Peanut Butter Buckeye Brownie Cheesecake

An easy-to-assemble recipe with no-bake peanut butter cheesecake layered between brownie chunks and hot fudge sauce with peanut butter cups on top for a show-stopping buckeye dessert!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. HOW TO CREATE A GORGEOUS DESSERT TABLE
3. SEVEN TIPS FOR MAKING IT

My coworker, Lisa brings a ton of sweets to the office each year at Christmas. And since she’s from Ohio, her sweet treats always include Homemade Buckeyes. And they’re awesome.

Plus Lisa keeps us supplied in cupcakes and cookies year-round. And that’s also awesome.

One day I asked her if she had a recipe for a Buckeye cheesecake and she said she did and would make one for us!

After I bugged, nagged and berated her for a solid month about making it, she finally made us one and brought it in to the office to share!

It was GLORIOUS! Word traveled so quickly throughout the office that everyone devoured it in like 15 minutes. I had to fight for a taste! I'm like IT WAS MY IDEA!! I worked hard to get her to make this for us so back off!! 

I've been making her recipe ever since and thought I would share it with y'all too because you NEED to make this thing!

You might could (as my daddy would say) call this a no-bake cheesecake in the sense that the filling isn’t baked. As in, you won’t need a water bath or to cook it for an hour or anything like that.

But brownies are used to make the base and middle layer so I feel weird calling it a no-bake cheesecake. Lots of folks use readymade brownies from the bakery or the mini brownies (brownie “cups”) by Entenmann’s and the like.

Here's what I do know... you can call it what you like and make it however works best for you!

This cheesecake is a lot easier to put together than it looks! If you purchase brownies or make a pan earlier in the week, assembling this is a breeze!

Once it's set, it holds up well, even at room temperature for hours. This thing is as sturdy and forgiving as it is delicious and beautiful. 

If you ever need a complete SHOW-STOPPER of a dessert, this is the cheesecake for you! I like to make it the center of the dessert table, elevating it on a cake stand base, then surround it with other sweets.

HOW TO CREATE A GORGEOUS DESSERT TABLE

CREATE DIMENSION - Arrange cake stands of various heights to place pies and cakes on then arrange smaller desserts like tarts, cookies, brownies, etc. all around.

IMPROVISE – Instead of cake stands and for an interesting variety of size and height, use various sized plates placed on top of ramekins, bowls or juice glasses for a variety. If you'd like, apply a few dots of hot glue to keep the plates from sliding around – it will peel off easily when you’re done!

MAKE IT SPARKLE – Toss a strand of twinkle lights on your table between and around serving dishes and cake stands then scrunch up a thin tablecloth or two over the lights (the cheap disposable plastic ones are perfect!). 

7 TIPS FOR MAKING BUCKEYE BROWNIE CHEESECAKE

1. Use a family-size box of basic brownie mix and prepare in a 13x9 pan. Any mix with 13x9 cooking instructions is considered "family-size" if you don't see one labeled as such.
2. Feel free to use store-bought brownies (just nothing with frosting). The "mini brownies" or "brownie cups" in the bakery or by Entenmann's would work great. Use about as many as it would take to line the bottom of a 13x9 pan.
3. Crunchy or smooth peanut butter is great in this - I've used both and like them equally.
4. Feel free to make homemade whipped cream instead of using Cool Whip.
5. Use mini peanut butter cups instead of chopped regular size cups if desired.
6. Four standard-size Reese's peanut butter cups yield about 1.5 cups chopped.
7. A 9-inch springform pan can be used so long as it's at least 4 inches deep.

Recipe for How to Cook Peanut Butter Buckeye Brownie Cheesecake

Peanut Butter Buckeye Brownie Cheesecake

Yield: 10 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 20 MinTotal time: 20 Min

An easy-to-assemble recipe with no-bake peanut butter cheesecake filling layered between brownie chunks and hot fudge sauce with peanut butter cups on top for a show-stopping buckeye dessert!

Ingredients

• 1 family-size pan of brownies (see notes)
• 1 12-oz jar hot fudge topping, divided
• 2 8-oz. packages cream cheese, softened
• 1 1/2 cups peanut butter
• 1 14-oz. can sweetened condensed milk
• 1 8-oz tub Cool Whip, thawed
• 1 1/2 cups chopped peanut butter cups
• 3 tablespoons chocolate syrup

Instructions

1. Cook and cool brownies completely (if applicable) then cut into 1-inch squares/chunks.
2. Press half of the brownie pieces into the bottom of a 10-inch springform pan to create a bottom crust.
3. Heat hot fudge topping per manufacturer's instructions then drizzle half over brownie pieces.
4. In a large mixing bowl, combine cream cheese, peanut butter and sweetened condensed milk then beat with an electric mixer on medium speed until well combined. Fold in about 3/4 of the Cool Whip until thoroughly incorporated.
5. Spread half of the peanut butter filling over brownie crust.
6. Top filling with 2/3 of the remaining brownie pieces then drizzle on remaining hot fudge sauce (likely need to warm it again to be able to pour).
7. Spread remaining peanut butter filling into pan then top with remaining Cool Whip.
8. Add remaining brownie pieces and peanut butter cups on top of cheesecake then drizzle with chocolate syrup.
9. Cover and refrigerate overnight or at least 6 hours before serving.

Notes

• Use a family-size box of basic brownie mix and prepare in a 13x9 pan. Any mix with 13x9 cooking instructions is considered "family-size" if you don't see one labeled as such.
• Feel free to use store-bought brownies (just nothing with frosting). The "mini brownies" or "brownie cups" in the bakery or by Entenmann's would work great. Use about as many as it would take to line the bottom of a 13x9 pan.
• Crunchy or smooth peanut butter is great in this - I've used both and like them equally.
• Feel free to make homemade whipped cream instead of using Cool Whip.
• Use mini peanut butter cups instead of chopped regular size cups if desired.
• Four standard-size Reese's peanut butter cups yield about 1.5 cups chopped.
• A 9-inch springform pan can be used so long as it's at least 4 inches deep.

https://www.southyourmouth.com/2012/05/peanut-butter-buckeye-brownie.html

Images and text © South Your Mouth LLC 2012

peanut butter, cups, reese's, mini, chocolate, buckeyes, brownies, no-bake, cheesecake, filling, fudge, sauce, cream cheese, filling, sweetened condensed milk, cool whip, layered

dessert

amercain

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