TOBLERONE-Topped Caramel Cheesecake Recipe

Reviews More Reviews

Most Helpful Positive Review

Jul 02, 2010

This cheesecake is very easy to make compared to others I have made. I did add one ingredient though. Before i put the cream cheese mixture in the pan i tasted it and thought it could use something else. I added half a cup of baileys. YUM! The taste of the baileys with the caramel and chocolate to die for! I baked for 40 minutes with a water bath underneath and turned oven off and let cool with the door open for about an hour. Perfect.

—Gwen

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Most Helpful Critical Review

Nov 28, 2011

Super excited about this recipe, made it and it wasn't good. Not sure why. I think it might have been the filling. No one really liked it.

—Anna H.

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28 Ratings

Dec 15, 2009

This was my first cheesecake ever. It turned out great. I couldn't find the oreo baking crumbs or Toblerone at the grocery store I went to, so I used graham cracker crumbs and chopped up a refridgerated Caramello bar.

—Mrs. Ramdog

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May 17, 2010

Exceptional recipe...but then...it comes from the King of Cream Cheese makers! :) Although I did use the "light' cream cheese in a desperate attempt to lighten the calorie load! LOL! Was still fabulous, had to give over half away to daughter and SIL to take home so I wouldn't eat anymore of it - polished off the last piece I kept for breakfast this morning...ok...now...OFF to the Gym! Thanks for the great recipe!

—Gitano

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Jan 11, 2010

I made this using no name cookie crumbs and light cream cheese. I couldn't believe how great it turned out. It tasted awesome and the cheesecake slices held together beautifully.

—adrienne

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Oct 08, 2011

My husband and guests loved this! Huge hit! I also stirred about 3/4 cup of broken oreos into the batter. I didn't do a standard water bath as some suggested, instead i filled a 9 x 13 pan about 1/3 of the way with water, then put it on the rack just below the cheescake. When the top started to turn golden brown I covered it with foil. I followed the advice to turn the oven off, leave the door open and let cool for an hour. Next time ill try reese peanut butter cups.

—courtney

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Nov 23, 2009

This recipe is so easy and by far the best cheesecake I have ever had! I used other kinds of wonderful chocolate like turtles as a substitute for the toblerone. I also use a little extra and put it in the cheesecake itself! Enjoy!

—Lisa1413

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Mar 01, 2011

Reeaally rich (DUH) and reeaally good (DOUBLE DUH). Easy to make too!

—Mi ~ (a PRO at) Being Mi

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Nutrition

Calories
407 kcal
20%

Carbohydrates
36.9 g
12%

Cholesterol
136 mg
45%

Fat
27.6 g
42%

Fiber
1 g
4%

Protein
6.9 g
14%

Sodium
408 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

TOBLERONE-Topped Caramel Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 407
Calories from Fat: 248

% Daily Value *
Total Fat 27.6g 42 %
Saturated Fat 14.6g 73 %
Cholesterol 136mg 45 %
Sodium 408mg 16 %
** Potassium 45mg 1 %
Total Carbohydrates 36.9g 12 %
Dietary Fiber 1g 4 %
Protein 6.9g 14 %
** Sugars 21.1g
** Vitamin A 4 %
** Vitamin C < 1 %
** Calcium 3 %
** Iron 3 %
** Thiamin 1 %
** Niacin 3 %
** Vitamin B6 2 %
** Magnesium 1 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.