October 25, 2023
Review RecipeRolo Cheesecake
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
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.
Rolo Cheesecake Ingredients
You’ll need:
For The Chocolate Cookie Crust:
- 2½ cups of chocolate sandwich cookie crumbs (I used 26 to 28 Oreo cookies)
- ½ cup of unsalted butter, melted and cooled
- ¼ teaspoon of salt
For The Cheesecake Filling:
- 4 (8-ounce) blocks of cream cheese, room temperature
- 1½ cups of granulated sugar
- 4 large eggs
- 1 tablespoon of vanilla extract
- ½ cup of heavy cream
- 2 tablespoons of all-purpose flour
For The Caramel Topping:
- 1 (13.4-ounce) can of dulce de leche caramel sauce
- 3 tablespoons of heavy cream
For Garnish:
- Stabilized whipped cream, homemade or Cool Whip
- 16 unwrapped Rolo candies, optional
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 two cups of graham cracker crumbs and add two 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 one to two 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 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 two to three 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 two 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.
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.
STEP FOUR: In another large mixing bowl using a handheld mixer on medium speed, beat the cream cheese for one to two 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.
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 to 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.
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.
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.
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.
STEP THIRTEEN: Spread the caramel topping into the center of the cheesecake, going all the way to the very edge of 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.
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.
MORE CHEESECAKE RECIPES
Storage
IN THE FRIDGE: You can store this Rolo caramel cheesecake in a covered container in the refrigerator for up to five 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.
With its rich, velvety texture and delicious flavor, it’s no wonder cheesecake is one of America’s favorite desserts. And this Rolo cheesecake, with its creamy filling, 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 the cheesecake in the fridge overnight.
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Rolo Cheesecake
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
- 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 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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Comments
Leia says
This looks very good. I have made lots of cheesecakes but my favorite is Brandied Pumpkin Cheesecake.
Emily says
I haven’t had a chance to make this, but OH MY LANTA it looks amazing.. Thinking of making it for my own birthday HA. Your recipes always turn out great and I’m sure this is no exception.
Hope K says
What’s your favorite flavor of cheesecake?
Caramel Apple Cheesecake has my whole heart.💛
Karen Perez says
I have never made a cheesecake before but this delicious mouthwatering Rolo cheesecake is one that I am going to try. Thanks for the recipe
Karen
Cheri Self says
Looks so good. My favorite cheesecake is turtle.
Angie says
This looks amazing! I love Rolos
Erinaya says
When would you serve this decadent cheesecake?
A: I would personally serve the delicate cheesecake during thanksgiving & Christmas season
Mindy Woosley says
My husband and I make a homemade cheesecake at least once a year. If it’s homemade, I prefer the original flavor but if it’s from any other place, I’d have to say Raspberry is my favorite!
Jennifer Rogerson says
Yes I have made a homemade cheesecake and my favorite is blueberry
Terri Cross says
I used to make a cheesecake for the dessert table for every holiday but we’re not close enough to make a big potluck dinner anymore. This looks good though-could substitute chopped Heath bars for the Rollins .
Nelly Groenewold says
No, I have never baked a cheesecake before. This one sure looks delicious but you better plan ahead. This is definitely not a last minute dessert unless you already have one frozen.
Angeline Huffman says
This is a loaded response! I would serve pumpkin cheesecake always at Thanksgiving and handmade of course, because it’s my husband’s favorite and topped with whipped heavy cream with sugar and vanilla. An annual stable
Joanne Lowe says
My go to flavor for a cheesecake has always been lemon with fresh fruit. I’m wanting to venture out and try a more complex flavor. I’m just not a fan of whipped cream I guess I hate too much of it when I was a kid😅
ellen m dodrill says
I have made cheesecakes from scratch, sometimes come out well, others not so great. I am a terrible cook and baker but I LOVE cheesecake so I try.
Because I love cheesecake I can not pick a favorite. I do not think I have ever tasted a cheescake I did not like.
I would serve this cheesecake anywhere, anytime and either top it like this recipe did or with sweetened sour cream.
Ruth Ann Luallin says
I have never made homemade cheesecake. This seems easy to follow instructions- will try this. Love cheesecake. Happy baking/cooking u’-all
Barb says
My favorite cheesecake until I saw this recipe was Cookies and Cream, but now you’ve given me serious doubts ! I definitely will have to try this one !
Megan Pineau says
This looks delightful – it may have to be the next cheesecake recipe that I try
Jennifer Sibert says
My favorite cheese cake is chocolate with fresh strawberries on top
Gayle Ivey says
Rolo lovers in this household so I’ll have to try this cheesecake. It looks reeeally good. As far as a favorite cheesecake, white chocolate raspberry has always been my favorite. 😊
Teresa Gerber says
I make my Grandmother’s recipe which is graham cracker crust and cream cheese topping…the best!!!!
Lois O'Brien says
I have never made homemade cheesecake. This recipe might just make me try it!
M. M. Richards says
Yes, I have baked a homemade Cheesecake before…I can hardly wait to serve this to my family!
mali says
This looks amazing! I’ve never made a cheesecake all from scratch, but have to try soon!
Angela says
I have made homemade cheesecake before but this one looks absolutely delicious. I tend to prefer chocolate cheesecake but the balance of caramel and chocolate would be even better.
N. Manrriquez says
Never made one like this one but love cheese cake
Stephanie says
This looks absolutely delicious. I make cheesecakes all the time but most are a no bake cheesecake. I have however done a baked pumpkin pie cheesecake that the family always requests me to make. I love rolls so I am definitely going to be trying this & maybe add some chocolate curls on top. Thank you for the recipe😋😋😋
Jennifer says
I make Cherry Cheesecake all the time it’s a family Favorite 😍
Gabriela B. says
-When would you serve this decadent cheesecake?
I’d serve it as a substitute for birthday cake.
Brenda says
Yes, I have made a cheesecake from scratch–a very decadent chocolate one that I decorated with fresh strawberries & whipped cream. I served it at a Wedding Shower for our youngest daughter.
Every-one Loved it!
Julie says
I would serve this for an Adult Birthday like for my Son. He turned 28 in July and he loves Cheese Cake, so this I made him a New York cheese cake with fruit on the side. Yes I have made a few cheese cake for Holiday parties, or special day event. I think people think it is to hard to make a cheese cake and it isn’t really no harder then making a pie with home made pie dough. In my home I would say at least 3 times a year or more it is made in this home. I love fresh home made cheese cake over bought. The flavors are more stronger and the cake is like cream on the tongue melts in your mouth. I am saving this recipe for my sons next birthday he will love this one. Thanks for posting it and giv ok my us a chance to win a Amazon Card. Thank you sincerely Julie Bryan
Lori Walls says
My favorite cheesecake is turtle cheesecake.
Deborah Moore says
I always make homemade strawberry cheesecake! It’s the perfect dessert for any occasion!
Elizabeth B says
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
Orion Roesch says
I would serve this as a dessert for my wife, whenever I wanted to do something special for her.
Shaunda Snider says
Looks amazing! I really want to try it.
Yes I have baked a homemade cheesecake before.
Beverly Petty says
My favorite cheescake is chocolate with ganache,
Lizzie Trogen says
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. 😉
Rachel says
Yum! Can’t wait to try this! Love a good chocolate and caramel combo. Add cheesecake, and it’s got to be delicious!
Yoli says
Made it to my surprise it came out great. My guests loved it also. But it did crack my fault. Thank you
Allison says
I made this rolo cheesecake at the request of my son-in-law for his birthday. It was fantastic. I have made countless cheesecakes over the years. The filling on this one is hands down the best! I used the Smuckers sauce on top as recommended in the recipe and it was perfect. We chopped up a bunch of rolos and added them to the top of the cake in addition to the cool whip puffs and rolos. I’ll make this one again!