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Rolo Cheesecake

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a close up shot of a slice of Rolo Cheesecake with a piece on a fork
This over-the-top decadent Rolo cheesecake is loaded with chocolate and caramel, just like the delicious candy.
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Table of Contents
  1. Rolo Cheesecake Ingredients
  2. How to Make This Rolo Cheesecake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This Rolo cheesecake is everything you want in life: creamy, chocolatey, and ooey gooey. This decadent dessert features a creamy cheesecake filling topped with rich caramel, chocolate, and a delicate layer of whipped cream.

a close up shot of Rolo Cheesecake

Rolo Cheesecake Ingredients

Rolo Cheesecake raw ingredients that are labeled

You’ll need:

For the 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

For the Cheesecake Filling

  • 4 (8-ounce blocks) cream cheese, room temperature
  • 1½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup heavy cream
  • 2 tablespoons all-purpose flour

For the Caramel Topping

  • 1 (13.4-ounce) can of dulce de leche caramel sauce
  • 3 tablespoons heavy cream

For Garnish

SUBSTITUTIONS AND ADDITIONS

CREAM CHEESE: 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.

COOKIE CRUMBS: 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.

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.

TOPPING: You can 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. I would suggest Smucker’s salted caramel topping. 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.

WHIPPED CREAM: If you do not want to make a stabilized whipped cream for your garnish, you can substitute a can of squirt heavy cream whipped topping or Cool Whip. You should wait to garnish your cheesecake with these alternatives until just before you are ready to slice and serve. The stabilized whipped cream will hold up on your cheesecake beautifully for 2 to 3 days before it starts to break down.

How to Make This Rolo Cheesecake Recipe

STEP ONE: 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 9×13 oven-safe pan with 2 cups of hot water. Set both pans aside.

STEP TWO: In a large mixing bowl, combine the chocolate sandwich cookie crumbs, unsalted melted butter, and salt. Stir to combine.

oreo crumbs, melted butter and salt stirred in a bowl

STEP THREE: 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.

OUR RECIPE DEVELOPER SAYS

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.

cookie crumbs pressed to the bottom of the pan

STEP FOUR: 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.

PRO TIP:

Make sure the cream cheese is at room temperature to avoid any lumps in your cheesecake filling.

cream cheese sugar blended in a a bowl

STEP FIVE: Add the eggs, one at a time, to the cream cheese, beating on low to fully incorporate each egg before adding the next one.

STEP SIX: 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.

PRO TIP:

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.

vanilla, cream and flour added to the cream cheese mixture and blended in a bowl

STEP SEVEN: Once your chocolate cookie crust has been removed from the oven, you will turn your oven temperature down to 325°F. Place the 9×13 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.

STEP EIGHT: Slowly pour the cheesecake batter over top of the crust in the springform pan. Smooth the top of the cheesecake and bake the cheesecake for 1 hour.

STEP NINE: 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.

bake cheesecake for an hour and let sit for 30 minutes

STEP TEN: 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 wrapped around the springform pan to allow any excess moisture to evaporate that may have been trapped in the foil during baking.

STEP ELEVEN: 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.

STEP TWELVE: 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.

dulce de leche heated and stirred in a bowl

STEP THIRTEEN: Spread the caramel topping into the center of the cheesecake, going all the way to the very edge of the cheesecake.

caramel spread onto the cheesecake

STEP FOURTEEN: 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.

decorate cheesecake with whipped cream and rolo candies

How To Serve

This perfect cheesecake is delicious any time you get the craving for something sweet. For an extra indulgent treat, a scoop of vanilla ice cream on the side will do the trick.

Our Rolo brownies are extra decadent treats that you won’t be able to resist, while our caramel apple cheesecake is as impressive as it sounds.

Storage

IN THE FRIDGE: You can store this 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 before topping and serving.

a close up shot of a slice of Rolo Cheesecake with a piece on a fork

With its rich, velvety texture and delicious flavor, it’s no wonder cheesecake is one of America’s favorite desserts. And this Rolo version, with its creamy cheesecake, chocolatey crust, and gooey caramel, makes it the ultimate dessert. 

FREQUENTLY ASKED QUESTIONS

How do you prevent your 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.

How do I prevent the cheesecake water bath from leaking?

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. Place the wrapped springform pan in a large roasting pan, fill the pan with 1 inch of water, and place it in the oven. You don’t want any higher than 1-inch, or you risk water getting into the cheesecake.

How do I prevent the cheesecake water bath from leaking?

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 do I 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. To thaw, place cheesecake in the fridge overnight.

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a close up shot of a slice of Rolo Cheesecake with a piece on a fork

Rolo Cheesecake

5 from 23 votes
This over-the-top decadent Rolo cheesecake is loaded with chocolate and caramel, just like the delicious candy.
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 12 hours 30 minutes
Servings 8

Ingredients
  

Chocolate Cookie Crust

  • 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
  • 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 9×13 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 9×13 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.

Nutrition

Calories: 1002kcal | Carbohydrates: 83g | Protein: 14g | Fat: 70g | Saturated Fat: 39g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 262mg | Sodium: 667mg | Potassium: 329mg | Fiber: 2g | Sugar: 64g | Vitamin A: 2319IU | Vitamin C: 0.1mg | Calcium: 155mg | Iron: 7mg
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  1. Elizabeth B says

    5 stars
    I have made cheesecakes in the past but not recently. This recipe sounds easy to make and I would like to make it the next time our entire family gets together

  2. Lizzie Trogen says

    5 stars
    This cake makes my mouth yearn for it! I’m not sure though, that everything you need to bake this fantastic cake is available in Sweden, where I live, but a substitute will be as good as this looks I hope. Because this is a cake I really want to make!

    Otherwise my favorite taste in a cheesecake is saffron, which would be served around Christmas, because saffron comes hand-in-hand with Christmas in Sweden. 😉

  3. Rachel says

    5 stars
    Yum! Can’t wait to try this! Love a good chocolate and caramel combo. Add cheesecake, and it’s got to be delicious!

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