This Instant Pot Twix Cheesecake is inspired by one of my all time favorite candy bars! A creamy cheesecake topped with a layer of caramel, chocolate ganache, and Twix pieces! This cheesecake will be gone in minutes!
Instant Pot Twix Cheesecake
A creamy cheesecake topped with a layer of caramel, chocolate ganache, and Twix pieces!
INGREDIENTS
Crust
- 1 ½ cups graham cracker crumbs
- 6 Tablespoons butter melted
Filling
- 3 8 oz. packages cream cheese Room temperature- I recommend using a name brand such as Philadelphia
- ½ cup Dixie Crystals granulated sugar
- 2 Tablespoons flour
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- 2 eggs
Topping:
- 1 can Dulce de Leche
- 4 oz. chocolate roughly chopped
- ¼ cup heavy whipping cream
- Whipped cream
- Mini Twix candy halved
INSTRUCTIONS
Crust
- Preheat your oven to 350 degrees/F.
- Add graham crackers to a food processor until you get about 1 ½ cups of crumbs. Add in the melted butter and pulse until combined.
- Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
- Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.
Filling
- In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
- Slowly pour in the sugar and flour and mix until just combined.
- Add vanilla and heavy cream. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
- Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
- Add the eggs one at a time and mix just until the yolk disappears into the batter.
- Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
- Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
- Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release.
- Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
- Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.
Topping:
- Once the cheesecake is set. Pour the Dulce de Leche over the top of the cheesecake while it is still in the springform pan. Smooth into an even layer.
- Place the cheesecake back in the refrigerator for 30 minutes to 1 hour.
- Once the caramel starts to harden, add the heavy cream and chocolate into a microwave safe bowl and heat on 30 second increments, stirring in between, until melted and smooth.
- Allow the chocolate to cool for 4-5 minutes then pour over the caramel layer and smooth.
- Top with swirls of whipped cream and mini Twix candy and serve.
- Keep any leftovers in an airtight container in the refrigerator for up to three days