I still remember the first time I made this Buckeye Cheesecake for a family gathering. The moment I pulled it from the oven, the scent of toasted Oreo crust and rich, sweet peanut butter filled my entire kitchen, promising something truly magical. It was an instant hit, disappearing faster than any dessert I’d ever made. That day, I realized I’d found the ultimate showstopper—a dessert that perfectly marries a decadent peanut butter cheesecake with the nostalgic, chocolatey bliss of a classic buckeye candy. Let me walk you through how to create this masterpiece in your own kitchen; it’s easier than you think and utterly unforgettable.
Ingredients
- 40 Oreo cookies
- 6 tbsp butter, melted
- 24 oz (three 8-oz blocks) cream cheese, room temperature
- 1½ cups creamy peanut butter
- 1½ cups granulated sugar
- 2 tsp vanilla extract
- ½ cup sour cream, room temperature
- ½ cup heavy cream
- 3 tbsp all-purpose flour
- 4 large eggs, room temperature
- For the Topping: 1 cup heavy cream, 1 cup chocolate chips, ½ cup butter, ½ cup peanut butter, 2 cups powdered sugar, 3–4 tbsp heavy cream, 6 buckeye balls for garnish
Let’s talk ingredients, because quality and temperature are everything here. First, I cannot stress enough that your cream cheese, eggs, and sour cream must be at room temperature. I’ve tried rushing it with a warm water bath, and while it works in a pinch, truly letting them sit out for a few hours creates a silky-smooth batter with zero lumps. For the peanut butter, use a standard creamy brand like Jif or Skippy, not a natural one that separates. The oils and consistency in the conventional kind are crucial for structure and that classic flavor. And don’t even think of skimping on the Oreos for the crust—the whole cookie, filling and all, creates a perfect, sturdy foundation. I learned the hard way that using other cookies just doesn’t give you that same deep chocolate contrast.
Equipment Needed
- 9-inch springform pan
- Food processor or zip-top bag and rolling pin
- Electric stand mixer or hand mixer
- Large and medium mixing bowls
- Small saucepan
- Whisk and rubber spatula
- Aluminum foil
Your springform pan is the star of the show here, and wrapping its bottom securely in a double layer of heavy-duty aluminum foil is a step you cannot skip. Trust me, I learned this lesson with a soggy crust and a water-logged cheesecake during my first attempt at a water bath. It’s a heartbreaking mess you can easily avoid. A food processor makes the crust a breeze, but if you don’t have one, a sturdy zip-top bag and a rolling pin work just fine—it’s a great way to work out some frustration! Finally, a good rubber spatula is your best friend for scraping down the bowl thoroughly. I’ve found that even the best mixer leaves pockets of unmixed cream cheese at the bottom, and that spatula ensures every bite is perfectly blended.
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