Introduction

This Twix Cheesecake Pie combines a rich cookie crust with a smooth cheesecake filling, topped with luscious dulce de leche and a silky chocolate ganache. It’s a delightful dessert that’s perfect for sharing with friends and family on any special occasion.

A close-up of a cheesecake slice being lifted by a cake server showing four layers: the bottom is a light creamy crust, above it is a thick white creamy cheesecake layer, topped with a thin caramel layer that is light brown and glossy, and finished with a thick smooth dark chocolate layer on top, all sitting on a whole cheesecake with the same layers in a white dish, the surface beneath is a white marbled texture, photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cookie crust:

1/4 cup unsalted butter (room temperature)
1/2 cup white granulated sugar
1 egg (room temperature)
1 tsp vanilla extract
1 1/4 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
Pinch of salt

Cheesecake:

12 oz cream cheese (softened)
2 Tbsp sour cream
1/2 cup white granulated sugar
1 Tbsp corn starch

Toppings:

13.4 oz can Dulce de Leche
4 oz baking milk chocolate
1/4 cup heavy whipping cream

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a pie dish.
Step 2: In the bowl of an electric mixer, cream together the butter and sugar for a couple of minutes until light and fluffy.
Step 3: Add the egg and vanilla extract, then beat until fully combined.
Step 4: Reduce speed to low and sift in the flour, baking powder, baking soda, and salt. Mix until just combined, being careful not to overwork the dough.
Step 5: Press the cookie batter evenly into the pie dish, covering the bottom and sides gently. Set aside.
Step 6: In a clean bowl, beat the softened cream cheese and sour cream on medium-high speed until smooth and fluffy, scraping the sides as needed.
Step 7: Add sugar and corn starch to the cream cheese mixture, and mix thoroughly until fully incorporated.
Step 8: Pour the cheesecake batter over the prepared cookie crust and spread gently to an even layer.
Step 9: Bake the pie for 20-25 minutes until the cheesecake is set but still slightly jiggly in the center.
Step 10: Remove the pie from the oven and allow it to cool completely at room temperature.
Step 11: Warm the Dulce de Leche slightly to make it easier to spread, then spread it evenly over the cooled pie.
Step 12: For the ganache, chop the milk chocolate and place it in a small bowl. Heat the heavy cream until simmering (do not boil). Pour the hot cream over the chocolate and whisk slowly until smooth and glossy.
Step 13: Pour the ganache over the dulce de leche layer and gently spread it out to cover the pie evenly.
Step 14: Allow the pie to cool to room temperature, then refrigerate for at least 4 hours before serving.

Tips & Variations

Make sure all dairy ingredients are at room temperature for a smooth, lump-free cheesecake mixture.
If you prefer, substitute the cookie crust with a prepared graham cracker crust for quicker preparation.
Use bittersweet chocolate instead of milk chocolate for a richer ganache with less sweetness.
Refrigerate overnight for a firmer texture and enhanced flavors.

Storage

Store the Twix Cheesecake Pie covered in the refrigerator for up to 4 days. For best texture and flavor, consume within this time frame. When ready to serve, you can let the pie sit at room temperature for about 15 minutes for a softer ganache topping.

How to Serve

A dessert pie with three visible layers on white parchment paper inside a white dish; the bottom layer is a light golden brown crust that looks firm, the middle layer is creamy and white, thick and smooth in texture, while the top layer is a dark, rich chocolate coating that has a shiny and slightly wavy surface; one slice is cut out, showing the neat layers inside, and a small piece of the dessert is placed outside the dish on the white marbled surface underneath the dish; a soft beige cloth is in the background photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pie dish size?

This recipe is designed for an 8-9 inch pie dish. Using a larger dish may result in a thinner crust and filling, while a smaller dish will produce a thicker pie. Adjust baking time slightly if needed and check doneness accordingly.

Do I need a mixer to make this pie?

While an electric mixer helps achieve the smooth and fluffy texture essential for the cheesecake layer, you can also whisk by hand. It may take longer to reach the desired consistency, so be patient and ensure the cream cheese is very soft.