Toblerone Topped Caramel Cheesecake
Indulge in the ultimate dessert experience with this decadent Toblerone Topped Caramel Cheesecake—a luxuriously creamy masterpiece that blends smooth cream cheese filling, rich caramel, and a buttery graham cracker crust. Perfectly baked to silky perfection, this cheesecake is crowned with a generous drizzle of caramel sauce and chunks of iconic Toblerone chocolate for a luscious blend of textures and flavors. Each bite offers the perfect balance of sweet, nutty, and slightly tangy richness, making it an irresistible choice for special occasions or a show-stopping dinner party dessert. Easy to prepare and designed to impress, this caramel cheesecake recipe is your gateway to indulgence with a gourmet twist. Keywords: Toblerone cheesecake recipe, caramel cheesecake, dessert with Toblerone, caramel chocolate cheesecake.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 75 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 120 ml Caramel sauce (store-bought or homemade)
- 120 ml Heavy cream
- 150 grams Toblerone chocolate bar, chopped
Instructions
Preheat the oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.
In a mixing bowl, combine the graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the base of the prepared pan to form the crust. Set aside.
In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Pour in the caramel sauce and heavy cream, and mix until fully combined and smooth.
Pour the cheesecake filling over the prepared crust, spreading it evenly.
Place the springform pan on a baking tray to catch any drips. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
Turn off the oven but leave the cheesecake inside with the door slightly ajar. Allow it to cool gradually for 1 hour to prevent cracking.
Remove the cheesecake from the oven and transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight.
Before serving, drizzle additional caramel sauce on top of the cheesecake and garnish with chopped Toblerone chocolate pieces. Slice and serve cold.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 48.5 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 127 mg | 10% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
