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Peanut Butter Buckeye Cheesecake

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Rich, creamy,  peanut butter buckeye cheesecake topped with sweet chocolate ganache and an Oreo cookie crust.

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Rich, creamy peanut butter cheesecake topped with sweet chocolate ganache and and an Oreo cookie crust.

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.

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Rich, creamy peanut butter cheesecake topped with sweet chocolate ganache and and an Oreo cookie crust.

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.

Rich, creamy peanut butter cheesecake topped with sweet chocolate ganache and and an Oreo cookie crust.

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.
4.6 from 5 votes
Rich, creamy peanut butter cheesecake topped with sweet chocolate ganache and and an Oreo cookie crust.
Print
Peanut Butter Buckeye Cheesecake
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 40 mins
 

Rich, creamy peanut butter buckeye cheesecake topped with sweet chocolate ganache and and an Oreo cookie crust.

Course: Dessert
Cuisine: American
Servings: 12
Calories: 694 kcal
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
US Customary - Metric
Instructions
  1. Spray a 10" springform pan with cooking spray. Wrap the outside sides and bottom of the pan in two layers of aluminum foil.
  2. In a small bowl, combine the crushed Oreos and melted butter. Press this mixture into the bottom of the prepared springform pan. Set aside.
  3. Preheat the oven to 350 degrees.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.
  9. Once the cheesecake has cooled to room temperature, place it in the refrigerator. Allow the cheesecake to set overnight in the fridge before serving.
  10. If desired, you can decorate the top with peanut butter frosting and buttercream.
  11. 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.
Nutrition Facts
Peanut Butter Buckeye Cheesecake
Amount Per Serving
Calories 694 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 21g 105%
Cholesterol 146mg 49%
Sodium 389mg 16%
Potassium 416mg 12%
Total Carbohydrates 58g 19%
Dietary Fiber 3g 12%
Sugars 45g
Protein 13g 26%
Vitamin A 18.5%
Vitamin C 1.3%
Calcium 9.5%
Iron 23.7%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Source: What’s Cooking America

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Comments

    • So glad I took a look at your description concerning the hot water bath! for some reason I had it in my mind you meant to line the pan with foil. . I figured it was to keep the water out. LOL (;0)
      Can’t wait to try this. I will be taking this to my son and daughter-in-laws for Thanksgiving. My son is a Ohio state graduate and we all love buckeyes!!!!!!!

      Reply

  4. I have no words … and that doesn’t happen too often! 😉 Gorgeous cheesecake – I have to try it!

    Reply

  5. Can something be sinful and heavenly at the same time? This looks AMAZING! I found you via a SoFab thread. I hope it’s ok to invite you to join a weekly link party co-host. We’d love to have you drop by. Pinning this recipe!

    Reply

  13. My niece-in-law in Ohio posted this on FB. I had to google “springform pan” — you can tell I don’t cook! Surprisingly, my hubby Chef Rick doesn’t have one so I’ll get one and the store, then make the cake. PRAY! LOL I am sailing in uncharted waters!!

    Reply

  14. where can I find this in a store I have arthritis and can not bake anymore and my granddaughter would like it for her B-DAY.and it looks so yummy.

    Reply

    • Carol, I’m sorry, I don’t know where you could find this in a store. The Cheesecake Factory restaurant sells their cheesecake by the slice or whole and they are amazing! You’d find a chocolate and peanut butter one there.

      Reply

    • Callista, I usually wait until the cheesecake is completely cooled and refrigerated to remove the ring. Run a thin knife around the outside of the cheesecake to loosen it from the sides, then unlock the ring. Have fun!

      Reply

  16. 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?

    Reply

    • Hi there! I’m so glad your cheesecake turned out! The amounts for the chocolate is correct. Other ganache recipes do call for more cream, but I wanted our chocolate to be firmer and not as runny as other ganaches. I wanted something more like just melted chocolate chips. I’m thinking if when you melted your chocolate chips that they got dry and crumbly, they got too hot and burned. This has happened to me in the past. Did you melt them in the microwave? Be sure to melt the chocolate chips very slowly, only 10-20 seconds at a time, stirring in between. When they are almost melted, go down to even 5-10 second intervals. My favorite method is using a double boiler to melt the chocolate because it rarely gets too hot and burns.

      One other possiblility for the chocolate seizing up is that somehow it got in contact with a bit of water. You can read an article about this here: http://candy.about.com/od/workingwithchocolate/a/chocmistakes.htm
      The amount of whipping cream shouldn’t have anything to do with it being dry and crumbly because you can spread just straight melted chocolate chips on top of bars, cakes and cookies. The addition of the cream just makes that chocolate a little softer and more “sliceable” when it sets.

      I’m sorry your chocolate turned out that way. I hope they were still able to enjoy the cake!

      Reply

      • I had the same problem with the ganache. I added more heated cream and “fixed” my crumbly, separated chocolate. It wasn’t too runny. Haven’t tried it yet, but it looks heavenly! About to mix up the frosting, look forward to sharing it friends and family tonight!

        Reply

        • Jackie, I’m glad you were able to salvage the chocolate. I’m going to be making a similar cheesecake this week so will retest this ganache recipe. I hope your family and friends enjoy it!

          Reply

          • Can someone tell me for the crust am I supposed to use 22 whole oreos including the cream in the center? And am I wrapping just the outside of the pan with foil?!

          • Yes, use 22 whole Oreos, including the cream. And wrap the outsisde of the pan with foil. Thanks, Shannon!

  17. 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?

    Reply

    • I let it sit at room temperature for probably an hour. Just until it is not hot so it doesn’t create too much steam in the fridge. I’m glad you are happy with your first cheesecake! It’s a great one!! 🙂

      Reply

  18. 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!!

    Reply

    • Gabrielle, I really haven’t experimented much with changing cheesecake recipes. My guess would be that if you added more cream cheese, you’d need to add a bit more sugar and egg to get the right texture. But it may be worth a try, especially if you like your cheesecake really creamy!

      Reply

      • Well I did take the cream out ..or should I say I ate the cream after I took it out lol…however my cheesecake was baked at the 15 at 350 and then 50 minutes at 300…and it seems to already be done..its not jiggly and is light honey brown on top…I’m not sure if its done or if I messed up. I have never made a cheesecake and this was my test run for thanksgiving. I wish I could show you a picture..I did the foil and bath.maybe my over just cooks faster..I inserted a fork like a cake and it came out almost clean..but then I read that with cheesecakes containing sour cream that isn’t always accurate. I hope it turns out done. Idk first time baking challenge lol. I’m great with desserts but this one is definitely challenging.

        Reply

        • Lol, Jennifer! I would’ve eaten the cream, too! 🙂 Maybe your oven does cook faster. The size of the pan can affect baking time, too. I hope it tasted good for you!

          Reply

  22. 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?

    Reply

    • The original recipe called for a 9″ pan, so I think it would work. Just watch the time as it will probably bake a little differently since it will be thicker. Enjoy!

      Reply

  23. 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!

    Reply

    • Greg,
      Yes, you can definitely bake it without a water bath. I’ve only recently started baking cheesecakes with a water bath. It helps the cheesecakes not to crack. But it should turn out OK without one. Thanks and enjoy!

      Reply

  24. 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

    Reply

    • Cheesecake is better as it sits. It is edible anytime after it is baked, but is definitely best cold. You could try putting it in the freezer for a short time to speed up the cooling.

      Reply

  26. 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!)

    Reply

  30. 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? 🙂

    Reply

  31. Buckeyes 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.

    Reply

  32. Would 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?

    Reply

    • I 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.

      Reply

  35. I’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!

    Reply

  36. Saw 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.

    Reply

  39. Thank 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.

    Reply

    • Hi 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.

      Reply

      • i 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?

        Reply

        • This 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!

          Reply

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