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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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine the crushed graham crackers and melted butter. Mix until well combined.
  3. 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
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Add the granulated sugar and vanilla extract and continue to beat until well blended.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Gently fold in the chopped Rolo candies.
Baking
  1. Pour the cream cheese mixture over the cooled crust in the springform pan.
  2. Bake for 50-60 minutes or until the center is set but still slightly jiggly.
  3. 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
  1. 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.