Yes, you read that right. Toblerone cheesecake. There's Toblerone bar in the cake and also on top of it. Sweet indulgences! As if Thanksgiving turkey dinner wasn't enough, this is what I made for dessert. It was good but almost too rich if there's such a thing. Here's the recipe and some suggestions I'm going to take for the next time I make this.
- 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)
Mix the butter and cookie crumbs together and pat into a 9" springform pan. Put in the refrigerator to chill while you make the cake.
Mush together the cream cheese, sugar and peanut butter until smooth. As I mentioned, this was a very rich cake and I think next time I'm going to use less cream cheese and more peanut butter. I also used less sugar than the recipe called for (about 3/4 cup) and I think I could have gotten away with using even less. I also used the "low fat" versions of cream cheese and whipped topping. You could go with whatever version you want and some may say why not go whole hog full fat, but hey why not save where you can?
Then chop up one Toblerone bar and fold that into the cake mixture. Also fold in 1 cup of the whipped topping until it's just combined. Spoon the mixture onto the prepared cookie base and smooth until even. Place the cake into the fridge to cool about 3 hours.
For the topping/glaze, melt the other Toblerone bar (it helps if you chop it up first) in the microwave. Stir in 1/2 cup whipped topping and smear over the top of the chilled cake. There you have it!