Rich, creamy, peanut butter buckeye cheesecake topped with sweet chocolate ganache and an Oreo cookie crust.
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Peanut Butter Buckeye Cheesecake
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, but this is one of those decadent desserts that I can’t fix for just my family to eat. Because among the five of us, we could definitely put this whole cheesecake pie down in a day or so. Which would be like a slice of heaven. But then we’d have a cheesecake hangover and feel miserable for indulging (OK….overindulging). We made that mistake when making the dessert you’ll find over here. Cheesecake hangovers are not a fun place to be.
Last week it was our turn to bring desserts to our small group that meets on Sunday night. I knew this would be the ideal time break out the springform pan and make this special chocolate and peanut butter 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. Football season is the perfect time to create this cheesecake. Wouldn’t this make a great addition to your football party?
Don’t be scared off by making cheesecakes. If you follow the directions carefully, you shouldn’t have any problems. I love making cheesecakes because they really are easy to 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.
I bake our cheesecakes in a hot water bath. Head over to our red velvet cheesecake recipe to read exactly how and why I do this. Again, it sounds intimidating, but if you can follow directions, you shouldn’t have any problems.
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.
Cheesecake Toppings
Now 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 buckeyes (recipe here) totally made this cheesecake, don’t you think? If you don’t want to add the extra peanut butter frosting and candies on top, just let the chocolate ganache drip down the sides a bit for a very classy, simple, yet gorgeous cheesecake.
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.
Peanut Butter Buckeye Cheesecake
Ingredients
- 22 chocolate Oreo cookies crushed
- 3 tablespoons 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 butter softened
- 1 cup creamy peanut butter
- 3 Tbsp. milk
- 2 cups powdered sugar
- Buckeyes for decorating optional
Instructions
- 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.
- Preheat the oven to 350 degrees.
- In a large bowl, combine cream cheese, sugar, and peanut butter. Add the eggs, one at a time, beating after each addition. Be careful not to overbeat the mixture. Just mix until each egg is combined.
- Add the sour cream and lemon juice. Mix 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.
- 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.
- Once the cheesecake has cooled to room temperature, place it in the refrigerator. Allow the cheesecake to set overnight in the fridge before serving.
- If desired, you can decorate the top with peanut butter frosting and buttercream.
- 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.
Video
Nutrition
Recipe Source: What’s Cooking America
Heather / girlichef says
January 25, 2015 at 10:35 amMaybe 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!)
Lizzy T says
January 25, 2015 at 8:29 pmThey’re my favorite, too, Heather! I can’t stop eating them. It’s better for me just not to start. 🙂
Susie Gall says
January 25, 2015 at 12:42 pmThis is a terrific idea and your recipe looks amazing. Only one problem. I wish I had thought of this:-) Terrific job.
Lizzy T says
January 25, 2015 at 8:29 pmThanks so much, Susie!
Patricia @ Grab a Plate says
January 25, 2015 at 12:52 pmHard 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
Lizzy T says
January 25, 2015 at 8:29 pmI-O! Thanks, Patricia!
Becky | The Cookie Rookie says
January 25, 2015 at 10:14 pmYUM! What an amazing idea! This looks totally to die for!
Christy says
February 12, 2015 at 6:30 pmMy 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? 🙂
Lizzy T says
February 12, 2015 at 7:05 pmI like it best straight from the fridge! Happy Birthday to your husband! Eat a slice for me. 🙂
christy says
February 12, 2015 at 8:27 pmWe just ate some of it and it was so good!!
Lizzy T says
February 13, 2015 at 8:16 pmGood! 🙂 I’m glad you enjoyed it.
Alexis @ Upside Down Pear says
March 28, 2015 at 12:56 pmBuckeyes are one of my favorite deserts and I LOVE the idea of turning it into a cheesecake. I’ll definitely have to make this for my next family gathering as many of them are from Ohio and are OSU fans. The hardest part of cheesecakes is waiting for them to cool completely. I’m always so tempted to take a taste before they’re truly ready.
Tara says
March 28, 2015 at 3:44 pmWould love to make this for a bday. The buckeye lunk doesnt seem to b working for me. Takes me to jif website for brownies??? Can u post ior send ne the lunk. How do u get ur buckeyes to look so perfect?
Lizzy T says
April 1, 2015 at 6:24 amI updated the link for the Jif Buckeye recipes. Thanks for pointing out that error! Time, patience and practice make the best buckeyes. Try to get the peanut butter balls rolled smooth and round. Then freeze the peanut butter balls before dipping them in chocolate. Use your finger to smooth the peanut butter to get rid of the toothpick or fork holes from dipping.
Catherine says
March 28, 2015 at 6:17 pmWhat a splendid cheesecake…this looks fantastic! I would love a slice. Pinned for later. xo, Catherine
Emily Smith says
September 28, 2015 at 6:36 pmDo I line the outside of the pan with 2 layers of foil? Or do I layer the inside? Sorry, new chef!
Julie Clark says
September 29, 2015 at 5:25 amNo problem at all! You line the outside of the pan with foil. Have fun making this delicious cheesecake! 🙂
Melody says
October 4, 2015 at 12:09 pmI’m not a peanut butter fan but my son asked me to make this for him. Oh my goodness! I don’t do waterbaths (too much work and I’ve found it’s not necessary). Also used a 9″ springform since the volume of batter gives a perfect depth (would be too thin for my liking in a 10″). I baked it at 300 for 50 minutes, then turned off the oven and let it sit (without opening door) for 30 minutes. Then opened door about 6″ and let oven cool (allows cheesecake to cool slowly so no cracks). I also deleted the lemon juice and only used 4 eggs. I used a ganache recipe I love (Joy of Cooking). Has the texture and taste of buckeyes! Definitely a keeper!
Julie Clark says
October 4, 2015 at 2:15 pmThanks, Melody! And thank you for all the feedback! I’m glad you enjoyed it.
Charlie Willis says
November 1, 2015 at 2:27 pmSaw this and had to make it since Buckeyes are one of my favorite things. I baked as per your directions, but it still took a bit longer for the cake to fully bake. I think I actually went about an extra 20 minutes past the 70, but checking it every 5 minutes so as not to over cook it. Great recipe.
Julie Clark says
November 2, 2015 at 5:59 amThanks, Charlie! I’m glad you loved it. It’s a favorite!
Shelbe says
November 25, 2015 at 5:22 pmDo you put in foil on the inside our out?
Julie Clark says
November 26, 2015 at 6:36 amPut the foil on the outside of the pan.
Anonymous says
December 27, 2015 at 7:49 amI’ve made this and it is amazing! My hubby loves it and so do I. Very rich!
Julie Clark says
December 27, 2015 at 4:06 pmAwesome! Thanks so much!!
Brent says
December 2, 2016 at 3:19 amThank you for the recipe. Is there a reason you use a much different cheese cake recipe than the Philadelphia recipe you used for the monster cookie cheese cake. I have made that 2x and its amazing, but wanted to do a PB cheesecake this time around. Any help would be much appreciated.
Julie Clark says
December 2, 2016 at 5:45 amHi there! I used this recipe because I wasn’t exactly sure how to adapt the original cheesecake recipe by adding peanut butter. I went with a recipe I found online (as referenced in the post), for the peanut butter version.
Brent says
December 2, 2016 at 7:44 ami loved the texture of your monstercookie variety. Is this as thick or a bit more light and fluffy? I tend to notice that the more cream cheese in a cheese cake recipe the closer it gets to the consistency I favor.
With that being said, if you had to make this again, would you make it with the philadelphia recipe (with perhaps 6-8oz less cream cheese) or keep it the same?
Julie Clark says
December 2, 2016 at 11:03 amThis recipe is not quite as thick as the monster cookie cheesecake. I’d keep this recipe the same for now. I may experiment at some point with peanut butter in that monster cookie cheesecake base recipe, but this cheesecake is still definitely good!
Brent says
December 2, 2016 at 11:05 amok, I will be the crash test dummy and use the monster cheesecake recipe with 1c of creamy PB in it. Will let you know how it goes. TY for the quick feedback! Cheers from Switzerland.
Julie Clark says
December 2, 2016 at 12:16 pmAwesome! Let me know how it works!
Danalee Davis says
July 28, 2018 at 7:40 pmOoooooh yummy! I really want to try this. Thanks!
Diana Quintana says
March 19, 2019 at 10:23 pmBy far my favorite cheesecake recipe to make