Twix Cheesecake Pie Recipe

ByMarina Montclair
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Introduction

This Twix Cheesecake Pie combines the rich flavors of a cookie crust, creamy cheesecake filling, and luscious dulce de leche topped with smooth chocolate ganache. It’s a delightful dessert that’s perfect for sharing or indulging in a special treat at home.

A close-up of one slice of a layered dessert being lifted from a white plate resting on a white marbled surface. The dessert has four distinct layers: at the bottom, there is a light yellow crust with a crumbly texture; above it, a thick white creamy layer that looks smooth and soft; next is a thin caramel layer with a shiny, sticky texture; and on top is a thick, dark chocolate layer with a matte finish and visible smudge marks. The slice is cut in a triangular shape with clean edges, showing each layer clearly. 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

  1. Step 1: Preheat oven to 350°F (175°C) and grease a pie dish.
  2. Step 2: In the bowl of an electric mixer, cream together butter and sugar for a couple of minutes until light and fluffy.
  3. Step 3: Add the egg and vanilla extract, then beat until fully combined.
  4. Step 4: Reduce mixer speed to low and sift in flour, baking powder, baking soda, and salt. Mix until just combined to form the cookie crust batter.
  5. Step 5: Press the cookie batter evenly into the pie dish, covering the bottom and sides gently. Set aside.
  6. Step 6: In a clean bowl, beat cream cheese and sour cream on medium-high speed until smooth and fluffy, about 2 minutes. Scrape down the sides and beat for another minute.
  7. Step 7: Add sugar and corn starch, then mix thoroughly until well combined.
  8. Step 8: Pour the cheesecake batter evenly over the prepared cookie crust.
  9. Step 9: Bake for 20-25 minutes, or until the cheesecake is set (using an 8-9 inch pie dish).
  10. Step 10: Remove the pie from the oven and let it cool completely at room temperature.
  11. Step 11: Warm the Dulce de Leche slightly in the microwave in short bursts until it’s easy to spread. Spread it evenly over the cooled cheesecake layer.
  12. Step 12: For the ganache, chop the baking chocolate and place it in a small bowl. Heat the heavy cream until simmering (do not boil), then pour it over the chocolate. Whisk slowly until smooth and glossy.
  13. Step 13: Pour the ganache over the center of the pie and carefully spread it to cover the top evenly.
  14. Step 14: Allow the pie to cool to room temperature before refrigerating for at least 4 hours to set fully.

Tips & Variations

  • For a crunchier texture, add chopped Twix bars either inside the cheesecake batter or sprinkle them on top before adding the ganache.
  • You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
  • If you prefer a darker chocolate flavor, use semi-sweet or dark chocolate instead of milk chocolate for the ganache.
  • Make sure all dairy ingredients are at room temperature to ensure smooth mixing and avoid lumps.

Storage

Store the cheesecake pie covered in the refrigerator for up to 4 days. When ready to serve, let it sit at room temperature for 10-15 minutes for the best texture and flavor. Leftover pie can be gently reheated in slices for a few seconds in the microwave if desired.

How to Serve

The image shows a close-up of a slice of pie being lifted from a whole pie on a white plate. The pie has four visible layers: a thin, light golden crust at the bottom that looks firm; above it is a thick creamy white cheesecake layer with a smooth texture; on top of this is a glossy caramel layer with a rich amber color that glistens slightly; the topmost layer is a wide, dark chocolate layer with a shiny but slightly textured surface. The background is a soft, white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is best made at least 4 hours in advance to allow the cheesecake and ganache layers to set properly. It also tastes great the next day!

What if I don’t have Dulce de Leche?

You can substitute Dulce de Leche with caramel sauce or sweetened condensed milk cooked until thickened, but the classic flavor of Dulce de Leche adds a special richness to the pie.

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Twix Cheesecake Pie Recipe

★★★★★

4.5 from 66 reviews
  • Author: Marina
  • Total Time: 5 hours 15 minutes
  • Yield: 8 servings 1x
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Description

Twix Cheesecake Pie is a decadent dessert that combines a buttery cookie crust with a creamy cheesecake filling, topped with a rich layer of dulce de leche and silky chocolate ganache. This pie perfectly balances sweet, creamy, and chocolatey flavors for a delightful treat that’s sure to impress.

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:

  • 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 Pie Dish: Preheat your oven to 350°F (175°C) and grease an 8-9 inch pie dish to prevent sticking.
  2. Make the Cookie Crust – Cream Butter and Sugar: In the bowl of an electric mixer, cream together the room-temperature unsalted butter and white granulated sugar for a couple of minutes until light and fluffy.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.
  4. Add Dry Ingredients: Reduce mixer speed to low and sift in the all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix until just combined to form the cookie dough.
  5. Shape Cookie Crust: Spread the cookie dough evenly along the bottom and up the sides of the prepared pie dish, pressing it gently and firmly to create an even crust. Set aside.
  6. Prepare Cheesecake Filling – Beat Cream Cheese and Sour Cream: In a clean mixing bowl, beat the softened cream cheese and sour cream on medium-high speed until smooth and fluffy, scraping the sides and bottom and continuing to beat for another minute to ensure a creamy texture.
  7. Add Sugar and Corn Starch: Mix in the white granulated sugar and corn starch thoroughly into the cream cheese mixture until smooth.
  8. Assemble Cheesecake Layer: Pour the cheesecake batter into the prepared cookie crust, spreading it out gently and evenly to cover the base.
  9. Bake the Pie: Bake in the preheated oven for 20-25 minutes until the cheesecake layer is 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 and Spread Dulce de Leche: Warm the dulce de leche slightly to make it easier to spread (heat in the microwave in short bursts or at room temperature). Spread it evenly over the cooled cheesecake layer.
  12. Prepare Chocolate Ganache: Chop the baking milk chocolate and place it in a small bowl. Heat heavy whipping cream until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and whisk slowly until melted and smooth.
  13. Top with Ganache: Pour the ganache over the center of the pie and carefully spread it evenly over the dulce de leche topping.
  14. Chill the Pie: Let the pie cool to room temperature, then refrigerate for at least 4 hours to fully set and develop flavor.

Notes

  • Ensure all dairy ingredients are at room temperature for smooth mixing.
  • Be careful not to overbake the cheesecake; a slight jiggle in the center indicates perfect doneness.
  • Warming the dulce de leche slightly helps in smooth spreading over the cheesecake layer.
  • Do not let the cream boil when making the ganache to avoid graininess.
  • Refrigerate the pie well before serving to achieve clean slicing and optimal flavor.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Twix cheesecake pie, Dulce de Leche cheesecake, cookie crust pie, chocolate ganache topping, creamy cheesecake dessert

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