Heavenly cheesecake pie made to taste like a favorite Twix candy bar! Sugar cookie crust filled with smooth cheesecake and topped with a thick layer of Dulce de Leche and milk chocolate ganache.
I mentioned earlier this week that my sister’s birthday falls on Thanksgiving this year. So our dessert this year will be my sister’s birthday cake. She already requested that I make her a cheesecake. While we were discussing her birthday cheesecake, we passed a few idea around, most of which involved a candy bar themed cheesecakes. We settled on a KitKat cheesecake for her but the idea I had for a Twix cheesecake stuck with me. I decided to make one anyway and make it into a cheesecake pie, or as little man calls it, “Cheesecake Cake Pie!” (He could’t decide which one it was so he named it all three.)
I can’t believe my baby sister is turning 15 in just two weeks, less than that actually. It’s crazy to imagine that she will be getting her driving permit in two weeks, she is in high school and dating. She told me that she will be going to Spain on a class trip in the spring and my first thought was, “what? You’re like 5!” All these things still seem a little impossible to me because she is still that little chubby baby who loved to sit on her potty in the middle of the living room, watching Blue’s Clues. Seems like I was just changing her diapers and rocking her to sleep yesterday and there she goes, starting to drive already. It’s just too soon!
Before I know it, my little man will be driving too. I can’t even think about it yet! I know he is only in kindergarten but it seems like she was just in kindergarten yesterday too. It may be a cliche to say it, but kids really do grow up way too fast. It also doesn’t help that once they become teens, they try to grow up as fast as they can possibly can. If they only knew what lies ahead, they’d hold on to being kids as long as they could.
So this pie, it was unbelievably good! That smooth, soft cheesecake is just perfect with a cookie bottom, Dulde de leche and chocolate on top. I thought of using caramel at first, but I really thought that Dulce de leche would give it a much better flavor. If I’d use a caramel topping, it’s too thin. Using homemade caramel would work but the flavor of homemade caramel is a little different than what I was going for. So the best choice was definitely Dulce de leche.
I strongly recommend using milk baking chocolate, I like to use Ghirardeli. It comes in 4 oz bars and are great to work with. If you can’t find milk one, use semi-sweet but note that the flavor of ganache will be a tad bitter. Milk chocolate would definitely work best for this recipe. (I get mine right at Target, so it’s not hard to find.)
Twix Cheesecake Pie
- Cookie crust:
- 1/4 cup unsalted butter room temperature
- 1/2 cup white granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 12 oz cream cheese softened
- 2 Tbsp sour cream
- 1/2 cup white granulated sugar
- 1 Tbsp corn starch
- 13.4 oz can Dulce de Leche
- 4 oz baking milk chocolate
- 1/4 cup heavy whipping cream
- Preheat oven to 350 and grease a pie dish.
- In the bowl of an electric mixer, cream together butter and sugar for a couple of minutes.
- Add egg and vanilla, and beat until mixed.
- Bring speed to low, and sift in flour, baking powder, baking soda, and salt. Mix all ingredients until just combined.
- Spread cookie batter evenly in the pie dish, bottom and up the sides, and press it gently. Set aside.
- Beat cream cheese and sour cream in a bowl of an electric mixer, on medium-high speed, until smooth and fluffy, for a couple of minutes. Scrape sides and bottom of the bowl and beat for another minute.
- Add sugar and corn starch and mix thoroughly.
- Pour cheesecake batter into the prepared cookie base. Spread it out gently and evenly.
- Bake for 20-25 minutes (for a standard 8-9 inch pie dish).
- Take it out of the oven and let it cool completely.
- Warm up Dulce de Leche first because it will make it much easier to spread. (Take it out of the can and you can use the microwave to heat it up in a bowl for a few seconds at a time. You don't need to make it hot, just warmed.) Spread it evenly over the top of the pie.
- For ganache: Chop baking chocolate and add it to a small mixing bowl. Bring heavy cream to simmer, be careful not to let it actually boil or it will raise (or you can use microwave to heat it up but be careful not to let it boil there either). Pour hot heavy cream over the chopped chocolate and slowly stir with a whisk until melted and smooth.
- Pour ganache over the center of the pie and carefully spread it over the top of the pie.
- Make sure the top cools to room temperature and then refrigerate for at least 4 hours.
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