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Rocky Road Cheesecake is a chocolate cheesecake with marshmallows, pecans, chocolate chips, and caramel.
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5 from 1 vote

Rocky Road Cheesecake

Rocky Road Cheesecake is a chocolate caramel swirl cheesecake with an Oreo crust topped with toasted marshmallows, mini chocolate chips, pecans and caramel drizzle. This impressive looking cheesecake is an extremely easy, basic recipe that is definitely beginner friendly.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Servings: 6 inch cheesecake

Ingredients

  • 1 cup oreo crumbs approx 16 cookies
  • 3 1/2 tbsp melted butter
  • 2 pkg cream cheese room temperature
  • 1/2 cup sugar
  • 1 cup chocolate chips semi-sweet or darker
  • 1 tsp vanilla
  • 2 eggs beaten
  • 1/2 cup caramel sauce divided
  • 1 1/2 cups mini marshmallows
  • 1/3 cup chopped pecans
  • 1/3 cup mini chocolate chips

Instructions

  • Mix crushed oreo cookies (blitzed in the food processor is the best way to crush the cookies) with melted butter. Blend well and press onto the bottom of a 6 inch springform pan.
  • Melt the chocolate chips in the microwave. Set aside.
  • Beat softened (room temperature) cream cheese with sugar until well blended. 
  • Stir in the melted chocolate and vanilla until completely combined. Make sure to scrape the sides of the mixing bowl.
  • Whisk in the beaten eggs until just combined.
  • Pour filling into pan, on top of the Oreo base. Spread around with a spatula.
  • Drizzle 1/4 cup of the caramel sauce onto the top of the cheesecake and then swirl with a toothpick.
  • Bake at 350 degrees for 60 minutes. Bake the cheesecake until the center is raised and almost set.
  • Take the cheesecake out of the oven and set the oven to broil. Cover the cheesecake with Jet-Puffed Miniature Marshmallows. 
  • Broil till the marshmallows are slightly brown. Watch carefully as the marshmallows brown easily. It took less than a minute for me to get the marshmallows brown.
  • Sprinkle the mini chocolate chips and copped pecans onto the toasted marshmallows. 
  • Drizzle the remaining 1/4 cup of caramel sauce onto the cheesecake.
  • Cool the cheesecake until it is room temperature and then place in the refrigerator overnight.