Cheesecake Factory Adams Peanut Butter Cup Fudge Ripple Copycat Recipe

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Ingredients

Crust:

  • 22 Oreos about 2 1/2 cups crushed,
  • 6 tablespoons butter softened

Cheesecake:

  • 16 ounces cream cheese softened
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla

Toppings:

  • 8 Fun Size Butterfinger bars chopped
  • 8 Reese's peanut butter cups chopped
  • 1/2 cup caramel ice cream topping

Chocolate Layer:

  • 1 cup dark chocolate chips or semi-sweet
  • 1/2 cup heavy whipping cream

Peanut Butter Frosting:

  • 1/4 cup butter softened
  • 1/2 cup creamy peanut butter
  • 1 1/2 tablespoons milk
  • 1 cup powdered sugar

Instructions

  • Line an 8x8 baking pan with tin foil. In a small bowl, combine the crushed Oreos and butter. Press them evenly into the bottom of the baking pan. Bake at 350 for 8 minutes. Remove from the oven and set aside on a wire rack to cool.
  • In a stand mixer, mix the cream cheese, eggs, sour cream, sugar and vanilla. Beat until smooth and creamy, about 2 minutes. Spread 1/2 the batter over the cooled Oreo crust. Sprinkle the chopped Butterfingers and Reese's cups evenly over the batter. Drizzle 1/2 cup caramel topping over the candies. Spread the remaining batter over everything. Bake at 350 for about 35-40 minutes or until the cheesecake has set and the edges are lightly browned.
  • To prepare the chocolate ganache topping, heat the heavy cream for about 30 seconds in the microwave. Do not allow the heavy cream to boil.**
  • Place the chocolate chips in a medium-size bowl and pour the heated cream over the chocolate chips. Cover the bowl with a plate or a lid and allow it to sit for 3-4 minutes.
  • Mix the chocolate chips and the cream together until the cream is completely mixed in with the chocolate. The ganache should be completely smooth.
  • Spread the chocolate over the top of the cheesecake evenly and allow it to set in the refrigerator preferably overnight, but at least for 4 hours.
  • After the cheesecake has set, remove the bars from the pan by pulling up on the tin foil. Discard the tin foil, place the cheesecake on a cutting board, and cut it into 16 squares.
  • In a small bowl, mix the butter, peanut butter, milk and powdered sugar until creamy. Drop this by tablespoons on top of each square of cheesecake, or use a decorating bag and tip (Wilton tip 1M) to make a simple swirl on each square.