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Cheesecake Factory Peanut Butter Cup Ripple Cheesecake Recipe
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Cheesecake Factory Peanut Butter Cup Ripple Cheesecake Recipe

Make our Cheesecake Factory Peanut Butter Cup Ripple Cheesecake Recipe at home. With our Secret Restaurant Recipe your Peanut Butter Cup Ripple Cheesecake will taste just like Cheesecake Factory.
Prep Time25 minutes
Active Time1 hour 10 minutes
Chilling Time1 day
Total Time1 day 1 hour 35 minutes
Course: Cake, Cheesecake, Dessert, Kid Favorite, Party Recipe, Sweet
Cuisine: American
Keyword: Cake, Cheesecake, Cheesecake Factory, Chocolate
Yield: 8 Servings

Ingredients

  • Crust
  • 4 1/2 cups crushed Oreo Cookies (See Box Below for a Link to our Recipe for Homemade Oreos)
  • 1/2 cup melted Butter
  • Filling
  • Three 8-ounce packages Cream Cheese softened to room temperature
  • 1 cup Sugar
  • 1 cup Sour Cream
  • 3 Eggs lightly beaten
  • 1 1/2 teaspoons Vanilla
  • 1 cup Hot Fudge Topping divided
  • 6 Peanut Butter Cups cut into small wedges
  • 6 Butterfinger Candy Bars (See Box Below for a Link to our Recipe for Homemade Butterfinger Candy Bars) chopped
  • Whipped Cream to garnish

Instructions

  • Crust
  • Preheat oven to 350°F.
  • Place Oreo cookies in a food processor. Process until crushed.
  • Add melted butter. Mix well.
  • Place mixture in a 10-inch springform pan. Press onto bottom and up 1 inch up the sides.
  • Place pan in preheated oven. Bake for 6 minutes.
  • Remove from oven and set aside. Do not remove pan from crust.
  • Leave oven on.
  • Filling
  • In a large bowl, add softened cream cheese, sugar and sour cream. Blend until smooth.
  • Add eggs, one at a time, and beat on low speed until combined.
  • Stir in vanilla.
  • Pour 1/2 cream cheese batter mixture over crust.
  • Microwave 1/2 of hot fudge topping until pourable, but not hot. Drizzle evenly over cheesecake batter.
  • Sprinkle with 1/2 of the prepared peanut butter cups and butterfingers.
  • Pour the remainder of the cheesecake batter over the peanut butter cups and butterfingers.
  • Top with remaining peanut butter cups and Butterfinger, pressing down on them a little to secure them.
  • Place in still hot oven and bake at 350°F for 55 - 60 minutes or until center is almost set.
  • Remove from oven. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around the edge of the pan to loosen but do not remove sides.
  • Cool 1 hour longer on wire rack.
  • Remove pan and place cake on a large serving plate.
  • Microwave remaining fudge topping. Drizzle over top of cheesecake.
  • Place in refrigerator and chill overnight.
  • Serve cold. Garnish with more whole peanut butter cups and whipped cream.

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