This cheesecake is always a huge hit whenever I take it anywhere too. I think it’s the beautiful presentation that draws people to it. It looks super fancy, but it really isn’t that difficult to make. First of all, it’s no bake, if that tells you anything. Second of all, I’m not a cake maker at all, and I have mastered this after just a few tries. You might be surprised at how simple it is to throw this together. You won’t know until you try though! Check out what they are saying about this recipe over at Spend With Pennies:
“I love Rolos and cheesecake combining them both is pure genius”
I really can’t believe that I never thought of this recipe before. It is perfect for my chocolate-loving crew!
Ingredients
1½ Cups Chocolate Crumbs
¼ cup Domino white sugar
⅓ cup melted butter
12 oz Philadelphia cream cheese
1½ cups heavy cream
½ tablespoon lemon juice
¼ cup sugar
½ cup fudge sauce (I used homemade)
1 tablespoon unsweetened cocoa powder
1 cup butter (do not substitute)
2 cups Domino brown sugar
1 cup Karo corn syrup
1 can sweetened condensed milk
3 tablespoons whipping cream
1 teaspoon vanilla
¼ teaspoon salt
Fudge Sauce
Rolos
Instructions
Bring butter, brown sugar, corn syrup & sweetened condensed milk and whipping cream to a boil over medium heat.
Let boil on low until a candy thermometer reaches 238 degrees. Remove from heat and add vanilla and salt and let cool completely.
Combine crust ingredients and press into a greased 9″ springform pan. Refrigerate.
Cream together cream cheese and lemon juice until soft.
Add whipping cream and beat on medium for 2 minutes. Add in sugar beat until stiff and fluffy. Remove half of the cheesecake mixture and set aside. Pour ½ cup fudge sauce and 1 tablespoon cocoa powder into the remaining cheesecake mixture and mix until well combined.
Spread white cheesecake mixture on chilled crust. Refrigerate 15 minutes. Top with a layer of caramel filling (approx. 1¼ cup). Refrigerate 15 minutes. Finally, spread chocolate cheesecake mixture on top. Top with homemade fudge sauce and let cool 4 hours or overnight.
To serve, remove from springform pan and top with extra caramel sauce and cut Rolos if desired (if cut, they will stick to the springform pan, it’s best to add them once removed from the pan).
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Use thicker caramel for better results.
Thanks again to Spend With Pennies for this scrumptiously rich recipe.