Ingredients with Measurements:
- 1 1/2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a separate mixing bowl, beat the cream cheese and peanut butter together until smooth.
5. Add the powdered sugar and vanilla extract, and beat until well combined.
6. Add the eggs, one at a time, beating well after each addition.
7. Pour the cheesecake mixture over the cooled crust.
8. Bake for 50-60 minutes, or until the cheesecake is set and the edges are lightly browned.
9. Remove from the oven and let cool to room temperature.
10. In a double boiler or microwave-safe bowl, melt the chocolate chips and heavy cream together until smooth.
11. Pour the chocolate mixture over the top of the cooled cheesecake.
12. Refrigerate for at least 2 hours, or until the chocolate is set.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 670
Fat: 53g
Saturated Fat: 25g
Cholesterol: 195mg
Sodium: 410mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 28g
Protein: 16g
Substitutions for ingredients:
- Graham crackers can be substituted with any other type of cookie crumbs.
- Cream cheese can be substituted with mascarpone cheese.
- Peanut butter can be substituted with almond butter or cashew butter.
- Semi-sweet chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped peanuts to the cheesecake mixture for extra crunch.
- Top the cheesecake with chopped Reese's Peanut Butter Cups.
- Use a chocolate cookie crust instead of graham cracker crust.
- Drizzle caramel sauce over the top of the cheesecake before adding the chocolate.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to prevent lumps in the cheesecake.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool to room temperature before adding the chocolate topping.
- Use a knife dipped in hot water to make clean cuts through the cheesecake.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
Serve the cheesecake on a cake stand or platter.
Garnishes:
Garnish with chopped peanuts or chocolate shavings.
Pairings:
Serve with a glass of cold milk or a cup of coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or chocolate ganache to hide the imperfections.
- If the cheesecake is too soft, refrigerate it for a few more hours to firm up.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cheesecake. Keep the cheesecake refrigerated until ready to serve.
Food history:
Buckeye Cheesecake is a modern twist on the classic Buckeye candy, which is a peanut butter ball dipped in chocolate. The Buckeye Cheesecake combines the flavors of peanut butter and chocolate in a creamy cheesecake.
Flavor profiles:
The Buckeye Cheesecake is rich and creamy with a peanut butter and chocolate flavor.
Serving suggestions:
Serve the Buckeye Cheesecake as a dessert for any occasion.
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Taste: Rich, Creamy, Sweet, Nutty, Chocolatey