AWESOME!! I doubled the recipe to get 12 jumbo sized cheesecakes. I did up the graham cracker bottoms for a thicker crust. I used some gold foil lined cup cake holders and some in paper liners.

The foil lined was easier to peel away from the cheesecakes. Several of mine cracked on the top but covered with the delicious Strawberry Supreme Topping and crushed graham crackers. Will definitely put this in my dessert rotation.

Twix Cheesecake Bars

1 and 1/4 cups crushed Lorna Doone Shortbread Cookies (Can substitute crushed graham crackers)
5 tablespoons unsalted butter, melted
1/3 cup light brown sugar, packed
1/8 teaspoon fine sea salt

2 packages (16 ounces) full-fat cream cheese, at room temperature
1 cup white sugar
1 and 1/2 tablespoons white flour
1/4 cup full fat sour cream, at room temperature
1 and 1/2 teaspoons vanilla bean paste (or 1 tablespoon pure vanilla extract)
1/4 teaspoon fine sea salt
3 large eggs, at room temperature
1 cup Twix minis

1/2 cup milk (or dark, or semi sweet) chocolate chips
1/4 cup heavy cream
1 bag (4.51 ounces) Werther's soft and chewy caramels, unwrapped
2 and 1/2 tablespoons evaporated milk
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  1. Preheat the oven to 375 degrees F and set an oven rack in the middle position. Line an 9 x 9-inch baking dish with parchment paper (making sure you leave plenty of overhang so you can easily remove the bars) and spray the parchment paper lightly with nonstick cooking spray.
  2. For the crust: In a medium bowl, combine the Lorna Doone shortbread cookie crumbs, melted butter, brown sugar, and salt. Press into the bottom and barely up the sides of the prepared pan. Bake the crust for 10 minutes, remove and set aside to cool. Reduce the oven temperature to 325 degrees F.
  3. Visit Twix Cheesecake Bars @ for full instructions


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