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Toblerone cheesecake pie recipe
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Prep Time:
390 minutes
Cook Time:
45 minutes
Total Time:
435 minutes
Decadent dessert featuring buttery chocolate biscuit base, creamy cheesecake filling, and topped with delicious Toblerone chunks.
Ingredients:
  • 11 x 50g Toblerone bars
  • 250g pkt plain chocolate biscuits
  • 100g butter, melted
  • 500g cream cheese, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 8.80 gm vanilla extract
  • 20.00 ml plain flour
  • 70g (1/3 cup, firmly packed) brown sugar
  • 40g butter, extra, chopped
  • 20.20 gm thickened cream
Instructions:
  • Preheat your oven to 160C/140C fan-forced. Grease a 3.5cm deep, 18 x 28cm loose-based tart pan, then finely chop two Toblerone bars.
  • Pulse biscuits in a food processor until they form fine crumbs. Blend in the butter until mixed. Press the mixture onto the base and sides of the pan. Chill in the fridge until ready to use.
  • In a large bowl, combine cream cheese, sugar, and vanilla. Use electric beaters to mix until smooth. Add eggs one at a time, beating well after each addition. Mix in flour and chopped Toblerone.
  • Pour the creamy cheese mixture onto the biscuit base in the pan, ensuring it's smooth. Bake for 40 minutes until just set, then turn off the oven. Let the cheesecake cool in the oven with the door slightly open for 2 hours. Refrigerate for at least 4 hours, preferably overnight, to set.
  • In a small saucepan, combine the brown sugar, additional butter, and cream. Bring to a boil over high heat and cook for 30 seconds until the mixture is smooth and well combined. Allow it to cool slightly before using.
  • Place the cheesecake on a serving plate. Drizzle caramel over the cheesecake, saving some for later. Arrange broken pieces of Toblerone on top. Serve and enjoy!

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