Best 2 Peanut Butter Rocky Road Cheesecake Recipes

**Indulge in a Symphony of Flavors: Peanut Butter Rocky Road Cheesecake, No-Bake Cheesecake, and Chocolate Mousse Cheesecake**

Prepare to embark on a culinary journey like no other as we present a trio of extraordinary cheesecakes that will tantalize your taste buds and leave you craving more. First, we have the irresistible Peanut Butter Rocky Road Cheesecake, a harmonious blend of creamy peanut butter, rich chocolate, and crunchy marshmallows, all nestled on a graham cracker crust. Next, we introduce the classic No-Bake Cheesecake, a timeless dessert that captivates with its smooth and velvety texture, complemented by a tangy graham cracker crust. Last but not least, we have the decadent Chocolate Mousse Cheesecake, a masterpiece featuring a luscious chocolate mousse filling atop a chocolate cookie crust, promising an explosion of chocolatey goodness. Each recipe is meticulously crafted to deliver an unforgettable taste experience, whether you're a cheesecake aficionado or simply seeking a delightful treat.

Check out the recipes below so you can choose the best recipe for yourself!

PEANUT BUTTER CHEESECAKE

Peanut Butter Cheesecake image

Rich and creamy without being overly sweet, this cheesecake is perfect for all chocolate and peanut butter lovers!

Provided by Christina Ernst

Time 5h

Yield 16

Number Of Ingredients 11

Ingredients

2 (10 ounce) packages creme-filled chocolate sandwich cookie thins (such as Oreo® Thins)
½ cup unsalted butter, melted
4 (8 ounce) packages cream cheese, softened
5 large eggs, at room temperature
1 ½ cups dark brown sugar
1 cup smooth peanut butter
½ cup heavy whipping cream
1 teaspoon vanilla extract
1 (8 ounce) package miniature chocolate-covered peanut butter cups (such as Reese's®), unwrapped
1 (8 ounce) package semisweet chocolate chips
½ cup heavy whipping cream

Steps:

Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
Place in the refrigerator to chill for at least 2 hours before serving.

Nutrition Facts : Calories 805.1 calories, Carbohydrate 67.8 g, Cholesterol 156.2 mg, Fat 56.3 g, Fiber 3.5 g, Protein 12.7 g, SaturatedFat 25.6 g, Sodium 436 mg, Sugar 50.8 g

ROCKY ROAD

Rocky Road image

Fast, easy and Delicious!

Provided by Christi

Categories Desserts Cookies No-Bake Cookie Recipes

Yield 6

Number Of Ingredients 3

Ingredients

2 cups semisweet chocolate chips
1 cup peanut butter
4 cups miniature marshmallows

Steps:

Grease a 9 x 9 inch pan.
Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

Nutrition Facts : Calories 627.1 calories, Carbohydrate 70.8 g, Fat 38.5 g, Fiber 5.9 g, Protein 13.7 g, SaturatedFat 14.5 g, Sodium 230.2 mg, Sugar 53.7 g

Tips:

For a smooth cheesecake filling, make sure the cream cheese is at room temperature before mixing. This will help it blend smoothly with the other ingredients.
To prevent the cheesecake from cracking, bake it in a water bath. This will create a humid environment in the oven, which will help the cheesecake cook evenly and prevent it from drying out.
Allow the cheesecake to cool completely before serving. This will help it set properly and prevent it from falling apart.
For a richer chocolate flavor, use dark chocolate chips or cocoa powder in the cheesecake filling.
For a fun and festive presentation, top the cheesecake with whipped cream, chocolate shavings, and chopped peanuts.

Conclusion:

With its rich chocolate flavor, smooth and creamy texture, and fun and festive presentation, this Peanut Butter Rocky Road Cheesecake is sure to be a hit at your next party or gathering. So next time you're looking for a delicious and easy-to-make dessert, give this recipe a try!