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Buckeye Cheesecake

An Ohio State Fair award-winning Buckeye Cheesecake is a delicious twist on Ohio’s favorite candy — buckeyes! No sweeter way to cheer on the Ohio State Buckeyes. You don’t have to be a Buckeye to savor every bite of this rich, creamy peanut butter and chocolate brownie cheesecake. It’s easy to see why it scored big points with the judges!

Buckeye Cheesecake

Photo of Buckeye Cheesecake


  • 1 (8x8-inch pan size) package brownie mix
  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
  • 1 (10 ounce) package peanut butter chips, melted
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons butter-flavored shortening


  1. Preheat oven to 350°.
  2. Prepare brownie mix according to package directions. Spoon batter in 9-inch springform pan.
  3. Bake 20 minutes. Cool and reduce oven temperature to 325°.
  4. In large bowl, beat cream cheese until fluffy. Gradually beat in milk. Add melted peanut butter, chips, eggs and vanilla; mix well.
  5. Pour filling over baked brownie. Place pan in a large baking pan with 1-inch hot water (keeps brownie from overbaking).
  6. Bake 50 to 55 minutes or until center is almost set.
  7. Turn oven off; remove baking pan with water. Let cheesecake cool in oven 30 minutes.
  8. Remove cheesecake from oven; chill 1 hour.
  9. Remove side from springform pan.
  10. In small saucepan, melt chocolate chips with shortening; stir until smooth.
  11. Spread chocolate glaze over top and sides of cheesecake. Chill 3 hours. Garnish as desired.


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