Rolo Cheesecake Recipe
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Rolo Cheesecake Recipe is a silky smooth, creamy cheesecake studded with caramel-filled chocolate candies and topped with chocolate and caramel sauce. It’s the ultimate dessert experience.
Don’t you want to reach in your computer for a piece of this Rolo Cheesecake recipe?
Key Takeaways
- The Rolo Cheesecake Recipe features a creamy cheesecake with caramel-filled chocolate candies, topped with chocolate and caramel sauce.
- This dessert is simple to make but full of flavor and texture, thanks to a crunchy chocolate crust and soft filling.
- The author humorously shares the food blogging process, including photographing slices before gifting them.
- Readers can find helpful links to perfect cheesecake baking techniques and other related recipes.
- The article concludes with more dessert recommendations, enhancing the Rolo Cheesecake Recipe experience.
Rolo Cheesecake Recipe
I’ve been dreaming about this Rolo Cheesecake Recipe for a while now. One thing or the other came up, and I haven’t been able to make it until now. I decided instead of eating all of it myself, I did have a Charity Ball dress to get into after all, that I’d make it for a friend of mine.
Rolo Cheesecake Recipe
This is a simple cheesecake recipe. I made a few changes to my Traditional Cheesecake.
If you’re not familiar with making cheesecake, I suggest reading my post, How to Bake the Perfect Cheesecake. And, if you follow all my suggestions and for some random reason it doesn’t turn out perfect, it really is okay. Sometimes, my cheesecake will have a tiny crack in the center and I make them the same every time. If this happens to you, pour chocolate, caramel or a fruit sauce over it, or top it with candy or cut fresh fruit to hide the crack.
Conclusion
My Rolo Cheesecake Recipe is creamy and soft, contrasting with the crunchy chocolate crust. I really like the mix of textures in cheesecake. It’s also full of Rolo chocolate candies, and I dressed it up even more by garnishing it with store-bought chocolate and caramel sauce. You can make caramel sauce easily with this recipe or this recipe.
Here are a few more recipes you’ll enjoy.
- Skinny Peaches & Cream Greek Yogurt Cheesecake
- Chocolate Chip Cheesecake Bars
- Blueberry Cheesecake
- Cinnamon Cheesecake Dip {low carb}
- German Chocolate Cheesecake
- Pecan Shortbread Toffee and Rolo Magic Cookie Bars
- Hidden Rolo Snowball Cookies
- Christmas Cookies You Need on Hand for the Holidays
Rolo Cheesecake Recipe
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
Crust:
- 2 cups chocolate graham crackers crushed
- ½ cup granulated sugar
- ½ cup butter melted
Cheesecake:
- 3 – 8 ounce packages cream cheese at room temperature
- 1 and ½ cup granulated sugar
- ⅛ teaspoon salt
- 4 large eggs at room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 and ¼ cup caramel filled chocolate candies like Rolos brand
Instructions
- Combine crushed crackers, sugar and butter with a fork. Press in a 9-inch springform pan. Set aside.
- Preheat oven to 350°F.
- In a shallow oven-safe pan, I use a 9×13-inch casserole dish, fill with 4 cups water.
- Place pan with water on the lowest rack in the oven.
- Place another rack in the center of the oven. On the top rack will be the one you bake the cheesecake on.
- Blend 1 and 1/2 cup sugar and cream cheese in mixer until smooth.
- Add salt and flour. Beat until creamy and all lumps are out but don’t overbeat.
- Add eggs, one at a time until just combined, add vanilla and combine completely.
- Make sure the mixture is lump-free and smooth.
- Pour into prepared springform pan.
- Place chocolate candies evenly on cheesecake. You do not have to press them into the cheesecake, they will sink as the cheesecake bakes.
- Bake 45 minutes at 350 degrees F.
- The top of cheesecake will turn from glossy to matte when cooked. A 2 to 3 inch circle in the center will be ‘giggly’ when it’s done. This will firm up as it cools and sets.
- Turn oven off and open oven door slightly, but leave cheesecake in oven and undisturbed for 10 to 15 minutes.
- After this time, allow cheesecake to cool completely on a wire rack on the countertop.
- After the cheesecake is completely cool, refrigerate overnight or at least 12 hours before cutting.
- Before serving top with more Rolo candies and chocolate and caramel sauce. I used 1 cup of Rolos and about 1/4 cup store-bought ice cream chocolate sauce and 1/4 cup store-bought ice cream caramel sauce to garnish.
- Cool completely about 2 hours before refrigerating. Refrigerate 8 hours before slicing.
I’m a little confused about refrigeration time. It says to cool completely and then refrigerate for 12 hours, but it also says to cool for 2 hours and then refrigerate for 8 before slicing.
I love the recipe but it seems you instructions are missing when to add the flour. Being a baker myself I knew the process but for your normal at home beginner baker you may want to put where they should add it in. I can’t wait until this is done so I can wow everyone at my aunts birthday dinner tomorrow!
Thanks for reading my mind, but I don’t want to reach in for just one slice of cheesecake I want it ALL!! 🙂 Soooo creamy dreamy and delicious! 🙂
Thank you! I understand completely ! 🙂
Oh my goodness!!! This cheesecake looks mouthwatering! Love the rolos in here and wish I could sample all those missing slices from your desserts 🙂
Sometimes I want more than one slice
Yes indeed I DO want to reach through my screen and grab a big slice of this amazing cheesecake!! It looks fantastic. I love those random blog facts! Too funny how you take a cake to a friend with a piece missing!! 🙂
haha, I know, I gues they all expect it now 🙂
This just looks incredible Paula!! Pinned and your site looks great!
thank you, thank you, thank you!!! I love it!
This looks delicious! I want a piece!
WOW! Paula, I think that this cheesecake is the definition of decadence! 🙂 LOVE it. Pinned!
Thank you Blair. It really was good. I’m craving another one.