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You are here: Home / Dessert / Rolo Caramel Cheesecake

Rolo Caramel Cheesecake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

October 9, 2017 by Hugs & Cookies xoxo 7 Comments

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Luckily it is time for another month of Two Sweetie Pies! Another month of 2 Sweetie Pies with That Skinny Chick Can Bake means another wonderful dessert! Always a success when you bake from Liz’s blog! Each month we bake up a recipe from each other and keep it a secret until reveal day! Super fun!

This month I went with a Rolo Caramel Cheesecake. It is no surprise I love eating cheesecakes, baking cheesecakes and sharing cheesecakes with friends. This cheesecake was yet again the star of a family party! Making the caramel for this cake was also surprisingly easy. It made my usual “easy caramel” look not so easy and I think this will be my new go-to caramel recipe! The cake has a huge, gorgeous crust which adds to its beauty and melted chocolate chips on top of the crust. Once chilled the chips become a candy layer. The rolo caramel cheesecake itself is truly authentic, rich, creamy, scrumptious! The entire cake gets topped off with some whipped cream rosettes, more homemade caramel and Rolos! A serious cake for anyone you want to spoil! Thanks once again Liz for a crazy good winner of a cake!

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You’ll Need:

Cheesecake Moat

9 inch springform pan

Rolo Caramel Cheesecake

Caramel Toffee Cheesecake
Print Recipe Pin Recipe

Ingredients
  

Homemade Caramel Sauce:

  • ½ cups sugar
  • 2 tablespoons light corn syrup
  • 3 tablespoons butter
  • ⅓ cup heavy cream

Crust:

  • 3 cups graham cracker crumbs about 2 packages crushed graham crackers
  • ½ cup brown sugar
  • 2 sticks butter 1 cup, melted
  • 1¼ cups chocolate chips

Cheesecake Filling:

  • 3 8- ounce packages cream cheese at room temperature
  • 1 cup sour cream
  • 1½ cups sugar
  • 1 tablespoon vanilla
  • ¼ cup caramel topping recipe below
  • 4 eggs at room temperature

Toppings to garnish the cheesecake:

  • ½ cup whipped cream
  • ½ cup caramel
  • Rolos

Instructions
 

  • To make caramel sauce:
  • In a medium saucepan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula.
  • Once it is caramel colored, remove from heat, add the butter and stir until the butter is melted.
  • Add the cream and stir until it's all combined.
  • Store in the refrigerator if not using right away. Makes about ¾ cup. Can be made days ahead, just microwave to soften when ready to use.
  • To make crust:
  • Preheat the oven to 300º.
  • Combine crust ingredients except the chocolate chips.
  • Press into a 9-inch springform pan.
  • Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips.
  • Set the springform pan on a baking sheet (some butter will leak from the pan).
  • Bake for about five minutes or until the chocolate chips are soft. Smooth them out with an offset spatula.
  • Place it in the freezer while you prepare the filling.
  • To make cheesecake:
  • Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and mix well.
  • Add the eggs one at a time and beat just until incorporated.
  • Pour into chilled crust.
  • Place the pan into a cheesecake moat and fill sides with hot water OR Wrap the exterior of the pan in a double layer of foil and place in a larger pan (roasting pan) filled with an inch or two of hot water. Bake for 1 hour and 30 minutes -1 hour and 45 minutes in the 300º oven. The center will still be wiggly, but it shall set in the end. Remove from the oven and cool.
  • Refrigerate for 6 hours or overnight.
  • To garnish the cake:
  • Pour on the rest of the caramel.
  • Pipe on some whipped cream mounds and decorate with toffee chunks and pieces.
  • *note, my cake took the full 1 hour 45 mins to cook. (Next time I may go an extra 10 mins)
  • *the chocolate chips make slicing difficult once firm, so bring cake to room temp before slicing or spread fewer chips over the crust.

Adapted from That Skinny Chick Can Bake

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Filed Under: Cheesecake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Liz says

    October 9, 2017 at 7:34 am

    Oh, my gosh, you rocked this recipe!!! This was a perfect pick for my fellow cheesecake and caramel loving friend!!! xoxo

    Reply
  2. Mary Zigan says

    October 28, 2017 at 5:55 pm

    I would like: Yesterday’s Facebook post of cheesecake (October 27) It had a thick chocolate ganache’ on the top, a graham cracker bottom.

    Thank you!

    Mary

    Reply
  3. Lyn says

    March 12, 2019 at 1:25 pm

    What happens if you leave out the eggs and don’t realize it until after you have baked it.

    Reply
    • Hugs & Cookies xoxo says

      March 16, 2019 at 8:34 am

      uh oh, how’d it go?

      Reply
  4. Lyn says

    March 16, 2019 at 10:29 am

    Actually it was still very good. More like a no bake cheesecake (even though I baked it). Everyone loved it!

    Reply
  5. S says

    November 28, 2019 at 3:30 pm

    My carmel sauce is not turning brown??

    Reply
  6. April says

    February 1, 2020 at 10:34 pm

    I would put a layer of chocolate ganache not just straight chocolate. The straight chocolate hardens like a chocolate bar when refrigerated a ganache stays soft enough to cut through without messing anything up. But other then that sounds like a winner

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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