Ingredients
Scale
- 24 Oreo cookies, finely crushed
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup heavy cream
- 1 cup caramel sauce, divided
- 10 Twix bars, chopped
Instructions
- Step 1: Preheat oven to 325°F (160°C). In a bowl, combine crushed Oreo cookies and melted butter. Press mixture into the bottom of a 9-inch springform pan to create the crust.
- Step 2: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add vanilla extract and mix well.
- Step 3: Add eggs one at a time, mixing well after each addition. Stir in heavy cream until well combined.
- Step 4: Pour half of the cheesecake batter over the Oreo crust. Drizzle 1/2 cup of caramel sauce over the batter, then sprinkle half of the chopped Twix bars on top. Gently pour the remaining cheesecake batter over the Twix and caramel.
- Step 5: Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
- Step 6: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight. Before serving, drizzle with the remaining 1/2 cup caramel sauce and top with the remaining chopped Twix bars.
Notes
- For best results, store leftover cheesecake covered in the refrigerator for up to 3 days, ensuring the crust stays crisp.
- Individual cheesecake slices don't need reheating, but briefly microwaving them (10-15 seconds) enhances the caramel's gooeyness if you prefer.
- Serve chilled with a scoop of vanilla ice cream and a dusting of cocoa powder for an extra layer of indulgence.
- To prevent cracking, consider using a water bath during baking, which provides gentle, even heat, resulting in a smoother cheesecake top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American