July 13, 2016

Twix Cheesecake

I made this for my mother-in-law's birthday last week and it was a HUGE hit! Though we cut it into 8 servings and found that it is a little too rich for 1/8th slice. Some of us still managed to eat it all anyway...
This recipe is based off the link below, but I made it a little different. I have learned not to just make what other recipes say, but to go off my bakering knowledge (it's a word) and go with things I know and love. I used the cheesecake recipe from this link but the rest were researched and created by me. I forgot to snag a photo, so I used the one from the link. My recipe is different but this will give you a good idea of the look when finished.


1 1/2 cups fine vanilla wafer crumbs, about 30 to 35 cookies
2 tablespoons granulated sugar
5 tablespoons butter, melted

12 oz cream cheese, softened
2 Tbsp sour cream
½ cup of white granulated sugar
1 Tbsp corn starch

1 bag (11 oz.) caramels, unwrapped
1/2-2/3 c whipping cream (choose how soft you want it to be)

1 c chocolate chips
2/3 c whipping cream

Preheat oven to 350 and grease a pie dish or spring form pan (9 inch)
Mix crust ingredients and put into spring form pan (or pie dish)
Beat cream cheese and sour cream in a bowl of an electric mixer, on medium-high speed, until smooth and fluffy, for a couple of minutes. Scrape sides and bottom of the bowl and beat for another minute.
Add sugar and corn starch and mix thoroughly.
Pour cheesecake batter into the prepared cookie base. Spread it out gently and evenly.
Bake for 20-25 minutes (for a standard 8-9 inch pie dish).
Take it out of the oven and let it cool completely.
Mix caramels and whipping cream in double boiler until melted, and pour over the cheesecake.
If your caramel is a little runny you might want to refrigerate the cheesecake for a few hours before moving on to the next step.
Melt chocolate chips and whipping in microwave safe bowl for 1-2 mins. Melt for 1 min stir, and melt 30 sec increments after that. Pour on top of caramel, and spread evenly.
Refrigerate until serving.

Microwave Score: NA dessert...doesn't qualify
Freezer Score: haven't frozen it, but you probably could.
Family Score: 5 "so good" "needs milk"
Overall Score: 4.5 maybe a little too rich to have all the time, but still so good.

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