Buckeye Cheesecake
User Reviews
4.5
84 reviews
Excellent
Buckeye Cheesecake
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Buckeye Cheesecake combines a chocolate Oreo cookie crust with a creamy peanut butter cheesecake filling, topped with rich chocolate ganache and optional peanut butter frosting and buckeye candies. The layered dessert offers a smooth, dense texture with balanced sweet and salty peanut butter flavor and chocolate richness, perfect for parties and special occasions.
Description
The Buckeye Cheesecake begins with a crust made from crushed chocolate Oreo cookies mixed with melted salted butter, pressed into a springform pan. The filling features softened cream cheese, granulated sugar, creamy peanut butter, and eggs combined carefully for a smooth, creamy texture without overmixing. Sour cream and lemon juice are folded in to add slight tang and moisture.
The cheesecake is baked in a water bath to ensure even cooking and prevent cracking, resulting in a dense, rich, and velvety peanut butter cake layered over the chocolate crust. After baking and cooling, it is topped with a chocolate ganache made from semi-sweet chocolate chips and heavy cream for a glossy, flavorful layer.
Optionally, a peanut butter frosting made from softened butter, peanut butter, milk, and powdered sugar is added along with buckeye candies for decoration. The finished cake delivers a harmonious blend of chocolate and peanut butter flavors, with a firm yet creamy texture suitable for slicing into twelve servings.
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Ingredients
- 22 Oreo cookies crushed, chocolate flavor
- 3 tablespoons butter melted, salted
Cheesecake:
- 16 ounces cream cheese softened
- 1 1/2 cups granulated sugar
- 1 cup peanut butter creamy
- 5 large egg room temperature
- 1/2 cup sour cream
- 2 tablespoons lemon juice
Chocolate Ganache:
- 1 1/2 cups chocolate chips semi-sweet
- 1/2 cup heavy cream
Peanut Butter Frosting:
- 1/2 cup butter softened, salted
- 1 cup peanut butter creamy
- 3 tablespoons milk 2%
- 2 cups powdered sugar
- buckeyes optional, for decorating
Instructions
- Preheat the oven to 350ºF. Spray a 10" springform pan with cooking spray. Wrap the outside sides and bottom of the pan in two layers of aluminum foil.
- In a small bowl, combine the crushed Oreos and melted butter. Press this mixture into the bottom of the prepared springform pan. Set aside. 22 chocolate Oreo cookies, 16 ounces cream cheese
- In a large bowl, combine cream cheese, sugar, and peanut butter. Beat until smooth and creamy. Add the eggs, one at a time, mixing on low speed after each addition. Be careful not to over beat the mixture. Just mix until each egg is combined. 16 ounces cream cheese, 1 1/2 cups granulated sugar, 1 cup creamy peanut butter, 5 large eggs
- Fold in the sour cream and lemon juice just until everything is blended. Pour the cheesecake mixture into the Oreo crust. Use the back of a spoon to smooth and spread the filling. This will help release any air bubbles. 1/2 cup sour cream, 2 tablespoons lemon juice
- To prepare the hot water bath, place the springform pan into a larger cake or roasting pan. Boil 1-2 quarts of water. Pour the boiling water into the larger pan until the water comes about halfway up the side of the foil covered springform pan.
- Place the pans of cheesecake in the center of middle oven rack. Bake 15 minutes, then lower the oven temperature to 300 degrees and bake another 50 minutes or until set. The edges should be light brown. There shouldn't be any liquidy spots in the center of the cheesecake. Be careful not to bake too long. The cheesecake will continue to cook after it is removed from the oven. Remove the springform pan from the hot water bath. Place it on a wire rack with a towel underneath to soak up any extra drips of water. Allow the cheesecake to cool completely.
- While the cheesecake is cooling, prepare the ganache. Place the chocolate chips and heavy cream in a microwave safe bowl. Melt the chocolate chips in 20-30 second intervals, stirring between each interval. Do this until the chocolate is completely melted and smooth, being careful to not let the chocolate get too hot. Allow the ganache to sit for 3-4 minutes, then spoon it on top of the cheesecake. Spread the chocolate just to the edges of the cheesecake. 1 1/2 cups semi-sweet chocolate chips, 1/2 cup heavy cream
- Once the cheesecake has cooled to room temperature, place it in the refrigerator. Allow the cheesecake to set overnight in the fridge before serving.
- For the peanut butter frosting: In a bowl, blend together peanut butter, powdered sugar, butter, and milk 3-4 minutes or until light and fluffy. Use an icing bag and tip 1M to pipe starts around the edges of the cheesecake. Place buckeye on each slice of cheesecake. 1/2 cup salted butter, 1 cup creamy peanut butter, 3 tablespoons 2% milk, 2 cups powdered sugar
Notes
- Use room temperature eggs to blend smoothly and avoid curdling in the cheesecake batter.
- Wrap the springform pan in foil to prevent water bath leaks during baking.
- Allow the cheesecake to cool fully before adding ganache and frosting for best results.
- Cut into 12 slices; nutritional values vary by ingredient brands and serving size.
Nutrition Information
Show Details
Calories
694kcal
(35%)
Carbohydrates
58g
(19%)
Protein
13g
(26%)
Fat
47g
(72%)
Saturated Fat
21g
(105%)
Cholesterol
146mg
(49%)
Sodium
389mg
(16%)
Potassium
416mg
(9%)
Fiber
3g
(12%)
Sugar
45g
(90%)
Vitamin A
925IU
(19%)
Vitamin C
1.1mg
(1%)
Calcium
95mg
(10%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 694 kcal
% Daily Value*
| Calories | 694kcal | 35% |
| Carbohydrates | 58g | 19% |
| Protein | 13g | 26% |
| Fat | 47g | 72% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 146mg | 49% |
| Sodium | 389mg | 16% |
| Potassium | 416mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 45g | 90% |
| Vitamin A | 925IU | 19% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
84 reviews
Excellent
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