Julie Clark
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Buckeye Cheesecake
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Rich, creamy, peanut butter buckeye cheesecake topped with sweet chocolate ganache and an Oreo cookie crust.
You guys. This cheesecake. I like my desserts rich and sweet, but this Peanut Butter Buckeye Cheesecake is over-the-top amazing.
This cheesecake has been in my dreams for quite a few months now. Last week it was our turn to bring desserts to our small group. I knew this would be the ideal time break out the springform pan and make this special chocolate and peanut butter cheesecake dessert. Sharing this among 20-some friends is much better than me eating the majority of the cheesecake myself.
We live in the great state of Ohio, which means OSU Buckeye football. I don’t consider myself a huge fan of football, but if there was any state to live in for football, Ohio would be it. After all, celebrating the Buckeyes means getting to eat the famous chocolate and peanut butter buckeye treats. Wouldn’t this make a great addition to your football party?
Is cheesecake hard to make?
Don’t be scared off by making cheesecakes. If you our steps carefully, you won’t have any problems. In fact, you may be surprised how quickly cheesecakes mix up. The Oreo crust takes about 5 minutes to throw together and press in the bottom of a springform pan. The peanut butter cheesecake takes another 5 minutes or so. Even the chocolate ganache frosting on top is quick.
You can do this. The hardest part of making a cheesecake is waiting while it bakes. This needs to be in the oven for about an hour. A long time to bake, yes, but so worth it.
Tools Needed to Make Cheesecake
- Springform Pan: Always watch for what size springform pan to use in each recipe. This recipe calls for a 10” pan.
- Large Cake Pan: Water baths are important for the perfect cheesecake texture. This large pan will fit a 10” springform pan. Head over to our red velvet cheesecake recipe to read exactly how and why I use a waterbath. Again, it sounds intimidating, but if you can follow directions, you shouldn’t have any problems.
How to Make Buckeye Cheesecake
- 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.
- In a large bowl, combine cream cheese, sugar, and peanut butter with an electric mixer. 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.
- Fold in the sour cream and lemon juice just until everything is blended. Pour the peanut butter filling into the Oreo crust. Use the back of a spoon to smooth and spread the filling. This will help release any air bubbles from the cheesecake batter.
- 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 300ºF 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.
Buckeye Cheesecake Toppings
Now you can stop here and it will be an amazing buckeye cheesecake as is. Chocolate crust, creamy peanut butter cheesecake filling…what’s not to love. This cheesecake has a complete wow-factor in taste.
Unfortunately technology hasn’t advanced far enough for you to taste through the screen. I wanted your eyes to widen and to hear you say “wow” when you looked at this dessert. Decorating the top with our homemade peanut butter frosting and some homemade buckeye candy totally made this cheesecake, don’t you think?
Get the instructions for each of these in the recipe card below.
Storage Instructions
Once the buckeye cheesecake has cooled to room temperature, cover it loosely with plastic wrap and store it in the fridge for at least 6 hours or preferably overnight.
This is a great make ahead dessert for the holidays! It keeps for up to 4 days in the fridge.
Other Buckeye Recipes
- cookie dough buckeyes
- buckeye no bake cookies
- buckeye cookies with brownie mix
- chocolate peanut butter trifle
You may also love our easy cheesecake with no waterbath, creamy cheesecake, no bake cheesecake and dark chocolate cheesecake.
Buckeye Cheesecake
Rich, creamy peanut butter buckeye cheesecake topped with sweet chocolate ganache and and an Oreo cookie crust.
Servings 12
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Chill Time 6 hours
Total Time 7 hours 20 minutes
Ingredients
- 22 chocolate Oreo cookies crushed
- 3 tablespoons salted butter melted
Cheesecake:
- 16 ounces cream cheese softened
- 1 1/2 cups granulated sugar
- 1 cup creamy peanut butter
- 5 large eggs room temperature
- 1/2 cup sour cream
- 2 tablespoons lemon juice
Chocolate Ganache:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
Peanut Butter Frosting:
- 1/2 cup salted butter softened
- 1 cup creamy peanut butter
- 3 tablespoons 2% milk
- 2 cups powdered sugar
- Buckeyes for decorating optional
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 ½ 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. ½ 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 ½ cups semi-sweet chocolate chips, ½ 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. ½ cup salted butter, 1 cup creamy peanut butter, 3 tablespoons 2% milk, 2 cups powdered sugar
Video
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the cheesecake being cut into 12 pieces, with 1 serving being 1 slice of cheesecake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 694kcal | Carbohydrates: 58g | Protein: 13g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 146mg | Sodium: 389mg | Potassium: 416mg | Fiber: 3g | Sugar: 45g | Vitamin A: 925IU | Vitamin C: 1.1mg | Calcium: 95mg | Iron: 4.3mg
My friend owns a bakery, so I sent her this recipe and she made it for me today for my hubby’s birthday! It looks amazing!! We will be cutting into it soon and I wondered do I take it out of the fridge a little while before serving or serve it right from the fridge? 🙂
YUM! What an amazing idea! This looks totally to die for!
Hard to improve on a buckeye, but I think you’ve done it with this cheesecake! YUM!! Sounds amazing!
I’m from the Great State of Ohio (now living in AZ), so I totally get the buckeye love! O-H
This is a terrific idea and your recipe looks amazing. Only one problem. I wish I had thought of this:-) Terrific job.
Maybe technology hasn’t gotten that far, but I’d swear I could taste this just by looking at those pics! It sounds beyond amazing. (Buckeyes have always been my favorite candy on the Christmas tray!)
I made this today before reading it had to sit overnight. Is there away to speak this up?
I’m going to make this in a couple days. Question, what is the lemon juice for and can I leave it out? Adding lemon juice to a peanut butter cheesecake sounds very strange to me.
Thanks
I wouldn’t expect a fast comment here. But I’m in the process of making this and realized I don’t have a large enough pan for my water bath. Do you think it’d be okay to bake it without one? I’ve never used it before and have had pretty good luck with my previous cheesecakes.
Thanks for the recipe. Any (quick) insight would be awesome!
I would really like to make this recipe, but I don’t have a 10″ springform pan… Would it be possible to do in a 9″ or would there just be too much filling?
I don’t have lemon juice aaahhhh
Do I take the cream out of each Oreo? And do I use 22 whole oreos or count each half?
Would I be able to use three cream cheese instead of two or would the entire recipe need adjusted?
Hi! I love your recipe and can’t wait to try.. I consider myself a pretty good baker but I can’t not figure out, for the life of me, how to transfer cheesecake from the spring form pan bottom to a cake board? I have made many cheesecakes and take them places but want to take them on a cake board.. Have any advice? Or know how to transfer them? Thanks!!
I saw this and just had to try and make it. I just finished the ganache and definitely wish I would’ve saw your comment about reducing the time. Chocolate is a little crumbly but still looks good! I’m excited to give it a try overall I’m happy with it especially for my first ever cheesecake. How long do you usually let it sit to reach room temperature?
So, I made this today for an office event on Thursday, and the cheesecake came out looking great! The ganache ended up dry and crumbly, twice, which I was not expecting at all. I looked elsewhere online and most ganache recipes I’ve seen call for either a cup or 3/4 of a cup of cream, not just 3 tablespoons. Is that part of your recipe accurate?