a close up shot of Buckeye Cheesecake in a glass plate

Buckeye cheesecake is an indulgent, layered dessert combining chocolate, peanut butter, and creamy cheesecake for a delightful treat.

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Prep Time30

Cook Time1 10

Total Time6 20

Servings

If you love chocolate and peanut butter together (and who doesn’t?), this buckeye cheesecake is about to be your new obsession. We’re talking layers of creamy peanut butter on a rich Oreo cookie crust, finished with glossy chocolate ganache and swirls of peanut butter frosting. Oh—and actual buckeye candies on top. It’s an unforgettable spin on the favorite Ohio state candy.

a close up shot of a slice of Buckeye Cheesecake with a bite taken out of it

Buckeye Cheesecake Ingredients

Buckeye Cheesecake raw ingredients that are labeled

For The Oreo Crust:

40 Oreo cookies
6 tablespoons of salted butter, melted

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

For 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

How To Make This Buckeye Cheesecake Recipe

Crust: Pulse Oreos, add butter, and press into your springform pan.
Cheesecake filling: Beat cream cheese, peanut butter, and sugar until fluffy. Add the rest of the wet ingredients, mix in eggs by hand, and pour into the crust.
Water bath: Bake the cheesecake low and slow in a hot water bath until just set in the middle. Let it cool gradually to prevent cracks.
Ganache: Heat cream, pour over chocolate chips, and whisk into a smooth glaze. Chill slightly before pouring over the cheesecake.
Frosting + Decoration: Whip up the peanut butter frosting, pipe swirls on top, and crown it with buckeye candies.

Tips for the Best Buckeye Cheesecake

Make it ahead. This cheesecake actually gets better as it chills.
Use room temperature ingredients—especially the cream cheese—for a lump-free filling.
Don’t overmix the eggs. Fold them in by hand to avoid too much air, which can lead to cracks.

Storage Instructions

FRIDGE: Cover the remaining cheesecake tightly with plastic wrap or transfer it to an airtight container. Properly stored, your cheesecake will stay fresh in the refrigerator for up to five days.

FREEZER: Tightly wrap individual slices or the entire cheesecake with plastic wrap, ensuring there are no exposed areas. It can be frozen for up to three months.

a close up shot of Buckeye Cheesecake in a glass plate with a slice taken out

More Buckeye Recipes

Our buckeye fudge and buckeye pie are two more great recipes featuring the delectable combination of peanut butter and chocolate.

Buckeye Cheesecake

5 from 2 votes

Buckeye cheesecake is an indulgent, layered dessert combining chocolate, peanut butter, and creamy cheesecake for a delightful treat.

Prep Time 30

Cook Time 1 10

Total Time 6 20

Servings

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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

Instructions

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. Make sure to press firmly on the bottom and about half way up the sides. 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 65-75 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, up to overnight.

Ganache

Make the Ganache about one hour before removing the cheesecake from the refrigerator.
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. Place in the refrigerator for about 45 minutes. The ganache will thicken but will still be pourable.

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, 1-2 tablespoons at a time, until a fluffy frosting forms.
Place the frosting in a piping bag fitted with a large star tip.

Assembly

Remove the cheesecake from the refrigerator. If necessary, 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.
Slowly 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 10-15 minutes.
Pipe swirls around the top edge of the cheesecake with the peanut butter frosting.
Decorate with buckeye balls on top of the frosting, optional.
Return the cheesecake to the refrigerator for a couple of hours for the ganache to completely set.

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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Stefanie Knaus Photographer
Lexus Monroe Editorial Assistant