- Prepare the crust: Crush Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and using a rolling pin. Mix crumbs with melted butter until evenly combined. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese until smooth. Add peanut butter, granulated sugar, and vanilla extract, mixing until creamy. Incorporate sour cream, heavy cream, and flour, mixing gently to combine. Beat in eggs one at a time until the mixture is smooth and fully blended.
- Assemble and bake: Pour cheesecake filling over the chilled Oreo crust and smooth the top. Bake in a preheated oven at 325°F (163°C) for 55–65 minutes or until the edges are set and the center slightly jiggles. Allow it to cool in the oven with the door slightly open for 1 hour, then chill in the refrigerator for at least 4 hours or overnight.
- Prepare the chocolate ganache: In a medium saucepan, heat 1 cup heavy cream until it simmers. Remove from heat and add chocolate chips and butter, stirring until smooth. Mix in peanut butter, powdered sugar, and additional heavy cream as needed to reach a pourable consistency.
- Top the cheesecake: Pour ganache over the chilled cheesecake, spreading evenly with a spatula. Decorate with Buckeye candies, pressing slightly into the ganache for stability.
- Chill and serve: Refrigerate the finished cheesecake for an additional 1–2 hours to allow the ganache to set before slicing.
Serving and Storage
This cheesecake serves 10–12 slices, perfect for sharing. To serve:
- Slice using a sharp knife warmed in hot water for clean cuts.
- Optional: garnish each slice with extra mini Oreos or peanut butter drizzle for presentation.
Storage tips:
- Store in the refrigerator in an airtight container for up to 5 days.
- For longer storage, freeze individual slices in airtight containers or wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.
Tips
- Room temperature ingredients: Make sure cream cheese and butter are softened for a smooth filling.
- Crust stability: Press the Oreo crust firmly to prevent cracking during baking.
- Cheesecake cracks: Bake at low temperature and cool gradually to avoid cracks on the surface.
- Peanut butter balance: Use creamy peanut butter for a smooth texture and even flavor distribution.
- Ganache consistency: Adjust heavy cream to get the desired pourable consistency for topping.
- Decorative touch: Add extra buckeye candies or chocolate shavings for an elegant presentation.
Conclusion
The Buckeye Cheesecake is the ultimate dessert for peanut butter and chocolate lovers. Its Oreo crust, creamy peanut butter filling, and decadent chocolate ganache deliver a luxurious flavor in every bite. Whether you are celebrating holidays, birthdays, or just craving a rich dessert, this cheesecake is sure to impress. With simple tips for preparation and presentation, you can create a show-stopping dessert that tastes as amazing as it looks.
FAQ
Q: Can I make this cheesecake ahead of time?
A: Yes! Prepare the cheesecake a day in advance and refrigerate overnight. Ganache can be added the day of serving.
Q: Can I substitute natural peanut butter?
A: Yes, but natural peanut butter is thinner, which may affect filling consistency. Use a thick, creamy peanut butter for best results.
Q: Can I freeze this cheesecake?
A: Absolutely. Freeze slices in airtight containers for up to 2 months. Thaw in the refrigerator before serving.
Q: What if I don’t have buckeye candies?
A: You can garnish with mini peanut butter cups or chocolate truffles for a similar festive effect.
Q: How do I prevent cheesecake cracks?
A: Bake at low temperature, avoid overmixing, and cool gradually in the oven with the door slightly open to reduce cracks.