Buckeye Cheesecake



  • 1 (8×8-inch pan size) package brownie mix
  • 3 (8 oz) packages cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
  • 1 (10 oz) package peanut butter chips, melted
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons butter-flavored shortening
  • Directions

    Preheat oven to 350º. Prepare brownie mix according to package directions. Spoon batter in 9-inch springform pan. Bake 20 minutes. Cool. Reduce oven temperature to 325º. In large bowl, beat cream cheese until fluffy. Gradually beat in milk. Add chips, eggs and vanilla; mix well. Pour filling over baked brownie. Wrap a sheet of aluminum foil over the bottom of the springform pan. 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 chips with shortening; stir until smooth. Spread chocolate glaze over top and sides of cheesecake. Chill 3 hours. Garnish as desired.
    Recipe provided by Ohio Poultry Association.


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