Triple Chocolate Rocky Road Cheesecake Recipe

Graham Cracker Base Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted kosher margarine, melted
• 1/4 cup granulated sugar

Rocky Road Cheesecake Filling Ingredients:

• 3 containers (24oz) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup mini marshmallows
• 1/2 cup chopped pecans
• 1/2 cup semisweet chocolate chips

Chocolate Ganache Topping Ingredients:

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 2 tablespoons corn syrup
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F.
2. For the graham cracker base, mix graham cracker crumbs, melted margarine, and sugar in a bowl until well combined. Press mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool while preparing the filling.
3. For the filling, beat the cream cheese in a large bowl with an electric mixer until smooth. Gradually add the sugar, beating until well combined. Beat in the eggs, one at a time. Add the cocoa powder, vanilla extract, and salt, and continue beating until everything is well combined. Fold in the mini marshmallows, chopped pecans, and chocolate chips.
4. Pour the mixture over the cooled crust and bake for 45-50 minutes, or until the edges are set and the center jiggles slightly when shaken. Let it cool to room temperature before refrigerating for at least 2 hours.
5. For the chocolate ganache topping, heat the heavy cream in a small saucepan until it starts to simmer. Remove from heat and stir in the chocolate chips, corn syrup, and vanilla extract until smooth. Let it cool for about 10 minutes before pouring over the chilled cheesecake.
6. Refrigerate cheesecake for an additional hour to allow the ganache to set.
7. Serve and enjoy!