Copycat Cheesecake Factory Adam’s Peanut Butter Cup Cheesecake is made with an Oreo crust, crushed Butterfingers, chopped peanut butter cups, and hot fudge. This decadent cheesecake is topped off with a peanut butter cream cheese frosting.
This Cheesecake Factory Adam’s Peanut Butter Cup Fudge Ripple Cheesecake is one of Cheesecake Factory’s most popular cheesecakes and it’s not too hard to see why! This impressive dessert is absolutely packed with chocolate and peanut butter – you can’t go wrong with that combination!
INGREDIENTS IN COPYCAT CHEESECAKE FACTORY ADAM’S PEANUT BUTTER CUP CHEESECAKE
CRUST
Oreo cookies – You will need 32 Oreo cookies, crushed into fine crumbs. No need to take the filling out, just leave it in there!
Butter – Melted butter is necessary to make the crust for the cheesecake.
Sugar – Just 2 tablespoons of sugar adds a little sweetness to the crust.
FILLING
Cream cheese – Yes, that’s a lot of cream cheese! Regular cream cheese works best, but you can use a non-fat or low-fat variety if you prefer. Make sure the cream cheese is softened to room temperature before adding to the other ingredients.
Sugar – A cup of sugar provides just the right amount of sweetness to the cheesecake filling.
Eggs – Four large eggs will bind all of the other ingredients together.
Vanilla extract – The higher the quality of the vanilla, the better.
Sour cream – Sour cream adds flavor and helps maintain the right consistency for the cheesecake. You can swap this out with plain Greek yogurt if you prefer.
Flour – Just two tablespoons of flour will thicken up the filling and ensure that it sets perfectly.
Hot fudge – Everything is better with hot fudge! Half of it goes in the middle of the cheesecake and the other half goes on top.
Butterfingers & Reese’s Peanut Butter cups – Six mini Butterfingers (or 2-3 regular-sized Butterfinger bars) and 6 Reese’s Peanut Butter cups must be chopped up. Half of the candy bars go in the middle of the cheesecake, and the other half goes on top just before serving.
FROSTING
Cream cheese – Any variety of cream cheese will work (regular, non-fat, or low-fat). Make sure to soften the cream cheese before adding to the other ingredients.
Butter – Real butter works best. Soften the butter before mixing it into the frosting.
Peanut butter – Creamy peanut butter works best, but you can use chunky peanut butter if you prefer.
Powdered sugar – Powdered sugar will sweeten up the peanut butter frosting while keeping it smooth and creamy.
HOW TO MAKE COPYCAT CHEESECAKE FACTORY ADAM’S PEANUT BUTTER CUP CHEESECAKE
Preheat oven to 350°.
Using a food processor or blender, crush your Oreos into fine crumbs.
Mix the melted butter, sugar, and Oreo crumbs together in a mixing bowl.
Press the Oreo crumb mixture into the bottom of an 8-inch springform cheesecake pan and up the sides.
Add the cream cheese and sugar to a large mixing bowl. Use an electric mixer to whip them together until fluffy.
To the cream cheese mixture, add the eggs, vanilla extract, sour cream, and flour. Mix until well combined.
Pour half of the cheesecake mixture over the crust in the cheesecake pan.
Warm up half the hot fudge sauce in a microwave-safe bowl for 30 seconds or until pourable. Pour the hot fudge onto the cheesecake layer. You can swirl it around a bit if you like.
Chop 3 mini Butterfingers and 3 Reese’s Peanut Butter cups. Sprinkle the chopped candy bars over the hot fudge layer.
Pour the rest of the cheesecake batter into the pan and smooth out the top.
Bake the cheesecake for 50-60 minutes. The center should be very slightly jiggly.
Cool the cheesecake on the counter and then refrigerate the cheesecake for 4 hours or overnight.
ASSEMBLE AND SERVE
Spread the remaining hot fudge sauce and pour it over the top of the cheesecake. It may be helpful to warm the hot fudge a little bit so that it spreads more easily on the top. Chop the remaining Butterfingers and Reese’s Peanut Butter cups and sprinkle over the top of the cheesecake.
MAKE THE FROSTING
Use an electric mixer to whip the peanut butter, cream cheese, and butter together.
Add the powdered sugar and beat until well combined.
Add the frosting to a piping bag or ziplock bag with the corner snipped off.
Pipe dollops of the peanut butter frosting around the edge of the cheesecake. Refrigerate the cheesecake until ready to serve, or slice and serve the cheesecake immediately.
COPYCAT CHEESECAKE FACTORY ADAM’S PEANUT BUTTER CUP CHEESECAKE
Ingredients
FILLING
- 4 8-ounce blocks of cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 2 tablespoon flour
- 11.75 ounce jar hot fudge
- 6 mini Butterfingers
- 6 Reese’s Peanut Butter cups
FROSTING
- 4 ounces cream cheese softened
- 4 tablespoons butter softened
- 1 cup peanut butter
- 1 ½ cups powdered sugar
Instructions
- Preheat oven to 350°.
- Using a food processor or blender, crush the Oreos into fine crumbs.
- Mix the melted butter, sugar, and Oreo crumbs together in a mixing bowl.
- Press the Oreo crumb mixture into the bottom of an 8-inch springform cheesecake pan and up the sides.
- Add the cream cheese and sugar to a large mixing bowl. Use an electric mixer to whip them together until fluffy.
- To the cream cheese mixture, add the eggs, vanilla extract, sour cream, and flour. Mix until well combined.
- Pour half of the cheesecake mixture over the crust in the cheesecake pan.
- Warm up half the hot fudge sauce in a microwave-safe bowl for 30 seconds or until pourable. Pour the hot fudge onto the cheesecake layer. You can swirl it around a bit if you like.
- Chop 3 mini Butterfingers and 3 Reese’s Peanut Butter cups. Sprinkle the chopped candy bars over the hot fudge layer.
- Pour the rest of the cheesecake batter into the pan and smooth out the top.
- Bake the cheesecake for 50-60 minutes. The center should be very slightly jiggly.
- Cool the cheesecake on the counter and then refrigerate the cheesecake for 4 hours or overnight.
- ADD THE TOPPINGS: Spread the remaining hot fudge sauce and pour it over the top of the cheesecake. It may be helpful to warm the hot fudge a little bit so that it spreads more easily on the top. Chop the remaining Butterfingers and Reese's Peanut Butter cups and sprinkle over the top of the cheesecake.
- MAKE THE FROSTING: Use an electric mixer to whip the peanut butter, cream cheese, and butter together.
- Add the powdered sugar and beat until well combined.
- Add the frosting to a piping bag or ziplock bag with the corner snipped off.
- Pipe dollops of the peanut butter frosting around the edge of the cheesecake. Refrigerate the cheesecake until ready to serve, or slice and serve the cheesecake immediately.
Nutrition
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WHAT KIND OF CREAM CHEESE TO USE IN CHEESECAKE?
I usually use regular cream cheese, but you can also use a low-fat or non-fat variety if you prefer. Just make sure it is softened to room temperature before adding to the recipe.
HOW TO SOFTEN CREAM CHEESE
Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.
-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.
-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!
DO I NEED TO REFRIGERATE CHEESE CAKE?
YES, absolutely. The ingredients of this cheesecake all need to be kept chilled to keep the consistency and texture. If stored properly and kept cool this delicious dessert will last 4-5 days. If you are serving for an event or party, this cheesecake will be ok for about 1-2 hours at room temperature.
DO I NEED TO REFRIGERATE CHEESE CAKE?
YES, absolutely. Even if it isn’t a no-bake cheesecake it should be refrigerated. The ingredients of this cheesecake all need to be kept chilled to keep the consistency and texture. If stored properly and kept cool this delicious dessert will last 5-7 days. If you are serving for an event or party, this cheesecake will be ok for about 1-2 hours at room temperature.
MORE DELICIOUS CHEESECAKE RECIPES TO TRY:
- LEMON BAR CHEESECAKE
- ORANGE CREAMSICLE CHEESECAKE
- ROCKY ROAD CHEESECAKE
- BANANA CREAM CHEESECAKE BARS
- WHITE CHOCOLATE CHEESECAKE
- NO-BAKE STRAWBERRY CHEESECAKE
- RASPBERRY CHEESECAKE COOKIE CUPS
- CARAMEL CHEESECAKE
- NO-BAKE STRAWBERRY JELLO CHEESECAKE
- SKINNY PUMPKIN CHEESECAKE
- S’MORES CHEESECAKE
- MINI NO-BAKE CHEESECAKES
Copycat Cheesecake Factory Adam’s Peanut Butter Cup Cheesecake is made with an Oreo crust, crushed Butterfingers, chopped peanut butter cups, and hot fudge. This decadent cheesecake is topped off with a peanut butter cream cheese frosting.
a says
Does it taste like the original?
Nellie says
I think so!
Jim says
If you add up the cost of the ingredients you could just buy a whole one at Cheesecake Factory for about same price!
Emily says
This definitely needs a larger springform pan – 8inch was way too small and left a ton of leftover cheesecake. The recipe should also be updated to specify you need to reserve some hot fudge for the top – unfortunately I hadn’t read the rest to realize I was supposed to keep some for the top.
Nellie says
Thank you for your suggestions. The recipe does indicate to use an entire jar and to only use half in the middle of the cheesecake, but I will update it to make sure that it is more clear to reserve the rest for topping.
Ruth says
Can it be frozen yo use later?
Nellie says
Usually recipes with cream cheese don’t freeze very well, so I wouldn’t recommend it.