Toblerone Cheesecake

5 from 29 reviews

This Toblerone cheesecake has a graham cracker crust, chocolate cheesecake that is filled with chopped Toblerone pieces. It is topped with chocolate ganache and more Toblerone pieces.

Prep Time40

Cook Time1 10

Chilling Time6

Total Time7 50

Servings: slices

Calories: 445kcal

Author: Stephanie Rutherford

Ingredients

Graham Cracker Crust

2 1/2 cups Graham cracker crumbs Use 2 sleeves of graham crackers and blend to a fine crumb.
1/4 cup White granulated sugar
10 TBSP Unsalted butter melted

Toblerone Cheesecake

24 oz Cream cheese room temperature
1 cup White granulated sugar
1/2 cup Sour cream room temperature
1/4 cup Heavy cream room temperature
1 tsp Pure vanilla extract
4 Large eggs room temperature
1 1/2 cups Chopped Toblerone pieces

Chocolate Ganache

1 cup Semi-sweet chocolate chips
1/2 cup Heavy cream

US - Metric

Instructions

Graham Cracker Crust

Preheat the oven to 325°F. Spray a 9- inch springform pan with baking nonstick spray. Line the bottom of the pan with parchment paper and spray again.
Using a blender, blend the graham crackers into a fine crumb. Then, mix in the sugar and melted butter.
2 1/2 cups Graham cracker crumbs, 1/4 cup White granulated sugar, 10 TBSP Unsalted butter
Pour the crumbs into the springform pan. Press the crust halfway up the sides of the pan. Compact the crust by using the bottom of a measuring cup.
Bake for 11 minutes.

Toblerone Cheesecake

Chop the Toblerone into small pieces. Set aside.
1 1/2 cups Chopped Toblerone pieces
Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Add the sour cream, heavy cream, and vanilla. Mix on high speed until combined.
24 oz Cream cheese, 1 cup White granulated sugar, 1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract
Scrape the bowl using a rubber spatula, add the eggs one at a time and mix in until low speed. Take off the mixer and fold in the chopped Toblerone pieces.
4 Large eggs
Pour the batter on top of the graham cracker crust and prepare the water bath.
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
Bake for 60-75 minutes until the edges are set and the middle has a slight jiggle.
Turn off the oven, crack open the door, and let the cheesecake sit for 30 minutes to slowly cool.
Place the pan on a cooling rack and cool completely. Wrap in foil or plastic wrap. Chill overnight or at least 6 hours.

Chocolate Ganache

In a small bowl, add the chocolate chips. Heat the heavy cream in a small pan over medium-low heat. Heat until hot and steaming.
1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
Add the hot cream over the chocolate chips. Let it sit for 2 minutes before mixing with a rubber spatula. If any chocolate chunks remain, heat for 10 second intervals until melted.
Take the springform pan and the parchment paper off of the cheesecake. Pour the chocolate ganache over the top of the cheesecake.
Chill for 10 minutes before adding Toblerone and mini chocolate chips as decoration.

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition