Chocolate Caramel Twix Cheesecake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 12 oz Chocolate bars, semisweet
  • 1/4 cup Cornstarch
  • 40 Kraft caramels
  • 27 2/3 tbsp Sugar
  • 1 tbsp Vanilla, pure

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 11 tbsp Butter
  • 1 can Condensed milk, sweetened
  • 32 oz Cream cheese
  • 2 cups Heavy cream
  • 3/4 cup Heavy whipping cream

• Desserts

  • 1 Fun-sized twix bars

Found on thatskinnychickcanbake.com

Description

Ingredients

• 1 1 /2 cups graham cracker crumbs
• 1 tablespoon sugar
• 6 tablespoons melted butter
• 32 ounces cream cheese, at room temperature
• 1⅔ cups sugar
• ¼ cup cornstarch
• 1 tablespoon pure vanilla
• 2 eggs
• ¾ cup heavy whipping cream
• 40 Kraft caramels, unwrapped
• 1 can sweetened condensed milk
• 5 Tablespoons butter
• 2 cups heavy cream
• 12 ounces semisweet chocolate bars, chopped (I use Ghirardelli)
• Fun-sized Twix bars, optional

Directions

• To make crust, combine all ingredients and press into a 9 inch springform pan. Bake at 350º for 8 minutes. Let cool. Keep oven on to bake cheesecake.
• To make cheesecake, using a stand mixer fit with a paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the sides of the bowl as needed.
• Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
• Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.Mix in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended.
• The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix.
• Gently scrape out the the batter onto the crust. Wrap the sides of the pan in aluminum foil.
• Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform pan. Bake until the top is a very light golden brown and the center barely jiggles, about 1¼ hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
• To make the caramel, combine all in a heat proof bowl and microwave in 1 minute intervals until completely smooth and blended. Stir after each minute. Let cool a bit. You will only need about half of the caramel for this cheesecake.
• To make the ganache, heat the cream just to a boil and pour over the chocolate in a heat proof bowl. Let sit 2 minutes. Stir until chocolate is melted.
• To assemble the cheesecake, pour about half the caramel into the center where the center has deflated down a bit. Chill just to firm up the caramel. (Note: I totally forget this caramel step!) Pour on the chocolate ganache and chill several hours or overnight. Top with fun-sized Twix bars if desired.
• To serve, carefully remove the springform pan sides. Cut into slices and serve with caramel sauce.