Ingredients
Scale
- 9 oz (250g) digestive biscuits or graham crackers
- 1/2 cup (110g) butter, melted
- 1 ½ cup (300g) sugar
- 1/4 cup (60ml) water
- 3/4 cup (180g) whipping cream
- 3 tbsp (45g) unsalted butter, room temperature
- 1 ½ tsp (7.5g) vanilla extract
- 1 ½ tsp (7.5g) salt
- 21 oz (600g) cream cheese, room temperature
- 1/4 cup (30g) powdered sugar
- 2 tsp (10g) vanilla extract
- 1/2 cup (120g) salted caramel sauce
- 1 cup (240g) whipping cream (35% fat), chilled
- 2 extra Twix bars (150g), chopped
Instructions
- Prepare the salted caramel sauce: In a medium heavy-bottomed saucepan, combine sugar and water over medium-high heat and cook without stirring until the sugar dissolves and caramelizes.
- Remove from heat, add cream carefully (it will bubble), cook for 1 minute stirring constantly until smooth. Add vanilla extract, butter, and salt; stir well and set aside to cool.
- Make the crust: Process digestive biscuits or graham crackers into crumbs, mix with melted butter until combined, then press into an 8-inch (20cm) springform pan lined with parchment paper. Refrigerate.
- Prepare the filling: In a large bowl, beat cream cheese with vanilla extract and powdered sugar until smooth. Add ½ cup salted caramel sauce and combine.
- Whip the cold whipping cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Fold in chopped Twix bars carefully.
- Pour the filling over the crust and smooth out the top.
- Refrigerate the cheesecake for at least 4 hours or overnight until set.
Notes
1. Use chilled whipping cream for better whipping results. 2. For easier cutting, let cheesecake chill overnight. 3. Adding a chocolate ganache topping enhances flavor but is optional.
- Prep Time: 30 minutes
- Cook Time: 15 minutes (caramel preparation)
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 28g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg