Twix Cheesecake Dulce de Leche (Print-Friendly Format)
Sugar cookie crust, creamy cheesecake, Dulce de Leche, and chocolate ganache combine in this decadent dessert.
# Ingredients You’ll Need:
→ Cookie Crust
01 -
56 g unsalted butter, at room temperature
02 -
100 g white granulated sugar
03 -
1 large egg, at room temperature
04 -
1 teaspoon vanilla extract
05 -
155 g all-purpose flour
06 -
0.25 teaspoon baking soda
07 -
0.5 teaspoon baking powder
08 -
Pinch salt
→ Cheesecake Filling
09 -
340 g cream cheese, softened
10 -
2 tablespoons sour cream
11 -
100 g white granulated sugar
12 -
1 tablespoon corn starch
→ Toppings
13 -
380 g Dulce de Leche
14 -
115 g baking milk chocolate
15 -
60 ml heavy whipping cream
# How to Make It:
01 -
Preheat oven to 175°C. Lightly grease a standard 23 cm pie dish.
02 -
In the bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add egg and vanilla extract; beat until incorporated.
03 -
Reduce mixer speed to low. Sift in flour, baking powder, baking soda, and salt. Mix just until a soft dough forms.
04 -
Evenly press the cookie dough into the base and up the sides of the prepared pie dish. Set aside.
05 -
Using an electric mixer, beat cream cheese and sour cream together on medium-high speed until smooth and fluffy, about 2 minutes. Scrape down the bowl and beat for an additional minute.
06 -
Add sugar and corn starch to the cream cheese mixture. Mix thoroughly to ensure a smooth batter.
07 -
Pour the cheesecake filling over the cookie crust and spread evenly. Bake for 20–25 minutes until just set. Remove from the oven and allow to cool completely.
08 -
Warm Dulce de Leche slightly for easier spreading. Evenly distribute over the cooled cheesecake layer.
09 -
Finely chop baking milk chocolate and place in a small heatproof bowl. Heat heavy cream until just simmering, then pour over the chocolate. Allow to sit briefly, then whisk gently until smooth and glossy.
10 -
Pour chocolate ganache over the center of the pie and carefully spread to cover the Dulce de Leche layer.
11 -
Allow pie to cool to room temperature, then refrigerate for at least 4 hours before serving.
# Extra Tips:
01 -
Warming Dulce de Leche before spreading will help achieve a smooth, even layer.
02 -
Ensure the cheesecake has cooled completely before adding toppings to prevent melting.