Graham Cracker Rocky Road Cheesecake with Peach & Mango Topping

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup granulated sugar

Rocky Road Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/4 cup cocoa powder
• 1 tbsp vanilla extract
• 1/2 cup mini marshmallows
• 1/2 cup chopped walnuts

Peach & Mango Topping

• 1 cup diced peaches
• 1 cup diced mango
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tbsp cornstarch
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F.
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until it forms into a crumbly texture.
3. Press the graham cracker mixture onto the bottom of a 9-inch springform pan.
4. To make the cheesecake filling, beat the softened cream cheese in a large bowl until it becomes smooth and creamy.
5. Add the sugar and beat again until everything is combined. Scrape down the sides of the bowl if necessary.
6. Add the eggs, one at a time, beating after each addition. Stir in the cocoa powder and vanilla extract.
7. Fold in the mini marshmallows and chopped walnuts.
8. Pour the cheesecake mixture into the springform pan.
9. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
10. Turn off the oven and let the cheesecake cool in the oven for 15-20 minutes more.
11. Remove from the oven and cool to room temperature. Chill in the fridge for at least 3 hours.
12. While the cheesecake is chilling, make the peach and mango topping.
13. In a medium saucepan over medium-high heat, combine the sugar, water, cornstarch, and lemon juice. Bring to a boil, stirring constantly.
14. Add the diced peaches and mango, then reduce heat and cook for 5-7 minutes.
15. Remove from heat and let cool.
16. Once the cheesecake is ready to serve, spoon the peach and mango topping over the cheesecake.
17. Serve and enjoy!