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
- 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.
- 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.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.
- 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.
- 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.
- 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.
- Add Sugar and Corn Starch: Mix in the white granulated sugar and corn starch thoroughly into the cream cheese mixture until smooth.
- Assemble Cheesecake Layer: Pour the cheesecake batter into the prepared cookie crust, spreading it out gently and evenly to cover the base.
- 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.
- Cool Completely: Remove the pie from the oven and allow it to cool completely at room temperature.
- 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.
- 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.
- Top with Ganache: Pour the ganache over the center of the pie and carefully spread it evenly over the dulce de leche topping.
- 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
