Buckeye Cheesecake

For those of you dying to know how my hap-hazard traffic court date went yesterday – it didn’t. Sure enough I showed up and they didn’t have my name on the docket for the day. So 45 minutes after paying $12 in advance for 4 hours of parking (because I had no idea how long it would take if they did take me in), I was told to come back on Monday. Joy! Let’s spend the weekend in a state of ignorance with some blissful peanut butter and chocolate cheesecake.

Here we are already in week three of NCAA football! Today my #12 Buckeyes play at home against California. Should be an interesting watch, although I have to admit I’m dying to get started on our conference opponents on Sept 29th. Especially since that game is against Michigan State – the team I think is going to win the Big Ten this year and therefore most likely beat us. But you never know! We managed to beat Wisconsin last year, despite losing to Purdue the week before. We’re a bit of a seesaw ride sometimes. But I’m trying not to get ahead of myself. Focus on the cheesecake Erin.

This is somehow only the second time I have made this cheesecake, and it was as delicious as the first. Brownie bottom, peanut butter cheesecake, chocolate ganache, and buckeyes on top? Yes, oh yes, yes, and definitely! It’s decadent and rich, just the way I prefer my desserts.

One year ago: Rustic Sourdough Bread


Serves 8-12


1-8×8 inch pan size package brownie mix

3-8 oz. packages cream cheese, softened

14 oz. can sweetened condensed milk

10 oz. package peanut butter chips, melted

4 eggs

2 tsp vanilla extract

1 cup semi-sweet chocolate chips

2 Tbsp butter flavored shortening

Buckeye candies, for decoration


  1. Preheat oven to 350 degrees.
  2. Prepare brownie mix according to package directions. Spoon batter in 9-inch springform pan and spread evenly.
  3. Bake 20 minutes. Cool and reduce oven temperature to 325 degrees.
  4. In large bowl, beat cream cheese until fluffy. Gradually beat in milk. Add melted peanut butter, chips, eggs and vanilla; mix well.
  5. Pour filling over baked brownie. Place pan in a large baking pan with 1-inch hot water (keeps brownie from overbaking).
  6. Bake 50 to 55 minutes or until center is almost set.
  7. Turn oven off; remove baking pan with water. Let cheesecake cool in oven 30 minutes.
  8. Remove cheesecake from oven; chill 1 hour.
  9. Remove side from springform pan.
  10. In small saucepan, melt chocolate chips with shortening; stir until smooth.
  11. Spread chocolate glaze over top and sides of cheesecake. Chill 3 hours. Garnish with Buckeye Candies.

Source: Ohio Cheesecakes

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