Buckeye Cheesecake

October 1, 2015

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This Ohio State Fair award-winning recipe is sure to be a crowd pleaser.

Ingredients

1 (10.5-ounce) package brownie mix

3 (8-ounce) packages cream cheese, softened

2 teaspoons cornstarch

1 (14-ounce) can sweetened condensed milk

2 cups smooth peanut butter

4 OHIO eggs

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips

1 tablespoon butter-flavored shortening

Preheat oven to 350°.

Prepare brownie mix according to package directions. Spoon batter in 9-inch springform pan, lined with parchment paper.

Bake 15-18 minutes. Reduce oven temperature to 325°.

In large bowl, beat cream cheese and cornstarch together until fluffy. Gradually beat in condensed milk, vanilla and eggs.

Add peanut butter and mix well, being careful not to overmix. Pour filling over baked brownie.

Wrap pan in foil and place in a low-sided (jellyroll) baking pan and place in oven. Add one cup hot water to pan.

Bake 45 to 50 minutes or until center is almost set. Turn oven off. Let cheesecake cool in oven 30 minutes.

Remove cheesecake from oven and cool for one hour; loosen cheesecake around the pan and chill in the refrigerator. Remove ring from springform pan.

In small saucepan, melt chips with shortening; stir until smooth. Spread chocolate glaze over top and sides of cheesecake.

Garnish with candy Buckeyes. Chill one hour and serve.

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