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Buckeye Cheesecake
Buckeye Cheesecake combines creamy peanut butter and rich chocolate in every bite for the perfect dessert. It’s easy to make and a guaranteed crowd-pleaser for any occasion!
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This Buckeye Cheesecake combines creamy peanut butter filling with a rich chocolate ganache, creating the perfect dessert duo. Every bite melts in your mouth with sweet and salty goodness that leaves you wanting more. Perfect for holidays or special occasions, this decadent treat will impress everyone with its irresistible flavors. Plus, it’s a fun twist on the classic Buckeye candy!
This recipe is easy to make, and you can follow the guide below for simple steps. We’ve included step-by-step photos and directions, along with pro tips and tricks to ensure perfect results. You’ll also find frequently asked questions and answers to help you along the way!
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This Peanut Butter Buckeye Cheesecake is the ultimate dessert for any special occasion, potluck, or holiday party. You can whip it up in just under two hours, making it perfect for busy schedules. The creamy peanut butter layer and rich chocolate ganache create an irresistible flavor combo everyone will love.
With simple ingredients and easy steps, this cheesecake will quickly become your new favorite dessert to make at home!
Ingredients
What you'll need to make this Buckeye Cheesecake recipe:
For The Oreo Crust:
For The Cheesecake Layer:
- 3 (8-ounce) packages of cream cheese, softened
- 1½ cups of creamy peanut butter
- 1½ cups of granulated sugar
- 2 teaspoons of vanilla extract
- ½ cup of sour cream, room temperature
- ½ cup of heavy whipping cream, plus more for topping
- 3 tablespoons of all-purpose flour
- 4 large eggs, room temperature
To Make The Ganache:
- 1 cup of heavy whipping cream
- 1 cup of semi-sweet chocolate chips
For The Frosting:
- ½ cup of unsalted butter, softened
- ½ cup of creamy peanut butter
- 2 cups of powdered sugar
- 3-4 tablespoons of heavy cream
- 6 buckeye balls
Substitutions and Additions
Personalizing your Buckeye Cheesecake recipe is easy by swapping ingredients to match your taste! Try these simple substitutions and fun additions:
- Swap peanut butter for almond butter: For a rich, nutty flavor, almond butter adds a tasty twist to the classic Buckeye flavor.
- Use dark chocolate instead of milk chocolate: Dark chocolate adds a deeper, more intense flavor to balance the sweetness of the cheesecake.
- Add crushed pretzels to the crust: For a salty crunch, mix crushed pretzels into the graham cracker crust for extra texture.
These swaps will make your Buckeye pie even more delicious!These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this
How to Make Buckeye Cheesecake
Follow along with our pictures and step-by-step instructions to make this delicious Peanut Butter Buckeye Brownie Cheesecake. Check out the tips and tricks listed below for extra help. Let’s get started and make something amazing!
FIRST STEP: Grease a 9-inch springform pan and line the bottom of the pan with parchment paper.
SECOND STEP: Preheat the oven to 325°F.
THIRD STEP: In the bowl of a food processor, pulse the Oreo cookies until small crumbs form. Add the melted butter and pulse until the mixture is evenly combined
FOURTH STEP: Press the cookie crumbs into the prepared springform pan and set aside.
FIFTH STEP: In a large bowl, beat the cream cheese, peanut butter, and sugar together until light and fluffy.
Pro Tip
Make sure your cream cheese is at room temperature, as you don’t want lumps in the cheesecake batter.
SIXTH STEP: Add the vanilla, sour cream, heavy cream, and flour and beat again until well combined.
SEVENTH STEP: Mix in the eggs one at a time by hand. Stir gently to prevent extra air from getting into the mixture.
Pro Tip
Do not mix in the eggs with an electric mixer. The eggs will hold too much air, resulting in your cheesecake puffing during cooking, and the cheesecake will crack.
EIGHTH STEP: Pour the cheesecake mixture into the prepared Oreo cookie crust and smooth it to level it off.
NINTH STEP: Wrap the springform pan with at least two layers of aluminum foil to ensure it is fully sealed and no water will get in.
TENTH STEP: Place the wrapped pan in a larger pan and fill it halfway with boiling or hot water.
ELEVENTH STEP: Bake for 65 to 75 minutes. The cheesecake should appear matte across the top surface, and the center should be slightly jiggly.
Pro Tip
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cheesecake at the lower end of the recommended baking time.
TWELFTH STEP: Turn off the oven, keeping the door closed for 20 minutes. After 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes.
THIRTEENTH STEP: Remove the peanut butter buckeye cheesecake from the oven. Allow it to cool the rest of the way, then transfer it to the refrigerator to chill for at least 3 additional hours.
For The Ganache:
STEP ONE: In a small saucepan, heat the heavy cream until simmering. Pour over the chocolate chips, placing a plate or lid over the mixture to trap the heat. Let the chocolate mixture sit for several minutes, then whisk together vigorously until a silky, thick chocolate ganache comes together.
Pro Tip
If your ganache does not whisk into a silky, smooth mixture, and you still have lumps of chocolate in it, you can microwave the mixture in 30-second increments until the chocolate has melted enough to whisk everything smooth.
To Make the Frosting:
FIRST STEP: In a medium bowl with a hand mixer, beat together the butter and peanut butter until smooth.
SECOND STEP: Beat in the powdered sugar. The mixture will be crumbly and very thick.
THIRD STEP: While beating, add in the heavy cream, 1 to 2 tablespoons at a time, until a fluffy frosting forms.
FOURTH STEP: Place the frosting in a piping bag fitted with a large star tip.
To Assemble The Cheesecake:
FIRST STEP: Run a knife around the edges of the chilled cheesecake to loosen it from the springform pan. Remove the ring from the pan and transfer the cheesecake to a serving platter, if desired.
SECOND STEP: Pour the chocolate ganache over the center of the cheesecake, spreading it with an offset spatula and allowing some of the ganache to drip down the sides of the cheesecake.
THIRD STEP: Allow the ganache to set for 10 to 15 minutes.
FOURTH STEP: Pipe swirls around the top edge of the cheesecake with the peanut butter frosting.
FIFTH STEP: Decorate with buckeye peanut butter balls on top of the frosting.
How To Serve Buckeye Cheesecake
This Chocolate and Peanut Butter Cheesecake is a versatile dessert that works for so many occasions! Whether you're serving it for a celebration or a casual get-together, this cheesecake will always be a hit. Here are some fun and delicious ways to serve it:
- Family Gatherings: Buckeye Cheesecake is perfect for family gatherings because kids and adults both love the creamy peanut butter and chocolate flavors. Serve it alongside a scoop of vanilla ice cream or with a drizzle of caramel sauce for an extra special touch.
- Holiday Parties: This cheesecake shines during the holiday season with its rich, indulgent taste. It pairs well with festive drinks like hot cocoa or mulled wine. Add a side of whipped cream and sprinkle of crushed peppermint for a holiday twist!
- Birthday Celebrations: Make birthdays even sweeter with this decadent dessert! The combination of peanut butter and chocolate makes it a favorite for all ages. Pair it with brownies or chocolate chip cookies to create an irresistible dessert spread.
Why You'll Love This Buckeye Cheesecake Recipe
This Peanut Butter Cheesecake is a versatile dessert that works for so many occasions! Whether you're serving it for a celebration or a casual get-together, this cheesecake will always be a hit. Here are some fun and delicious ways to serve it:
Birthday Celebrations: Make birthdays even sweeter with this decadent dessert! The combination of peanut butter and chocolate makes it a favorite for all ages. Pair it with brownies or chocolate chip cookies to create an irresistible dessert spread.
Family Gatherings: Peanut Cheesecake is perfect for family gatherings because kids and adults both love the creamy peanut butter and chocolate flavors. Serve it alongside a scoop of vanilla ice cream or with a drizzle of caramel sauce for an extra special touch.
Holiday Parties: This cheesecake shines during the holiday season with its rich, indulgent taste. It pairs well with festive drinks like hot cocoa or mulled wine. Add a side of whipped cream and sprinkle of crushed peppermint for a holiday twist!
Recipe FAQ
Can I use crunchy peanut butter for Buckeye Cheesecake?
Yes, you can! Crunchy peanut butter adds texture and small peanut pieces that give extra crunch to the filling.
How do I prevent cracks in my Buckeye Cheesecake?
Avoid overmixing the batter and bake it in a water bath to maintain even heat, which prevents cracks.
Should I refrigerate Buckeye Cheesecake before serving?
Yes, refrigerate the cheesecake for at least four hours or overnight to allow the flavors and texture to set perfectly.
How do I know when the cheesecake is fully baked?
The cheesecake is ready when the center slightly jiggles, but the edges appear set and firm.
Serving FAQ
How should I serve Buckeye Cheesecake for a party?
Serve Buckeye Cheesecake in small slices or bite-sized squares for easy sharing at parties and gatherings.
Can I add a topping to Buckeye Cheesecake before serving?
Yes, you can! Add whipped cream, chocolate drizzle, or peanut butter cups for an extra layer of flavor and decoration.
Should I serve Buckeye Cheesecake chilled or at room temperature?
Serve the cheesecake chilled for the best texture and flavor. It holds its shape better when cold.
How long should I let Buckeye Cheesecake rest before slicing?
Let the cheesecake rest for ten to fifteen minutes after removing from the fridge for smoother, easier slicing.
Storage FAQ
For the best results, follow the tips and tricks below to store your Buckeye Cheesecake perfectly. From making ahead to reheating, we’ve covered everything to help keep it fresh and delicious!
Can I make Buckeye Cheesecake ahead of time?
Yes, you can! Make the cheesecake a day in advance, then store it in the fridge until ready to serve.
How should I store leftover Buckeye Cheesecake?
Store leftovers in an airtight container in the fridge. The cheesecake stays fresh for up to three days.
Can I freeze Buckeye Cheesecake?
Yes, freeze the cheesecake in an airtight container for up to 1 month. Thaw in the fridge before serving.
How should I reheat Buckeye Cheesecake slices?
Reheat individual slices in the microwave for fifteen to twenty seconds, just enough to soften without melting the layers.
Buckeye Cheesecake
Buckeye Cheesecake combines creamy peanut butter and rich chocolate in every bite for the perfect dessert. It’s easy to make and a guaranteed crowd-pleaser for any occasion!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
Cookie Crust
- 40 Oreo cookies
- 6 tablespoons salted butter (melted)
Cheesecake
- 24 ounces cream cheese (softened)
- 1½ cups creamy peanut butter
- 1½ cups granulated sugar
- 2 teaspoons vanilla extract
- ½ cup sour cream (room temperature)
- ½ cup heavy whipping cream (plus more for topping)
- 3 tablespoons all-purpose flour
- 4 large eggs (room temperature)
Ganache
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
Frosting
- ½ cup unsalted butter (softened)
- ½ cup creamy peanut butter
- 2 cups powdered sugar
- 3 to 4 tablespoons heavy cream
- 6 buckeye balls
DIRECTIONS
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Preheat the oven to 325°F.
- In the bowl of a food processor, pulse the Oreo cookies until small crumbs form. Add the melted butter and pulse until the mixture is evenly combined.
- Press the cookie crumble into the prepared springform pan and set aside.
- In a mixing bowl, beat the cream cheese, peanut butter, and sugar together until light and fluffy.
- Add the vanilla, sour cream, heavy cream, and flour and beat again until well combined.
- By hand, mix in the eggs, one at a time. Stir gently to prevent extra air from getting into the mixture.
- Pour the cheesecake mixture into the prepared crust and smooth to level it off.
- Wrap the springform pan with at least two layers of aluminum foil to ensure it is fully sealed, and no water will get in.
- Place the wrapped pan in a larger pan and fill halfway with hot or boiling water.
- Bake for 65 to 75 minutes. The cheesecake should appear matte across the top surface, and the center should be slightly jiggly.
- Turn off the oven, keeping the door closed for 20 minutes. After 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes.
- Remove the cheesecake from the oven. Allow it to cool the rest of the way and then transfer to the refrigerator to chill for at least 3 additional hours.
Ganache
- Heat the heavy cream until simmering. Pour over the chocolate chips, placing a plate or lid over the mixture to trap the heat. Let the mixture sit for several minutes, then whisk together vigorously until a silky, thick chocolate ganache comes together.
Frosting
- Beat together the butter and peanut butter until smooth.
- Beat in the powdered sugar. The mixture will be crumbly and very thick.
- While beating, add in the heavy cream, 1 to 2 tablespoons at a time, until a fluffy frosting forms.
- Place the frosting in a piping bag fitted with a large star tip.
Assembly
- Run a knife around the edges of the chilled cheesecake to loosen it from the springform pan. Remove the ring from the pan and transfer the cheesecake to a serving platter, if desired.
- Pour the chocolate ganache over the center of the cheesecake, spreading it with an offset spatula and allowing some of the ganache to drip down the sides of the cheesecake.
- Allow the ganache to set for 10 to 15 minutes.
- Pipe swirls around the top edge of the cheesecake with the peanut butter frosting.
- Decorate with buckeye balls on top of the frosting.
Notes
- Make sure your cream cheese is at room temperature, as you don’t want lumps in the cheesecake batter.
- Do not mix in the eggs with an electric mixer. The eggs will hold too much air, resulting in your cheesecake puffing during cooking, and the cheesecake will crack.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cheesecake at the lower end of the recommended baking time.
- If your ganache does not whisk into a silky, smooth mixture, and you still have lumps of chocolate in it, you can microwave the mixture in 30-second increments until the chocolate has melted enough to whisk everything smooth.
Nutrition
Calories: 1170kcal | Carbohydrates: 98g | Protein: 20g | Fat: 82g | Saturated Fat: 38g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 609mg | Potassium: 568mg | Fiber: 4g | Sugar: 74g | Vitamin A: 1777IU | Vitamin C: 0.2mg | Calcium: 141mg | Iron: 7mg
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