Name: Copycat Cheesecake Factory Peanut Butter Cup Fudge Ripple (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 10-12 servings
Cuisine: American
Ingredients: 1 1/2 cups Chocolate Wafer Cookies-crushed; 5 tbsp Butter-melted; 32 oz Cream Cheese-softened; 1 1/2 cups Sugar; 1/4 cup Sour Cream; 2 Eggs; 1 tsp Vanilla Extract; 1 cup Peanut Butter-creamy; 1/2 cup Chocolate Syrup; 2 tbsp Butter; 1/4 cup Powdered Sugar; 1/2 cup Heavy Cream; 6 oz Semi-Sweet Chocolate-chopped

Recipe tier

A simplified version of the popular Cheesecake Factory dessert, made with readily available ingredients and straightforward techniques.

Total 1h 30m

Serves 10-12 servings

Steps 11

Ingredients 13

Soundtrack the cook

After hours · 105 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Crust
1 cups 170 g Chocolate Wafer Cookies-crushed
5 tbsp 75 g Butter-melted
Cheesecake Filling
32 oz 907 g Cream Cheese-softened
1 cups 300 g Sugar
cup 60 mL Sour Cream
2 N/A Eggs
1 tsp 5 mL Vanilla Extract
Peanut Butter Fudge Ripple
1 cup 240 mL Peanut Butter-creamy
cup 120 mL Chocolate Syrup
2 tbsp 30 mL Butter
cup 60 g Powdered Sugar
Chocolate Ganache
cup 120 mL Heavy Cream
6 oz 170 g Semi-Sweet Chocolate-chopped

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 325°F (160°C).
Combine all Crust ingredients and press into the bottom of a 9-inch springform pan.
Bake crust for 8-10 minutes. Let cool.
In a large bowl, beat all Cheesecake Filling ingredients until smooth and creamy.
Pour filling over cooled crust.
In a saucepan, combine Peanut Butter Fudge Ripple ingredients. Heat over medium heat, stirring until smooth. Let cool slightly.
Drizzle Peanut Butter Fudge Ripple over cheesecake filling. Swirl with a knife.
Bake for 55-70 minutes, or until set around the edges but still slightly jiggly in the center.
Let cool completely in the oven with the door ajar. Then refrigerate for at least 4 hours.
Make Chocolate Ganache: Heat Heavy Cream in a saucepan until simmering. Pour over chopped Semi-Sweet Chocolate. Let sit for 1 minute, then stir until smooth.
Pour Chocolate Ganache over chilled cheesecake. Refrigerate until set.