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–+ servings
Buckeye Cheesecake

Buckeye Cheesecake

You don’t have to be a Buckeye to enjoy this creamy peanut butter and chocolate brownie cheesecake!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Servings 10

Ingredients
  

  • 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

Instructions
 

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