Rocky Road Cheesecake

By The Canadian Living Test Kitchen

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Rocky Road Cheesecake
Photography by Yvonne Duivenvoorden

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	487487 cal
pro	8 g8g pro
total fat	36 g36g total fat
sat. fat	21 g21g sat. fat
carb	40 g40g carb
fibre	4 g4g fibre
chol	105 mg105mg chol
sodium	301 mg301mg sodium
% RDI:	-
calcium	77 calcium
iron	1818 iron
vit A	2525 vit A
folate	99 folate

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Words can't do justice to marshmallows, drizzles of chocolate and caramel, and a creamy chocolate cheesecake.

Ingredients

8 oz bittersweet chocolate , chopped8 8oz ozbittersweet chocolate or semisweet chocolate, chopped
2 pkg (each 8 oz/250 g) cream cheese , softened2 2pkg (each 8 oz/250 g) pkg (each 8 oz/250 g)cream cheese, softened
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2 eggs 2 2eggeggs
3/4 cup whipping cream 3/4 3/4cup cupwhipping cream
2 cups mini marshmallows 2 2cups cupsmini marshmallows
1/4 cup caramel sauce 1/4 1/4cup cupcaramel sauce
1/4 cup chocolate sauce 1/4 1/4cup cupchocolate sauce
Crust:
1-1/2 cups chocolate wafer crumbs 1-1/2 1-1/2cups cupschocolate wafer crumbs
3 tbsp butter , melted3 3tbsp tbspbutter, melted

Preparation

Grease bottom of 9-inch (2.5 L) springform pan. Centre pan on large square of heavy-duty foil; press foil to side of pan. Set aside.

Crust: In bowl, stir crumbs with butter until moistened; press onto bottom of prepared pan. Bake in centre of 325°F (160°C) oven until firm, about 10 minutes. Let cool. Line inside of pan with band of parchment paper.

Meanwhile, in bowl over saucepan of hot (not boiling) water, melt chocolate; let cool to room temperature.

In large bowl, beat cream cheese until smooth; beat in sugar. Beat in eggs then cream and chocolate until smooth. Scrape over prepared crust; smooth top. Set pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up side. Bake in centre of 325°F (160°C) oven until set around edge and centre still jiggles, about 1 hour. Turn off oven; let stand in oven for 1 hour.

Transfer springform pan to rack and remove foil; let cool completely. Cover with plastic wrap and refrigerate for at least 4 hours or until firm and cold. (Make-ahead: Refrigerate for up to 3 days.)

Sprinkle marshmallows over cheesecake. Drizzle with caramel and chocolate sauces. (Make-ahead: Cover with cake dome or loose plastic wrap; refrigerate for up to 4 hours.) Cut into slices with hot dry knife.

Source : Canadian Living Magazine: December 2004