Buckeye Cheesecake

By Lily | Last modified on Feb 27, 2026

Featured in: Desserts

Buckeye Cheesecake is a luscious union of creamy peanut butter and rich chocolate, crafted into a luxurious dessert that wins hearts instantly. Its velvety texture and indulgent flavors make it a perfect centerpiece for celebrations or cozy family moments.

With a crumbly Oreo crust base, a smooth and fluffy peanut butter cheesecake, topped with silky chocolate ganache and decadent peanut butter frosting swirls adorned with buckeye balls, this dessert captures the spirit of classic American comfort food in every bite.

Why You’ll Love This Recipe

Combines beloved flavors of peanut butter and chocolate in a creamy cheesecake form.
The Oreo cookie crust adds a crunchy, chocolaty foundation for contrast.
A beautifully layered dessert that’s visually stunning and perfect for special occasions.
Includes easy-to-follow steps suitable for bakers who want a show-stopping treat.

Ingredients

Oreo Cookies (40 cookies): These provide a chocolatey, crunchy crust that perfectly supports the creamy cheesecake layer.
Salted Butter (6 tablespoons, melted): Melts into the cookie crumbs to bind the crust firmly while adding richness.
Cream Cheese (24 ounces, softened): The core ingredient for the cheesecake layer, bringing a smooth and tangy flavor.
Creamy Peanut Butter (1½ cups): Adds the signature nutty, creamy flavor that’s key to Buckeye Cheesecake’s uniqueness.
Granulated Sugar (1½ cups): Sweetens the cheesecake batter to balance peanut butter’s savoriness.
Vanilla Extract (2 teaspoons): Enhances the overall depth and aroma of the cheesecake.
Sour Cream (½ cup, room temperature): Adds moisture and a slight tang, contributing to a luscious texture.
Heavy Whipping Cream (½ cup + extra for topping): Brings creaminess and smoothness to the cheesecake and frosting.
All-Purpose Flour (3 tablespoons): Stabilizes the cheesecake mixture, ensuring it sets perfectly without cracks.
Large Eggs (4 eggs, room temperature): Bind the ingredients while lending richness and structure.
Semi-Sweet Chocolate Chips (1 cup): Used in the ganache to add glossy, rich chocolate topping.
Unsalted Butter (½ cup, softened): Creates a smooth, rich peanut butter frosting with a creamy consistency.
Powdered Sugar (2 cups): Sweetens and thickens the frosting for piping.
Heavy Cream for Frosting (3 to 4 tablespoons): Adjusts frosting consistency for fluffy, pipeable texture.
Buckeye Balls (6 pieces): Classic peanut butter and chocolate candies decorate the finished cheesecake beautifully.

Instructions

Prepare the Cookie Crust: Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. Pulse Oreo cookies into fine crumbs in a food processor, then mix with melted butter. Press the crumb mixture firmly and evenly into the pan bottom, creating a solid base that will hold the cheesecake layers without crumbling.
Make the Peanut Butter Cheesecake Batter: In a large bowl, beat softened cream cheese, creamy peanut butter, and granulated sugar until light and fluffy, which incorporates air for a smooth texture. Add vanilla extract, sour cream, heavy cream, and flour; mix until combined. Gently fold in eggs one at a time by hand to prevent excess air bubbles, which helps avoid cracks during baking.
Bake the Cheesecake Using a Water Bath: Pour batter onto the prepared crust and smooth the surface. Wrap the springform pan in two layers of foil to prevent water leakage. Place it inside a larger pan filled halfway with hot water. Bake at 325°F for 65-75 minutes until the top is matte and the center slightly jiggles. This gentle cooking method ensures creamy, crack-free cheesecake.
Cool and Chill the Cheesecake: Turn off the oven, keep the door closed for 20 minutes, then crack it open slightly and cool another 20 minutes to avoid sudden temperature changes that can cause cracks. Remove from oven and cool completely at room temperature, then refrigerate for at least 3 hours to set the cheesecake firmly for slicing and decorating.
Prepare the Chocolate Ganache: Simmer heavy cream and pour over semi-sweet chocolate chips in a bowl. Cover to trap heat, allowing the chocolate to melt slowly. Whisk vigorously to a smooth, thick ganache. If needed, gently microwave in short bursts to melt stubborn lumps, creating a glossy chocolate coating that sets nicely on the cheesecake.
Make the Peanut Butter Frosting: Cream unsalted butter and peanut butter together until smooth. Beat in powdered sugar, which will make the mixture thick and crumbly. Gradually add heavy cream 1-2 tablespoons at a time, beating until fluffy and pipeable, perfect for decorating with elegant swirls on top of the cheesecake.
Assemble the Buckeye Cheesecake: Loosen the cheesecake edges with a knife and remove the springform ring. Transfer dessert to a serving platter. Spread ganache evenly across the top, allowing drips on the sides for visual appeal. After the ganache sets for 10-15 minutes, pipe peanut butter frosting swirls around the edges and place buckeye balls atop each swirl for a stunning finish.

You Must Know

Make sure cream cheese and eggs are at room temperature to ensure a smooth, lump-free batter.
Avoid overmixing eggs with an electric mixer to prevent air bubbles that cause cracks.
Use a water bath and foil wrapping for even baking and to minimize cracks.
Oven temperatures vary; check doneness near the minimum bake time to avoid overbaking.
If ganache is lumpy, reheating gently helps achieve a smooth, glossy texture.

Storage Tips

Store leftover cheesecake covered tightly in the refrigerator for up to 5 days. For longer storage, wrap well and freeze for up to 2 months; thaw overnight in the fridge before serving to preserve texture and flavor.

Serving Suggestions

Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Pair with a cup of strong coffee or milk to balance the richness of the peanut butter and chocolate flavors wonderfully.

Professional Tips

Allow cheesecake ingredients to reach room temperature to blend smoothly without lumps.
Follow gentle folding technique for eggs to keep the cheesecake texture dense and creamy.
Use high-quality peanut butter for pronounced, fresh nutty flavor without added oils or sugar.
Wrap the springform pan securely in foil to prevent water seepage during the water bath baking.
Pipe frosting using a large star tip for professional-looking decorative swirls.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?: Natural peanut butter can be used but may alter texture and sweetness slightly; stirring well before measuring helps maintain consistency.
Why is the cheesecake jiggly in the center after baking?: A slightly jiggly center is perfect as it firms up while cooling, ensuring a creamy texture without overbaking.
How do I prevent cracks on the cheesecake surface?: Use room temperature ingredients, avoid overmixing, bake in a water bath, and cool gradually in the oven with the door closed.
Can I prepare this cheesecake in advance?: Yes, make it a day ahead to allow flavors to meld perfectly; keep refrigerated until ready to serve.
What if I don’t have a springform pan?: A springform pan is essential for easy removal; alternatively, use a removable-bottom pan or line a regular pan with parchment paper for easier extraction.
Can I substitute the Oreo crust with graham cracker crust?: Yes, graham crackers work well but the chocolatey crunch of Oreos complements the peanut butter flavor more authentically.
How to store leftover ganache or frosting?: Keep leftovers in airtight containers in the refrigerator. Ganache can be reheated gently; frosting may require light whipping before reuse.