In February 2014 I featured recipes suggested by my followers, and the series was quite a hit!
This February I’d like to feature some of my most loved recipes, reviewed by my favorite fans….YOU!
All you have to do is bake a P+G recipe, message me a snapshot of the finished product (nothing fancy) and write a 1-2 sentence review (ex. easy to bake, chocolate lover’s dessert, kid friendly, etc.) Deadline is 10 pm EST on Sunday, February 22nd. Happy Baking!!!
When my friend, Morgan, suggested Buckeye Cake as a dessert for Fan Favorite Month, I must say, I wasn’t suprised. Not only were my Buckeye candies the most popular recipe on my blog last fall, but Morgan has made them at least twice since then! Since my husband received his undergraduate degree from The Ohio State University and I attended OSU as a graduate student, we just happen to know a few Bucks! It’s pretty common for the peanut butter + chocolate combo to show up at our friendly gatherings, and I’m sure this Buckeye inspired cheesecake would please a few of Brutus’ closest friends, too.
The entire cake is made using a food processor, which makes for easy clean up and minimal prep time. The crust is made with Nutter Butter cookies, but you could certainly use graham crackers (or Oreos, hmmm, I feel a variation of this cheesecake coming on…). The ‘cheese’ in this cheesecake is a combination of lowfat cottage cheese and Neufantel cheese, which has one third of the fat when compared with regular cream cheese! Don’t worry, the food processor makes sure the cake does not have the texture of cottage cheese. Cheese curds in cheesecake? Ew, gross! I’ve made a version of this cake many times, no one has ever guessed it contained cottage cheese. A little Nutella and peanut butter give the filling that Buckeye kick, and a spicy chocolate ganache made with cayenne pepper is the ‘icing’ on the cake. Tempted? You should be! I know Brutus would be, after all he can’t eat Buckeye candies (that would resemble canibalism, don’t you think?) but he sure could eat this Buckeye Cheesecake!!! Enjoy! 🙂
- 24 Nutter Butter cookies
- 4 TBSP unsalted butter, melted
- 2 cups lowfat cottage cheese
- 1 cup lowfat sour cream
- 1 1/2 cups sugar
- 2 - 8 oz. packages Neufantel cheese, softened
- 1/4 cup Nutella
- 1/4 cup creamy peanut butter
- 2 TBSP all purpose flour
- 4 eggs
- 1 TBSP vanilla
- 1/2 cup semi sweet chocolate chips (I use the Ghirardelli brand)
- 2 TBSP whipping cream
- 1/2 tsp cayenne pepper
- Preheat oven to 325 degrees Fahrenheit.
- Pulse Nutter Butter cookies in the food processor until ground to fine crumbs.
- Add melted butter, pulse to combine.
- Spray a 9 inch springform pan with nonstick cooking spray.
- Press onto the bottom and up the sides about an inch. I use my fingertips first, then the bottom and sides of a measuring cup to help compact the crumbs evenly.
- Bake for 20 - 22 minutes or until lightly browned.
- While it's baking, wipe down the food processor bowl and blade with a paper towel, no need to wash, just don't want a bunch of crumbs floating in your filling.
- Place cottage cheese, sour cream and vanilla in the food processor and process for 2 minutes until smooth.
- Transfer mixture to a bowl.
- Add the cream cheese and sugar to the food processor and pulse for a few seconds until combined.
- Add back the cottage cheese mixture, Nutella, peanut butter and flour.
- Process for a few seconds until combined.
- Crack eggs into a small bowl (so you don't get egg shells in your cheesecake mixture) and add to the food processor. Process for a few seconds until combined.
- Run a spatula around the sides and bottom of the food processor bowl, then process once more to make sure the entire mixture is combined.
- Pour into the cooled crust. Wrap pan in two layers of foil and place in a large baking pan (I use my turkey roaster).
- Add about an inch of HOT water to make a water bath. This will help keep your cheesecake from cracking.
- Bake at 325 degrees Fahrenheit for 90 minutes, or until the surface is no longer shiny.
- Remove pan from water bath.
- Cool at room temperature for one hour.
- Run a knife around the edge of the pan, then refrigerate overnight.
- Remove from refrigerator and remove the sides of the pan before you make the ganache.
- In a small saucepan, melt the chocolate chips over low heat, stirring constantly.
- Remove from heat, then whisk in whipping cream until just combined.
- Pour ganache in the center of the cheesecake and use an offset spatula or butter knife to spread to the edges.
- Return to the refrigerator for 30 - 45 minutes before serving.
- Refrigerate leftovers.