Print

Twix Cheesecake Pie Recipe

Print Recipe

★★★★★

4.6 from 81 reviews

This Twix Cheesecake Pie combines a buttery cookie crust with a smooth, creamy cheesecake filling, topped with luscious Dulce de Leche caramel and a rich milk chocolate ganache. It’s a decadent, crowd-pleasing dessert perfect for special occasions or indulgent treats.

Ingredients

Scale

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 Filling:

  • 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

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a pie dish to prevent sticking.
  2. Make Cookie Crust – Cream Butter and Sugar: In a bowl of an electric mixer, beat together the room temperature butter and sugar for a couple of minutes until creamy and smooth.
  3. Add Egg and Vanilla: Add the egg and vanilla extract to the mixture and beat until combined.
  4. Incorporate Dry Ingredients: Reduce mixer speed to low and sift in the flour, baking powder, baking soda, and salt. Mix until just combined without overworking the dough.
  5. Form the Crust: Spread the cookie batter evenly in the greased pie dish, pressing it gently up the sides to create the crust. Set aside.
  6. Prepare Cheesecake Filling – Beat Cream Cheese and Sour Cream: In a clean bowl of an electric mixer, beat together softened cream cheese and sour cream on medium-high speed until smooth and fluffy, scraping down the sides as needed.
  7. Add Sugar and Corn Starch: Mix in the sugar and corn starch thoroughly until fully incorporated.
  8. Fill the Pie: Pour the cheesecake batter evenly over the prepared cookie crust and spread gently.
  9. Bake: Bake the pie in the preheated oven for 20-25 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center.
  10. Cool Completely: Remove the pie from the oven and allow it to cool completely at room temperature.
  11. Warm Dulce de Leche and Spread: Warm the Dulce de Leche slightly in a microwave-safe bowl to soften it for easier spreading. Spread it evenly over the cooled cheesecake.
  12. Prepare Chocolate Ganache: Chop the baking milk chocolate into small pieces and place in a small bowl. Heat the heavy cream until simmering (do not boil), then pour over the chocolate. Stir gently with a whisk until smooth and fully melted.
  13. Top with Ganache: Pour the chocolate ganache over the center of the pie and carefully spread it evenly to cover the top.
  14. Chill: Allow the pie to cool to room temperature, then refrigerate for at least 4 hours to set before serving.

Notes

  • Use a pie dish approximately 8-9 inches in diameter for best results.
  • Softened cream cheese and butter at room temperature ensure smooth mixing.
  • Warming the Dulce de Leche slightly makes it easier to spread evenly.
  • Be careful not to boil the cream when making ganache; overheating can cause separation.
  • Chilling the pie for at least 4 hours helps it firm up and enhances flavors.
  • Can be stored in the refrigerator for up to 3 days covered tightly with plastic wrap.

Keywords: Twix Cheesecake Pie, cookie crust cheesecake, Dulce de Leche cheesecake, chocolate ganache pie, no-bake caramel cheesecake pie, dessert pie recipe

Find it online: https://leofoster.com/twix-cheesecake-pie-recipe/