Right after Halloween, a good friend of mine gave me a bunch of her leftover Halloween candy. She had a condition, though. I was only allowed to take the candy if I agreed to use it for baking, NOT if I was just going to eat it or fill my candy jar at work. When I was throwing around ideas of what to make, her eyes lit up at the thought of a Twix Cheesecake.
Challenge accepted.
I used my Snickers Cheesecake as the blueprint for this cheesecake, and just made a few adjustments to make it more Twix-like. There are Twix pieces in the cheesecake batter, so you enjoy the goodness of Twix in almost every bite.
I used an Oreo crust for mine, but using a shortbread crust would make it even more reminiscent of Twix. There is a layer of caramel sandwiched between the cheesecake and the crust, and it’s topped with a satiny chocolate ganache.
Pressure Cooker Twix Cheesecake
Ingredients
- 1 cup crushed Oreo cookie crumbs (can substitute with shortbread crumbs)
- 1 tbsp butter (increase to 2 if using shortbread crumbs)
- 16oz cream cheese, room temperature
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 1 cup chopped Twix pieces (I used about 12 Twix minis)
- 1/2 tsp vanilla extract
- 1/2 cup caramel sauce (I used homemade)
- 2 1/2 oz chopped semisweet chocolate
- 1/4 cup heavy cream
- Additional Twix for garnish, if desired
Directions
In a bowl, combine melted butter and cookie crumbs until moistened through. Press cookie crumbs firmly on the bottom of a greased 7in cheesecake pan. If you’d like, bake at 350° for 6-7 minutes before preparing the batter. Pour the caramel sauce over the crust and set aside.
In the bowl of a stand mixer, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well with each addition. Add the sour cream and vanilla extract, and beat until just combined. Fold in the chopped Twix pieces.
Add 1 cup of water to the liner of your electric pressure cooker and set to Saute/Brown setting. Let the water come to a simmer.
Pour batter into prepared cheesecake pan, then set the pan in your pressure cooker on a trivet over the simmering water (add a little bit more water if too much has evaporated). Hit cancel, then seal the pressure cooker and cook on Manual (High pressure) for 20-25 minutes. Allow the pressure to release naturally, which should take 10-15 minutes. Remove the cheesecake from the pressure cooker and allow to cool completely on a wire rack. Refrigerate at least 4 hours, but preferably overnight, before removing from the pan.
Melt the chopped semisweet chocolate and the heavy cream together in the microwave in 15-second bursts, stirring after each burst until most of the chocolate has melted. Continue stirring until all of the chocolate has melted and the mixture is smooth. Pour over the cooled Twix cheesecake. Allow the ganache to set before serving, then garnish with additional Twix pieces.
Makes 1 7-inch cheesecake