Rocky Road Cheesecake Recipes

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ROCKY ROAD CHEESECAKE



Rocky Road Cheesecake image

Provided by Food Network Kitchen

Time 2h50m

Yield 8 servings

Number Of Ingredients 11

Cooking spray
6 chocolate wafer cookies
20 ounces cream cheese (2 1/2 eight-ounce packages), at room temperature
1 1/4 cups sugar
3 large eggs, at room temperature
1 cup heavy cream
2 teaspoons vanilla extract
1 1/2 ounces semisweet chocolate, finely chopped
2 tablespoons unsweetened cocoa powder
2 meringue cookies, coarsely crushed
2 tablespoons salted peanuts, chopped

Steps:

  • Fill a large roasting pan about one-third of the way with water and carefully place on the middle oven rack. Preheat the oven to 325 degrees F. Wrap the outside of an 8-inch springform pan with aluminum foil. Coat the inside of the pan with cooking spray.
  • Finely crush 3 chocolate cookies and sprinkle the crumbs in the bottom of the springform pan; tap out the excess. Beat the cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the sugar, eggs, 3/4 cup cream and the vanilla. Reduce the mixer speed to medium and beat until the sugar is dissolved and the mixture is creamy, scraping down the bowl as needed (do not overbeat; if there are still lumps, whisk the batter by hand to smooth them out).
  • Put the chocolate and the remaining 1/4 cup cream in a microwave-safe bowl and microwave until the chocolate melts, about 45 seconds. Stir in the cocoa powder until smooth.
  • Divide the batter between 2 large liquid measuring cups or bowls (about 2 1/2 cups batter in each). Stir the melted chocolate mixture into one of the batters. Pour about half of the vanilla batter into the pan, then slowly pour half of the chocolate batter into the center of the vanilla, letting it spread. Pour the remaining vanilla batter into the center of the chocolate batter, letting it spread; pour the remaining chocolate batter into the middle.
  • Carefully transfer the cheesecake to the pan of hot water and bake until the edges are set but the center still jiggles slightly, 1 hour, 30 minutes to 1 hour, 45 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 30 minutes. Remove the cheesecake from the water bath and transfer to a rack. Run a knife around the edge of the cake to loosen and let cool completely, then refrigerate overnight.
  • Remove the springform ring. Crush the remaining 3 chocolate cookies and toss in a bowl with the crushed meringues and peanuts. Press into the sides of the cake.

ROCKY ROAD CHEESECAKE



Rocky Road Cheesecake image

Rocky Road Cheesecake is a chocolate caramel swirl cheesecake with an Oreo crust topped with toasted marshmallows, mini chocolate chips, pecans and caramel drizzle. This impressive looking cheesecake is an extremely easy, basic recipe that is definitely beginner friendly.

Provided by Jessica & Nellie

Categories     Dessert

Time 1h20m

Number Of Ingredients 11

1 cup oreo crumbs (approx 16 cookies)
3 1/2 tbsp melted butter
2 pkg cream cheese (room temperature )
1/2 cup sugar
1 cup chocolate chips (semi-sweet or darker)
1 tsp vanilla
2 eggs (beaten )
1/2 cup caramel sauce (divided)
1 1/2 cups mini marshmallows
1/3 cup chopped pecans
1/3 cup mini chocolate chips

Steps:

  • Mix crushed oreo cookies (blitzed in the food processor is the best way to crush the cookies) with melted butter. Blend well and press onto the bottom of a 6 inch springform pan.
  • Melt the chocolate chips in the microwave. Set aside.
  • Beat softened (room temperature) cream cheese with sugar until well blended.
  • Stir in the melted chocolate and vanilla until completely combined. Make sure to scrape the sides of the mixing bowl.
  • Whisk in the beaten eggs until just combined.
  • Pour filling into pan, on top of the Oreo base. Spread around with a spatula.
  • Drizzle 1/4 cup of the caramel sauce onto the top of the cheesecake and then swirl with a toothpick.
  • Bake at 350 degrees for 60 minutes. Bake the cheesecake until the center is raised and almost set.
  • Take the cheesecake out of the oven and set the oven to broil. Cover the cheesecake with Jet-Puffed Miniature Marshmallows.
  • Broil till the marshmallows are slightly brown. Watch carefully as the marshmallows brown easily. It took less than a minute for me to get the marshmallows brown.
  • Sprinkle the mini chocolate chips and copped pecans onto the toasted marshmallows.
  • Drizzle the remaining 1/4 cup of caramel sauce onto the cheesecake.
  • Cool the cheesecake until it is room temperature and then place in the refrigerator overnight.

ROCKY ROAD CHEESECAKE RECIPE



Rocky road cheesecake recipe image

Rocky Road cheesecake is one of the best dessert treats, so why not give it a try? Make this indulgent rocky road treat with our quick and easy recipe

Provided by GoodtoKnow

Categories     Snack

Time 4h20m

Yield Serves: 12

Number Of Ingredients 2

50g unsalted butter
1

Steps:

  • Grease and line a deep 18cm loose-bottomed cake tin.
  • Set a heatproof bowl over slightly simmering water (making sure the bottom of the bowl doesn't touch the water), add the butter, syrup and dark and milk chocolate and leave to slowly melt while stirring gently.
  • Remove from the heat and stir through the biscuit chunks, marshmallows and hazelnuts in a larger bowl, then pour the chocolate sauce over them.
  • Stir it all together and put it in bottom of the tin and press it down well. Put the tin in the fridge and leave to cool.
  • Next, beat the cream cheese until smooth and then fold in the whipped cream, the icing sugar and the vanilla.
  • When the base has hardened, spoon the cheesecake mixture on top, level the surface and then place back into the fridge for at least 4 hours.
  • Top with a mixture of marshmallows, broken bits of biscuit and hazelnuts and pour over some melted chocolate (optional).

Nutrition Facts : @context https

ROCKY ROAD CHEESECAKE PUDDING



Rocky road cheesecake pudding image

We've blended two tempting sweet treats - rocky road and cheesecake - to create this irresistible make-ahead dessert.

Provided by Cassie Best

Categories     Dessert

Time 50m

Yield Serves 10

Number Of Ingredients 17

2 x 200g ready-made chocolate loaf or marble loaf cakes
225ml double cream
150g dark chocolate, finely chopped
2 tbsp golden syrup
50g white chocolate
edible glitter, chocolate truffles, sprinkles and sparkles, to decorate (optional)
2 x 280g tubs full-fat cream cheese
200ml double cream
75g icing sugar
2 tsp vanilla bean paste or extract
½ orange, zested
150g dark chocolate
75g butter
1 tbsp golden syrup
75g digestive biscuits
25g pretzel pieces
50g mini marshmallows

Steps:

  • Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.
  • Mix the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it, leaving some space for the rocky road to go on. Set aside.
  • Break the chocolate for the rocky road into pieces in a heatproof bowl. Add the butter and golden syrup. Set over a pan of simmering water and leave for a few mins until melted - turn the heat off if the water boils, the residual heat will be enough to melt it. Stir until smooth and glossy.
  • Tip the biscuits into a food bag and crush to a rubble with a rolling pin, creating some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix until everything is coated in chocolate. Spoon it all over the cheesecake, covering the surface. Wrap the bowl in cling film and place a plate on top with a can to weigh it down. Chill for at least 24 hrs, or up to three days.
  • Decorate the cheesecake on the day you want to serve it. Heat the cream, chocolate and golden syrup in a pan over a low-medium heat until the chocolate has melted and you have a pourable mixture - don't let it boil. Unwrap the cheesecake and turn onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover the entire cake. When it stops dripping, use a fish slice to transfer to a plate. Chill until the glaze has set (about 10 mins).
  • Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.

Nutrition Facts : Calories 710 calories, Fat 53 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium

ROCKY ROAD NO-BAKE CHEESECAKE



Rocky Road No-Bake Cheesecake image

Create a Rocky Road No-Bake Cheesecake with little effort. Our Rocky Road No-Bake Cheesecake is studded with delicious chocolate, marshmallows and peanuts.

Provided by My Food and Family

Categories     Recipes

Time 4h15m

Yield 10 servings

Number Of Ingredients 8

3 oz. BAKER'S Semi-Sweet Chocolate, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/4 cup milk
2 cups thawed COOL WHIP Whipped Topping
3/4 cup JET-PUFFED Miniature Marshmallows
1/3 cup chopped PLANTERS COCKTAIL Peanuts
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Microwave 1 oz. chocolate as directed on package. Coarsely chop remaining chocolate.
  • Beat cream cheese, sugar and milk in large bowl with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Spoon into crust.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 380, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 60 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

EASTER ROCKY ROAD CHEESECAKE BARS



Easter rocky road cheesecake bars image

Use up those mini Easter eggs - if you've got any left, that is - with these moreish rocky road cheesecake bars. Use whatever nuts, biscuits and dried fruit you have in the cupboards

Provided by Good Food team

Categories     Dessert

Time 40m

Yield Cuts into 16 squares

Number Of Ingredients 12

175g butter
200g dark chocolate, broken into chunks
3 tbsp golden syrup
250g plain biscuits (such as digestive or rich tea)
50g dried fruit (such as raisins, dried apricots or dried cranberries)
25g mixed nuts, chopped (optional; you could use popcorn or extra biscuits, if you like)
50g mini marshmallows
2 gelatine leaves
50ml double cream
350g soft cheese
100g caster sugar
100g mini chocolate eggs

Steps:

  • Line a 20 x 20cm tin with baking parchment and set aside. Put the butter, 175g of the dark chocolate and the golden syrup in a saucepan over a low heat. Melt, stirring occasionally until smooth.
  • Meanwhile, tip the biscuits into a bowl and crush with the end of a rolling pin until roughly broken up - you should have some fine, dusty pieces and some larger ones. Add the fruit, nuts (if using) and marshmallows, then pour over the melted chocolate mixture and stir until everything is coated. Tip into the prepared tin and press into an even layer using the back of a spoon. Chill for at least 1 hr.
  • Put the gelatine leaves in a bowl of cold water and leave to soften for 5 mins. Meanwhile, heat the cream in a small pan over a low heat until steaming. Squeeze as much water from the gelatine as possible, then drop into the cream, swirling the pan to help the gelatine dissolve. Leave to cool for 10 mins.
  • Combine the soft cheese, sugar and warm cream mixture in a large bowl, using a spatula to beat out any lumps. Pour the cheesecake mixture over the rocky road and spread out into an even layer. Chill for at least 1 hr until the cheesecake layer is set.
  • Put the remaining dark chocolate in a heatproof bowl and melt in the microwave in 20-second bursts. Drizzle the melted chocolate over the cheesecake, then immediately scatter with the mini chocolate eggs. Cut into squares. Will keep chilled for up to three days.

Nutrition Facts : Calories 396 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

PHILADELPHIA ROCKY ROAD NO-BAKE CHEESECAKE



PHILADELPHIA Rocky Road No-Bake Cheesecake image

It's always been a mystery to us how rocky road-a fraught-sounding phrase-gets connected to desserts as awesome as this no-bake cheesecake.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield Makes 16 servings, one piece each.

Number Of Ingredients 8

24 chocolate wafer cookies (about 1/2 of 9-oz. pkg.), crushed
1/4 cup (1/2 stick) butter, melted
3 oz. BAKER'S Semi-Sweet Chocolate
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (8 oz.) chocolate-covered marshmallow cookies, chopped
1 pkg. (6 oz.) walnut pieces

Steps:

  • Line 13x9-inch pan, with ends of foil extending over sides of pan; set aside. Mix wafer crumbs and butter. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
  • Place chocolate in large microwaveable bowl. Microwave on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add cream cheese and sugar. Beat with electric mixer on medium speed until well blended. Gently stir in 2 cups of the whipped topping, the chopped cakes and walnuts. Spoon over crust. Cover.
  • Refrigerate 3 hours or until firm. Use foil handles to remove cheesecake from pan; cut into pieces to serve. Top with the remaining whipped topping. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 55 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

PEANUT BUTTER ROCKY ROAD CHEESECAKE



Peanut Butter Rocky Road Cheesecake image

My classic chocolate and peanut butter pairing updates a tried-and-true cheesecake filling to pure creamy, crunchy bliss. -Jacyn Siebert, San Francisco, California

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 15

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
3 tablespoons vanilla extract
1/8 teaspoon salt
4 large eggs, room temperature, lightly beaten
TOPPING:
2 tablespoons creamy peanut butter
2 tablespoons honey
1 jar (7 ounces) marshmallow creme
1/2 cup hot fudge ice cream topping, warmed slightly
1/2 cup chopped salted peanuts

Steps:

  • Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet., Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. In a microwave, warm peanut butter and honey; mix until smooth. Drop spoonfuls of marshmallow creme, fudge topping and peanut butter mixture alternately over top of cheesecake. Swirl together using a toothpick or skewer. Sprinkle with peanuts.

Nutrition Facts : Calories 533 calories, Fat 32g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 363mg sodium, Carbohydrate 52g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.

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