June 5, 2023
Review RecipeBuckeye Cheesecake
Buckeye cheesecake is an indulgent, layered dessert combining chocolate, peanut butter, and creamy cheesecake for a delightful treat.
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A fun spin on the favorite Ohio state candy, buckeye cheesecake is a delicious combination of flavors and textures that creates an unforgettable treat. Loaded with peanut butter, chocolate, and cream cheese, this delectable dessert will have everyone asking for more.
Buckeye Cheesecake Ingredients
The taste of buckeye cheesecake is unlike any other. The combination of sweet, creamy peanut butter cheesecake and rich chocolate ganache creates a decadent flavor that’s hard to beat.
The crunchy Oreo cookie crust also adds a satisfying texture to the mix, making this a truly unique dessert. There’s no doubt that it will satisfy even the pickiest of eaters!
You’ll need:
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
Substitutions And Additions
CREAM CHEESE: Full-fat cream cheese is the best choice for this buckeye cheesecake to ensure the texture is as creamy as possible.
How To Make This Buckeye Cheesecake Recipe
This rich cheesecake recipe will come together in several steps, but the result will be worth it once you sink your teeth into this creamy dessert.
Our detailed, step-by-step directions below will walk you through the process.
STEP ONE: Grease a 9-inch springform pan and line the bottom of the pan with parchment paper.
STEP TWO: Preheat the oven to 325°F.
STEP THREE: 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.
STEP FOUR: Press the cookie crumbs into the prepared springform pan and set aside.
STEP FIVE: In a large bowl, beat the cream cheese, peanut butter, and sugar together until light and fluffy.
OUR RECIPE DEVELOPER SAYS
Make sure your cream cheese is at room temperature, as you don’t want lumps in the cheesecake batter.
STEP SIX: Add the vanilla, sour cream, heavy cream, and flour and beat again until well combined.
STEP SEVEN: 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.
STEP EIGHT: Pour the cheesecake mixture into the prepared Oreo cookie crust and smooth it to level it off.
STEP NINE: Wrap the springform pan with at least two layers of aluminum foil to ensure it is fully sealed and no water will get in.
STEP TEN: Place the wrapped pan in a larger pan and fill it halfway with boiling or hot water.
STEP ELEVEN: 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.
STEP TWELVE: 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.
STEP THIRTEEN: 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.
For The Frosting:
STEP ONE: In a medium bowl with a hand mixer, beat together the butter and peanut butter until smooth.
STEP TWO: Beat in the powdered sugar. The mixture will be crumbly and very thick.
STEP THREE: While beating, add in the heavy cream, 1 to 2 tablespoons at a time, until a fluffy frosting forms.
STEP FOUR: Place the frosting in a piping bag fitted with a large star tip.
To Assemble The Cheesecake:
STEP ONE: 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.
STEP TWO: 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.
STEP THREE: Allow the ganache to set for 10 to 15 minutes.
STEP FOUR: Pipe swirls around the top edge of the cheesecake with the peanut butter frosting.
STEP FIVE: Decorate with buckeye peanut butter balls on top of the frosting.
How To Serve
Serve the Buckeye cheesecake with fresh berries, a scoop of vanilla ice cream, or a dollop of whipped cream on top. A drizzle of caramel sauce or hot fudge can also be added for a decadent finishing touch.
To drink, how about a creamy mug of homemade hot chocolate, or what about adding even more peanut buttery goodness with peanut butter frozen hot chocolate?
Our buckeye fudge and buckeye pie are two more great recipes featuring the delectable combination of peanut butter and chocolate.
MORE CHEESECAKE RECIPES
Storage
IN THE FRIDGE: Store leftovers of this creamy cheesecake in the refrigerator for 5 to 7 days.
IN THE FREEZER: Freeze this peanut butter cheesecake for up to 3 months.
Buckeye cheesecake is an indulgent and delicious dessert that will be a hit with family and friends. With layers of sweet chocolate ganache, a chocolate cookie crust, peanut butter-infused cheesecake, and frosting, it’s sure to please any sweet tooth!
Frequently Asked Questions
How do you prevent your cheesecake from cracking?
Several things contribute to a smooth, creamy cheesecake that does not crack. We cook the cheesecakes nice and low at 325°F, and then we cook them down very gradually. Overmixing the batter or beating too much air into the batter once the eggs are added can also lead to a cracked cheesecake.
How do I bake a cheesecake in a water bath?
Using a water bath will give you a moist, perfectly baked cheesecake. The water creates a moist cooking environment for the dairy and eggs to produce the creamy cheesecake texture. Place the wrapped cheesecake pan in a large roasting pan, fill it with 1 inch of water, and place it in the oven. You don’t want any higher than 1 inch, or you risk water getting into the cheesecake.
How do I prevent the cheesecake water bath from leaking?
To prevent the cheesecake water bath from leaking, either wrap the bottom and sides of the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water.
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Buckeye Cheesecake
Buckeye cheesecake is an indulgent, layered dessert combining chocolate, peanut butter, and creamy cheesecake for a delightful treat.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours 20 minutes
Servings 12
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 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: 1184kcal | Carbohydrates: 97g | Protein: 20g | Fat: 84g | Saturated Fat: 39g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 602mg | Potassium: 569mg | Fiber: 5g | Sugar: 74g | Vitamin A: 1823IU | Vitamin C: 0.3mg | Calcium: 141mg | Iron: 7mg
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