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Rocky Road Cheesecake

Layers of chocolate, cream cheese, marshmallow, and peanuts meld together in this perfect spring to summertime dessert.
Course: Dessert, Snack
Cuisine: American
Keyword: biscoff cheesecake, chocolate, chocolate ganache, ganache, golden oreos, marshmallow, marshmallow fluff, oreo crust, peanuts, rocky road, rocky road cheesecake
Servings: 12

Ingredients

For the Cheesecake Crust:

  • 30 Double Stuffed Oreos
  • 75 Grams (⅓ Cup) Salted Butter, softened to room temperature

For the Cheesecake Filling:

  • 680 Grams (24 Ounces) Cream Cheese, softened to room temperature
  • 300 Grams (1 ½ Cups) Granulated Sugar
  • 80 Milliliters (⅓ Cup) Sour Cream
  • 15 Milliliters (1 Tablespoon) Pure Vanilla Bean Paste
  • 3 Large Eggs, room temperature
  • 28 Grams (⅓ cup) Unsweetened Cocoa Powder
  • 30 Milliliters (2 Tablespoons) Toasted Marshmallow Flavoring

For the Ganache:

  • 120 Milliliters (½ Cup) Heavy Cream
  • 240 Grams (1 Cup) Chocolate Chips of Choice (I used semisweet)

For the Marshmallow Fluff:

  • 60 Milliliters (¼ Cup) Water
  • 100 Grams (½ Cup) Granulated Sugar
  • 120 Milliliters (½ Cup) Light Corn Syrup
  • 3 Large Egg Whites, room temperature
  • 2.8 Grams (½ Teaspoon) Cream of Tartar
  • Seeds from ½ of a Vanilla Bean

Toppings:

  • Salted Crushed Peanuts + Reserved Ganache

Instructions

  • 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 in the blog) .
    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!

Notes

See blog for dietary ingredient substations for gluten and dairy. 
See blog for Frequently Asked Questions.