Cheesecake Buckeyes

Love cheesecake? Imagine peanut butter cheesecake with a chocolate shell, but in miniature form and you’ve got cheesecake buckeyes!

It’s the first Big 10 matchup game of the season so I figured it was time to bust out my latest buckeye flavor – cheesecake! I’ve made traditional buckeyes, white chocolate buckeyes, healthier buckeyes, inside-out buckeyes (still can’t unsee what they look like), cookie dough buckeyes, I’ve even replaced some of the butter with bacon grease for bacon buckeyes (oh the humanity), but now I’ve replaced all the butter with cream cheese and added a little crushed graham cracker to complete the buckeye cheesecake flavor!

These were perfect little indulgent bites of buckeye cheesecake. But of course you know this is just going to lead me to new ideas like making a buckeye version of fried cheesecake bites.

But first I am starting my day by running around to the BMV to finally get my real plates on my car, then to work to finish up an experiment, to pilates to make up a class I missed, and then back home just in time to watch the game. After that the only plans I have all weekend is getting stuff done around the house/relaxing and yoga Sunday evening. I need a weekend of (mostly) no plans desperately.

One year ago: Supreme Pizza Fries

Two years ago: Sweet Thai Chile Sauce with Ohio Pork

Three years ago: One-Pot Sausage & Swiss Chard Pasta

Five years ago: Single Serving Cake Batter Popcorn

Six years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup

Seven years ago: Bacon and Broccoli Mac and Cheese

Eight years ago: Peanut Butter Hummus

CHEESECAKE BUCKEYES

Makes approximately 8 dozen

Ingredients:

1-1/2 cups creamy peanut butter

16 oz. (2 blocks) cream cheese, room temperature

1 tsp vanilla extract

1 cup crushed graham crackers

4 cups sifted powdered sugar

6 oz. chocolate candy bark

6 oz. semi-sweet chocolate chips

2 Tbsp shortening (optional)

Directions:

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, cream cheese, and vanilla. Add graham crackers and confectioners’ sugar 1/2 cup at a time. Cover and chill to set dough.
3. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolates (and shortening if using) together in a metal bowl over a pan of lightly simmering water (double boiler). Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes or until set. Remove toothpicks and if desired, carefully smudge the holes left behind with fingertip.

Source: Adapted from my Buckeye Candies.