November 17, 2017 by Sarah
The holidays have a much different feel for us over here. Our baby is due on Christmas Eve, so amidst all the normal bustle and excitement of this fun and full time of the year, we’re living all that, and then having a new baby at the end of it. Quite a finale don’t you think?
On top of this, we also start our celebratory season a little earlier than normal every year. For us it starts with a birthday in September and then two in October! Pat, whose birthday comes at the end of October, makes this little birthday stretch the easiest for me. This is the third year where we’ve done the same exact thing to celebrate. One of his birthday traditions is a Toblerone cheesecake. A long while back it was a special item on a Cheesecake Factory menu and Pat tried it and loved it. Then they stopped having it! So, I took over. A few years ago I posted this recipe that I used. I’ve since been wanting more of a dense, classic cheesecake experience, so I tweaked it this time around and was happy with the result.
I’m guessing there are others out there thinking and planning for what to bring for holiday meals. I think this cheesecake would be a nice compliment to a pumpkin pie, or just something special for a Christmas or New Years Party. If you have a spare few minutes, which I obviously didn’t, shave a little Toblerone on top to add a little something extra.
1 cup graham cracker crumbs
2 tablespoons butter, melted
3 (24oz) blocks cream cheese, softened
3/4 cup sugar
300 grams Toblerone chocolate, melted
1 tsp vanilla
Heat oven to 325 degrees.
Crush graham crackers in a food processor or in a ziplock bag by hand. In a small bowl, mix together with the melted butter. Pour into the bottom of a 9-inch springform pan and press it into the base and just a little up the sides.
Break up Toblerone chocolate and melt in a double boiler. Remove bowl of melted chocolate and let cool while you do the next step.
Beat cream cheese, sugar, and vanilla in a large bowl on medium-low until blended. Add the melted chocolate and mix well. Add the eggs one at a time, mixing on low speed after each. Pour over the crust in the pan.
Bake the cheesecake for 45-55min or until the center is almost set. Let cool before removing the rim from the pan. Shave some chocolate and top. Whipped cream is a great side to this cake!
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