Snickerdoodle Crunch Cheesecake made with TWIX® Cookie Bars

TWIX® Snickerdoodle Crunch Cheesecake marsfoodservices image

Ingredients

Shortbread Crust

  •  4 oz Butter
  • ½ cup AP Flour
  • ¼ cup Confectioners Sugar
  • ⅛ tsp Salt 

Caramel Sauce

  • ½ cup Caramel Candies
  • 1 tbsp Water 

Cheesecake Filling

  • 29 oz Cream Cheese, softened
  • 1 cup Granulated Sugar
  • 3 each Eggs
  • ⅔ cup Sour Cream
  • ¼ tsp Salt
  • 1½ tsp Vanilla
  • 2 tsp Cinnamon Sugar
  • 1 cup TWIX® Cookie Bars, chopped 

Chocolate

  •   ¾ cup Milk Chocolate, melted

Snickerdoodle Crunch Cheesecake made with TWIX® Cookie Bars

Makes: 8, 4”cheesecakes

Direction

Crust

  1. Mix butter, flour, sugar and salt until smooth. Portion into 8-4” springform pans.
  2. Bake at 350ºF for 11-15 minutes or until golden. Cool. Top each crust with melted chocolate. 

Caramel Sauce

  1. Heat caramel candies and water, mix until smooth.

Cheesecake

  1. Preheat oven to 300ºF.
  2. Mix cream cheese and sugar until smooth.
  3. Whisk eggs, then add to cream cheese mixture.
  4. Add sour cream, salt, vanilla, and cinnamon sugar, mix until combined.
  5. Take a small amount of filling, about 2 tbsp and mix with caramel sauce, set aside.
  6. Pour filling mixture into prepared crust, 150g in each.
  7. Drizzle in caramel filling, swirl to make a marbled look.
  8. Bake in a moist oven at 300ºF for 20-25 minutes or until the center is just set.
  9. Top with chopped TWIX® Cookie Bars.
  10. Let cool completely before removing from the springform pan.