Toblerone Cheesecakes

This was another party goer to Jono’s dirty 30. For as long as I’ve known him he has loved Toblerone. So when his gf  Nikki and I were discussing cake options we settled on apple pie cheesecake or Toblerone. We chose the later obviously and my plan was to make mini versions using oreos as the bottom but I couldn’t find enough muffin cups and my oven is tiny-weeny. We had shopped all day and I was going to experiment using cake trays. Now I know this is not how they tell you to do it, mostly for display reasons but I was stuck. They ended up turning out great, the bottom was  a little thicker than I would normally like and I feel if you had more time to cook these the batter would be better suited to one giant cheese cake. If you decide to make one in a large spring form bring the  crust up the sides of the pan, as it will need to cook about 10-15 minutes longer. This makes 2×9″ cheesecakes with a 1/2″ bottom and a 1+1/2″ cheesecake. If you make just one cut the crust ingredients in half, leave the cheesecake portion as is.

Toblerone Cheesecake

  • 1/2 cup butter, melted (half this amount for 1 cheesecake)
  • 3 cups of Oreo cookie crumbs (half this amount for 1 cheesecake)
  • 3 pkgs cream cheese, softened
  • 1 cup of 10% (or higher) cream
  • 1/2 cup packed brown sugar
  • 2 tsp pure vanilla extract
  • 3 free range eggs
  • butterscotch or dark chocolate ice cream toppping
  • 1 (400 gram)  Toblerone bar,  coarsely chopped

Pre-heat oven to 350 F.
In a large bowl add melted butter to wafer crumbs. Divide in two and press into bottom of each prepared 9-inch pan.
In a small sauce pan heat cream over medium heat and add 100 grams of the Toblerone bar. Heat through until chocolate is complete combined with cream, but do not bring to a boil.
Add chocolate cream to cream cheese and mix well. While mixing add sugar and vanilla until well blended. Lower the speed and one by one, crack and beat in eggs until well combined. With a spoon, fold in 100-200 grams of chopped chocolate bar. Pour batter over prepared crusts.
Bake 30 to 4omin. or until centre is almost set. If you are making one cake, it will most likely take about 45 minutes or more depending on your oven temperatures. Cool on wire racks, and if you are using a spring form, run a knife  along the edge of the pan to make it easier to release later.
Once completely cool you can refrigerate. It’s best if you make this the day before and refrigerate overnight. Don’t forget cheesecake is best served at room temperature, so take out of the fridge atleast 30 minutes before serving. I served this covered in butterscotch topping and sprinkled with the remaining Toblerone chunks. YUM!

2 thoughts on “Toblerone Cheesecakes

  1. Hello,

    This sounds so delicious, I am looking forward to making it.

    I was just wondering how many grams is the cream cheese pkgs you use? 200g or 250g or 300g?


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