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Peanut Butter Buckeye Cheesecake

Peanut Butter Buckeye Cheesecake

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Prep Time

1 Hour

Cook Time

3 Hours

Total Time

6 Hours (2 hour chill time)

Serves

8 Servings

Made with

Ingredients

FOR CHEESECAKE

  • 24 oz cream cheese - room temperature
  • 1 cup sugar
  • Pinch of salt
  • 1 tsp vanilla
  • 3 eggs
  • ½ cup sour cream
  • ½ cup peanut butter
  • 6 oz milk chocolate - melted
  • 15 Peanut Butter Buckeyes

FOR CRUST

  • 20 chocolate cookie sandwiches
  • 4 tbs butter - melted

FOR TOPPINGS

  • 2 cups of heavy whipping cream
  • 1 bag (12oz) milk chocolate chips
  • Prior to cutting the cheesecake, top with 10-15 Peanut Butter Buckeyes

Equipment

  • Spatulas
  • Measuring cups
  • Food processor*
  • Paddle attachment*
  • Mixing bowls
  • Whisk
  • Spatula
  • Small sauce pan
  • 9” round spring pan
  • Mixer

    • *optional

Directions

FOR CRUST

  • Preheat oven to 350ºF.
  • Place the chocolate cookie sandwiches in a food processor and blend until completely chopped.
  • Mix the chopped chocolate cookie sandwiches with the melted butter.
  • Press the chocolate cookie sandwich mixture into the bottom of a buttered 9-inch spring form pan.
  • Bake for 5 minutes.

FOR CHEESECAKE

  • In a mixer with the paddle attachment, blend the cream cheese and the sugar until smooth.
  • Add in the salt, vanilla, eggs and sour cream - blend until smooth.
  • Divide the cheesecake batter evenly between two bowls.
  • In one bowl mix in the peanut butter.
  • In the second bowl, mix in the melted chocolate.
  • Place the Peanut Butter Buckeyes in the bottom of the pan with the chocolate cookie sandwich crust, as many as you can fit!
  • Pour the cheesecake mixture over the chocolate cookie sandwiches crust and Peanut Butter Buckeyes.
  • Carefully pour the peanut butter cheesecake mixture over the chocolate cheesecake mixture.
  • Bake for 45 minutes (cheesecake will still be jiggly after 45 minutes, that is okay!)
  • Chill the cheesecake for 1-2 hours. Then carefully remove from the springform pan.

FOR TOPPING

  • Heat the cream in a small sauce pan until it just starts to bubble.
  • Remove from heat and add the chocolate chips - let sit for 5 minutes and then whisk until smooth.
  • Carefully pour chocolate ganache over cooked and cooled cheesecake.
  • Once chocolate ganache has cooled, decoratively place additional Peanut Butter Buckeyes on top.
  • Let sit in the fridge for 1-2 hours before serving.