Peanut Butter Buckeye Brownie Cheesecake

Peanut butter cheese cake with a brownie crust topped with Reese's Peanut Butter Cups

My coworker Lisa brings the office a ton of sweets each year at Christmas. And since she’s from Ohio, her sweet treats always include homemade Buckeyes. And they’re awesome.

Plus Lisa keeps us supplied in cupcakes and cookies year-round. And that’s also awesome.

So when I came across a recipe for Buckeye Cheesecake, I immediately sent it to her and hinted that she make it. And by hinted I mean I pretty much stood in her office banging a drum until she agreed.

She brought it in Monday and it was ta die for. Seriously. Word traveled so quickly that everyone had devoured it in like 15 minutes. Jerks!

Here’s Lisa’s version of the recipe I sent her. I will totally make this. This recipe is a keeper!

{UPDATE:  I've now made this about a dozen times and it is one of my favorites!}

Peanut Butter Buckeye Brownie Cheesecake
1 box brownie mix
3/4 cup hot fudge topping, warmed
2 8-oz. packages cream cheese, softened
1 1/2 cups crunchy peanut butter
1 14-oz. can sweetened condensed milk
1 12-oz. tub frozen whipped topping, thawed
1 1/2 cups mini peanut butter cups
2 tablespoons chocolate syrup

Prepare brownie mix according to package directions, using the 13x9 instructions. Cool completely and set aside. Cut brownies into small chunks. Using about 2/3 of the brownie chunks, press brownies into the bottom of a 9” spring-form pan, forming an even crust. Spread with the fudge ice cream topping; set aside. Crumble remaining brownies and set aside.

In a large mixing bowl, combine cream cheese and peanut butter. Beat with an electric mixer on medium speed until combined. Add sweetened condensed milk and beat until just combined. Fold in about 2/3 of the frozen whipped topping until thoroughly incorporated.

Spread one-half of the cream cheese mixture over the hot fudge topping in pan. Sprinkle with one-half of the reserved brownie crumbles. Spread remaining cream cheese mixture over the brownies. Top with the remaining whipped topping. Sprinkle remaining brownie crumbles and chopped peanut butter cups. Drizzle with chocolate syrup. Cover and refrigerate for 6 hours before serving.



  1. OMGee! This is pure heaven, had to Pin and can't wait to make it!

  2. This was so fantastic!! Making it again this weekend:)

    1. Yay! Though I can't take credit for the recipe... that's all Midwest Living Magazine's!

    2. I have been wanting to make your "Suck it Betty Crocker Chocolate Cake" for a long time now, and just keep putting it off (because I usually end up eating most the stuff I bake before it makes it anywhere!). We are having friends over this weekend and I can't decide between this cheesecake and the chocolate cake... what do you recommend?

    3. Cheesecake is ALWAYS a crowd pleaser so I would lean that way. Especially with this one because it's so FLASHY.

    4. OMG! My glucose levels spiked just reading this recipe! Noms!


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy