1 1/4 Cups Graham Cracker Crumbs 1/4 Cup Melted Butter
Filling:
1 Package Caramels
(14 oz. size) 5 Ounces Evaporated Milk 1 Cup Peanuts :
chopped 16 Ounces Cream Cheese 1/2 Cup Sugar 2 Eggs 1 Teaspoon Vanilla 3/4 Cup Semisweet Chocolate -- melted Graham Cracker Crust Combine graham cracker crumbs and melted butter. Press crumb mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan. Bake at 350 for 6 to 8 minutes. Cool Combine caramels and milk in heavy saucepan. Cook over low heat until melted, stirring often. Pour over graham cracker crust. Sprinkle pecans evenly over caramel layer and set aside. Beat cream cheese at high speed with electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate, beat until blended. Pour over pecan layer. Bake at 350 for 30 mins. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature. Cover and chill 8 hours.
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No Bake Salted Caramel Cheesecake Recipe
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No-Bake Twix Cheesecake
If you like Twix Bars and you like salted caramel you should definitely try this No-Bake Twix Cheesecake. A crispy biscuit crust, a caramel cream cheese filling and chopped twix bars, topped with salted caramel and chocolate ganache. It is one of the most decadent desserts I have ever made. It is simply heavenly and very easy to prepare.
#twixcheesecake #nobakedessert
To print the recipe check the full recipe on my blog:
0:00 - Intro 0:44 - Salted caramel sauce 2:10 - Cookie crust 2:54 - Pan size 3:14 - cutting Twix bars 3:48 - Preparing cream cheese filling 4:07 - Adding salted caramel to cream cheese filling 5:19 - Folding chopped Twix bars 6:00 - Refrigerating time 6:06 - Topping the cheesecake with salted caramel 6:36 - Chocolate ganache 7:36 - Decorating the cheesecake 8:24 - Enjoying the results
Ingredients Makes 10-12 servings
Crust 9 oz (250g) digestive biscuits or graham crackers ½ cup (110g) butter, melted
Salted Caramel Sauce 1 ½ cup (300g) sugar 1/4 cup (60ml) water 1/2 cup (180g) whipping cream 3 tbsp (45g) unsalted butter, room temperature 1 ½ tsp (7.5g) vanilla extract 1 ½ tsp (7.5g) salt
Cream Cheese Filling 21 oz (600g) cream cheese, room temperature ¼ cup (30g) powdered sugar 2 tsp (10g) vanilla extract ½ cup (120g) Caramel sauce 1 cup (240g) whipping cream (35% fat), chilled 4 xtra twix bars, (150g), chopped
½ cup (120g) Caramel on top of the cheesecake Refrigerate until you prepare the chocolate ganache
Chocolate Ganache 4 oz (120g) semisweet chocolate 4 oz (120g) whipping cream