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.
Ingredients
·
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
How to make Rocky Road Cheesecake
1.
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.
2.
Melt the chocolate chips in the
microwave. Set aside.
3.
Beat softened (room temperature)
cream cheese with sugar until well blended.
4.
Stir in the melted chocolate and
vanilla until completely combined. Make sure to scrape the sides of the mixing
bowl.
5.
Whisk in the beaten eggs until just
combined.
6.
Pour filling into pan, on top of the
Oreo base. Spread around with a spatula.
7.
Drizzle 1/4 cup of the caramel sauce
onto the top of the cheesecake and then swirl with a toothpick.
8.
Bake at 350 degrees for 60 minutes.
Bake the cheesecake until the center is raised and almost set.
9.
Take the cheesecake out of the oven
and set the oven to broil. Cover the cheesecake with Jet-Puffed Miniature Marshmallows.
10.
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.
11.
Sprinkle the mini chocolate chips
and copped pecans onto the toasted marshmallows.
12.
Drizzle the remaining 1/4 cup of
caramel sauce onto the cheesecake.
13.
Cool the cheesecake until it is room
temperature and then place in the refrigerator overnight.
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