Rocky Road Cheesecake

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Layers of chocolate infused cream cheese, marshmallow, and peanuts meld together in this perfect spring to summertime dessert.

As the warmth of spring envelops us, there's no better time to treat yourself to a dessert that embodies both classic flavors and unique twists. Enter the Rocky Road Cheesecake – a delightful fusion of creamy cheesecake, rich chocolate, toasted marshmallow, and crunchy peanuts. Perfect for any occasion, this cheesecake is sure to impress your taste buds and leave you craving more. Let's dive into the recipe and discover how to create this phenomenal dessert!

Ingredients:

For the Cheesecake Crust:

• 30 Double Stuffed Oreos
• 75g (⅓ cup) Salted Butter, melted

For the Cheesecake Filling:

• 680g (24 ounces) Cream Cheese, softened to room temperature
• 300g (1 ½ cups) Granulated Sugar
• 80ml (⅓ cup) Sour Cream
• 15ml (1 tablespoon) Pure Vanilla Bean Paste
• 3 Large Eggs, room temperature
• ⅓ Cup Unsweetened Cocoa Powder
• 2 tablespoon Toasted Marshmallow flavoring

For the Ganache:

• 120ml (½ cup) Heavy Cream
• 240g (1 cup) Chocolate Chips of Choice (such as semisweet)

For the Marshmallow Fluff:

• 60ml (¼ cup) Water
• 100g (½ cup) Granulated Sugar
• 120ml (½ cup) Light Corn Syrup
• 3 Large Egg Whites, at room temperature
• ½ teaspoon Cream of Tartar
• Seeds From Half of a Vanilla Bean

Topping:

• Crushed peanuts, reserved ganache (optional)

Prepare the Cheesecake Crust:

• Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
• In a food processor, pulse the Double Stuffed Oreos until they form fine crumbs.
• Add the melted butter to the crumbs and pulse again until well combined.
• Press the mixture into the bottom of the prepared springform pan, creating an even layer. Set aside. 
• Make the Cheesecake Filling:
• In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
• Add the sour cream, vanilla, bean paste, and eggs. Mix until just incorporated, do not over mix.
• Divide the batter into two equal portions.
• To one portion, add the unsweetened cocoa powder and mix until fully combined.
• To the other portion, add the toasted marshmallow flavoring and mix until fully combined.
• Swirl the Batter:
• Alternately pour one-half cup of each flavored batter into the prepared pan, creating layers.
• Use a knife or skewer to gently swirl the batters together, creating a marbled effect.
• For the water bath, either tightly wrapped him foil around the base of the springform pan, or use a silicone water bath pan as pictured. Please the prepared cheesecake pan into a larger pan and fill halfway with cold water. This helps to prevents the cheesecake from cracking.
• Bake the Cheesecake:
• Place the cheesecake in the preheated oven and bake for 1 hour and 45 minutes, or until the edges are set and the center is slightly jiggly. Check the cheesecake at the 45 minute mark, and if it is browning too quickly, make a tinfoil dome over it for the remainder of the baking time. 
• Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate overnight to set.

• Prepare the Ganache:
• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
• Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
• Stir the mixture until smooth and glossy. Let it cool slightly. Reserve 2 tablespoons to drizzle over the top if desired.
• Make the Marshmallow Fluff:
• In a small saucepan, combine the water, granulated sugar, and light corn syrup. Cook over medium heat, stirring occasionally, until the mixture reaches 240°F (115°C) on a candy thermometer.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high speed until soft peaks form.
• With the mixer running on low speed, slowly pour the hot sugar syrup into the egg whites in a thin, steady stream. Add the vanilla bean seeds and continue to beat on high speed until stiff, glossy peaks form.
• Assemble the Cheesecake:
• Once the cheesecake has chilled overnight, remove it from the refrigerator.
• Carefully release the cheesecake from the springform pan and transfer it to a serving platter.
• Reserving about ⅓ cup, pour the rest of the ganache over the top of the cheesecake, spreading it out evenly.
• Using a piping bag or spoon, dollop the marshmallow fluff on top of the ganache.
• Drizzle the remaining ganache over the marshmallow fluff and sprinkle crushed peanuts on top to finish. 
• Serve and Enjoy:
• Slice and serve chilled, savoring each decadent bite of this rocky road cheesecake!

Products Used 

Here is one link to all of the products I used in making this cheesecake. I linked the 9-inch springform pan (which comes with pre-cut parchment liners!), plus some additional items such as the piping bags, and piping tip.

9-Inch Cheesecake Products

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Frequently Asked Questions:

Q: Can I make this cheesecake ahead of time?

A: Yes, this cheesecake can be made a day in advance and stored in the refrigerator overnight to set before adding the ganache, marshmallow fluff, and toppings.

Q: Can I use other types of cookies for the crust?

A: Absolutely! While Double Stuffed Oreos provide a classic flavor, you can experiment with other cookies such as graham crackers or chocolate sandwich cookies for the crust.

Q: Can I substitute the marshmallow fluff with store-bought marshmallows?

A: While you can use store-bought marshmallows, the texture and consistency may differ from homemade marshmallow fluff (it will not be nearly as thick or flavorful!). However, it will still add a deliciously sweet and gooey topping to your cheesecake.

Q: Can I omit the peanuts for a nut-free version?

A: Of course! Feel free to omit the crushed peanuts if you prefer a nut-free version of this rocky road cheesecake. You can customize the toppings to suit your taste preferences. Try pecans or another nut if you prefer something other than peanuts as well.

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

 Oreo makes a gluten free cookie that is also dairy free. If you need to go this route, simply mix in three tablespoons of creamy unsweetened peanut butter and proceed with the recipe as directed. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Kite Hill makes a dairy free sour cream for those wanting to recreate the topping without dairy.  

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe. 

Silk Dairy Free Heavy Cream is a great option for the ganache.

Conclusion:

The Rocky Road Cheesecake is a phenomenal dessert that combines classic flavors with unique twists. Whether you're celebrating a special occasion or simply indulging your sweet tooth, this cheesecake is sure to delight. With its creamy texture, rich chocolate swirls, and gooey marshmallow fluff topping, it's the perfect treat to enjoy during this warm spring season and beyond. So, gather your ingredients, follow the simple instructions, and treat yourself to a slice of pure decadence!

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

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XO,

Heather

PS- Try my Funfetti Birthday Cheesecake and my Browned Butter Peach Crisp Cheesecake for more incredible baked cheesecake flavors!