Peanut Butter Buckeye Cheesecake

This delicious brownie bottom with furry peanut butter cheesecake and a chocolate ganache is certain to have your mouth watering just looking at it.

If you love cookies cups, buckeye cookies, or any other delicious peanut butter and chocolate concoction, then this peanut butter buckeye cheesecake is right up your path. This delicious brownie bottom with furry peanut butter cheesecake and a chocolate ganache is certain to have your mouth watering just looking at it. Here are mention the recipe of Peanut Butter Buckeye Cheesecake.

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  • 22 chocolate Oreo cookies, crushed
  • 3 tablespoons butter, melted
  • Cheesecake:
  • 2 (8-ounce) packages cream cheese, softened
  • 1½ cups granulated sugar
  • 1 cup creamy peanut butter
  • 5 eggs, room temperature
  • ½ cup sour cream
  • 2 tablespoons lemon juice


Chocolate Ganache:

  • 1½ cups semi-sweet chocolate chips
  • 3 tablespoons heavy cream

Peanut Butter Frosting:

  • ½ cup butter softened
  • 1 cup creamy peanut butter
  • 3 Tbsp. milk
  • 2 cups powdered sugar
  • Buckeyes for decorating, optional

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Cheesecake Chocolate

Spray a 10-inch springform pan with cooking spray. Wrap the sides and bottom of the pan in two layers of the aluminum balk.

In a small bowl, mix the crushed Oreos and melted butter. Press this mixture into the bottom of the prepared spring from pan. Let Set aside.

Preheat oven 350 degrees F. in a large bowl mix cream, cheese, sugar and peanut butter. Add one egg at a time and blend it until each egg is combined. Be careful not to overbeat the mixture.

Add the sour cream and lemon juice. Mix until everything is blended. Drop the cheesecake mixture into the Oreo crust. Use back of the spoon to smooth and spread the filling.


To prepare the hot water bath, place the springform pan into a larger cake pan. Boil 1 to 2 quarters of water. Drop the boiling water into the larger pan until the water comes about half way up the side of the foil spring form pan.

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Add cheesecake pan in the center of the oven rack, baked for 15 minutes, then lower the oven heat to 300 degrees and bake additional 75 minutes or set. The edges should be light brown. There should not be any liquidly spots in the center of the cheesecake. After baking remove the cake from the oven and remove the springform pan from the hot water bowl. Place it on a wire rack with a towel underneath to soak up any extra drips of water. Let the cheesecake cool completely.

While the cake is cooling, prepare the ganache. In a micro safe bowl add chocolate chips and heavy cream. Melt chocolate chips, until the chocolate, is completely melted and smooth. Let the ganache sit for 3 to 4 minutes, and then spoon it on top of the cheesecake. Spread the chocolate just to the edges of the cheesecake.

Cheesecake Butter

Once the cheesecake cool to room temperature, place it in the freezer. Allow to set overnight in the freezer before serving. You can decorate the top with peanut butter frosting and buttercream.

For peanut butter frosting; in a bowl whisk together peanut butter, powdered sugar, butter and milk for 3 to 4 minutes or until light and fluffy. Use an icing bag and tip I minute to pipe starts around the edges of the cheesecake, place buckeye on each slice of cheesecake.

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