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
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
