River Road Cheesecake Food

ROCKY ROAD CHEESECAKE

Steps:

• Fill a large roasting pan about one-third of the way with water and carefully place on the middle oven rack. Preheat the oven to 325 degrees F. Wrap the outside of an 8-inch springform pan with aluminum foil. Coat the inside of the pan with cooking spray.
• Finely crush 3 chocolate cookies and sprinkle the crumbs in the bottom of the springform pan; tap out the excess. Beat the cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the sugar, eggs, 3/4 cup cream and the vanilla. Reduce the mixer speed to medium and beat until the sugar is dissolved and the mixture is creamy, scraping down the bowl as needed (do not overbeat; if there are still lumps, whisk the batter by hand to smooth them out).
• Put the chocolate and the remaining 1/4 cup cream in a microwave-safe bowl and microwave until the chocolate melts, about 45 seconds. Stir in the cocoa powder until smooth.
• Divide the batter between 2 large liquid measuring cups or bowls (about 2 1/2 cups batter in each). Stir the melted chocolate mixture into one of the batters. Pour about half of the vanilla batter into the pan, then slowly pour half of the chocolate batter into the center of the vanilla, letting it spread. Pour the remaining vanilla batter into the center of the chocolate batter, letting it spread; pour the remaining chocolate batter into the middle.
• Carefully transfer the cheesecake to the pan of hot water and bake until the edges are set but the center still jiggles slightly, 1 hour, 30 minutes to 1 hour, 45 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 30 minutes. Remove the cheesecake from the water bath and transfer to a rack. Run a knife around the edge of the cake to loosen and let cool completely, then refrigerate overnight.
• Remove the springform ring. Crush the remaining 3 chocolate cookies and toss in a bowl with the crushed meringues and peanuts. Press into the sides of the cake.

ROCKY ROAD NO-BAKE CHEESECAKE

Steps:

• Microwave 1 oz. chocolate as directed on package. Coarsely chop remaining chocolate.
• Beat cream cheese, sugar and milk in large bowl with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Spoon into crust.
• Refrigerate 4 hours or until firm.

RIVER ROAD CHEESECAKE

Steps:

• Preheat over 350 degrees.
• Butter bottom of 9" springform pan. Mix together crust ingredients and press onto bottom of pan.
• Cream the cream cheese with electric mixer until light and fluffy (medium speed for 8-10 minutes); add 3/4 cup sugar. Beat until incorporated, occasionally scraping sides of bowl.
• Add eggs, one at a time, mixing just until blended.
• Stir in vanilla extract. Pour into prepared pan; bake approximately 35-40 minutes. Approximately three inches from the sides should be firm with the center jiggly.
• In the meantime, in a small bowl combine topping ingredients and stir until sugar dissolves; set aside.
• After baking remove pan from oven and carefully spread sour cream topping beginning from the outer edge towards center. Return to oven for 10 minutes; remove and let cool to room temperature. Chill.

PEANUT BUTTER ROCKY ROAD CHEESECAKE

Steps:

• 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.

PHILADELPHIA ROCKY ROAD NO-BAKE CHEESECAKE

Steps:

• Line 13x9-inch pan, with ends of foil extending over sides of pan; set aside. Mix wafer crumbs and butter. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
• Place chocolate in large microwaveable bowl. Microwave on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add cream cheese and sugar. Beat with electric mixer on medium speed until well blended. Gently stir in 2 cups of the whipped topping, the chopped cakes and walnuts. Spoon over crust. Cover.
• Refrigerate 3 hours or until firm. Use foil handles to remove cheesecake from pan; cut into pieces to serve. Top with the remaining whipped topping. Store leftover cheesecake in refrigerator.