Buckeye Cheesecake
Rich, creamy peanut butter buckeye cheesecake topped with sweet chocolate ganache and and an Oreo cookie crust.
Servings: 12
Calories: 694kcal
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 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
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