Peanut Butter Rocky Road Cheesecake Recipe

Peanut Butter Rocky Road Cheesecake Recipe
Peanut Butter Rocky Road Cheesecake Recipe photo by Taste of Home
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Peanut Butter Rocky Road Cheesecake Recipe

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My classic chocolate and peanut butter pairing updates a tried-and-true cheesecake filling to pure creamy, crunchy bliss. —Jacyn Siebert, San Francisco, California
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + chilling

Ingredients

  • 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, 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

Directions

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. Yield: 16 servings.
Originally published as Peanut Butter Rocky Road Cheesecake in Taste of Home Cooking School Recipe Collection-MAG 2017

  • 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, 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
  1. 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.
  2. 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.
  3. 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.
  4. 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. Yield: 16 servings.
Originally published as Peanut Butter Rocky Road Cheesecake in Taste of Home Cooking School Recipe Collection-MAG 2017

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