Rocky Road Cheesecake Pudding Recipes

ROCKY ROAD CHEESECAKE

Steps:

• 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.

ROCKY ROAD PUDDING

Steps:

• In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping, chocolate chips, 3/4 cup marshmallows and peanuts., Pour into dessert dishes. Cover and refrigerate until set., Just before serving, sprinkle with remaining marshmallows; drizzle with chocolate syrup if desired.

ROCKY ROAD CHEESECAKE

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.

ROCKY ROAD PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the marshmallows, walnuts and chocolate chips. Spoon the pudding into six to eight individual cups and top with more chocolate chips.