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Rolo Cheesecake
Rolo cheesecake is rich and smooth, with a creamy cheesecake filling topped with rich caramel, chocolate, and a delicate layer of whipped cream.
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Silky smooth and creamy, Rolo cheesecake is an over-the-top, decadent treat that is loaded with chocolate and caramel, just like the delicious candy. With its creamy cheesecake, chocolatey crust, and gooey caramel, it’s the ultimate dessert experience.
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With its rich, velvety texture and delicious flavor, this Rolo cheesecake is everything you want. This irresistible dessert features a creamy cheesecake filling topped with rich caramel, chocolate, and a delicate layer of whipped cream.
Delicious any time you get the craving for something sweet, this Rolo cheesecake is a scrumptious dessert for a special occasion or just a relaxing weekend at home. For a little extra indulgence, serve your cheesecake with a scoop of vanilla ice cream on the side.
This perfect cheesecake is creamy, chocolatey, and ooey gooey, it’s no wonder why it’s such a favorite! Friends and family will be drooling for a slice of this luscious cheesecake.
Rolo Cheesecake Ingredients
- Chocolate sandwich cookie crumbs - I used 26 to 28 Oreo cookies
- Butter - unsalted butter
- Salt
- Cream cheese
- Sugar - granulated sugar
- Eggs - large eggs
- Vanilla extract
- Cream - heavy cream
- Flour - all-purpose flour
- Dulce de leche caramel sauce
- Stabilized whipped cream - homemade or Cool Whip
- Rolo candies - optional
It is important that you use full-fat cream cheese when making this cheesecake. The low-fat or no-fat varieties have added moisture to them, and that alters the way the cheesecake bakes. Make sure the cream cheese is at room temperature to avoid any lumps in your cheesecake filling.
In this recipe, you can swap out the chocolate cookie crumbs for either regular or chocolate graham crackers. You will want to reduce to 2 cups of graham cracker crumbs and add 2 tablespoons of granulated sugar to the melted butter.
It’s important to keep the mixer speed low when mixing the cheesecake batter. The more air in the batter, the higher the possibility for cracks in the top of the cheesecake.
How to Make Rolo Cheesecake
FIRST STEP: Preheat the oven to 350°F. Spray a 9-inch springform pan with baker’s spray and wrap the pan tightly with aluminum foil all the way up the edges. Fill a 9x13 oven-safe pan with 2 cups of hot water. Set both pans aside.
SECOND STEP: In a large mixing bowl, combine the chocolate sandwich cookie crumbs, unsalted melted butter, and salt. Stir to combine.
THIRD STEP: Press the cookie crumbs tightly into the bottom of the springform pan in an even layer. Bake the crust for 10 minutes. While your crust is baking, you will make your cheesecake filling.
FOURTH STEP: In another large mixing bowl using a handheld mixer on medium speed, beat the cream cheese for 1 to 2 minutes or until smooth and fluffy. Add the granulated sugar and beat for another minute to fully incorporate.
FIFTH STEP: Add the eggs one at a time to the cream cheese, beating on low to fully incorporate each egg before adding the next one.
SIXTH STEP: Add the vanilla extract, heavy cream, and all-purpose flour and beat on low for an additional minute to make a smooth and creamy cheesecake filling. Be careful not to overbeat the batter because you do not want to add too much air into your cheesecake batter.
SEVENTH STEP: Once your chocolate cookie crust has been removed from the oven, you will turn your oven temperature down to 325°F. Place the 9x13 water-filled baking pan onto the lowest rack in your oven. This will provide the moisture needed for your cheesecake to bake evenly in the oven.
EIGHTH STEP: Slowly pour the cheesecake batter over the baked crust in the springform pan. Smooth the top of the cheesecake and bake for 1 hour.
NINTH STEP: After 1 hour, you will turn off your oven and allow your cheesecake to finish baking for an additional 30 minutes as your oven slowly cools down.
TENTH STEP: Remove your cheesecake from the oven and allow it to cool on the counter on a cooling rack for 1 hour before transferring it to the refrigerator to chill for a minimum of 10 hours or up to overnight. You will want to remove the aluminum foil that was wrapped around the springform pan to allow any excess moisture to evaporate that may have been trapped in the foil during baking.
ELEVENTH STEP: Once your cheesecake has chilled fully and set up completely, you can remove the outer ring of the springform pan and place the cheesecake onto a serving platter.
TWELFTH STEP: To make the caramel topping combine the dulce de leche caramel sauce and heavy cream in a small microwave-safe bowl. Heat in the microwave for 45 seconds. Stir to combine fully.
THIRTEENTH STEP: Spread the caramel topping into the center of the cheesecake going all the way to the very edge of the cheesecake.
FOURTEENTH STEP: Garnish the caramel-covered cheesecake with a decoration of (16) whipped cream circles around the edges and a Rolo candy in the center of each whipped cream circle.
How can I prevent my cheesecake from cracking?
To prevent your cheesecake from cracking, don’t overmix your batter, as it will cause bubbles that will burst during baking, potentially causing cracks on top. Also, don’t overbake your cheesecake and once your cheesecake is finished baking, let it sit cooling in the oven. This also helps prevent cracking on the top.
What is dulce de leche?
The dulce de leche is a very thick caramel sauce that can be found in the baking aisle where you would find sweetened condensed milk. If it is too thick straight from the can, add 1 to 2 tablespoons of heavy cream. Put the dulce de leche into a microwave-safe bowl, add the heavy cream, and microwave for 30 seconds. Stir to make your dulce de leche caramel sauce smooth and slightly thinner. You can also use a jarred salted caramel ice cream topping instead of the dulce de leche, but you will want to make sure you find the thickest brand available. It will be thinner than the dulce de leche, and you may want to only use ½ cup to avoid the caramel sauce from running down the side of your Rolo cheesecake.
Do I have to use a water bath for the cheesecake?
Using a water bath will give you a moist, perfectly baked cheesecake. The water creates a moist cooking environment for the dairy and eggs to produce the creamy cheesecake texture. To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water.
How to Store Rolo Cheesecake
IN THE FRIDGE: Store leftover Rolo caramel cheesecake in a covered container in the refrigerator for up to 5 days.
IN THE FREEZER: You can freeze the un-topped cheesecake for up to three months. Allow the cheesecake to thaw completely in the fridge before topping and serving. If you want to freeze a whole cheesecake, make sure you give the cheesecake enough time to cool completely before freezing. Wrap the cheesecake in plastic wrap and then in aluminum foil.
Rolo Cheesecake
Rolo cheesecake is rich and smooth, with a creamy cheesecake filling topped with rich caramel, chocolate, and a delicate layer of whipped cream.
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Ingredients
Chocolate Cookie Crust
- chocolate sandwich cookie crumbs (I used 26 to 28 Oreo cookies) 2½ cups
- unsalted butter (melted and cooled) ½ cup
- salt ¼ teaspoon
Cheesecake Filling
- cream cheese (room temperature) 32 ounces
- granulated sugar 1½ cups
- large eggs 4
- vanilla extract 1 tablespoon
- heavy cream ½ cup
- all-purpose flour 2 tablespoons
Caramel Topping
- dulce de leche caramel sauce 13.4 ounces
- heavy cream 3 tablespoons
Garnish
- Stabilized whipped cream (homemade or Cool Whip)
- Rolo candies (unwrapped (optional)) 16
DIRECTIONS
- Preheat the oven to 350°F. Spray a 9-inch springform pan with baker’s spray and wrap the pan tightly with aluminum foil all the way up the edges. Fill a 9x13 oven-safe pan with 2 cups of hot water. Set both pans aside.
- In a large mixing bowl, combine the chocolate sandwich cookie crumbs, unsalted melted butter, and salt. Stir to combine.
- THIRD STEP: Press the cookie crumbs tightly into the bottom of the springform pan in an even layer. Bake the crust for 10 minutes. While your crust is baking, you will make your cheesecake filling.
- In another large mixing bowl using a handheld mixer on medium speed, beat the cream cheese for 1 to 2 minutes or until smooth and fluffy. Add the granulated sugar and beat for another minute to fully incorporate.
- Add the eggs one at a time to the cream cheese, beating on low to fully incorporate each egg before adding the next one.
- Add the vanilla extract, heavy cream, and all-purpose flour and beat on low for an additional minute to make a smooth and creamy cheesecake filling. Be careful not to overbeat the batter because you do not want to add too much air into your cheesecake batter.
- Once your chocolate cookie crust has been removed from the oven, you will turn your oven temperature down to 325°F. Place the 9x13 water-filled baking pan onto the lowest rack in your oven. This will provide the moisture needed for your cheesecake to bake evenly in the oven.
- Slowly pour the cheesecake batter over the baked crust in the springform pan. Smooth the top of the cheesecake and bake for 1 hour.
- After 1 hour, you will turn off your oven and allow your cheesecake to finish baking for an additional 30 minutes as your oven slowly cools down.
- Remove your cheesecake from the oven and allow it to cool on the counter on a cooling rack for 1 hour before transferring it to the refrigerator to chill for a minimum of 10 hours or up to overnight. You will want to remove the aluminum foil that was wrapped around the springform pan to allow any excess moisture to evaporate that may have been trapped in the foil during baking.
- Once your cheesecake has chilled fully and set up completely, you can remove the outer ring of the springform pan and place the cheesecake onto a serving platter.
- To make the caramel topping combine the dulce de leche caramel sauce and heavy cream in a small microwave-safe bowl. Heat in the microwave for 45 seconds. Stir to combine fully.
- Spread the caramel topping into the center of the cheesecake going all the way to the very edge of the cheesecake.
- Garnish the caramel-covered cheesecake with a decoration of (16) whipped cream circles around the edges and a Rolo candy in the center of each whipped cream circle.
Nutrition
Calories: 1045kcal | Carbohydrates: 90g | Protein: 14g | Fat: 72g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 684mg | Potassium: 348mg | Fiber: 2g | Sugar: 71g | Vitamin A: 2313IU | Vitamin C: 0.2mg | Calcium: 168mg | Iron: 7mg
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