Go Back
Buckeye Cheesecake

Buckeye Cheesecake

Buckeye Cheesecake features a creamy peanut butter filling with a chocolate ganache topping, blended into a crumbly Oreo crust. It’s a rich and decadent dessert perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting and Cooling Time 4 hours 40 minutes
Total Time 6 hours 20 minutes
Course cake, Dessert
Cuisine American
Servings 12 people
Calories 1170 kcal

Equipment

  • 1 9-inch springform pan
  • 1 food processor
  • 1 mixing bowl
  • 1 larger pan
  • 1 piping bag with large star tip
  • 1 Offset Spatula

Ingredients
  

  • 40 Oreo cookies
  • 6 tablespoons salted butter melted
  • 24 ounces cream cheese softened
  • 1½ cups creamy peanut butter
  • 1½ cups granulated sugar
  • 2 teaspoons vanilla extract
  • ½ cup sour cream room temperature
  • ½ cup heavy whipping cream
  • 3 tablespoons all-purpose flour
  • 4 large eggs room temperature
  • 1 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips
  • ½ cup unsalted butter softened
  • ½ cup creamy peanut butter
  • 2 cups powdered sugar
  • 3 to 4 tablespoons heavy cream
  • 6 buckeye balls

Instructions
 

  • Grease a 9-inch springform pan and line the bottom with parchment paper.
  • Preheat oven to 325°F.
  • Pulse Oreo cookies in a food processor until finely ground, then add melted butter and pulse until combined.
  • Press cookie mixture firmly into the bottom of the springform pan.
  • In a mixing bowl, beat cream cheese, peanut butter, and sugar until light and fluffy.
  • Add vanilla extract, sour cream, heavy cream, and flour; beat to combine.
  • Gently mix in eggs one at a time by hand to avoid adding air.
  • Pour cheesecake filling into the crust and smooth the top.
  • Wrap the springform pan with two layers of aluminum foil to seal tightly.
  • Place wrapped pan in a larger pan and fill larger pan halfway with hot water.
  • Bake cheesecake for 65 to 75 minutes until the top is matte and center slightly jiggles.
  • Turn off oven and keep door closed for 20 minutes, then crack door open and leave cheesecake inside another 20 minutes.
  • Remove cheesecake from oven, allow it to cool completely, then refrigerate for at least 3 hours.
  • Heat heavy cream until simmering and pour over chocolate chips. Cover and let sit for several minutes, then whisk until smooth ganache forms.
  • Beat butter and peanut butter until smooth for the frosting.
  • Add powdered sugar and mix; while beating, add heavy cream gradually until fluffy frosting forms.
  • Run a knife around cheesecake edges to loosen, remove springform ring, and transfer cheesecake to serving platter.
  • Pour ganache over cheesecake center and spread with spatula, allowing drips down sides.
  • Allow ganache to set 10 to 15 minutes.
  • Pipe peanut butter frosting swirls around cheesecake edges.
  • Decorate frosting swirls with buckeye balls.

Notes

  • Use room temperature cream cheese for smooth batter.
  • Mix eggs by hand to avoid cracks.
  • Check oven temperature accuracy for best results.
  • Microwave ganache gently if not smooth before whisking.
  • Store leftovers covered in refrigerator for up to 3 days.