If you’re a fan of rich desserts, this buckeye cheesecake is a game-changer. Combining the flavors of traditional buckeye candies with creamy cheesecake, this dessert is sure to please any sweet tooth. It’s the perfect balance of chocolate and peanut butter, making it a must-try for any occasion.
Imagine slicing into a velvety cheesecake that has a smooth peanut butter layer topped with a rich chocolate ganache. This buckeye cheesecake delivers all the nostalgia of your favorite childhood treats while elevating your dessert experience to a whole new level.
The Ultimate Chocolate Peanut Butter Cheesecake
This buckeye cheesecake features a crunchy chocolate cookie crust, a creamy peanut butter cheesecake filling, and a decadent chocolate ganache topping. Each bite is a delightful explosion of flavors that perfectly melds the sweetness of the cheesecake with the rich, nutty notes of peanut butter.
Ingredients
- 1 ½ cups chocolate sandwich cookies, crushed
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 tablespoon vegetable oil
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). Combine the crushed chocolate cookies and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth. Add the eggs, one at a time, mixing until just combined.
- Bake the Cheesecake: Pour the filling over the cooled crust and smooth the top. Bake for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour.
- Chill: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
- Prepare the Ganache: Heat the heavy cream in a small saucepan until just simmering. Pour it over the chopped chocolate in a bowl and let sit for 5 minutes. Stir until smooth, then add vegetable oil for shine.
- Top the Cheesecake: Pour the chocolate ganache over the chilled cheesecake and spread it evenly. Refrigerate for another hour to set the ganache before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 450kcal
- Fat: 30g
- Protein: 8g
- Carbohydrates: 40g
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