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Monday Greetings from Switzerland via their world famous milk chocolate bar toblerone.

Toblerone was created by Theodor Tobler in Bern, Switzerland in 1908.  He developed a unique combination of milk chocolate, nougat, almonds, and honey formed into that distinctive triangular prism shape.  Today, this legendary chocolate bar is recognized the world over.

Cheesecake loaded with Toblerone – You’ll be singing like Julie Andrews in that scene on top of the Swiss Alps in the movie, “The Sound Of Music”, after eating a piece of this divinely indulgent creation.  The hills are alive….la la la la…. with the taste of creamy cheese, chunky chocolate, and crunchy cookie crust.  Where is that karaoke machine? Let’s start cooking before I break into a full blown concert.


For the crust:

  • 7 whole graham crackers, crushed into crumbs (about 1 cup crumbs)
  • 6 tablespoons unsalted butter, melted & cooled
  • 3 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt

For the filling:

  • 2 bricks of cream cheese (250 grams each), softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream (I used full fat)
  • 1 teaspoon vanilla extract
  • 1 cup chopped Toblerone chocolate (5 pieces from a large (400 gram) bar)

For the topping:

  • 2 pieces of Toblerone chocolate, chopped from a large (400 gram) bar
  • 3 pieces of Toblerone chocolate, melted for a large (400 gram) bar


For the crust:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Line an 8-inch square baking pan with aluminum foil, leaving a few inches of foil draping over the sides of the pan (which will help with removal later.
  3. Crush the graham crackers in a food processor (or I used a magic bullet) until they form fine crumbs.  Transfer the crumbs into a large bowl and add the brown sugar, flour and salt.  Whisk together until well combined. Add the melted butter and mix together with a fork or whisk until all the crumbs are moistened (alternately, if using a food processor you could just add all the ingredients to the food processor with the crumbs and pulse until combined).
  4. Transfer the mixture into the prepared pan and press evenly to form the crust.
  5. Bake in the preheated oven until the crust is beginning to brown, 12 to 15 minutes.  Let cool on a wire rack for about 30 minutes.

For the filling:

  1. In a large bowl, beat cream cheese until smooth, about 3 minutes.  Beat in the sugar until well combined, about 1 minute.  Beat in eggs one at a time, fully incorporating each egg into the mixture.  Beat in sour cream and vanilla until fully combined, about 30 seconds.
  2. Chop 5 Toblerone pieces into small pieces and stir into the cream cheese mixture.  Pour the mixture into the pan over the cooled crust and spread evenly.  Bake 35-40 minutes, until the edges are set but the middle jiggles slightly when you shake the pan.
  3. Place the pan on a cooling rack and let cool to room temperature, about 2 hours.  Cover and refrigerate for at least 3 hours and up to 24 hours before serving.

For the topping:

  1. Melt 3 Toblerone pieces in the microwave (I did it in two 30 second intervals), and transfer melted chocolate to a ziplock bag.  Cut a corner off the bag and use it to drizzle half the melted chocolate over the surface of the cheesecake.  You may have to cut a larger hole than you’re used to for drizzling chocolate, so the nougat pieces don’t get stuck.  Sprinkle 2 chopped Toblerone pieces evenly on the surface to stick to the chocolate, then drizzle the other half of the melted chocolate over the top.
  2. Using the overhanging foil, lift the bars from the pan.  Remove the foil and cut bars into 16 pieces (or more for smaller pieces).  Keep refrigerated until ready to serve.


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