To Die for Toblerone Cheesecake Recipe!

Well Well Well…. Have I got a treat for you today – A Toblerone Cheesecake Recipe! We were heading to a family function last week which we do every year for Christmas and we were on tap for a dessert. Well actually I didn’t know we were on for a dessert until the day before when we realized a lot of other people were bringing appetizers and hot dishes.   So we just opted for a dessert!

That was the easy part… now we had to come up with something to bring! We tossed around a few ideas and then I remember hearing about this little gem – Toblerone Cheesecake. I mean what could go wrong… I love toblerone bars and I love cheesecake. What the heck, lets give this a try.

Now, before we get to the recipe… I have a confession to make. I could not take the final picture of a slice on a plate at home because we had to take the whole cheesecake to the party. And to make matters worse, we forgot the camera to take a picture of the first slice. So all you get to see is the finished product in the spring-form pan.

Ingredients

• 1 1/4 Cups Oreo cookie crumbs
• 1/4 Cup butter, melted
• 2 (250 g) packages cream cheese, softened
• 1 Cup smooth peanut butter
• 1 Cup sugar
• 2 (100 g)  Toblerone chocolate bars, divided
• 1 1/2 Cups thawed Cool Whip, divided (or other whipped topping)

Method

1. Mix crumbs and butter; press firmly onto bottom of 9-inch spring-form pan. Refrigerate 10 minutes.











2. Beat cream cheese, peanut butter and sugar on medium speed until well blended.







3. Chop 1 chocolate bar and stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping.







4. Spoon over crust, and refrigerate 3 hours.
5. Microwave remaining 1/2 cup whipped topping and chocolate bar on high for 1 minute. Stir until chocolate is melted and mixture is well blended; cool slightly.  ( We were so nervous that this mixture was not creamy enough to pour over – we forgot to take a picture. It actually worked out but was not pourable – we needed to spread it like butter)
6. Pour glaze over cake and refrigerate until ready to serve.



7. ENJOY!

To finish it off, I just sliced up some left over toblerone bar to give it a nice addition on top.  I think one key to making this dessert even better is making it the day/night before and giving the mixture a chance to really firm up.  You could even throw it in the ice box for a little while.

Overall the dessert was very good.  I found it somewhat rich… but what can you expect with that much chocolate, peanut butter and sugar in one pan.  Let me know if you had this cheesecake before or if you are willing to try it.

Take care

zesty

Tagged as: cream cheese, dessert, toblerone cheesecake