Candy Bar Inspired Caramel Dessert (Print Version)
# Ingredients:
→ For the Crust
01 -
9 oz graham crackers or digestive biscuits (about 2 cups), crushed
02 -
1/2 cup (110g) unsalted butter, melted
→ For the Salted Caramel Sauce
03 -
1 1/2 cups granulated sugar
04 -
1/4 cup water
05 -
3/4 cup heavy cream
06 -
3 tablespoons unsalted butter, room temperature
07 -
1 1/2 teaspoons vanilla extract
08 -
1/2 teaspoon salt
→ For the Cheesecake Filling
09 -
21 oz (600g) cream cheese, room temperature
10 -
1/4 cup powdered sugar
11 -
2 teaspoons vanilla extract
12 -
1/2 cup salted caramel sauce (from above)
13 -
1 cup heavy cream, chilled
14 -
4 Twix bars, chopped (about 150g)
→ For the Toppings
15 -
1/2 cup salted caramel sauce
16 -
4 oz (120g) semi-sweet chocolate
17 -
1/2 cup heavy cream
18 -
Extra Twix bars, caramel shards, or crushed biscuits for garnish (optional)
# Instructions:
01 -
In a saucepan over medium heat, combine the sugar and water. Cook without stirring until the sugar dissolves and turns a deep amber color. Carefully add the cream (it will bubble up), then stir until smooth. Remove from heat and mix in butter, vanilla, and salt. Set aside to cool.
02 -
Line an 8-inch springform pan with parchment paper. In a bowl, combine graham cracker crumbs and melted butter, mixing until fully moistened. Press the mixture into the bottom of the pan to form an even layer. Chill in the fridge while preparing the filling.
03 -
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Add 1/2 cup of the prepared caramel sauce and mix until combined. In another bowl, whip the chilled heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until smooth. Fold in the chopped Twix bars, then pour the mixture over the crust, spreading evenly. Refrigerate for at least 4 hours or overnight to set.
04 -
Spread 1/2 cup of the remaining caramel sauce over the set cheesecake, leaving a 1/2-inch border. For the ganache, heat 1/2 cup of cream until steaming, then pour over the chocolate in a heatproof bowl. Let sit for a minute, then stir until smooth. Pour the ganache over the caramel layer and refrigerate for 30 minutes to set.
05 -
Garnish with additional Twix pieces, caramel shards, or crushed biscuits if desired. Serve chilled.
# Notes:
01 -
Store leftovers in an airtight container in the fridge for up to 3 days.
02 -
Freeze the cheesecake without the ganache layer, tightly wrapped, for up to 2 months. Defrost in the fridge, then add ganache before serving.
03 -
For best results, make sure your cream cheese is at room temperature before starting to avoid lumps in the filling.