Classic Buckeye Cheesecake

This Classic Buckeye Cheesecake has a brownie crust and is filled with a sweet and creamy peanut butter filling and topped with a layer of chocolate. It looks like Buckeye candy and tastes like the ultimate Buckeye dessert! If you bring this cheesecake to a party you won't have any leftovers to bring home!

Course Dessert

Cuisine American

Keyword Classic Buckeye Cheesecake

Prep Time 30

Cook Time 1 10

Chill 3

Total Time 1 40

Servings people

Calories 825kcal

Author Jennifer Osterholt

Ingredients

1 package brownie mix 8x8 inch pan size
3 8-ounce packages cream cheese softened
14 ounce can sweetened condensed milk
10 ounce bag peanut butter chips melted
4 eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
2 tablespoons shortening butter flavored

Instructions

Grease a 9-inch springform pan. Preheat oven to 350 degrees F. Prepare brownie mix according to directions on the box. Pour batter into pan and bake for 20 minutes and cool.
Decrease oven temperature to 325 degrees F. In a clean bowl beat cream cheese until fluffy. Slowly add milk and beat well.
Add melted peanut butter chips, eggs and vanilla. Mix very well. Pour over brownie. Place springform pan in another larger pan with 1 inch of hot water to help prevent the brownie from burning. Bake 50 to 60 minutes.
Remove cheesecake from oven and chill about an hour before removing the springform pan.
Melt chips and shortening and stir until smooth. Pour mixture over the top and sides of the cheesecake and chill for 3 hours. Garnish with shaved chocolate and strawberries.

Nutrition