Copycat Peanut Butter Cup Fudge Ripple Cheesecake
This Copycat Peanut Butter Cup Fudge Ripple Cheesecake will quickly become your dessert obsession. It’s a decadent, chocolatey cheesecake swirled with ribbons of rich fudge and topped with chunks of peanut butter cups.
Sounds divine, right? If you’re a fan of Reese’s and love a good cheesecake, then this is the recipe for you! Whether you’re looking to wow guests at your next family gathering or simply treat yourself, this recipe is guaranteed to impress.
Cheesecake makes a great dessert for holidays and special occasions, or even a birthday. These Raspberry Prosecco Cheesecake Cups, No Banana Pudding Cheesecake, and Birthday Cake Cheesecake are all delicious recipes.
Table of contents
Why You’ll Love This Recipe
- It’s indulgent yet easy to make. Who says gourmet desserts have to be complicated? This recipe is beginner-friendly and yields stunning bakery-quality results.
- Perfect for peanut butter lovers. All the creamy and nutty goodness of peanut butter cups right in your cheesecake.
- Versatile. You can customize the fudge ripple or even swap out the peanut butter cups for your favorite candy if you’re feeling creative.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This cheesecake uses staples like cream cheese, sugar, and eggs to create its creamy base. Paired with peanut butter cups, heavy cream, and fudge sauce, it combines rich textures and bold flavors that are simply irresistible.
Variations
- Swap the peanut butter cups. Try Snickers for a caramel touch or KitKats for extra crunch.
- Add a ganache topping. Pour a layer of dark chocolate ganache on top for added elegance.
- Go gluten-free. Use gluten-free chocolate cookies for the crust.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Use a food processor to crush the cookies until fine crumbs. Mix with butter and sugar, and then press into the bottom of a springform pan.
- In a large mixing bowl using an electric mixer whip the cream cheese and sugar together until fluffy. To the cream cheese mixture add your eggs, vanilla extract, sour cream and flour until well combined. Pour half the cheesecake mixture into your cheesecake pan.
- Warm up half the hot fudge sauce in a microwave safe bowl for 30 seconds or until pourable. Pour the hot fudge on to the cheesecake layer. Sprinkle the butterfingers and peanut butter cups on the hot fudge layer.
- Pour the rest of the cheesecake batter in the pan and smooth out the top. Bake the cheesecake for 50-60 minutes. Cool the cheesecake on the counter.
- Before serving, warm the rest of the hot fudge sauce and pour over the top of the cheesecake.
- Chop the remaining Butterfingers and peanut butter cups and sprinkle over the top of the cheesecake.
- Using an electric mixer, whip the peanut butter, 4 ounces of cream cheese, and butter together. Add the powdered sugar and beat until combined.
- Pipe dollops of the peanut butter frosting around the edge of the cheesecake.
Expert Tips
- Room Temperature Ingredients. Make sure all your dairy ingredients, like cream cheese and eggs, are at room temperature. This makes mixing easier and ensures a silky-smooth filling.
- Avoid Overmixing. While beating the filling, mix just until the ingredients are combined to avoid incorporating too much air, which can cause cracks.
- Use a Water Bath. It may seem like an extra step, but a water bath creates gentle, even heat that helps bake your cheesecake evenly without cracking.
- Cool Gradually. Avoid rushing the cooling process. Cool your cheesecake in the oven for about an hour after baking to prevent sinking.
- Store Properly. Cheesecake can be refrigerated for up to 5 days or frozen for up to 2 months in an airtight container.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! Cheesecake tastes even better when chilled overnight, giving the flavors time to develop. You can also freeze it after baking and defrost it when needed.
Divide the crust and filling into a lined muffin tin instead of a springform pan. Reduce baking time to about 18-20 minutes or until the centers are just set.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Copycat Peanut Butter Cup Fudge Ripple Cheesecake
Equipment
- food processers
- 8 inch springform pan
- large mixing bowl
- Electric mixer
- large bowl
- Piping bag
Ingredients
Crust
- 32 Oreo cookies
- 6 tablespoons butter melted
- 2 tablespoons sugar
Filling
- 32 ounces 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 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 degrees.
- Using a food processor crush your oreos into a fine crumb.
- Combine the melted butter, sugar and crumbs together.
- Press the cookie mixture into the bottom of an 8 inch spring form cheesecake pan and up the sides.
- In a large mixing bowl using an electric mixer whip the cream cheese and sugar together until fluffy.
- To the cream cheese mixture add your eggs, vanilla extract, sour cream and flour until well combined.
- Pour half the cheesecake mixture into your cheesecake pan.
- Warm up half the hot fudge sauce in a microwave safe bowl for 30 seconds or until pourable.
- Pour the hot fudge on to the cheesecake layer.
- You can swirl it around a bit if you like.
- Chop 3 mini butterfingers, chop 3 peanut butter cups.
- Sprinkle the butterfingers and peanut butter cups on the hot fudge layer.
- Pour the rest of the cheesecake batter in the pan and smooth out the top.
- Bake the cheesecake for 50-60 minutes. You want the center to just be slightly jiggly.
- Cool the cheesecake on the counter.
- Refrigerate the cheesecake for 4 hours or overnight.
- Before serving warm the rest of the hot fudge sauce and pour over the top of the cheesecake.
- Chop the remaining butterfingers and peanut butter cups and sprinkle over the top of the cheesecake.
- Make the frosting.
- Using an electric mixer whip the peanut butter, 4 ounces of cream cheese and butter together.
- Add the powdered sugar and beat until combined.
- Add the frosting to a piping bag or ziploc bag with the corner snipped off.
- Pipe dollops of the peanut butter frosting around the edge of the cheesecake.
- Slice and serve!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can use a graham cracker crust or peanut butter cookie crust if you prefer.
- You can use mini peanut butter cups if you like.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
