Rocky Road Cheesecake
A chocolate cheesecake loaded with pecans on a chocolate graham crust, topped with marshmallow creme and mini marshmallows — Rocky Road, cheesecake-style.
- Prep Time
- 30 min
- Cook Time
- 1 hr 25 min
- Total Time
- 1 hr 55 min
- Servings
- 12 servings
Every time I hear "Rocky Road," I think of The Goonies — yes, I'm dating myself here. I've been chasing new cheesecake flavors for the menu at Krafty Draft, and my first attempt at this one was a flop: not enough chocolate, and the mini marshmallows I mixed into the batter completely disintegrated in the oven.
So I went back to the drawing board and made a straight-up chocolate cheesecake loaded with pecans on a chocolate graham crust, then topped it with marshmallow creme and whipped cream instead of baking the marshmallows in. That version sold out almost immediately.
Ingredients
For the Crust
- 1 1/4 cups chocolate graham cracker crumbs
- 2 tbsp. granulated sugar
- 5 tbsp. unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 2/3 cups granulated sugar
- 2 tbsp. unsweetened cocoa
- 2 eggs
- 1 tbsp. vanilla extract
- 3/4 cup heavy cream
- 10 oz. semisweet chocolate chips
- 1 cup chopped pecans
For the Topping
- 7 oz. container marshmallow creme
- 1 cup frozen whipped topping, thawed
- mini marshmallows, for garnish
Instructions
- 1Preheat oven to 350°F. Double-wrap the outside of a 9-inch springform pan with heavy-duty foil and set it inside a 12-inch cake pan.
- 2Toss the graham cracker crumbs with 2 tbsp. sugar in a small bowl, then mix in the melted butter with your hands until combined. Press evenly into the bottom of the springform pan. Bake for 7 minutes, then remove and set aside.
- 3Heat the heavy cream in the microwave for 45-60 seconds, until it starts to boil. Pour over the chocolate chips in a small bowl and whisk until melted and smooth; set aside.
- 4In a stand mixer, beat 8 oz. of the cream cheese, the cornstarch, and 2/3 cup sugar at medium speed until smooth. Add the cocoa and another 8 oz. cream cheese with 1/3 cup sugar, and beat until smooth. Add the remaining cream cheese and sugar one package at a time, beating until smooth each time.
- 5Slow the mixer, add the vanilla and eggs one at a time, scraping down the sides. Slowly add the melted chocolate and mix just until combined, being careful not to overmix. Gently stir in the chopped pecans.
- 6Spoon the batter over the crust and spread into an even layer.
- 7Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan (this prevents cracks). Bake for about 1 hour 25 minutes, until lightly browned on top.
- 8Remove from the oven, pull the springform pan out of the water bath, and cool on a rack for about 4 hours. Remove the foil.
- 9Cover and freeze for at least 4 hours, or overnight, to set. Release the springform sides, then invert the cheesecake onto parchment paper, remove the pan bottom, and flip back onto a serving plate.
- 10Beat the marshmallow creme and whipped topping together until smooth, then spread on top of the cheesecake. Return to the freezer for at least 30 minutes to set.
- 11Slice with a sharp knife, wiping the blade between cuts, and garnish with mini marshmallows. Store in the refrigerator for up to 7 days, or freeze for up to 1 month.
