Toblerone Cheesecake

Toblerone Cheesecake

Simple, but killer cheesecake. I’ve been meaning to post this for a long time, but as you can imagine it was devoured before I had time to take a photo. Very easy to make, as far as cheesecakes go, and always a crowdpleaser.



  • 1-1/4 cups Oreo Baking Crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) Cream Cheese, softened
  • 3/4 cup packed brown sugar
  • 1 Tbsp. vanilla
  • 3 eggs
  • 1/3 cup caramel ice cream topping
  • 1 bar (100 g) Toblerone Swiss Milk Chocolate, coarsely chopped


  1. Heat oven to 350ºF.
  2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 40 to 45 min. or until centre is almost set.
  5. Cool before removing rim, run knife around rim of pan to loosen cake.
  6. Refrigerate 4 hours.
  7. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.