Rocky Road Cheesecake Rocky Road Cheesecake

[migration] empty title 538 Image by: [migration] empty title 538 Author: Canadian Living

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

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2004




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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 301 mg
  • Protein 8 g
  • Calories 487.0
  • Total fat 36 g
  • Cholesterol 105 mg
  • Saturated fat 21 g
  • Total carbohydrate 40 g


  • Iron 18.0
  • Folate 9.0
  • Calcium 7.0
  • Vitamin A 25.0
Share X
Baking & Desserts

Rocky Road Cheesecake