Craving something that combines the rich creaminess of cheesecake with the irresistible flavor of peanut butter and chocolate? Look no further than this Buckeye Cheesecake! This dessert takes everything you love about the classic Buckeye candy and turns it into a dreamy, velvety cheesecake. With a smooth peanut butter filling, a thick layer of chocolate ganache, and a graham cracker crust, every bite feels like pure indulgence. Trust me—this is one treat you won’t be able to stop at just one slice!
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Why You’ll Love Buckeye Cheesecake
This cheesecake isn’t just a dessert; it’s a game-changer. Here’s why it’s going to become your new favorite:
Versatile: Whether you’re making it for a family gathering, a special occasion, or just because, this cheesecake is sure to impress. It’s the perfect blend of peanut butter and chocolate that everyone can get behind.
Budget-Friendly: You don’t need fancy ingredients to create this show-stopping dessert. With just a few simple pantry staples, you can create something that looks and tastes luxurious.
Quick and Easy: While it’s a bit of a process, the steps are simple and straightforward. If you’ve got a little patience, this cheesecake is totally doable—even for beginner bakers.
Customizable: Want to give it your own twist? You can easily make it gluten-free by swapping the graham cracker crust for a gluten-free version, or experiment with different types of chocolate!
Crowd-Pleasing: Whether you’re serving it at a party or enjoying it with your family, this cheesecake will have everyone asking for the recipe. It’s an absolute crowd-pleaser!
Ingredients in Buckeye Cheesecake
This cheesecake is made with ingredients that are both comforting and decadent, creating a mouthwatering dessert that will satisfy all your cravings. Here’s what you’ll need:
Graham Cracker Crust: The foundation of this cheesecake. It adds a crunchy texture that complements the smooth, creamy filling perfectly.
Peanut Butter: The key ingredient for that rich, nutty flavor that makes this cheesecake unforgettable.
Cream Cheese: Provides that smooth, creamy texture that makes cheesecake so irresistible. Be sure to use softened cream cheese for easy mixing.
Sugar: Sweetens the cheesecake filling, balancing out the richness of the peanut butter and cream cheese.
Eggs: Help bind everything together and create the perfect cheesecake texture.
Heavy Cream: Adds richness and smoothness to the cheesecake filling.
Chocolate Chips: Semi-sweet or milk chocolate chips for the decadent chocolate ganache that tops the cheesecake.
Butter: Used in both the crust and the ganache to add a smooth finish and rich flavor.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to make this Buckeye Cheesecake? Let’s break it down step-by-step:
Preheat the Oven: Preheat your oven to 325°F (163°C). This ensures an even bake and helps your cheesecake set perfectly.
Prepare the Crust: In a food processor, pulse the graham crackers into crumbs. Then, mix the crumbs with melted butter and a little sugar until everything is combined. Press the mixture into the bottom of a springform pan and bake for about 10 minutes to set.
Make the Peanut Butter Filling: In a large bowl, beat the cream cheese and peanut butter together until smooth. Add sugar, eggs, and heavy cream, mixing until everything is well incorporated. Pour the mixture into the prepared crust and smooth the top.
Bake the Cheesecake: Bake the cheesecake for 45-50 minutes, or until the center is just set (it should still have a slight jiggle). Once done, let it cool to room temperature, then refrigerate it for at least 4 hours, or overnight for best results.
Prepare the Chocolate Ganache: In a saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Pour the ganache over the chilled cheesecake and spread it evenly. Let it set in the fridge for about 30 minutes to firm up.
Serve and Enjoy: Once the ganache has set, slice and serve! You can garnish with crushed peanuts or drizzle with extra chocolate sauce if you like.
How to Serve Buckeye Cheesecake
This cheesecake is perfect for all kinds of occasions. Here are a few ways to serve it:
With Whipped Cream: A dollop of freshly whipped cream on top adds a lovely lightness to the rich flavors of the cheesecake.
With Crushed Peanuts: For an extra bit of crunch and flavor, sprinkle some crushed peanuts over the top of the cheesecake.
As a Dessert Table Showstopper: This cheesecake is perfect for sharing! Serve it on a dessert table alongside other treats like brownies or cookies.
Presentation Matters: For a beautiful presentation, you can drizzle extra peanut butter or chocolate sauce over the top, and even add a few whole peanuts for garnish.
Additional Tips
Here are some tips to ensure your cheesecake turns out perfectly:
Use Room Temperature Ingredients: To avoid lumps, make sure your cream cheese and peanut butter are softened before mixing. This helps create a smooth filling.
Chill Before Serving: Refrigerating the cheesecake for several hours (or overnight) is essential for the best texture and flavor. Don’t rush this step!
Avoid Overbaking: Check the cheesecake around 45 minutes. It should still have a slight jiggle in the center when it’s done. Overbaking can cause cracks.
Storage Tips: Store leftover cheesecake in an airtight container in the fridge for up to 5 days. It also freezes well for up to a month!
FAQ Section
Q1: Can I make this cheesecake gluten-free?
A1: Yes! Just swap the graham cracker crust for a gluten-free version. You can find gluten-free graham crackers in most grocery stores.
Q2: Can I make this cheesecake ahead of time?
A2: Absolutely! This cheesecake is perfect for making a day or two in advance. Just store it in the fridge until you’re ready to serve.
Q3: Can I use crunchy peanut butter instead of smooth?
A3: Yes, you can! Just keep in mind that crunchy peanut butter will add a little extra texture to the filling.
Q4: Can I make the ganache with dark chocolate?
A4: Definitely! Dark chocolate ganache will add a more intense flavor, balancing the sweetness of the cheesecake.
Q5: How do I prevent cracks in my cheesecake?
A5: Avoid overbaking and allow the cheesecake to cool slowly at room temperature before refrigerating it. A water bath can also help prevent cracks.
Q6: How do I store leftovers?
A6: Store leftover cheesecake in an airtight container in the fridge for up to 5 days. It also freezes beautifully for up to a month.
Q7: Can I make this recipe without a springform pan?
A7: While a springform pan is ideal for easy removal, you can use a regular pan if needed. Just be sure to line it with parchment paper for easy removal.
Q8: Can I add a peanut butter swirl on top?
A8: Absolutely! Swirl some melted peanut butter into the cheesecake filling before baking for an extra peanut butter punch.
Q9: Can I use a different type of crust?
A9: You can use a chocolate cookie crust for an even more decadent touch, or try a gluten-free or Oreo crust for a twist!
Q10: Can I freeze this cheesecake?
A10: Yes! Once it’s fully set and chilled, you can freeze it. Just wrap it tightly in plastic wrap and foil, and freeze for up to a month.
Conclusion
This Buckeye Cheesecake is the perfect combination of rich peanut butter, creamy cheesecake, and decadent chocolate. It’s a showstopper of a dessert that will have everyone at the table asking for seconds (or thirds!). Whether you’re making it for a special occasion or just because, this dessert will not disappoint. Enjoy every creamy, chocolatey bite!
Print
Buckeye Cheesecake
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A decadent and rich dessert, this Buckeye Cheesecake is filled with the irresistible combination of peanut butter and chocolate. With a creamy no-bake filling and topped with buckeye candies, it’s the perfect indulgence for any occasion
Ingredients
- For the Crust and Cheesecake:
- 30 chocolate sandwich cookies
- 5 tablespoons butter, melted
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup peanut butter
- 3/4 cup powdered sugar
- 1 1/4 cups heavy whipping cream
- 1/2 pound chocolate almond bark, divided
- For the Peanut Butter Frosting:
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 2 tablespoons heavy whipping cream
- For the Buckeyes:
- 1/2 cup peanut butter
- 3 tablespoons butter, softened
- 1 cup powdered sugar
Instructions
- Prepare the Crust:
In a food processor, crush the chocolate sandwich cookies into fine crumbs. Stir in melted butter until combined. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Refrigerate while you prepare the filling. - Make the Cheesecake Filling:
In a large bowl, beat together peanut butter and cream cheese until smooth. Add powdered sugar and mix until combined. Slowly add heavy whipping cream and continue beating until stiff peaks form. Spread the cheesecake mixture into the prepared crust. Refrigerate while preparing the toppings. - Prepare the Buckeyes:
In a medium bowl, mix powdered sugar, peanut butter, and softened butter until a dough forms. Roll the dough into 10-12 balls and place on a parchment-lined tray. Freeze for 20 minutes. - Melt the Almond Bark:
In a microwave-safe bowl, melt half of the chocolate almond bark in 30-second intervals, stirring between each, until smooth. - Assemble the Cheesecake:
Spoon half of the melted chocolate onto the top of the cheesecake and spread evenly almost to the edges. Dip each buckeye candy into the melted chocolate and place them back on the parchment paper. - Make the Frosting:
Using an electric mixer, blend the peanut butter and powdered sugar together. Add heavy whipping cream and mix until smooth. Pipe frosting into 8 dollops around the cheesecake. Place a buckeye on each frosting dollop. - Chill and Serve:
Refrigerate the cheesecake for an additional 10 minutes to set the frosting and toppings. Slice and serve!
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 30g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg