Rocky Road Cheesecake
The taste of peanuts, marshmallows, cherries and chocolate make this cheesecake hard to beat!
Ingredients
- 16 OREO cookies, crushed
- 80g Duck River Butter, melted
- 750g cream cheese, softened
- 1 cup brown sugar
- 1 cup crunchy peanut butter
- 3 tsp gelatine dissolved in 1/4 cup boiling water
- 1 1/2 cups thickened cream, softly whipped
- 50g mini pretzels
- 1 cup halved Pascall Marshmallows
- 1/2 cup halved glacé cherries
- 1/2 cup roasted peanuts, halved
- 125g milk chocolate melts, melted
Instructions
- Combine the OREO crumbs and butter then press into the base of a greased and base lined 22cm round spring form pan. Chill.
- Beat the cream cheese and sugar with an electric mixer until smooth. Stir in the gelatine then the peanut butter. Fold through the whipped cream.
- Spoon mixture over the prepared base. Decorate with the pretzels , marshmallows, cherries and peanuts. Refrigerate for 3 hours or until set.
- Drizzle with the chocolate just prior to serving.
