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Twix Cheesecake Pie transforms everyone’s favorite candy bar into a stunning dessert with layers of creamy cheesecake, silky dulce de leche, and a cloud of milk chocolate ganache, all nestled in a sugar cookie crust. This irresistible mashup always impresses at gatherings, especially with caramel lovers—the hardest part is waiting for it to chill!
Every time I bring this to a potluck, people always ask for the recipe—and there are never leftovers. My niece once begged me to make it for her birthday instead of cake!
Ingredients
- Unsalted butter: Adds richness and helps the cookie crust crisp up. Choose the best quality you can find.
- White granulated sugar: Sweetens both the crust and cheesecake. For smooth results, make sure it is fine grain.
- Egg: Binds and lifts the cookie crust. For fluffiest results, use room temperature.
- Vanilla extract: Brings warmth to both crust and filling. Use pure vanilla for best flavor.
- All purpose flour: The backbone of the crust. Choose unbleached for a tender bite.
- Baking soda and baking powder: Give lift to the cookie layer so it is not too dense. Always check freshness for rise.
- Salt: Balances the sweetness and sharpens flavors. Just a pinch makes a difference.
- Cream cheese: Must be room temperature for a smooth cheesecake. Go for full fat for richness.
- Sour cream: Adds creaminess and slight tang. Look for thick and fresh sour cream.
- Corn starch: Thickens the cheesecake gently. Extra insurance for no cracks.
- Dulce de Leche: The caramel crowning glory. Use canned or homemade and gently warm for easier spreading.
- Baking milk chocolate: Melts smoothly for ganache. Choose a bar instead of chips for best texture.
- Heavy whipping cream: Creates a shiny soft ganache. Go for freshest cream you have.
Instructions
- Prep the Pie Dish:
- Grease an 8 to 9 inch pie dish generously all over so the crust releases easily after baking.
- Make the Cookie Crust:
- Cream softened butter and sugar together in a mixer on medium speed for two to three minutes until light and fluffy. Add egg and vanilla, then beat until well mixed. With mixer on low, gently sift in flour, baking powder, baking soda, and salt. Mix just until combined. Press the dough evenly across the pie dish bottom and up the sides to about half an inch thick.
- Prepare the Cheesecake Filling:
- In a clean mixing bowl, beat cream cheese and sour cream together on medium high speed for two to three minutes. Add sugar and corn starch, mixing for a minute more until perfectly blended. Spoon the cheesecake batter over the cookie crust and spread carefully to the edges.
- Bake and Cool:
- Preheat oven to 350 degrees. Bake for twenty to twenty five minutes. The edges will look set but the center should barely jiggle. Transfer to a rack and cool to room temperature.
- Layer on the Dulce de Leche:
- Warm dulce de leche until spreadable. Gently spread a thick even layer over the cheesecake, taking care not to disturb the top.
- Make the Chocolate Ganache:
- Chop chocolate and add to a bowl. Heat heavy cream until steaming—do not boil. Pour over chocolate, cover for a minute, then stir slowly until smooth. Pour ganache over dulce de leche layer and smooth with an offset spatula.
- Cool and Chill:
- Let pie stand until room temperature. Loosely cover and refrigerate at least four hours or overnight before slicing.
Dulce de leche is absolutely my favorite part—I love swirling the can open and seeing that golden caramel. When I was little, my grandmother would let me lick the spoon. It is truly the taste of every celebration in my family.
Storage Tips
Refrigerate the pie in its dish covered with plastic wrap for up to four days. For longer storage, slices can be frozen individually—wrapped tightly in plastic, then in foil, they keep well for up to one month. Thaw in the fridge overnight.
Ingredient Substitutions
For the cookie crust, you can swap in ready to bake sugar cookie dough if you need a shortcut. Out of dulce de leche, you can use thick caramel sauce—aim for the richest jar you can find. Use Greek yogurt instead of sour cream in a pinch.
Serving Suggestions
Serve slices ice cold with a sprinkle of flaky salt or a scoop of vanilla ice cream. For extra crunch, scatter crushed Twix bars or toasted pecans on top before chilling. It always earns rave reviews on potluck tables.
Cultural Context
This pie brings together classic American cheesecake and Latin American caramel traditions. Dulce de leche is beloved across Mexico and South America, making this pie special while the cookie crust nods to homemade treats from my mom’s recipe box.
Seasonal Adaptations
For spring, try a swirl of berries over the ganache. In winter, add a pinch of cinnamon to the cookie crust for warmth. During fall, serve with spiced hot coffee.
Success Stories
Twix Cheesecake Pie is now our most requested birthday dessert. My neighbor said it was the first thing to vanish at her office party, and several friends replaced pumpkin pie with this on Thanksgiving!
Freezer Meal Conversion
Prepare the pie and chill as directed before freezing. Once frozen, wrap tightly in two layers of plastic then foil. Label and freeze for up to a month; thaw unwrapped in the fridge for best texture—the ganache stays shiny.
This pie is pure celebration in every bite. Make it ahead and watch slices vanish—it always leaves everyone smiling.
Common Recipe Questions
- → How do I keep the sugar cookie crust from getting soggy?
After baking, let the cookie crust cool completely before adding the cheesecake layer. This helps maintain a crisp texture and prevents sogginess.
- → What's the best way to spread Dulce de Leche evenly?
Gently warm Dulce de Leche before spreading. This makes it smoother and easier to glide over the set cheesecake layer.
- → Can I use a different chocolate for the ganache?
Yes, you can substitute milk chocolate with dark or semi-sweet chocolate for a richer flavor in the ganache topping.
- → How long should I refrigerate before serving?
Refrigerate for at least 4 hours to allow the layers to set properly and achieve a firm, sliceable texture.
- → Can I make this dessert ahead of time?
Absolutely; prepare the pie a day in advance and keep it refrigerated until ready to serve for best results.
- → Is there a substitute for Dulce de Leche?
Caramel sauce can be used, though Dulce de Leche offers a thicker, richer texture and deeper flavor.