The August Crazy Cooking Challenge theme is cheesecake! I am a huge cheesecake fan and am always up to try a new flavor.
I saw this recipe for Rolo Cheesecake Bars via Pinterest or a blog hop; I don’t remember which. I just knew I had to try it. Cheesecake deliciousness, chocolate and caramel with a rich topping. Who wouldn’t want to satisfy a sweet tooth this way?
Rolo Cheesecake Bars was the inspiration for the following recipe. A few changes I made include preparing the bars in a 9X9-inch pan (vs. a 9 X 13-inch pan) and decreasing the graham cracker crust. I also made a ganach glaze, from this recipe, instead of the buttery chocolate glaze the recipe called for. Here is what I came up with:
1 1/2 C of Graham Cracker crumbs
1/4 C sugar
5 T Butter
Stir all together and press into a 9×9-inch pan.
Bake at 350* for 7 minutes and cool.
Beat until smooth:
2 – 8 ounce Packages of Cream Cheese
3/4 C Sugar
1/4 C Flour
Add 1 – 12 oz package of Rolos. I couldn’t find the unwrapped mini ones, but they would work fine. I unwrapped the entire package and cut them into fourths.
Pour onto the cool crust and bake at 350 for 30-35 minutes.
Let cheesecake cool and add glaze.
1/2 C Heavy Cream
2 T. Light Corn Syrup
Pinch of Salt
1 C Milk Chocolate Chips
When the cheesecake is completely cooled, prepare the glaze.
Place all glaze ingredients in a small saucepan and simmer over medium-low heat, stirring constantly until the chocolate is melted and the mixture is smooth.
Cool for 15-20 minutes, stirring occasionally until the glaze is thickened, but still pourable.
Stir until completely smooth and then pour smoothly over cheesecake.
Chill and cut into bars.
Garnish with a Rolo, if you wish.
This dessert is more bar like than the typical cheesecake. I really like the addition of sugar in the graham cracker crust. The filling is candy bar delicious and the chocolate glaze is the perfect way to top it all off. Rolo Cheesecake is Husband approved, but I wouldn’t mention it to the dentist.