Rolo Cheesecake Recipe with chocolate cookie crust, easy dessert recipe
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Rolo Cheesecake Recipe

A basic cheesecake is filled with chocolate and caramel candies and sits on a chocolate wafer crust. A drizzle of chocolate and caramel sauce puts the finishing touches on this mouth-watering dessert recipe.
Course Dessert
Cuisine American/Southern
Keyword caramel, cheesecake, chocolate
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 servings
Calories 285kcal
Author Paula Jones

Ingredients

Crust:

  • 2 cups chocolate graham crackers crushed
  • ½ cup sugar
  • ½ cup butter melted

Cheesecake:

  • 3 - 8 ounce packages cream cheese at room temperature
  • 1 and ½ cup sugar
  • teaspoon salt
  • 4 large eggs at room temperature
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla
  • 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 9x13-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.

Notes

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Nutrition

Calories: 285kcal | Carbohydrates: 35g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 226mg | Potassium: 66mg | Fiber: 1g | Sugar: 28g | Vitamin A: 516IU | Calcium: 38mg | Iron: 1mg