Rolo cheesecake combines the rich, creamy texture of cheesecake with the caramel and chocolate goodness of Rolo candies. This dessert is not only delicious but also a feast for the eyes. It’s sure to impress anyone who tries it, making it a great choice for gatherings or family dinners. If you love sweet treats with a little twist, you’re in for a treat with this recipe!

Why You Will Love This Recipe

This Rolo cheesecake is an absolute crowd-pleaser that takes dessert to the next level. It’s a fun way to enjoy a classic cheesecake with the added flavor of chocolate and caramel. Perfect for any occasion, whether it’s a holiday gathering, a birthday celebration, or just a cozy night in. Plus, it’s relatively easy to make, meaning you can whip it up even on a busy weeknight!

How This Recipe Comes Together

Ingredients:

2 cups crushed graham crackers
1/2 cup unsalted butter, melted
1 cup granulated sugar
3 (8 oz) packages cream cheese, softened
1 teaspoon vanilla extract
3 large eggs
1 cup Rolo candies, chopped
Optional: whipped cream for topping

Directions:

Preheat your oven to 325°F (160°C).
In a bowl, combine the crushed graham crackers and melted butter. Mix until well combined.
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then remove from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the granulated sugar and vanilla extract and continue to beat until well blended.
Add the eggs one at a time, mixing well after each addition.
Gently fold in the chopped Rolo candies.
Pour the cream cheese mixture over the cooled crust in the springform pan.
Bake for 50-60 minutes or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside for 1 hour. Then, remove it and chill in the refrigerator for at least 4 hours, preferably overnight.
Serve chilled, topped with whipped cream if desired.

How to Serve Rolo cheesecake

When serving Rolo cheesecake, slice it into generous portions and consider topping each slice with a dollop of whipped cream. You can even sprinkle some extra chopped Rolo candies on top for an added treat. This dessert pairs well with coffee or milk, making it a delightful end to any meal.

How to Store Rolo cheesecake

Store any leftovers in the refrigerator for up to a week. Make sure to cover the cheesecake well with plastic wrap or keep it in an airtight container to maintain its freshness. If you want to freeze it, wrap it tightly in plastic followed by aluminum foil. It can be frozen for up to 2 months.

Tips to Make Rolo cheesecake

Make sure your cream cheese is at room temperature. This helps achieve a smoother batter.
For a stronger caramel flavor, you might drizzle some caramel sauce over the cheesecake before serving.
Avoid over-baking the cheesecake to keep it creamy and moist. A little jiggle in the center is okay— it will firm up as it cools.

Variations

If you want to mix things up, consider using other types of candy with your cheesecake. Snickers or Twix can provide a fun twist and new flavors. You can also add a layer of chocolate ganache on top for extra richness.

FAQs

Can I use a different type of crust?

Absolutely! You can use Oreo crumbs or any type of cookie crumbs that you like. Just make sure to adjust the amount of butter based on the type of crust you choose.

How do I know when the cheesecake is done?

Check for a slight jiggle in the center. It should be set around the edges and a little soft in the middle. It will continue to set as it cools.

Can I make this cheesecake ahead of time?

Yes! In fact, this cheesecake tastes even better after being chilled for a few hours or overnight, making it perfect for preparing in advance for special occasions.

Rolo Cheesecake

Rolo cheesecake combines the rich, creamy texture of cheesecake with the caramel and chocolate goodness of Rolo candies. This dessert is easy to make and perfect for gatherings or family dinners.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

Crust

2 cups crushed graham crackers You can substitute with Oreo crumbs or other cookie crumbs.
1/2 cup unsalted butter, melted Adjust based on the type of crust used.

Filling

1 cup granulated sugar
3 packages (8 oz) cream cheese, softened Make sure the cream cheese is at room temperature.
1 teaspoon vanilla extract
3 large eggs Add one at a time, mixing well after each addition.
1 cup Rolo candies, chopped For added flavor, a drizzle of caramel sauce can be used.

Optional Topping

as desired whipped cream Consider sprinkling extra chopped Rolo candies on top.

Method

Preparation

Preheat your oven to 325°F (160°C).
In a bowl, combine the crushed graham crackers and melted butter. Mix until well combined.
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then remove from the oven and let it cool.

Making the Filling

In a large mixing bowl, beat the softened cream cheese until smooth.
Add the granulated sugar and vanilla extract and continue to beat until well blended.
Add the eggs one at a time, mixing well after each addition.
Gently fold in the chopped Rolo candies.

Baking

Pour the cream cheese mixture over the cooled crust in the springform pan.
Bake for 50-60 minutes or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside for 1 hour. Then, remove it and chill in the refrigerator for at least 4 hours, preferably overnight.

Serving

Serve chilled, topped with whipped cream if desired.

Notes

Make sure to avoid over-baking to keep the cheesecake creamy. It can also be stored in the refrigerator for up to a week.