Ingredients for Toblerone Topped Caramel Cheesecake
- Not used in this recipe.
- ¼ cup melted unsalted butter
- 2 (8 ounce) packages cream cheese
- Not used in this recipe.
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 bottle caramel topping
- 4 ounces coarsely chopped Toblerone chocolate bar
- 1 ½ cups graham cracker crumbs
- 1 ½ cups granulated sugar
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How to Make Toblerone Topped Caramel Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat 2 (8 ounce) packages of cream cheese with 1 ½ cups granulated sugar and 1 teaspoon vanilla extract using an electric mixer until smooth and creamy.
- Add 4 large eggs, one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.
- Pour the batter over the prepared crust.
- Bake for 40-45 minutes, or until the center is almost set. The edges will be set, but the center might still jiggle slightly.
- Carefully run a knife around the rim of the pan to loosen the cheesecake.
- Let the cheesecake cool completely on a wire rack before removing the springform pan rim.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set and chill.
- Just before serving, spread your favorite caramel topping evenly over the cheesecake.
- Garnish with coarsely chopped Toblerone chocolate bar (approximately 4 ounces).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
62g
Fat
74g
Carbs
7g
