Indulge your sweet tooth with a decadent and rich Rocky Road Chocolate Cheesecake. Dreamy chocolate cheesecake is piled high with a nutty, marshmallow-coated, chocolaty topping, the ultimate treat for party guests. This is dessert perfection!
Rocky Road Chocolate Cheesecake takes everything you love about rocky road ice cream and bakes it in cheesecake form. Smooth, creamy chocolate cheesecake is sandwiched between a chocolate cookie crumb bottom and a top layer of delectable fudgy chocolate sauce, marshmallow crème, big chocolate chips and salty peanuts. Almonds or walnuts can be swapped out for the peanuts.
HOW TO MAKE THE PERFECT CHOCOLATE CHEESECAKE
The hardest part of making this Rocky Road Chocolate Cheesecake is waiting patiently for it to set. It’s a straightforward recipe that produces an impressive, party-worthy dessert. To make this beauty you’ll need a GoodCook 9.75” Round Springform Cheesecake Pan, a GoodCook Touch 5 QT Mixing Bowl, and a GoodCook Spatula. Get started on this dressed-up cheesecake now!
FUN FLAVOR TWISTS
Enjoy the recipe as written, or try one of these delicious variations:
- Top it With Berries: Chocolate and berries…what could be better? Top the cheesecake with fresh summer strawberries, blueberries, and raspberries for the perfect 4th of July dessert.
- Triple Chocolate: Indulge the chocolate-lover in your life by topping with a chocolate ganache and finishing with a layer of chocolate shavings or mini chocolate chips.
- Classic Cream: Enjoy a slice of this creamy chocolate cheesecake with a simple dollop of whipped cream.
Bake & Share
Happy Cheesecake baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Rocky Road Chocolate Cheesecake
Dreamy chocolate cheesecake is piled high with a nutty, marshmallow-coated, chocolaty topping for a truly decadent dessert
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 3 hours
- Yield: 8-10
- 2 cups crumbs of chocolate cookies with creme filling (about 20 cookies)
- 4 Tablespoons unsalted butter, melted
- 24 ounces cream cheese, room temperature (3 8 ounce packages)
- 1 cup granulated sugar
- 8 ounces (about 1 and 1/3 cups) semi-sweet or dark chocolate, melted
- 1 tablespoon unbleached all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 4 large eggs, room temperature
- 1 cup sour cream
- 1/2 teaspoon vanilla extract
- 2 jars marshmallow creme
- 1/2 to 1 cup peanuts
- 1 jar hot fudge, warmed
Heat oven to 325°F. In a small bowl, combine the chocolate cookie crumbs and butter and blend until all of the crumbs are moistened. Press into bottom of springform pan. Bake for 10 minutes, or until set. Let cool. Cover the outside of the pan with aluminum foil and set aside.
Reduce oven to 300°F. In a large bowl or in a stand mixer, blend the cream cheese on medium speed until creamy, about 1 minute. Add the sugar, and blend until incorporated. Reduce mixer to lower, and add in chocolate, flour and cocoa powder until combined. (Low speed helps incorporated ingredients without getting excess air into the batter which can cause cracks in your cheesecake.) Make sure to periodically scrape down the sides of your bowl to make sure all of the batter is incorporated. Add eggs, one at a time, incorporating fully after each addition. Add the sour cream and the vanilla extract and blend until just combined.
Put filling in pan. Place the aluminum wrapped springform pan inside a larger pan and fill the outer pan with enough warm water to go about 1 inch or so above the sides of the springform pan. The water should not go above the top edge of the pan, or above any of the tinfoil, or it will leak into the pan and create a soggy cheesecake and crust. (For alternate method to cook without the water bath, see note at end).
Bake for one hour fifteen minutes to one hour thirty minutes. Keep an eye on the cake. The best way to note that a cheesecake is done is to do the “jiggle” test. Lightly rock the door. If the cheesecake is slightly jiggly in the center, but set on the sides, move on to the next step to finish baking while cooling down gradually.
Turn off oven. Let the cheesecake sit an additional 10-15 minutes in the oven so that it can gradually cool down. Open the door a crack and let the cheesecake sit an additional 15-20 minutes or until set. This whole process of cooling can be skipped, but it is used to help eliminate cracks.
Remove the cheesecake from oven and place in refrigerator to chill until completely cool, another 1-2 hours. Once the cheesecake is cool, remove the sides from the springform pan. Place cheesecake on a serving plate. Top with marshmallow creme, slightly heated chocolate fudge, and peanuts.
Notes: Waterbath (wrapping the pan in aluminum and cooking in a pan with water) is a very common technique for cheesecake that is used to help prevent the cheesecake from cracking, promote even cooking, and promote a clean release from the pan. If you are using a waterbath, ensure that you have wrapped the aluminum foil tightly to avoid water intrusion, which would cause a soggy crust and possibly mess up the baking of the cheesecake filling. If you do not want to use the water bath, you may cook without it. Reduce the initial cook time by up to 30 minutes, using the “jiggle” test.