This decadent rocky road cheesecake recipe is the perfect dessert to serve to your guests. Here’s what they will say, “Wow!” It is so delicious and fun to eat!
We Heart Cheesecake
I’m obsessed with cheesecake right now. I keep finding ways and reasons to make it.
Christopher: “It’s finally fall time.”
Me: “Know what that means? I have to make cheesecake to celebrate. How does mom’s cheesecake sound?”
Christopher: “I’m going upstairs to shave.”
Me: “You know what that means? I have to make cheesecake to celebrate. How does New York cheesecake sound?”
It has become dangerous because with all these cheesecake making opportunities, it means that Christopher and I have to eat the baked results. But I’ve figured out a way to buy us more time. I can freeze slices of the cheesecake, which helps keep my chunk-a-lunk-a-liscious thighs in check.
Now Christopher doesn’t have to preface all his remarks to me with, “This is not an opportunity to make a celebratory cheesecake, we’re running out of space in the freezer, but, do you know what the weather is supposed to be today?”
He takes all the fun out of conversing. But it has made me think twice before offering to make more cheesecake.
This Rocky Road Cheesecake recipe is one of my favorite cheesecakes. Why wouldn’t it be? It has everything I love put together: cream cheese, chocolate ganache and marshmallow.
So many wins!
How to make a rocky road cheesecake
Preheat oven to 350 degrees Fahrenheit.
I start by greasing my 10 inch springform pan! First, I drag out my food processor and dump in 17 chocolate creme cookies. I process them until they look like crumbs. Also, I melt half a stick of butter, add it to the cookie crumbs and mix them until combined.
Next, I pour the crumbs into the springform pan and press them down.
I then grab my stand mixer and place 4 packages of cream cheese and 3/4 cup of sugar inside. I mix them together until combined.
Time to add 2 eggs and mix them until incorporated. Then I add two more.
I stir in almond milk, vanilla and some flour and pour the delicious mixture in the springform pan on top of the cookie crumbs.
Yahoo! Time to place the cheesecake in the oven and bake it for 1 hour.
Here’s the hard part.
You need to let the cheesecake rest in the oven for 3 – 5 hours. See? I told you it was going to be tough.
Once it has rested, I take the cheesecake out of the oven, remove the side of the springform pan and gather the ingredients for the ganache and marshmallow. These are what truly make this cheesecake “rocky road.”
First, I place the chocolate chips in a saucepan. I add some cream and melt them together on low heat.
Then I take a teaspoon, scoop out some marshmallow fluff and place it on top of the cheesecake. I also ask darling hubby to pour on the ganache.
Doesn’t that look good? But we need more ganache, don’t we?
Now we’re talking. I cut a piece and we are ready to plate dessert.
Plated and perfect.
Last shot before we devour that piece.
I hope you enjoyed this Rocky Road Cheesecake recipe as much as Christopher and I did.
Please feel free to leave me a comment. Let me know what kind of cheesecake you love.
And as always, may all your dishes be delish!
If you’ve tried this rocky road cheesecake or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 17 chocolate creme cookies
- 4 tablespoons butter
- 4 packages cream cheese
- 3/4 cup sugar
- 4 eggs
- 1/2 cup almond milk
- 2 teaspoons vanilla extract
- 1/4 cup flour
- 6 tablespoons marshmallow fluff
- 1 cup chocolate chips
- 1 cup light cream
- Preheat oven 350 F and grease springform pan
- Place chocolate creme cookies in food processor and process until crumbs
- Melt butter and add to cookie crumbs and mix until combined
- Press into springform pan
- Place cream cheese and sugar in stand mixer and mix until combined
- Add eggs 2 at a time and mix between each 2
- Stir in almond milk, vanilla and flour and mix until combined
- Pour cheesecake batter in the springform pan
- Bake for 1 hour
- Turn off oven and let this cheesecake rest in the oven for at least 3 hours but 5 hours is better
- Place chocolate chips and cream in saucepan and melt and stir together on medium low heat until combined
- Dollop marshmallow fluff on cheese cake in blobs
- Pour ganache on cheesecake
- Cut slices
- Plate a slice
- Eat a slice
I'm not adding the time it takes for the cheesecake to cool in the oven - which is 3 - 5 hours!