Description
This incredibly delicious Buckeye Cheesecake recipe has a creamy peanut butter cheesecake with chocolate and Oreos, topped with Buckeyes the famous Ohio State candy. You will love how the Oreo crust provides the perfect chocolate texture that goes so well with the cheesecake layer. A simply irresistible pairing of rich flavors that melts in your mouth, creating a loaded peanut butter lovers dream cheesecake for any occasions!!
Ingredients
For the crust:
2 cups (approx 33) Oreo Cookies
1/2 cup malted butter
For the filling:
24 ounces (680g) cream cheese (3 bricks)
1 and 3/4 cup smooth peanut butter
1 and 1/4 cup powdered sugar
1 teaspoon vanilla
1 and 1/4 cups (10 ounces/296ml) heavy/whpiping cream (35%) chilled
For the ganache:
4 ounces semisweet chocolate
1/2 cup heavy cream (35%)
For the Garnish
Chocolate curls
Buckeye candy
Instructions
- Line the bottom of your springform pan with parchment paper. This isn’t absolutely necessary but it does make for easier removal.
- Place the Oreo cookies in a food processor and pulse until you have fine grounds.
- Put the Oreo crumbs in a medium mixing bowl, add the melted butter and stir until the crumbs are like wet sand and can easily pressed together between your fingers.
- Press the cookie mixture into the bottom and partway up the sides of the pan. Place in the fridge to chill while you make the filling.
- In the bowl to your stand mixer, using the whisk attachment, beat the cream cheese on high until it is smooth and creamy, about 1 minute.
- Add the peanut butter, powdered sugar, and vanilla and continue beating until it is thoroughly combined, about 2-3 minutes.
- OPTIONAL STEP: If you would like to use some of the PB Filling for decoration, remove approximately 1/3 of a cup of the peanut butter mixture to a piping bag and set aside for now.
- In a separate, large mixing bowl, beat the whipping cream until it is stiff, about 5-6 minutes.
- Add the whipped cream to the cream cheese mixture and gently fold in until it is thoroughly combined.
- Pour the cheesecake batter into the chilled crust and smooth it out evenly. Place the cheesecake into the fridge to chill and set for a minimum of 6 hours but up to overnight.
- After the cheesecake has chilled completely, place the chopped chocolate in a small mixing bowl.
- Heat the cream in a microwave for 1-2 minutes or until the milk is steaming. Pour the hot cream over the chocolate, making sure that the chocolate is submerged. Let it stand for 5 minutes before whisking it smooth.
- Pour the chocolate ganache over the top of the cheesecake and use the back of a spoon to even it out. Sprinkle with chocolate curls. Place it back in the fridge for an additional hour.
- Run a knife around the edge of the cake and carefully remove it from the springform pan onto a serving platter. Pipe the reserved PB mixture on the set chocolate and top with buckeye candy. Serve chilled and enjoy!
Notes
Storage instructions:
Store any leftover no bake cheesecake using an airtight container in the fridge for 3 to 4 days.
Freeze in a freezer-safe container for up to 3 months.
Thaw overnight in the fridge before serving.
- Prep Time: 40 minutes
- Chill Time: 6 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American
