Cheesecake Factory Peanut Butter Cheesecake Recipe
This Cheesecake Factory peanut butter cheesecake recipe brings you layers of rich chocolate, creamy cheesecake, and a luscious peanut butter filling.It's a two-day process, but it’s worth every minute. Start with a crunchy Oreo crust that perfectly balances the creamy textures. You'll combine Butterfingers and peanut butter cups for a true dessert indulgence.
Ingredients
- 24 Oreo Cookies crushed
- 4 tbsp Butter melted
- 16 oz Cream Cheese softened
- 1 cup Sugar
- 1 cup Peanut Butter smooth
- 1 cup Heavy Cream
- 1 tsp Vanilla Extract
- 3 Eggs
- 1 cup Peanut Butter Cups chopped
- 1/2 cup Hot Fudge Sauce
Instructions
- Preheat your oven to 325°F and prepare a 9-inch springform pan by greasing it or lining with parchment paper.
- In a bowl, mix crushed Oreo cookies with melted butter and press this mixture into the bottom of the pan for the crust.
- In a separate bowl, beat cream cheese, sugar, and peanut butter until the mix is smooth and then blend in the heavy cream and vanilla.
- Gently add eggs one at a time, mixing well after each addition to ensure a creamy texture.
- Pour half of the peanut butter filling into the prepared crust and sprinkle half of the chopped peanut butter cups on top.
- Add the remaining filling, smoothing the top, then bake for about 1 hour (check after 50 minutes to avoid overcooking).
- Allow the cheesecake to cool before drizzling the hot fudge sauce on top and sprinkling the remaining peanut butter cups.
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