ROCKY ROAD CHEESECAKE
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
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
Provided by Food Network Kitchen
Time 2h50m
Yield 8 servings
Number Of Ingredients 11
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 RECIPE
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
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
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
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
PEANUT BUTTER ROCKY ROAD CHEESECAKE
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
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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