Adam's Peanut Butter Cup Fudge Ripple Recipe
Creamy Cheesecake Swirled with Caramel, Peanut Butter, Butterfinger® and Reese's® Peanut Butter Cups. (1250 cal)
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Ingredients
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Crust
Cheesecake filling
Ripples & mix-ins
Topping & finishing
Method
Crust
- 1
Preheat and prep pan
Preheat oven to 325°F (163°C). Lightly grease a 9-inch (23 cm) springform pan. Wrap the outside of the springform pan in a double layer of heavy-duty aluminum foil (this prevents water from seeping in during the water bath).
- 2
Make crust
Combine the chocolate cookie crumbs, melted butter, granulated sugar and 1/4 tsp salt in a bowl and mix until the crumbs are evenly moistened and hold together when pressed between your fingers.
- 3
Form crust
Press the crumb mixture firmly and evenly into the bottom (and 1/2 inch up the sides, optional) of the prepared springform pan using the bottom of a measuring cup or a flat glass. Bake the crust in the preheated oven for 8–10 minutes. Remove from oven and set aside to cool while you make the filling.
Cheesecake filling
- 4
Prepare cream cheese
Working with room-temperature cream cheese is critical for a lump-free filling. Place the softened cream cheese in the bowl of a stand mixer fitted with the paddle (or use a large bowl and a hand mixer). Beat on medium speed until smooth and creamy, about 2–3 minutes, scraping the bowl down once or twice.
- 5
Add sugar and sour cream
With the mixer running on low, add the granulated sugar in a steady stream and beat until incorporated and silky, about 1–2 minutes. Add the sour cream and heavy cream and mix until combined, scraping the bowl as needed.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed and just until each is incorporated. Avoid overbeating (excess air causes cracks). Mix in the vanilla extract and 1/2 tsp salt until smooth.
Ripples & mix-ins
- 7
Prepare peanut butter swirl
Place the 1 cup peanut butter and 2 tbs heavy cream in a small microwave-safe bowl. Microwave in 15–20 second bursts, stirring between bursts, until the peanut butter is loose and pourable (it should be the consistency of thick honey). Alternatively, warm gently on the stovetop. Stir until smooth and set aside.
- 8
Warm caramel
If the caramel sauce is cold and stiff, warm it slightly in the microwave (15–30 seconds) or over a double boiler until it is pourable but not hot. Keep it separate from the peanut butter.
- 9
Fold some mix-ins (optional)
If you prefer candy throughout the cheesecake, fold 1 cup total of the chopped Butterfinger® and Reese's® into the cheesecake batter now (gently, so you don't overmix). Reserve the rest of the chopped candies for the ripple/finish step.
- 10
Assemble swirls
Pour about two-thirds of the plain cheesecake batter into the cooled crust and smooth the top. Dollop half of the warmed caramel and half of the thinned peanut butter over the batter in several spots. Sprinkle a generous handful (about 1/2 cup) of the reserved chopped Butterfinger® and Reese's® over the dollops. Pour the remaining batter over this layer, then dot the top with remaining caramel and peanut butter in several more places. Using a thin knife or skewer, drag through the dollops in a figure-eight or swirl pattern to create a marbled ripple. Sprinkle the remaining chopped candies across the top, pressing them in very lightly so they don’t fall off during transfer.
Baking & cooling
- 11
- 12
Bake
Bake at 325°F (163°C) for 50–65 minutes, until the edges are set and the center still has a slight wobble (it will continue to set as it cools). Rotate the roasting pan once halfway through baking if your oven has hot spots.
- 13
Initial cooling
Turn off the oven and crack the oven door open. Let the cheesecake sit in the warm oven for 45–60 minutes to cool gradually (this further reduces the chance of cracks).
- 14
Topping & serving
- 15
Finish and garnish
Before serving, run a thin, warm knife around the edge of the pan to loosen the cheesecake. Remove the springform ring. Drizzle the reserved 1/4 cup caramel sauce over the top in a decorative pattern. Scatter the extra chopped Reese's® and Butterfinger® over the top and finish with a light sprinkle of flaky sea salt to taste.
- 16
Slice and serve
For clean slices, chill the cheesecake until firm and wipe a sharp knife clean and warm between cuts. Serve slices chilled. Store any leftovers tightly covered in the refrigerator for up to 4 days; some candies on top may soften over time.
