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Decadent Buckeye Brownie Cheesecake Recipe

Buckeye Brownie Cheesecake is decadent and delicious. You’re going to want to make this rich and creamy cheesecake over and over.

A brownie cheesecake with a smooth chocolate edge and shaved chocolate over the top sits on a clear glass cake stand. A piece of the chocolate cheesecake sits below it over a white napkin.

You’ve either said it or heard it, but that’s the best cake I think I’ve ever eaten. John said it and I heard it and agreed that this Buckeye Brownie Cheesecake is one of the best cakes I’ve ever eaten.

Best of all, it wasn’t difficult following the recipe and was fun putting together.

Close up of a slice of cheesecake with a brownie crust, cream cheese filling and a peanut butter topping and peanut butter cup garnish sits on a clear plate over a white napkin.

Back when I was just starting my blog I got to know Dini Kodippili from The Flavor Bender.

Dini is one of those people that “make things happen”. I fondly refer to her as the mad scientist of cooking.

I just marvel at the techniques she uses because most of them would never have entered my mind! T

Photo of the cover of a cookbook titled Secret-Layer Cakes by Dini Kodippili.

ake “The Phoenix Cocktail” that is a shimmery cocktail that changes colors, where in the heck did that innovation come from?

Dini is sharing more of her innovations in her new cookbook Secret-Layer Cakes.

Side view of a Close up of a brownie cheesecake with a brownie crust, cream cheese filling and a peanut butter topping and peanut butter cup garnish sits on a clear plate on a glass cake stand.

Some of her motivation for this book is her love of baking and sharing. I got my hands on this book as soon as I could and I made her Buckeye Brownie Cheesecake the very next day.

Her book is beautifully illustrated and is written so even us non-mad scientists can successfully recreate her works of art.

Top angled view of a Close up of a brownie cheesecake with a brownie crust, cream cheese filling, and a peanut butter topping and peanut butter cup garnish sits on a clear plate on a glass cake stand.


This recipe was simple enough to put together and I can’t wait to make some of her other ones. She has cakes for any occasion!

John followed my progress (o.k. he licked the bowls, beaters, spatulas…). After I made it we ran out of sunlight and I couldn’t photograph it right away.

Once I got my photography finished I texted John a picture of my masterpiece.

He gave up a Christmas luncheon at work so he could finally enjoy a piece of this cake.

When asked by his co-workers why he wasn’t staying, he just showed them the text that I sent him of the cake.

I can’t repeat the comments he got, especially when he said he wouldn’t be bringing any of it back to work.

Don’t have time to make it now? Pin it for later!

The only thing that I did differently is that I used a 9-inch springform pan instead of an 8-inch.

My cake isn’t quite as tall as Dini’s cake but it worked just fine so you can definitely use what you have.

Tip: Always check the cake for doneness before the lowest cooking time when you adjust the size of the pan.

Top angled view of a Close up of a brownie cheesecake with a chocolate edge, a peanut butter topping, and peanut butter cups as a garnish sits on a clear glass cake stand.

Gift yourself or a loved one with this book available on Amazon.

I want to thank Dini for all of the work she put into this book as well as her generosity. Just one question though. Hey, Dini when is the next book coming out?

Side view of a cake stand holding a Cheesecake with a smooth chocolate edge and large shaved pieces of chocolate on the top. A slice of the cheesecake sits below it on a clear glass plate over a white napkin.
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4.86 from 7 votes

Buckeye Brownie Cheesecake Recipe

Buckeye Brownie Cheesecake is decadent and delicious.  You’re going to want to make this rich and creamy cheesecake over and over.
Prep Time 45 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 50 mins
Servings 16 slices
Author Julie Menghini

Ingredients

Brownie Bottom

  • 4 oz dark chocolate bittersweet or at least 60% cocoa
  • 4 oz unsalted butter 1 stick
  • 1/4 tsp salt
  • 5 oz granulated sugar
  • 1 tsp vanilla extract
  • 3.3 oz all-purpose flour
  • 5 oz mini peanut butter cups cut in half

Peanut Butter Cheesecake

  • 16 oz cream cheese softened
  • 3.5 oz granulated sugar
  • 6.3 oz peanut butter
  • 2 tsp corn starch
  • 3/4 cup heavy whipping cream
  • 1/8 tsp salt (pinch)
  • 1 tsp vanilla extract
  • 3 eggs

Chocolate Ganache

  • 12 oz semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 1/8 tsp salt (pinch)

Peanut Butter Glaze

  • 2 oz unsalted butter 1/2 stick
  • 6.3 oz peanut butter
  • 3 oz powdered sugar confectioners
  • 1/8 tsp salt (pinch)

Instructions

Brownie Bottom

  • Preheat the oven to 350°F.  Butter an 8-inch springform pan and then line the bottom with parchment paper.  Apply additional butter to the parchment paper and then dust bottom and sides with all-purpose flour.
  • Melt the chocolate, butter, and salt together in a medium-sized bowl in 30-second increments in the microwave stirring between until smooth.  Stir in the vanilla and sugar and let cool slightly.
  • Add the eggs one at a time, whisking to combine after each addition.  Fold in the flour until smooth and then add the peanut butter cup halves.  Pour into the prepared pan.
  • Bake for 15 minutes. Place on a wire cooling rack to cool slightly.

Peanut Butter Cheesecake – Prepare while brownie layer is baking

  • Reduce the oven temperature to 300° after the brownie layer is baked.
  • In the bowl of an electric mixer fitted with the whisk attachment, combine cream cheese and granulated sugar.  Whip until smooth and creamy.  Add the peanut butter, cornstarch, salt, and vanilla.  Beat until smooth and creamy.  Add the eggs one at a time, mixing after each addition.
  • Wrap the outside of the springform pan tightly with two layers of aluminum foil to assure that it’s completely sealed.  Pour the Peanut Butter filling into the pan.  Place a larger pan into the oven and fill the bottom with very hot water.  Place the springform pan in the water bath.  Add enough water to assure that the water comes up to the middle of the springform pan.  Bake 60 to 70 minutes. until the cheesecake is set but slightly jiggly in the middle when you shake it gently.
  • Turn the oven off and let the pan sit in the oven for 15 minutes with the door ajar.  Cheesecake will continue to finish cooking and it helps prevent cracking.
  • Remove the cheesecake from the oven and the water bath, and let cool completely; this can take up to 4 hours.  Gently loosen the cheesecake from the pan and place it on a plate.  If cake sticks, gently loosen it with a thin knife.  Cover the cheesecake and refrigerate at least 8 hours or overnight.

Chocolate Ganache

  • Combine the semi-sweet chocolate, cream, and salt in a microwave-safe bowl.  Heat in 30-second intervals stirring in between until smooth.  Allow mixture to cool until it thickens into a spreadable consistency.  It’s o.k. to cool it in the refrigerator, stirring occasionally.

Peanut Butter Glaze

  • Melt the butter, salt, and peanut butter together in a microwave-safe bowl in 30-second intervals stirring in between.  Add the powdered sugar and mix until smooth.  The glaze will thicken as it cools.  

Decorate

  • Spread the chocolate ganache along the sides of the chilled cheesecake and spread the peanut butter glaze over the top.  Garnish with additional peanut butter cups.

Nutrition

Calories: 719kcal | Carbohydrates: 50g | Protein: 12g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 122mg | Sodium: 342mg | Potassium: 422mg | Fiber: 4g | Sugar: 37g | Vitamin A: 1090IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 3.2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Now if you love a cake like I love cake here are a few more that we love!

Raspberry Chocolate Pound Cake Recipe

A piece of chocolate cake on a white plate garnished with red raspberries. A bowl of raspberries and a white cakestand sit behind it. A fork sits next to the side of the plate.

Prize Mahogany Cake

Top-down view of a slice of chocolate layered cake sitting on a white plate. A fork sits on the plate.

Raspberry Swirl Pound Cake

Recipe Rating




Michele @ Bacon Fatte

Monday 1st of January 2018

I'm absolutely drooling over this cheesecake, Julie... Cheesecake is my absolute favorite dessert, and the chocolate and peanut butter combo just puts it right up over the top!

Julie Menghini

Tuesday 2nd of January 2018

Thank you, Michele! This is one delicious cheesecake too!

Michaela Kenkel

Monday 1st of January 2018

This looks phenomenal! I am getting this cookbook ASAP!!

Julie Menghini

Tuesday 2nd of January 2018

Thank you, Michaela! This is a beautiful book and well written.

Christie Campbell

Saturday 30th of December 2017

I love Dini's cakes!! I can't wait to get her book. This looks so droolworthy!

Julie Menghini

Tuesday 2nd of January 2018

Thank you, Christie! Her book is a work of art!

Deanna

Saturday 30th of December 2017

Mmmm I adore cheesecake... Oh Julie I like gained 5 lbs drooling over this lovely creation of yours!!! YUM!

Julie Menghini

Tuesday 2nd of January 2018

I feel your pain, Deanna! I need to go on an air diet LOL! Thanks for stopping and enjoy your day!

Nelly

Wednesday 20th of December 2017

Great cake. Love it! And very nice combination of flavors.

Julie Menghini

Wednesday 20th of December 2017

Thank you so much! Thank you for stopping by and good luck with the giveaway!