YES, I PROMISE THIS CHEESECAKE IS JUST AS INSANE AS IT LOOKS! As if buckeye candies were not enough! ha! This cheesecake will cure any chocolate peanut butter craving you could possible dream up! It also freezes really well so you can save some for a special occasion!
You’ll Need:
Springform Pan
Buckeye Cheesecake
Ingredients
Crust:
- 1 1 /2 c. graham cracker crumbs
- 1 T sugar
- 6 T melted butter
Cheesecake:
- Four 8-ounce packages PHILADELPHIA cream cheese at room temperature
- 1⅔ cups sugar
- ¼ cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- ¾ cup heavy whipping cream
Peanut Butter Layer
- 8 ounces cream cheese soft
- ½ cup creamy peanut butter
- 1 cup whole milk
- 3.4 ounce box instant vanilla pudding
- 1 cup cool whip
Chocolate Layer
- 12 ounces Ghirardelli semisweet chocolate bars chopped
- 2 cups heavy cream
Peanut Butter Decorations
- ½ cup peanut butter
Instructions
Crust:
- Combine all ingredients and press into a 9 inch springform pan.
- Bake at 350 for 8 minutes. Let cool.
Cheesecake:
- In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
- Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
- Blend in the eggs, one at a time, beating well after each.
- Beat in the cream just until completely blended.
- The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
- Wrap the sides & bottom of the pan in aluminum foil.
- Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform.
- Alternatively, you can bake the cheesecake in a cheesecake moat pan which I LOVE!!!!
- Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes).
- Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
Peanut Butter Layer
- Electric mix everything until fluffy.
- Spread it onto the chilled cheesecake and keep in fridge to set up.
Chocolate Layer
- Heat cream to a boil and pour over the chocolate bars.
- Let sit a minute and then whisk until smooth.
- Let thicken and cool a few minutes.
- Pour over peanut butter layer and return cake to the fridge until chocolate is set.
- To decorate the cake, pipe the peanut butter into flower shapes and top with homemade buckeyes!
Click here for Homemade Buckeyes Recipe!
Delisa says
I made this yesterday for my stepdad and mom for their anniversary. He is from Ohio, and they actually both love buckeyes. Not that you have to be from Ohio for that…
I have not heard yet how they liked the cheesecake, but I do anticipate rave reviews. My only problem is that I could not fit it all in my nine inch springform pan. I had to put a very thin layer of chocolate across the top so it wouldn’t run down the sides. To me, this is bad. The chocolate is a huge part of the cake. They are going to spoon on chocolate with each slice, but I am sad that I could not just prepare it correctly to begin with. Are you sure it’s not supposed to be a 10 in pan? IF not, I wonder what I did wrong? Can’t figure it out.
Hugs & Cookies xoxo says
Mine was made in a 9 inch pan.
Jodi says
I made this for our dessert raffle and then I bid on it and got into a bidding war and ended up paying $100 for it…worth every penny! thanks for sharing!
Hugs & Cookies xoxo says
That is fabulous! LOL
SweetJ says
Your recipe has been featured here > https://sweetmeetsbakeshop.com/2016/04/14/buckeye-crunch-bars-buckeye-history/
Happy Thursday and keep on desserting!
Hugs & Cookies xoxo says
Thank you!!!!!!!
Stacey says
I made this for Father’s Day, it was a lot of work but well worth it. A rich dessert and delicious, my husband loved it. The Buckeyes were great too, reminds me of Reese’s BP cups. I too had the same issue as another reviewer: I used a 9″ springform pan and there was not enough room for the top layers. I could see this was going to happen and thanks to the other reviewer I did not put all of the BP layer in (reserved about 1/2 cup) and I could only put half of the chocolate on top, otherwise it would’ve spilled over. So I don’t know how it would’ve tasted with all of the full layers, but it was still great. Not sure how your pan was different, I even measured mine, maybe yours is more than 9″ or taller. Also, for my gas oven, I think next time I will bake the cheesecake 10 more minutes. Thanks for the great recipe!
Hugs & Cookies xoxo says
So glad u enjoyed!
Carrie B says
I made this in a 10″ pan and it fit the cheesecake and the peanut butter layer, but I had to improvise to get the chocolate layer on there. I garnished with chopped peanut butter cups to save time, and convey the fact that it was peanut butter (it was on a buffet). Expected a more pronounced peanut butter flavor than it provided. Overall a good dessert, the cheesecake itself was very creamy; but I will tweak or seek out another recipe next time I’m looking for a chocolate-peanut butter cheesecake.
Eryn says
Is there a way to get more detailed instructions? Maybe a video of the recipe. I tried this tonight and the cheesecake just didn’t turn out how I would like and I would love some helpful tips on how to perfect it.
Hugs & Cookies xoxo says
Hi-I don’t have a video but would be happy to help. Where did you have difficulty?
Katherine says
I just did a trial run before Christmas. It took me all day but so worth it. It’s amazing. Can’t wait for everyone to try it!! My son attends The Ohio State!! Incorporating the Buckeyes into our NY traditional Christmas
Hugs & Cookies xoxo says
How perfect in honor of your son!!!!