Toblerone Cheesecake
This Toblerone cheesecake has a buttery graham cracker crust, Toblerone filled cheesecake, and chocolate ganache topping! It is a super decadent dessert that everyone loves!
Prep Time1 hour hr
Cook Time1 hour hr 20 minutes mins
Chilling Time6 hours hrs
Total Time8 hours hrs 20 minutes mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 16 slices
Calories: 455kcal
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
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.***
Almond extract: Use more vanilla extract to substitute almond extract.
Chocolate ganache: Chocolate ganache can be made as a pourable drip. You can also make some and set it aside to thicken. Thick ganache can be piped on top of the pourable ganache.
Decorating: I use a Wilton 1M tip to pipe the ganache.
Storage: 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.
Nutritional information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Serving: 1slice | Calories: 455kcal | Carbohydrates: 31g | Protein: 6g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 245mg | Potassium: 196mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1076IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 2mg