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Oh my, this Twix Cheesecake is so good, you could eat the whole thing at one sitting, and, it’s done in the Air Fryer, so it’s quick and easy, and you don’t even need to turn on the oven. The cookie crust is sweet and crunchy, the Chocolate Ganache on top is really delicious, and the caramel layer makes this cheesecake melt in your mouth.  Everyone will love this one, so be sure to keep it in your favorites.
1 1/2 cups of flour
1 cup of powdered sugar
1 1/2 sticks of butter – meltedFOR THE CHEESECAKE:4 – 8 ounce packages of cream cheese – softened1 teaspoon of lemon juice2 large eggs
1/4 cup of heavy cream1/2 package of Jello instant cheesecake pudding – 3 ounce package1 1/2 cups of powdered sugarTO TOP:1 jar of caramel topping3 squares of Chocolate Almond Bark – melting chocolate1/3 cup of heavy cream

HERE’S WHAT YOU DO:Place the flour and powdered sugar in a bowl, and blend well.  Melt the butter in the microwave, and pour into the flour/powdered sugar mixture, and cut the butter into the flour, like pie crust.   Line the bottom of a 7 inch Spring-form pan with Parchment paper, and press the flour mixture firmly into the bottom of the pan.  Place the pan in the Air fryer, and set the time for 6 minutes.  While the crust is baking, place the softened cream cheese in the mixing bowl of a stand mixer, and blend until smooth.  Add the lemon juice, and eggs, and mix just until the eggs are blended.  Add the heavy cream to the Instant pudding, and mix until smooth.  Add the pudding to the mixing bowl, and add the powdered sugar, and blend on low until smooth.  Scrape down the sides of the bowl, and mix until completely blended.  Remove the pan from the Air Fryer, and pour the cheesecake mixture into the Spring form pan.  Set the time for 55 minutes, and bake the cheesecake.  After about 10 minutes, open the Air Fryer, and if the cheesecake has browned a bit on top, cover loosely with foil, and place back in the Air Fryer,and finish cooking.  When the cheesecake is done, leave it in the Air Fryer for 30 minutes, (with the Air Fryer off) then remove the cheesecake, and place on a wire rack to cool.  When the cheesecake is cooled, cover with foil, and place in the refrigerator to set, overnight for best results.  The next day, remove the cheesecake from the refrigerator, and spoon the caramel topping on the cheesecake, and place it back in the refrigerator.  Place the heavy cream in a dish, and heat in the microwave, just until hot, but do not boil.  Place the 3 squares of Chocolate Almond Bark in the hot cream, and stir to melt the chocolate.  If  the chocolate doesn’t completely melt, place in the microwave for 15 seconds, and stir until the chocolate is completely melted, and smooth.  Remove the cheesecake from the refrigerator, and remove the spring-form from the pan, and place the cheesecake on a serving plate that has sides, because when you pour the chocolate it will run down the cheesecake.  Pour the hot Ganache (melted chocolate) over the Cheesecake, and allow it to run down the sides, and onto the serving plate.  Place the cheesecake back in the refrigerator to set the chocolate a bit and until time to serve.  Serve on dessert plates, and Enjoy!
Makes 6 – 8 two to three inch pieces, or servings

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