Rich, creamy, peanut butter buckeye cheesecake topped with sweet chocolate ganache 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.
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
This is my new favorite dessert from you gals! Love PB and chocolate together!!
My favorite taste combo. Thanks for the recipe. Pinned 🙂
This looks amazing!! No question, peanut butter and chocolate is the best combination! 🙂 Thanks for sharing and pinning!
I have no words … and that doesn’t happen too often! 😉 Gorgeous cheesecake – I have to try it!
Thanks, Ginger! 🙂
Yum! While I’ve never had a buckeye I love the pb/chocolate combo! Looks delicious.
Looks delicious! In step 5 you mention add in the chocolate chips to the cheesecake batter. Is this correct? Thanks!
This CHEESECAKE! It’s like a little piece of heaven!!!
That chocolate ganache looks amazing on top! I love dark chocolate with peanut butter. And the cheesecake adds a little decadence. Love this!
I am obsessed with peanut butter and chocolate together.. hence the reason why buck eyes are my favourite sweet treat ever. I can only imagine how good this cheesecake would have tasted – pinned!
This looks just perfect. There are few things better than chocolate and peanut butter together, in my opinion. This looks perfectly smooth and stunning!
2 of my favorite desserts in one?! This looks scrumptious. Thanks for sharing.
Sharon
herorganizedchaos.com
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!!
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.
When is the best time to remove the ring from the springform? I have to try this it looks amazing
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?
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?
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!!
Would I be able to use three cream cheese instead of two or would the entire recipe need adjusted?
Do I take the cream out of each Oreo? And do I use 22 whole oreos or count each half?
I don’t have lemon juice aaahhhh
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 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’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 made this today before reading it had to sit overnight. Is there away to speak this up?