Buckeye Cheesecake recipe great for Pregame or Postgame!

Buckeye Cheesecake (Ohio Poultry Association)

1 (8×8-inch pan size) package brownie mix
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 (10-ounce) package peanut butter chips, melted
4 OHIO eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
2 tablespoons butter-flavored shortening


  1. Preheat oven to 350°.
  2. Prepare brownie mix according to package directions. Spoon batter in 9-inch springform pan.
  3. Bake 20 minutes. Cool and reduce oven temperature to 325°.
  4. In large bowl, beat cream cheese until fluffy. Gradually beat in milk. Add melted peanut butter, chips, eggs and vanilla; mix well.
  5. Pour filling over baked brownie. Place pan in a large baking pan with 1-inch hot water (keeps brownie from overbaking).
  6. Bake 50 to 55 minutes or until center is almost set.
  7. Turn oven off; remove baking pan with water. Let cheesecake cool in oven 30 minutes.
  8. Remove cheesecake from oven; chill 1 hour.
  9. Remove side from springform pan.
  10. In small saucepan, melt chocolate chips with shortening; stir until smooth.
  11. Spread chocolate glaze over top and sides of cheesecake. Chill 3 hours. Garnish as desired.

Here’s the official link to the: Ohio Poultry Association page for the recipe.

Enjoy and Go Bucks!