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Toblerone Caramel Cheesecake


Best cheesecake ever. Can be made a day ahead or in the morning of the serving day.

Serves a large family gathering. Betcha won't have any leftovers!

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Toblerone Caramel Cheesecake 1 Picture


  • 1-1/4 cups Oreo baking crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) Philly Brick 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, coarsely chopped


Servings 12
Preparation time 20mins
Cooking time 70mins


Step 1

Heat oven to 350ºF.

Mix crumbs and butter; press onto bottom of 9-inch springform pan.

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.

Bake 40 to 45 min. or until centre is almost set (150* at center).

Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.

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