Rolo Cheesecake
Rolo cheesecake is loaded with chocolate and caramel, just like the delicious candy. Creamy, chocolatey, and ooey gooey, Rolo cheesecake is the ultimate dessert.
Ingredients
Chocolate Cookie Crust
- 2½ cups chocolate sandwich cookie crumbs I used 26 to 28 Oreo cookies
- ½ cup unsalted butter melted and cooled
- ¼ teaspoon salt
Cheesecake Filling
- 32 ounces cream cheese room temperature
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
Caramel Topping
- 13.4 ounces dulce de leche caramel sauce
- 3 tablespoons heavy cream
Garnish
- Stabilized whipped cream homemade or Cool Whip
- 16 Rolo candies unwrapped (optional)
Instructions
- 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.
- 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.
Notes
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
Make sure the cream cheese is at room temperature to avoid any lumps in your cheesecake filling.
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.