Recipe Archives->Desserts Cheesecake->Rocky Road 02

  
Rocky Road Cheesecake
 
4 8-oz pkgs cream cheese, room temperature
1 1/2 cups sugar
4 large eggs
1 cup sour cream
1 tsp vanilla
1 Tbsp. flour
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips
1/2 cup pecans or walnuts coarse chopped
1 cup mini marshmallows
 
chocolate fudge sauce
whipped cream
maraschino cherries or raspberries - optional

Make cheesecake by creaming smooth the cream cheese. Beat in the
sugar and vanilla until smooth.  Blend in sour cream. Fork beat
eggs first and add and beat in all at once into batter, low speed
mixing only to blend. Toss the chips and nuts with the flour. Stir
into the batter. Fold in marshmallows. Place batter into well
greased 9 or 10 inch springform pan. Smooth over top.  Bake in a
water bath in a preheated 325F oven until cheesecake batter is set
and jiggles like a custard.   Start to check after 1 hour. Baking
time will vary with size of pan. Remove cheesecake pan from water
bath; carefully  place on rack. Remove foil since foil may trap in
some of the excess moisture. Cool completely and then chill overnight.
Remove sides of pan. Slice as desired. Place on a plate that has
been swirled with chocolate sauce. Garnish with whipped cream, more
sauce, cherries or raspberries.

Note: Dust the pan lightly with finely crushed chocolate cookies
or chocolate graham cracker crumbs instead of making a crust, if
desired.

For a chocolate version, 4 oz. of chocolate melted or baking cocoa
could be stirred into the cheesecake batter. Be sure to wrap bottom
and sides of pan with foil since this will be baked in a water
bath.

Printable version: rocky-road02.txt.