This rich, creamy Toblerone cheesecake is baked over a buttery graham cracker crust. It’s topped with chocolate ganache and more Toblerone chocolate! It’s the ultimate holiday dessert recipe for chocolate lovers!
This Toblerone cheesecake is chocolatey, decadent and absolutely delicious. The creamy cheesecake layer is baked with chopped Toblerone bars. It’s topped with chocolate ganache and more Toblerone!
I love Toblerone bars especially around the holidays. This cheesecake makes it possible to enjoy Toblerone for dessert!
If you are looking for more chocolate desserts, try my mini chocolate cake, mini hot chocolate cheesecakes, and dulce de leche chocolate cake.
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Why This Recipe Works
- The graham cracker crust is made with just three ingredients.
- This cheesecake is creamy and smooth, and filled with chopped Toblerone! For another decadent cheesecake recipe, try my pecan cheesecake pie recipe.
- Silky chocolate ganache makes the best topping. It’s both spread and piped on top.
- It’s a great make ahead dessert! Keep it refrigerated and take it out before serving.
- This is the perfect dessert for special occasions and holidays. For more festive desserts, check out my best Thanksgiving dessert recipes!
Ingredients
Below is some useful information about some of the Toblerone cheesecake ingredients.
- Toblerone bars: Toblerone bars are Swiss milk chocolate candy bars with honey and almond nougat. We are using them in the cheesecake filling and as a topping! For another decadent chocolate treat, try my caramelized white chocolate.
- Cream cheese: Use full fat, room temperature cream cheese. Use the blocks, not tubs of cream cheese. Take cream cheese out of the refrigerator at least least two hours before using. I leave mine out on the counter the night before I want to make cheesecake.
- Sour cream: Use full fat, room temperature sour cream.
- Eggs: Use large, room temperature eggs.
- Graham crackers: Crush the graham crackers in a food processor. Break up any chunks with your hands. For a great shortcut, I love pick up a box of graham cracker crumbs.
See the recipe card for the full list of ingredients.
Instructions
Please see the recipe card below for more detailed Toblerone cheesecake recipe.
Step 1: (Photo 1 above) Pulse the graham crackers in a food processor or use store bought crumbs. Next, stir together the crumbs with cinnamon and sugar then stir in the melted butter. Press crumbs into the bottom and sides of a 9 inch springform pan. Bake at 350 Fahrenheit for 9 minutes.
Step 2: (Photo 2 above) Beat the cream cheese and sugar til creamy and completely smooth. Add the sour cream, vanilla extract and almond extract (if using). Add the eggs one at a time. Mix until eggs are just fully incorporated.
Step 3: (Photo 3 above) Stir in the chopped Toblerone pieces. Pour the cheesecake batter on top of the crust. Place the pan in a large roasting pan. Fill the roasting pan with 1-2 inches of boiling water. Place the pan in the oven.
Step 4: (Photo 4 above) Bake at 325 F for 55-65 minutes or until the center is almost set. Turn off oven. Crack the oven door open. Leave in the oven 30 minutes. Remove the cheesecake from the oven. Place the pan on a cooling. Once cooled, refrigerate for 5 hours or overnight.
Step 5: (Photo 5 above) Place the chocolate in a bowl. Heat the heavy cream in a saucepan til almost boiling. Next, pour the heavy cream over the chocolate. Let stand 2 minutes. Stir until the chocolate has melted and is combined. Set bowl in the fridge to firm up.
Step 6: (Photo 6 above) For the pourable ganache, repeat the same process to make ganache. Pour/spread it on top of the cheesecake.
Step 7: (Photo 7 above) Once cooled, the ganache will be thick enough to be piped. Pipe the thickened ganache on top, if using.
Step 8: (Photo 8 above) Top with extra chopped Toblerone, slice and enjoy!
Recipe FAQs
Use a 9 inch spring form pan. Spray the bottom lightly with non stick baking spray and place a round of parchment paper on top. This will prevent the cheesecake from sticking to the pan.
Follow my suggestions for using room temperature ingredients and avoid over mixing. That said, if your cheesecake does crack, it’s okay because the chocolate ganache will cover up the cracks!
Yes. The water bath keeps cheesecake moist. If you don’t use a water bath, the cheesecake can overbake. This can result in a different texture.
Store leftover Toblerone cheesecake in an airtight container in the refrigerator for up to 5 days. You can freeze the Toblerone cheesecake in individual slices for up to 30 days. Thaw at room temperature 1-2 hours.
Expert Baking Tips
- Take cream cheese, sour cream and eggs out of the fridge for at least 2 hours or overnight. Room temperature ingredients help ingredients incorporate fully.
- Scrape the sides and bottom of the mixing bowl with a spatula as you make the filling to make sure all the ingredients are incorporated.
- Mix filling til just incorporated. Over beating creates air bubbles. These can result in cracks in the baked cheesecake.
- The crust should be compact but not packed too tight. This could make the crust hard when it bakes.
- Use a double or triple layer of aluminum foil and tightly wrap your springform pan. I prefer heavy duty aluminum foil. This prevents leakage and serves as double insulation for the cheesecake.
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Toblerone Cheesecake
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ teaspoon cinnamon optional
- 8 tablespoons unsalted butter melted
Toblerone Cheesecake
- 24 ounces cream cheese full fat, brick style, room temperature
- ¾ cup granulated sugar
- ½ cup sour cream full fat, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- ⅛ teaspoon salt
- 4 large eggs room temperature
- 1¾ cups Toblerone bars chopped, plus more for decorating
Thickened Chocolate ganache (for piping)
- 4 ounces semi-sweet chocolate finely chopped
- ½ cup heavy cream
Smooth Chocolate ganache (for the drip)
- 4 ounces semi-sweet chocolate finely chopped
- ½ cup heavy cream
Instructions
Graham Cracker Crust
- Preheat oven to 350 Fahrenheit. Lightly spray the bottom of a 9 inch springform pan with baking non stick spray. Place a round of parchment paper on the bottom of the pan. Lightly spray the parchment paper. Wrap the bottom and outer sides of a 9 inch springform pan tightly with two sheets of aluminum foil.
- In a food processor, pulse the graham crackers to finely ground crumbs. Pour the crumbs into a medium sized mixing bowl. Stir in the sugar followed by the melted butter and stir til combined.
- Turn mixture out into the prepared pan. Use your hands to spread it evenly on the bottom and halfway up the sides of the pan. Pat mixture down with medium pressure with hands. Use a small flat bottom measuring cup to press crumbs into place until compact. Avoid pressing too hard.
- Bake for 9 minutes. Remove and place on a wire rack while you prepare the filling. Reduce oven temperature to 325 Fahrenheit.
Toblerone Cheesecake
- In the bowl of an electric mixer fitted with a paddle attachment or in a large bowl using a hand held mixer, beat the room temperature cream cheese and sugar on medium-high speed until the mixture is creamy and smooth, about 2 minutes (avoid over-beating or you’ll incorporate too much air). Scrape down the sides of the bowl with a spatula.
- Add the sour cream and vanilla extract and almond extract. Beat til combined. Beat in the eggs one at a time. Beat only to combine. Stop mixing as soon as the last egg has been mixed into the batter. Stir in the chopped Toblerone until just combined. DO NOT OVERMIX.
- Boil some water for the water bath. Pour the cheesecake batter on top of the crust. Use an offset spatula or a regular spatula to smooth the top of the cheesecake. Place the pan in a large roasting pan. Be careful not to spill any water in the cheesecake. Pour 1-2 inches of hot water inside of the roasting pan and carefully place the pan in the oven.
- Bake cheesecake for 55-65 minutes or until the center is almost set. The center of the cheesecake should wobble slightly when you gently shake the pan.
- Turn off the oven. Crack the oven door open slightly. Leave the cheesecake in the oven in the water bath for 30 minutes as it cools. Take the cheesecake out of the oven. Remove it from the water bath and take off the aluminum foil wrapping. Place pan on a wire rack. Run a knife or offset spatula along the edge of the pan. Press the knife against the side of the pan as you go around the pan. This will keep the cheesecake from sticking to the pan later. Allow cheesecake to cool completely uncovered at room temperature. Once cooled, cover pan with plastic wrap and refrigerate the cheesecake for a minimum of 5 hours or overnight.
- Cover or place leftover cheesecake in an airtight container and store in the refrigerator for up to 5 days.
Thick Chocolate ganache (for piping, optional)
- If you'd like to be able to pipe some chocolate ganache, prepare this about 45 minutes ahead of time to allow it to thicken. Place the chocolate in a medium sized heat proof bowl.
- Pour the ½ cup of heavy cream in a small saucepan. Heat over medium low until almost boiling.
- Pour the cream over the chopped chocolate. Do not stir. Let it sit for 2 minutes. Next, slowly stir the two ingredients together until you have a smooth ganache. Put the ganache in the fridge and chill for about 45 minutes or until the ganache is thick enough for piping.
Pourable Chocolate Ganache (for the drip)
- For the ganache drip, repeat the same ganache process as above right before you’re ready to decorate the cheesecake. Pour the ganache over the middle of the cheesecake. Spread the ganache with an offset spatula. Push some chocolate over the sides for a drip. Place the cheesecake in the fridge for about 15 minutes to allow the ganache to set. Pipe the thickened ganache on top.***
Assembling and serving
- After spreading and piping ganache, arrange the extra chopped Toblerone on top as you like. Use a sharp clean knife to cut the cheesecake. Wipe the knife clean and run it under hot water in between slicing for extra neat slices. Enjoy!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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