Rocky Road Cheesecake
This Rocky Road Cheesecake is an indulgent twist on the classic dessert, combining a rich chocolate cheesecake base with gooey marshmallows, crunchy nuts, and a luscious chocolate ganache. Perfect for chocolate lovers, holidays, or any celebration.
Ingredients
- For the crust:
- 24 chocolate sandwich cookies such as Oreos, finely crushed
- 5 tablespoons unsalted butter melted
- For the cheesecake filling:
- 24 oz 675 g cream cheese, softened
- 1 cup 200 g granulated sugar
- 1 cup 180 g semi-sweet chocolate, melted and cooled
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup 120 g sour cream
- For the topping:
- 1 cup 240 ml heavy cream
- 8 oz 225 g semi-sweet chocolate, chopped
- 1 ½ cups mini marshmallows
- 1 cup chopped nuts walnuts, pecans, or almonds
- Chocolate syrup optional for drizzling
Instructions
- Prepare crust: Preheat oven to 325°F (160°C). Mix cookie crumbs with melted butter, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside.
- Make filling: Beat cream cheese and sugar until smooth. Add melted chocolate, then mix in eggs one at a time, followed by vanilla and sour cream. Pour over the crust.
- Bake cheesecake: Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides. Bake for 55–60 minutes, until the center is just set.
- Cool and chill: Remove cheesecake from oven, cool to room temperature, then refrigerate at least 4 hours or overnight.
- Prepare ganache: Heat heavy cream until just simmering. Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth. Spread over chilled cheesecake.
- Add toppings: Sprinkle marshmallows and nuts over the ganache. Drizzle with chocolate syrup if desired.
- Serve: Slice with a warm knife for clean cuts. Enjoy chilled.
Notes
- Use high-quality chocolate for the richest flavor.
- You can toast the marshmallows lightly with a kitchen torch for a s’mores-like effect.
- Refrigerate leftovers for up to 5 days. Freeze without toppings for up to 2 months.