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Rolo Cheesecake

Rolo Cheesecake combines a chocolate cookie crust with a creamy vanilla cheesecake filling.
The baked cheesecake is chilled overnight and finished with silky caramel sauce.
Top with whipped cream and halal-certified caramel chocolate candies for an impressive dessert.
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Prep Time 30 minutes
Course Dessert
Cuisine American-inspired

Ingredients
  

Chocolate Cookie Crust

  • 2½ cups chocolate sandwich cookie crumbs
  • ½ cup unsalted butter melted and cooled
  • ¼ teaspoon salt

Cheesecake Filling

  • 32 ounces cream cheese room temperature
  • 1½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup heavy cream
  • 2 tablespoons all-purpose flour

Caramel Topping

  • 13.4 ounces dulce de leche caramel sauce
  • 3 tablespoons heavy cream

Garnish

  • Stabilized whipped cream or whipped topping
  • 16 halal-certified caramel chocolate candies optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and tightly wrap the outside with aluminum foil, extending the foil all the way up the sides.
  • Place 2 cups of hot water in a 9×13-inch oven-safe baking dish and set it aside.
  • In a large bowl, combine the chocolate cookie crumbs, melted butter, and salt. Mix until the crumbs are evenly moistened.
  • Firmly press the mixture into the bottom of the springform pan, creating an even crust. Bake for 10 minutes.
  • While the crust bakes, prepare the cheesecake filling. Beat the room-temperature cream cheese with a handheld mixer on medium speed for 1–2 minutes, until smooth.
  • Add the sugar and beat for about 1 minute until incorporated.
  • Add the eggs one at a time, mixing on low speed after each addition just until combined.
  • Add the vanilla, heavy cream, and flour. Mix on low until the batter is smooth. Avoid overmixing, as excess air can contribute to cracks.
  • Remove the crust from the oven and reduce the temperature to 325°F (165°C).
  • Place the water-filled baking dish on the lowest oven rack. The steam will create a more gentle baking environment.
  • Pour the cheesecake batter slowly over the warm crust and smooth the surface.
  • Bake for 60 minutes. Turn off the oven without opening the door and leave the cheesecake inside for another 30 minutes.
  • Remove the cheesecake and let it cool at room temperature for about 1 hour.
  • Remove the foil from around the pan, then refrigerate the cheesecake for at least 10 hours or overnight.
  • Once completely chilled and firm, remove the springform ring and transfer the cheesecake to a serving platter.
  • For the caramel topping, combine the dulce de leche and heavy cream in a microwave-safe bowl. Heat for about 45 seconds, then stir until smooth.
  • Spread the caramel over the top of the cheesecake, taking it close to the edge.
  • Decorate with whipped cream around the perimeter and place a halal-certified caramel chocolate candy on each whipped cream swirl, if desired.
  • Slice with a sharp knife, wiping the blade clean between cuts for neat servings.

Notes

For the best texture, prepare this cheesecake the day before serving. The overnight chill gives the filling time to become firm and creamy.
If you cannot find halal-certified caramel chocolate candies, leave them off and decorate the cheesecake with whipped cream and caramel instead. You can also use a homemade caramel sauce if preferred.