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
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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.
Looks amazing
I followed your instructions to a tee. It turned out super creamy, but the crust was soggy, and the middle wasn’t cooked. I usually pre-bake my crust a little bit, and end up putting my whole spring form pan in a large pan filled with water. Not sure my oven is wonky, or I didn’t leave it in long enough. The top went matte, and the edges started to brown, so I didn’t want to burn it. What did I miss?
I have had this recipe pinned for a long time. I halved this recipe and cooked it in my pressure cooker in a 6×3 springform pan. I noticed that the places the rolos did not totally submerge were runny on the top…unsure if it is oil from the candy or moisture. I used corners of a paper towel to absorb it…so hoping it’s not too “wet” inside if it is the candy…it is not very ” giggly” so feel quite confident the cheesecake is cooked fully…just wondering if the oil from the candy is going to make it runny inside…hoping when it is fully cooled it won’t be. I am taking this to a church function; so, hoping I get to see what it looks like when it is cut. Planning to decorate with chocolate syrup, caramel whipped cream and chopped rolos.
I was just wondering if the centre is supposed to be liquidy still after you take out it out? i even cooked it for a little longer too ….. freaking out
haha! Yes! Hot food would be nice. I got a warming drawer on my new oven and that helps.
And my Hubby still rolls his eyes and gets worried when he walks in on my on top of the table. 🙂