Best 4 Peanut Butter Rocky Road Cheesecake Recipes

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Are you craving a decadent and indulgent dessert that will satisfy your sweet tooth? Look no further than the delightful Peanut Butter Rocky Road Cheesecake! This luscious treat combines the classic flavors of peanut butter and chocolate with a creamy cheesecake filling and crunchy biscuit base. Get ready to embark on a culinary journey as we explore the best recipe for this irresistible dessert.

Check out the recipes below so you can choose the best recipe for yourself!

PEANUT BUTTER ROCKY ROAD CHEESECAKE



Peanut Butter Rocky Road Cheesecake image

My classic chocolate and peanut butter pairing updates a tried-and-true cheesecake filling to pure creamy, crunchy bliss. -Jacyn Siebert, San Francisco, California

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 15

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
3 tablespoons vanilla extract
1/8 teaspoon salt
4 large eggs, room temperature, lightly beaten
TOPPING:
2 tablespoons creamy peanut butter
2 tablespoons honey
1 jar (7 ounces) marshmallow creme
1/2 cup hot fudge ice cream topping, warmed slightly
1/2 cup chopped salted peanuts

Steps:

  • Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet., Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. In a microwave, warm peanut butter and honey; mix until smooth. Drop spoonfuls of marshmallow creme, fudge topping and peanut butter mixture alternately over top of cheesecake. Swirl together using a toothpick or skewer. Sprinkle with peanuts.

Nutrition Facts : Calories 533 calories, Fat 32g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 363mg sodium, Carbohydrate 52g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.

ROCKY ROAD



Rocky Road image

Fast, easy and Delicious!

Provided by Christi

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 6

Number Of Ingredients 3

2 cups semisweet chocolate chips
1 cup peanut butter
4 cups miniature marshmallows

Steps:

  • Grease a 9 x 9 inch pan.
  • Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
  • Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

Nutrition Facts : Calories 627.1 calories, Carbohydrate 70.8 g, Fat 38.5 g, Fiber 5.9 g, Protein 13.7 g, SaturatedFat 14.5 g, Sodium 230.2 mg, Sugar 53.7 g

ROCKY ROAD CHEESECAKE



Rocky Road Cheesecake image

Provided by Food Network Kitchen

Time 2h50m

Yield 8 servings

Number Of Ingredients 11

Cooking spray
6 chocolate wafer cookies
20 ounces cream cheese (2 1/2 eight-ounce packages), at room temperature
1 1/4 cups sugar
3 large eggs, at room temperature
1 cup heavy cream
2 teaspoons vanilla extract
1 1/2 ounces semisweet chocolate, finely chopped
2 tablespoons unsweetened cocoa powder
2 meringue cookies, coarsely crushed
2 tablespoons salted peanuts, chopped

Steps:

  • Fill a large roasting pan about one-third of the way with water and carefully place on the middle oven rack. Preheat the oven to 325 degrees F. Wrap the outside of an 8-inch springform pan with aluminum foil. Coat the inside of the pan with cooking spray.
  • Finely crush 3 chocolate cookies and sprinkle the crumbs in the bottom of the springform pan; tap out the excess. Beat the cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the sugar, eggs, 3/4 cup cream and the vanilla. Reduce the mixer speed to medium and beat until the sugar is dissolved and the mixture is creamy, scraping down the bowl as needed (do not overbeat; if there are still lumps, whisk the batter by hand to smooth them out).
  • Put the chocolate and the remaining 1/4 cup cream in a microwave-safe bowl and microwave until the chocolate melts, about 45 seconds. Stir in the cocoa powder until smooth.
  • Divide the batter between 2 large liquid measuring cups or bowls (about 2 1/2 cups batter in each). Stir the melted chocolate mixture into one of the batters. Pour about half of the vanilla batter into the pan, then slowly pour half of the chocolate batter into the center of the vanilla, letting it spread. Pour the remaining vanilla batter into the center of the chocolate batter, letting it spread; pour the remaining chocolate batter into the middle.
  • Carefully transfer the cheesecake to the pan of hot water and bake until the edges are set but the center still jiggles slightly, 1 hour, 30 minutes to 1 hour, 45 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 30 minutes. Remove the cheesecake from the water bath and transfer to a rack. Run a knife around the edge of the cake to loosen and let cool completely, then refrigerate overnight.
  • Remove the springform ring. Crush the remaining 3 chocolate cookies and toss in a bowl with the crushed meringues and peanuts. Press into the sides of the cake.

PEANUT BUTTER ROCKY ROAD



Peanut Butter Rocky Road image

Make and share this Peanut Butter Rocky Road recipe from Food.com.

Provided by Kim D.

Categories     Dessert

Time 20m

Yield 32 bars

Number Of Ingredients 5

1 (6 ounce) package semi-sweet chocolate chips
1 (6 ounce) package butterscotch chips
1/2 cup peanut butter
3 cups miniature marshmallows
1/2 cup salted peanuts

Steps:

  • Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl.
  • Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes.
  • Stir until melted and smooth.
  • Mix in marshmallows and peanuts until evenly coated.
  • Spread in buttered square baking pan 8 x 8 x 2-inches.
  • Refrigerate until firm, at least 1 hour.
  • Cut into bars, 2 x 1-inch.

Nutrition Facts : Calories 113.5, Fat 6.9, SaturatedFat 2.9, Sodium 56.4, Carbohydrate 12.3, Fiber 0.8, Sugar 9.7, Protein 2.3

Tips:

  • To ensure a creamy and smooth cheesecake filling, use high-quality cream cheese that has been softened to room temperature.
  • When making the peanut butter ganache, use a high-quality peanut butter that is creamy and has a rich flavor.
  • To create a more decadent cheesecake, use a combination of dark chocolate and semisweet chocolate for the ganache.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the edges of the graham cracker crust so that it fits snugly into the pie plate.
  • To ensure the cheesecake sets properly, chill it for at least 4 hours, or overnight.
  • For a more dramatic presentation, top the cheesecake with additional chopped peanuts, chocolate shavings, or whipped cream.

Conclusion:

This Peanut Butter Rocky Road Cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its creamy peanut butter filling, rich chocolate ganache, and crunchy graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this Peanut Butter Rocky Road Cheesecake a try. You won't be disappointed!

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