Description
Chocolate oreo crust, smooth cheesecake, chopped Twix bars, and caramel sauce combine to make this Twix Cheesecake absolutely decadent!
Ingredients
- 16 whole Oreos, Including Filling, Crushed
- ¼ cups Unsalted Butter
- 16 ounces, weight Cream Cheese, Room Temperature
- 1 cup White Granulated Sugar
- 3 whole Eggs
- 2 Tablespoons All-purpose Flour
- 1 teaspoon Vanilla Extract
- 1-½ cup Sour Cream
- ⅓ cups Caramel Sauce, Plus More For Topping
- 3 whole Twix Bars, Chopped
Preparation
For the crust:
Preheat the oven to 350ºF. Grease a springform pan with cooking spray or butter. Combine crushed Oreos and butter in a small bowl and stir until all Oreo crumbs are coated in butter. Press crumbs firmly into the bottom and slightly up the sides of the prepared springform pan. Place in the oven and allow to bake for 8 minutes. Remove from the oven and allow to cool.
For the filling:
While crust is cooking and cooling, beat cream cheese and sugar in a large bowl until batter is smooth and lump free. Add eggs, one at a time, beating well after each addition. Next, add flour, vanilla, sour cream, and caramel sauce to the bowl and mix until combined and smooth.
Pour batter into cooled crust and smooth top with a spatula. Place in the oven and bake 55–65 minutes. (Tip: The cheesecake will be jiggly when you pull it out of the oven. The edges should be set but 3 inches or so of the center should be loose. Do not overcook!)
Remove cheesecake from the oven and place in the refrigerator to cool for 7 hours or overnight (covered). (Cooling firms up the cheesecake and is an essential step. I chilled mine overnight to ensure it was thoroughly cool and settled.)
Once chilled, and before serving, top cheesecake with chopped Twix bars and a drizzle of caramel.
