Buckeye Cheesecake
October 1, 2015
This Ohio State Fair award-winning recipe is sure to be a crowd pleaser.
- Yields: 10-12 Servings
Directions
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.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.
