Chocolate-Topped Caramel Cheesecake

330 16 servings, 1 piece (88 g) each
Recipe By
(36) 31 Reviews
Prep Time
Total Time

16 servings, 1 piece (88 g) each

Three words - chocolate, caramel, cheesecake. Our Chocolate-Topped Caramel Cheesecake has it all, including a chocolate cookie crumb crust. How's that for a festive cheesecake?

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.

Size Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portion size.


Prepare using Philadelphia Light Brick Cream Cheese Spread.


Prepare as directed, substituting 13x9-inch pan for the 9-inch springform, decreasing oven temperature to 325ºF and decreasing baking time to 28 to 30 or until centre is almost set. Cool completely in pan. Top as directed.


  • 16 servings, 1 piece (88 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (88 g) each
Calories 310
% Daily Value
Total fat 21g
Saturated fat 13g
Cholesterol 100mg
Sodium 320mg
Carbohydrate 26g
Dietary fibre 1g
Sugars 22g
Protein 6g
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • cgnd |

    This cheesecake recipe is awesome! I have made it before as written, but just made them last night in muffin cups and mini muffin cups. I did lower the temperature to 300 and baked the mini cups for 15 mins and the regular-sized muffin cups for 25 mins. Came out great! As others have done, I did put extra Toblerone on the top : ) Soo good!

  • anndeering |

    I have made this cheesecake several times and always a favourite. I always seem to add a little more toblerone then it calls for and it is just great.

  • wootsy1911 |

    I made this for my son's birthday yesterday and he loved it. I used light cream cheese and added an extra bar of chopped up Toblerone to the batter.