November 6, 2012 by Sarah
I’m not sure I’ll ever understand the fascination around Halloween. My neighbors go crazy with decorations, I think even more than Christmas. There are elaborate tombstone displays on lawns and ghost hanging from trees. My husband wisely pointed out that Halloween is all about scary things, which, I am most definitely not a fan of. I will never in a million years watch a horror movie. And I would never go to a haunted house for fun.
I think my lack of interest around Halloween also has to do with the fact that for almost my whole life, the day has most importantly been about my brother’s birthday and now more recently, also my husband’s.
Things were a little crazy this year so we’ll be doing a belated celebration for Pat’s special day. On Halloween though, I managed to put together one my his favorites, a Toblerone cheesecake. Lucky for me, it’s absolutely delicious while being seriously easy to make.
We enjoyed it after taking our little yellow Chickie trick-or-treating for the first time. It goes well with a glass of milk or a scoop of vanilla ice cream.
Toblerone Cheesecake, adapted from Nigella Lawson
1 cup graham crackers, crushed
1/3 cup unsalted butter, melted
500 grams cream cheese (2 packages), softened
1/2 cup sugar
1/2 cup half-and-half
200 grams Toblerone chocolate, and extra to garnish
Crush the graham crackers using a food processor or place them in a zip-lock bag and crush with your hands or a rolling pin.
Melt the butter and pour over the crushed graham cracker. Mix together. Pour into a greased 9-inch spring-form pan. Use your fingers to press the mixture into the bottom of the pan. Place in the refrigerator to chill.
Using a standing mixer or electric mixture, whip the cream cheese for about 2 minutes on medium, until creamy and smooth.
Melt the Toblerone in a small mixing bowl using a double boiler on medium heat. The water should be at a low simmer. Stir constantly until melted completely.
Add the sugar, half-and-half, and melted chocolate to the cream cheese mixture. Stir to combine. Pour over the graham cracker crust in the spring-form pan.
Refrigerate for at least 4 hours or overnight. The longer, the more firm the cheesecake will be! Use extra Toblerone for garnish.