**Note: this will need time to cool and time for refrigerating! Total time is about 6 hours.
Keyword cheesecake, Twix
Prep Time 20minutes
Cook Time 30minutes
Chill in Fridge 4hours
Total Time 50minutes
Author Lyuba Brooke
1/4cupunsalted butterroom temperature
1/2cupwhite granulated sugar
1/2cupof white granulated sugar
13.4ozcan Dulce de Leche
4ozbaking milk chocolate
1/4cupheavy 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.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.