about 1 inch, up the side of the springform pan. Bake for about 1¼ hours, until the top is very lightly golden and the center barely jiggles. Remove the cheesecake from the water bath, transfer it to a wire rack, and cool for 2 hours. Chill until cold.
8. To make the caramel sauce, combine the unwrapped caramels, sweetened condensed milk, and butter in a heatproof bowl. Microwave in 1-minute intervals, stirring after each minute, until the mixture is smooth. Let it cool slightly. You will only need about half of the caramel for this cheesecake.
9. To make the ganache, heat the cream just until it reaches a boil. Pour it over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until the chocolate is completely melted and smooth.
10. To assemble, you may pour about half of the caramel into the slightly sunken center of the chilled cheesecake and chill until the caramel firms. For a cleaner slice, skip the caramel layer and drizzle caramel sauce over each serving instead.
11. Pour the chocolate ganache over the cheesecake. Chill for several hours or overnight before removing it from the pan. Garnish with fun-sized Twix bars if desired.
12. To serve, carefully remove the sides of the springform pan. Cut into slices and serve with caramel sauce.

Notes

You may add a caramel layer before the ganache, but it can ooze slightly when the cheesecake is sliced. Drizzling caramel over each slice gives a neater presentation.

If you want a thicker ganache, use the larger amount of chopped chocolate. This helps the topping set more firmly.

Make sure your 9-inch springform pan has an interior depth of at least 2½ inches so there is enough room for the batter.

Because this cheesecake is very rich, it can serve more than 16 people if cut into smaller slices.

Recommended Tools

• 
  Good-quality semisweet chocolate
• 
  Baking rack or cooling rack
• 
  9-inch springform pan

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving:
Calories: 780Total Fat: 53gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 151mgSodium: 384mgCarbohydrates: 73gFiber: 2gSugar: 59gProtein: 9g