Twix Cheesecake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 cup Cornstarch
  • 27 2/3 tbsp Sugar
  • 1 tbsp Vanilla extract, pure

• Snacks

  • 1 1/2 cup Graham cracker crumbs

• Dairy

  • 6 tbsp Butter
  • 3/4 cup Heavy whipping cream
  • 4 8-ounce packages Philadelphia cream cheese

Found on hugsandcookiesxoxo.com

Description

Ingredients

• 1 1 /2 c. graham cracker crumbs
• 1 T sugar
• 6 T melted butter
• Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
• 1⅔ cups sugar
• ¼ cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 extra-large eggs
• ¾ cup heavy whipping cream
• 40 Kraft Caramels, unwrapped of course!
• 1 can sweetened condensed milk
• 5 Tablespoons butter
• 2 cups heavy cream
• 12 ounces Ghirardelli semi sweet chocolate bars (not chips)

Directions

• Combine all ingredients and press into a 9 inch springform pan.
• Bake at 350 for 8 minutes. Let cool.
• In a large bowl, using an electric mixer fitted with the 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 bowl several times.
• 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.
• Blend 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 spoon the batter over 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. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
• Cheesecake recipe adapted from Juniors
• 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.
• I used half for the cheesecake and poured the other half into a mason jar for other uses.
• (Think ice cream topping, poured over brownies, etc!)
• Heat the cream just to a boil and pour over the chocolate in a heat proof bowl.
• Lets it 2 minutes.
• Stir until all the chocolate is melted!
• Keep the cheesecake in the springform pan and make sure it is chilled.
• Pour about half the caramel into the center where the center has deflated down a bit.
• Chill just to firm up the caramel.
• Pour on the chocolate ganache and chill several hours or overnight.
• To serve, carefully remove the springform pan sides.
• Cut into slicess!
• Top with hot fudge if desired!
• NOTE-the caramel will ooze out a bit when sliced! If storing in the fridge, place slices ona alrge plate to catch any extra caramel.
• Serve with whipped cream if desired!