I made this this past weekend for out of town guests and it was a BIG hit! *BIG*. The recipe (and beautiful picture) comes from Hugs & Cookies XOXO. Danielle is a fabulous baker and has a knack for the ‘right’ combinations. That being said, you can use her recipe as a base and add the chopped candies of your choice! (Rolos are small so they don’t need to be chopped).
The only departure I make from the recipe below is that I always make a chocolate ganache glaze using heavy cream and chocolate. I bring one cup of heavy cream to a boil, add 1 (12 oz.) bag of chocolate chips and take off heat. Let sit 5 minutes then stir to combine until smooth.
BE SURE TO bring the cheesecake to room temperature before serving or else the Rolos are too hard to chew. You’ll be safe if you take it out of the fridge an hour before you serve.
Rolo Cheesecake Recipe
- 3 cups of graham cracker crumbs
- 1 cup sugar
- 2 sticks butter (16 tablespoons)
- 2 (8 ounce) packages of cream cheese,
- 2 eggs (large or extra large)
- 1 cup sugar
- 1/4 cup flour
- 1 package of mini rolos, unwrapped
Crust (first 3 ingredients above)
STIR ALL TOGETHER AND PRESS INTO A 9X13 PAN LINED WITH NONSTICK FOIL. (Deb’s notes: I didn’t line the pan with foil; instead I sprayed it with non-stick cooking spray.)
BAKE AT 350 FOR 7-10 MINUTES AND COOL.
Filling (middle 5 ingredients)
BEAT CREAM CHEESE, EGGS, SUGAR AND FLOUR TOGETHER UNTIL SMOOTH. BY HAND, FOLD IN ROLOS.
POUR ONTO THE COOL CRUST AND BAKE AT 350 FOR 30-35 MINUTES. LET COOL.
GLAZE: MELT IN THE MICROWAVE: 1 STICK BUTTER & 6 OUNCES CHOCOLATE CHIPS. STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP. POUR SMOOTHLY ON BARS AND CHILL OVERNIGHT. CUT WITH A BIG KNIFE! I ADDED A CHOCOLATE DRIZZLE AND A HALF A ROLO ON TOP!