Buckeye cheesecake is an indulgent, layered dessert combining chocolate, peanut butter, and creamy cheesecake for a delightful treat.
Prep Time30 minutesmins
Cook Time1 hourhr10 minutesmins
Cool Time4 hourshrs40 minutesmins
Total Time6 hourshrs20 minutesmins
Keyword: Buckeye Cheesecake Recipe
24ouncescream cheese, softened
1½cupscreamy peanut butter
½cupsour cream,room temperature
½cupheavy whipping cream,plus more for topping
1cupheavy whipping cream
1cupsemi-sweet chocolate chips
½cupcreamy peanut butter
3 to 4tablespoonsheavy cream
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.
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.
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.
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.
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.