Description
Sweet Ohio magic meets creamy cheesecake in this irresistible Buckeye Cheesecake, blending peanut butter’s rich charm with chocolate’s silky embrace. Chocolate lovers and dessert enthusiasts will discover pure indulgence in each luxurious slice of this Ohio-inspired treat.
Ingredients
Scale
Main Ingredients:
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup peanut butter
- 1/2 pound chocolate almond bark, divided
Crust and Cheesecake Base:
- 30 chocolate sandwich cookies
- 5 tablespoons butter, melted
- 3/4 cup powdered sugar
- 1 1/4 cups heavy whipping cream
Frosting and Topping:
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 2 tablespoons heavy whipping cream
- 3 tablespoons butter, softened
- 1 cup powdered sugar
Instructions
- Pulverize chocolate sandwich cookies into fine crumbs using a food processor. Combine with melted butter and press firmly into the bottom and sides of a springform pan. Chill the crust while preparing subsequent components.
- Whip cream cheese and peanut butter until silky smooth. Gradually incorporate powdered sugar, then gently fold in heavy whipping cream until achieving a light, airy texture. Carefully spread the creamy mixture over the chilled crust.
- Craft peanut butter balls by blending powdered sugar, peanut butter, and softened butter into a cohesive dough. Shape into uniform spheres and freeze for quick solidification.
- Gently melt chocolate almond bark in microwave, stirring periodically to ensure uniform consistency. Work in short intervals to prevent scorching.
- Drizzle melted chocolate across cheesecake surface, creating an even layer. Delicately dip frozen peanut butter spheres into remaining chocolate, allowing excess to drip off.
- Construct decorative frosting by whipping peanut butter with powdered sugar and heavy cream until achieving a luxurious, pipeable consistency. Create elegant rosettes around cheesecake perimeter, nestling a chocolate-covered peanut butter ball atop each swirl.
- Allow cheesecake to set completely in refrigerator, enabling flavors to meld and structure to stabilize. Slice with a heated knife for pristine presentation.
Notes
- Use room temperature cream cheese and peanut butter to ensure a smooth, lump-free cheesecake filling that blends perfectly.
- Crush cookies finely for a compact, even crust that holds together beautifully when slicing the cheesecake.
- Freeze buckeye balls before dipping in chocolate to prevent them from falling apart and create a clean, professional coating.
- For a gluten-free version, swap chocolate sandwich cookies with gluten-free chocolate cookie alternatives or ground almond meal with cocoa powder.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 480
- Sugar: 32 g
- Sodium: 300 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 60 mg