Rocky Road Cheesecake

If you are looking for a cheesecake that is a little different you may have found it, right here. Let’s just say chocolate cheesecake with an oreo crust, topped with marshmallows, pecans, chopped Milky Ways…then swathed in ganache.

Interested?

I could not get great images of this cake because I was in a hurry. It, along with a turtle cheesecake I am going to be sharing with you soon, were gifts for a friend’s Birthday-Birthday-Anniversary party. She and her husband both have birthdays the same week..and they got married that week too!

Here is the rundown..You have a nice layer of crushed oreos…then a milk chocolate cheesecake batter…and then the combination of the rocky road topping hits your mouth like pop-rocks with all the flavors hitting your tastebuds like rapid machine gun fire.

You are going to need coffee.

The Bain Marie is imperative for a smooth, rich texture. Use warm water and make sure all your ingredients are at a warm room temperature if possible. And, like all cheesecakes, I feel this one has the best texture when it has chilled for 8 hours at least.

Rocky Road Cheesecake

• 1 Packages Oreos, blended into crumbs
• 1/4 cup unsalted butter, melted
• 4 packages of Philly cream cheese (36 ounces total), room temp
• 2 cups sugar
• 6 eggs, room temp
• 1 cup milk chocolate chips
• 1/3 cup heavy cream
• 1 tsp vanilla
• 1 cup sour cream, room temp
• 1 cup chopped Milky Ways
• 1 1/2 cups pecans, chopped
• 1 1/2 cups marshmallows
• 1/2 cup heavy cream
• 2 tbs unsalted butter
• 1 1/2 cup milk chocolate chips

1. Preheat the oven to 375F
2. Melt the  1 cup of chocolate chips in the 1/3 cup of cream. Whisk until smooth. Let cool to room temp.
3. Mix the crumbs and the butter and press into the bottom and partway up the sides of a 9 inch springform pan
4. Cover the pan bottom and sides on the outside with aluminum foil to keep any water out
5. Bake for 5 minutes or until set
6. Beat the cream cheese in low speed until smooth
7. Add the sugar and continue to beat at low speed
8. Add the eggs, one at a time, beating well after each.
9. Remove bowl from mixer and fold in the vanilla, sour cream, and chocolate
10. Pour into springform and place the springform  in a pan add water until it comes halfway up the sides of the cheesecake
11. Bake for 45 minutes
12. Turn off heat and leave the cake in the oven for 1 hour. DO NOT open the oven door
13. Remove from the bain marie and to a rack to cool to room temperature
14. Refrigerate for at least 4 hours

Topping

1. Remove the cake from the refrigerator
2. Sprinkle the top with marshmallows
3. Add pecans
4. Add Milky Ways
5. Gently press to set the topping
6. Bring the remaining heavy cream and butter to a simmer; remove from heat
7. Whisk in the  remaining chocolate chips until smooth
8. Pour over the topping and refrigerate at least 1 hour

Serves 12-16

image: marye audet