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Buckeye Cheesecake With a Brownie Crust

Thanks for sharing!

Chocolate and peanut butter lovers rejoice, the perfect cheesecake is finally here. Layer after layer of goodness, it’s so good it’s hard to stop eating it!

Layers of chocolate crust, creamy peanut butter cheesecake and rich peanut butter topping with chopped peanut butter cups on top.

If you are a fan of buckeyes, or cheesecake, or life and happiness in general… you need to stop what you are doing and make this cheesecake! It is layer upon layer of sweet goodness. 

Chocolate and peanut butter is classic combination that is elevated to something extraordinary in this over the top layered dessert. 

You know I am not one to shy away from going a little overboard in the event of a special occasion.  I like to live it up and celebrate with extra goodies whenever I can. 

There is nothing like a spectacular layered dessert to do just that.

Imagine your guests surprise when you put this beauty on the table.  They are going to be impressed enough just looking at it as a whole, but even more so when you cut a slice and reveal there is even more waiting inside!

There is just something so fun and special about serving a dessert like that. 

Slice of layered peanut butter and chocolate cheesecake with cookbook in background.

If you come here often, you know that my family has dinner together every Saturday night.  I am almost always the dessert committee, so I have plenty of excuses to make sweet treats.  The hardest part for me is deciding what to make.

Knowing my husband is a huge peanut butter and chocolate fan made this decision relatively easy.  Still, I gave one of my brothers the final choice and luckily he concurred that the buckeye cheesecake was the way to go! 

Looking down on buckeye peanut butter layer on top of cheesecake with bits of peanut butter cups on top.

 I did have to make a few changes to the recipe to account for the size pan I had, but adapting is part of the fun of cooking. The results were absolutely delicious.  It was not overly sweet, just the right amount.

It was rich however, which is to be expected when you consider it is chocolate, cheesecake and peanut butter all coming together.  Just remember that when cutting slices, a small slice will do. Plus that will help leave a leftover slice or two to enjoy later!

My sister who is a sucker for buckeyes took a bite and mmmmmmed in goodness. The second bite resulted in a thumbs up and the declaration that this dessert is “top notch.” Everyone else agreed. 

Next time you need a super special dessert, this is the thing for you! Don’t let the number of steps deter you.

While there are quite a few things to do in total, each layer is really straight forward to make and assembly is easy.

Whole peanut butter and chocolate buckeye cheesecake on platter.

You don’t need any extraordinary skills or equipment to make this showstopper. Please give it a try and let me know what you think!

Other favorite chocolate and peanut butter desserts:

Peanut butter chocolate chip no churn ice cream is always a hit. You don’t need an ice cream maker either, just a loaf pan.

No bake peanut butter bars are one of my husband’s favorites and they are so easy to make. They will become an instant hit in your home as well.

Mini chocolate bundt cakes with peanut butter whipped cream are fun for a party. Everyone gets their own little bundt cake and a dollop of peanut butter whipped cream takes them to the next level.

Did you make this great recipe? Please leave a review in the recipe card below!

Yield: 16 Servings

Buckeye Cheesecake With a Brownie Crust

Layers of chocolate crust, creamy peanut butter cheesecake and rich peanut butter topping with chopped peanut butter cups on top.

Chocolate and peanut butter lovers rejoice, the perfect cheesecake is finally here. Layer after layer of goodness, it’s so good it’s hard to stop eating it!

Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes


Brownie Crust

  • 4 ounces bittersweet chocolate
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3/4 cup all purpose flour
  • 5 ounces mini peanut butter cups, cut in half

Peanut Butter Cheesecake

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 3/4 cup creamy peanut butter
  • 2 teaspoons cornstarch
  • 3/4 cup heavy cream
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 3 large eggs

Chocolate Ganache

  • 12 ounces semi sweet chocolate
  • 1 cup heavy cream
  • pinch salt

Peanut Butter Topping

  • 1/4 cup butter
  • pinch of salt
  • 3/4 cup creamy peanut butter
  • 3/4 cup powdered sugar
  • optional: additional peanut butter cups for garnish


Brownie Crust

  1. Preheat the oven to 350°F and prepared an  9-inch springform pan.  Spray the pan with grease or line it with parchment paper.
  2. In a large glass bowl, melt the chocolate, butter and salt together in 30 second bursts.  Stir between each trip to the microwave until the chocolate is just melted and able to be mixed smooth.  Be careful not to scorch the chocolate.  Allow to cool slightly before you proceed.
  3. Stir in the granulated sugar and vanilla.  Then add the eggs, one at a time, whisking after each until completely combined.
  4. Stir in the flour and halved peanut butter cups until just combined and then spread in the bottom of the prepared springform pan.
  5. Bake for 15 minutes. Allow to cool while preparing the cheesecake layer. Drop temperature to 300°F.

Peanut Butter Cheesecake

  1. Beat the cream cheese and sugar until creamy and smooth.
  2. Add the peanut butter, cream, cornstarch, salt and vanilla. Beat until smooth
  3. Add the eggs one at a time, mixing slowly until just combined. Be careful to not incorporate too much air at this point.
  4. Pour the cheesecake layer over the slightly cooled brownie layer and tap it against the counter a few times to release any air bubbles.
  5. Wrap the springform pan tightly in a couple of layers of aluminum foil and then place in a large rimmed pan. Fill the larger pan with hot water, being sure no water seeps through the springform pan.
  6. Place the whole thing in the oven (now at 300°F) and bake for 60-70 minutes.  The cheesecake should be set but still slightly jiggly when you shake it.
  7. Leave the cheesecake in the oven with the door slightly ajar for about a half hour to let it start to cool slowly, then remove from oven entirely.
  8. Remove pan from water bath and cool at room temperature for 3-4 hours or until completely cool. Then refrigerate.
  9. When ready to complete the assembly, release the edges of the cheesecake from the springform pan.  I usually use a thin plastic knife and run it between the pan and the cheesecake to ensure it isn’t sticking anywhere. Then take the edges off the pan. Remove the parchment if you used it.


  1. Put the cream, chocolate and salt in a small glass bowl.
  2. Microwave in 30 second bursts, stirring well between each one until the chocolate is just melted and able to be stirred smooth.
  3. Let cool to a spreadable consistency.

Peanut Butter Topping

  1. In a small glass bowl, melt the peanut butter and butter together in short bursts until the butter is just melted enough to stir smooth.
  2. Add the salt and powdered sugar and mix until smooth.
  3. Allow to a spreadable consistency.


  1. Remove cheesecake from springform pan and place on serving tray.
  2. Spread cooled peanut butter topping over cheesecake, stopping just shy of the edges.
  3. Spread cooled ganache over the outside edge of the cheesecake, feeling free to build it up a bit over the top of the cheesecake to form a ridge/crust.
  4. Garnish with additional peanut butter cups if desired.
  5. Refrigerate to set and until ready to serve.
  6. Set out at least 20 minutes before serving for an easier slicing/serving experience.
  7. Wrap leftover and store in the refrigerator.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 728Total Fat: 54gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 140mgSodium: 355mgCarbohydrates: 54gFiber: 4gSugar: 40gProtein: 13g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Chocolate and peanut butter lovers rejoice, the perfect cheesecake is finally here. Layer after layer of goodness, it’s so good it’s hard to stop eating it!

Thanks for sharing!


Friday 7th of September 2018

I am not much of a sweet eater anymore, but this pie! It looks totally worth eating!


Saturday 8th of September 2018

It definitely is!

Big Rigs 'n Lil' Cookies

Wednesday 5th of September 2018

Since my husbands top three favorites are in this, including his all time favorite of cheesecake, I don't think there is any way I could go wrong making this for him!


Saturday 8th of September 2018

No, you definitely can't go wrong. You'll have to make this for him after he does something extra nice for you! ;-)

Colleen - Faith, Hope, Love, & Luck

Sunday 2nd of September 2018

Now, this is B.O.B. Bob's kind of a pie! He'd love me forever in an instant if I made him this!!!


Saturday 8th of September 2018

Yay! Then you definitely need to go for it!


Sunday 2nd of September 2018

Brownie crust is a brilliant idea, this looks fantastic!


Saturday 8th of September 2018

It all just goes so well together! Thanks!

Dallene Roe

Sunday 26th of August 2018

Thank you for sharing this wonderful pie with us. Chocolate, peanut butter, cheesecake on top a brownie crust. This is a wonderful combination.All my favorates together. My husband will love this. Probably end up being a main dessert dish every Christmas for the family too!


Tuesday 28th of August 2018

That would definitely be an honor! My family probably hopes it becomes a mainstay at our Christmas as well!

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