Copycat Cheesecake Factory Famous Adam’s Peanut Butter Cup Fudge Ripple Cheesecake

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South Jersey has a TON of great restaurants, but when I want amazing cheesecake I have to drive about an hour to get it!!  Although this recipe takes a while to put together, it has the potential to be the best thing you ever made!! 




It’s also a copycat recipe of The Cheesecake Factory’s Famous Adam’s Peanut Butter Cup Fudge Ripple Cheesecake, which I’ve never tried but I can’t imagine it being even half as good as this is!!     

This recipe is bursting with a ton of flavor and texture in every layer!!  The toffee from the Butterfinger bars gives it a little crunch and the caramel syrup makes it soft and gooey!!  This cheesecake tastes like it is from the finest restaurant/bakery in town, and is sure to be a family favorite for years to come!!  I am so glad I found this recipe!!   


Reese's Butterfinger Cheesecake
Serves 16
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Prep Time
30 min
Cook Time
40 min
Prep Time
30 min
Cook Time
40 min
  1. 22 oreos, crushed
  2. 6 T. butter, melted
  1. 16 oz Philadelphia cream cheese, softened
  2. 1/2 cup sour cream
  3. 1/2 cup sugar
  4. 2 eggs
  5. 1 1/2 tsp. vanilla
  1. 8 Reese's Peanut Butter Cups, chopped
  2. 8 Fun Sized Butterfingers, chopped
  3. 1/2 c. caramel ice cream topping
Chocolate Ganache Topping
  1. 1 c. semi-sweet chocolate chips
  2. 1/2 c. heavy whipping cream
Peanut Butter Topping
  1. 1/4 c. butter, softened
  2. 1/2 c. Jif creamy peanut butter
  3. 1 1/2 T. milk
  4. 1 c. powdered sugar
  1. 1. Line an 8x8 pan with foil. Use enough that it hangs over the edge of the pan a bit. In a small bowl, combine the crushed Oreos and butter. Press the mixture evenly into the bottom of the baking pan. Bake at 350 for 8 minutes. Remove from oven and set on wire rack to cool.
  2. 2. 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.
  3. 3. Make the chocolate ganache topping by heating 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 then mix the chocolate chips and the cream together until the cream is completely mixed in with the chocolate. The ganache should be completely smooth.
  4. 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.
  5. 4. 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.
  6. 5. 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 to make a little swirl on each square.
  1. Store in an airtight container and refrigerate leftovers.
Adapted from A Taste of Lizzy T
Shore Savings With Patti


  1. rochelle haynes says:

    Looking good and tasty love to try them

  2. We are always looking for different treats to prepare the grand kids…and me!

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