Wednesday Recipes--Rocky Road Cheesecake

Dear Readers, I hope and pray that you are well.

When I have an event, I often make cheesecakes (surprise!). Thus, I am only 2 recipes away from finishing all the recipes in the Philadelphia Cream Cheese cookbook! My fellow churchgoers and students benefit from the journey (I do, too!). I served this at our church's annual church picnic and I may have embarrassed myself by saying too often how good this was (my own cooking).

This one is a winner--so yummy!

Rocky Road Cheesecake

Ingredients:

Crust:

1 cup chocolate wafer crumbs (Crushed Oreos, about a dozen)

3 tablespoons butter, melted

Directions:

Combine crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 350 degrees, 10 minutes. Cool.

Filling:

1 envelope unflavored gelatin

1/4 cup cold water

2 8-ounce packages cream cheese, softened

3/4 cup sugar

1/3 cup cocoa

1/2 teaspoon vanilla

2 cups miniature marshmallows

1 cup whipping cream, whipped

1/2 cup chopped nuts (I used walnuts and chopped them in small bits)

Directions:

1. Soften gelatin in water; stir over low heat until dissolved.

2. Combine cream cheese, sugar, cocoa, and vanilla, mixing at medium speed on electric mixer until well blended.

3. Gradually add gelatin, mixing until blended.

4. Fold in remaining ingredients; pour over crust.

5. Chill until firm; overnight works best.

6. Garnish with additional miniature marshmallows, if desired.

NOTE: This recipe serves 10 - 12 or more if small pieces. The recipe comes from the Philadelphia Cream Cheese Cheesecakes Cookbook, 1989. 2 more to go!