Indulging in a Toblerone cheesecake is an experience filled with rich flavors and creamy textures. This delightful dessert combines the magic of cheesecake with the iconic chocolatey goodness of Toblerone, making it a show-stopping treat that’s easier to make than you might think. Imagine a smooth cheesecake that melts in your mouth, blessed with the crunchy nougat and almond bits from Toblerone. Perfect for celebrations or simply a sweet fix after a long day, this dessert is bound to impress friends and family alike. So grab your ingredients and let’s whip up this delectable Toblerone cheesecake together!
Why This Recipe Works
This Toblerone cheesecake combines rich flavors and creamy textures for a show-stopping dessert that’s surprisingly easy to make. Using a water bath technique ensures a smooth cheesecake without cracks, while the addition of Toblerone enhances the flavor profile with hints of nougat and almond.
Why You’ll Love This Toblerone Cheesecake
Indulge in the luscious layers of creamy cheesecake and chocolate ganache, complemented by the irresistible crunch of Toblerone pieces. Perfect for celebrations or a simple weeknight treat, this dessert will quickly become a favorite among family and friends.
Ingredients
- 2 1/2 cups Graham cracker crumbs (from 2 sleeves of graham crackers)
- 1/4 cup White granulated sugar
- 10 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, room temperature
- 1 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy cream, room temperature
- 1 teaspoon Pure vanilla extract
- 4 Large eggs, room temperature
- 1 1/2 cups Chopped Toblerone pieces
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream (for ganache)
Graham Cracker Crust Preparation
Preheat the Oven for Perfect Crust
First, preheat your oven to 325°F (160°C). Prepare a 9-inch or 8-inch springform pan by spraying it with nonstick baking spray. Every little detail matters, so don’t forget to line the bottom with parchment paper and spray again.
Create the Graham Cracker Mixture
Next, blend 2 1/2 cups of graham crackers into fine crumbs. Combine the crumbs with 1/4 cup of sugar and 10 tablespoons of melted unsalted butter until evenly mixed. This mixture will provide a solid base to hold your cheesecake.
Form the Crust
Now, press the crumb mixture evenly into the bottom and halfway up the sides of the springform pan. Using the bottom of a measuring cup really helps compact that crust. Bake it in the preheated oven for 10 minutes, then remove and let it cool. This crust will provide the perfect crunch to balance the creamy filling.
Toblerone Cheesecake Filling
Prepare the Toblerone
Chop 1 1/2 cups of Toblerone into small pieces and set aside. The more chopped, the better, as it will be mixed throughout the cheesecake, infusing it with that delicious flavor.
Mix the Cheesecake Batter
In a large mixing bowl, beat 24 ounces of cream cheese with 1 cup of sugar on high speed for about 2 minutes until smooth. It’s really important to get that cream cheese nice and creamy. Next, add in 1/2 cup sour cream, 1/4 cup heavy cream, and 1 teaspoon vanilla extract, mixing on high until everything is fully combined.
Incorporate the Eggs
Scrape the bowl with a rubber spatula to ensure every speck mixes in. Then, add 4 large eggs one at a time, blending on low speed until just incorporated. Now, gently fold in those delicious chopped Toblerone pieces. Your cheesecake batter should now be smooth, creamy, and dotted with bits of chocolatey goodness.
Bake the Cheesecake Using a Water Bath
Pour the cheesecake batter over the cooled graham cracker crust. To avoid cracking, prepare a water bath. You can do this by placing the springform pan in a cake pan filled halfway with hot water or wrapping it in aluminum foil and putting it in a roasting pan filled halfway. Bake for 60-75 minutes, until the edges are set but the center has a slight jiggle.
Cool the Cheesecake Slowly
When the timer goes off, turn off the oven and crack the door open. Let the cheesecake sit for 30 minutes to cool gradually. After that, remove it from the oven and allow it to cool completely on a wire rack. Chill in the fridge overnight or for at least 6 hours. Patience pays off, as this helps enhance the flavors and texture.
Chocolate Ganache Topping
Prepare the Ganache
In a small bowl, place 1 cup of semi-sweet chocolate chips. Heat 1/2 cup of heavy cream in a saucepan over medium-low heat until it’s hot and steaming. Pour the cream over the chocolate chips and let it sit for 2 minutes; this helps the chocolate melt perfectly. After that, mix until smooth, and you have a velvety ganache ready to pour.
Assemble the Cheesecake
Remove the cheesecake from the springform pan and peel off the parchment paper. Pour the chocolate ganache generously over the top. Now, chill it for another 10 minutes to let that ganache set just a bit.
Decorate the Cheesecake
For a little extra flair, top the cheesecake with additional Toblerone pieces and mini chocolate chips. This not only makes it look stunning but adds even more delicious chocolate flavor when you serve it.
Serving Suggestions
Serve slices of Toblerone cheesecake chilled, garnished with whipped cream and fresh fruit for a refreshing contrast. This addition not only enhances the visual appeal but balances out the richness of the cheesecake.
Tips for Success
- Ensure all ingredients are at room temperature for a smooth batter.
- Use a water bath to prevent cracks and achieve a creamy texture.
- Cool the cheesecake gradually in the oven to avoid sudden temperature changes.
Variations
- If you’re feeling adventurous, substitute Toblerone with other chocolates such as Bounty or Snickers for a different flavor experience.
- Add a layer of caramel sauce atop the ganache for added sweetness if desired.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to a week. The cheesecake can also be frozen for up to a month; simply thaw in the fridge before serving for a fantastic treat.
Pairing Ideas
This decadent cheesecake pairs wonderfully with a rich coffee or espresso and can also complement a glass of dessert wine for special occasions. Whichever way you choose to enjoy it, the experience is bound to be delightful.
FAQs
Q1: Can I use low-fat cream cheese?
A1: Yes, but the texture may be less creamy. Full-fat cream cheese is recommended for the best results.
Q2: How do I know when the cheesecake is done baking?
A2: The edges should be set with a slight jiggle in the center. It will continue to set as it cools.
Q3: Can I make this cheesecake ahead of time?
A3: Absolutely! It’s perfect for making a day in advance and chilling overnight.
Q4: What should I do if the cheesecake cracks?
A4: A crack can be covered up with ganache or toppings, so don’t worry! It will still taste amazing.
Q5: How long will this cheesecake last in the fridge?
A5: It can be stored in the fridge for up to a week, ensuring it’s covered properly.
Indulging in this Toblerone cheesecake is a delightful experience for any dessert lover. With its creamy texture and rich flavors, it serves as a wonderful centerpiece for gatherings or a personal treat. Whether you’re making it for a special occasion or just because you need a sweet fix, this cheesecake will surely satisfy. Enjoy every luscious bite!
Print
Toblerone Cheesecake
This Toblerone cheesecake is a creamy delight that blends rich flavors with crunchy Toblerone pieces. Ideal for celebrations or a comforting dessert after a long day.
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
Ingredients
- 2 1/2 cups Graham cracker crumbs (from 2 sleeves of graham crackers)
- 1/4 cup White granulated sugar
- 10 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, room temperature
- 1 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy cream, room temperature
- 1 teaspoon Pure vanilla extract
- 4 Large eggs, room temperature
- 1 1/2 cups Chopped Toblerone pieces
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream (for ganache)
Instructions
- Preheat oven to 325°F (160°C) and prepare a springform pan with nonstick spray.
- Blend graham crackers and mix with sugar and melted butter to form the crust.
- Press crust mixture into the bottom and sides of the pan, then bake for 10 minutes and cool.
- Chop Toblerone into small pieces and set aside.
- In a bowl, beat cream cheese and sugar until smooth, then add sour cream, heavy cream, and vanilla.
- Incorporate eggs one at a time, then fold in chopped Toblerone pieces.
- Pour batter over cool crust, using a water bath to bake for 60-75 minutes.
- Gradually cool the cheesecake in the oven for 30 minutes, then refrigerate overnight.
- Prepare ganache by heating heavy cream and mixing it with chocolate chips until smooth.
- Remove cheesecake, pour ganache on top, and chill for 10 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for a smooth batter.
A water bath prevents cracks and ensures a creamy texture.
Cool the cheesecake gradually in the oven to maintain its structure.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 450
- Sugar: 24
- Sodium: 380
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 7
- Cholesterol: 105
