The Adam's Peanut Butter Cup Fudge Ripple Recipe recipe from Maressa Vincent from Pleasanton, CA, United States Tobi and I have been married for 8 years now. We have two cute, crazy boys, Andrew and Josh, and a brand new baby girl, Bailey. They are so much fun and keep me busy. I love to run, shop, read, and cook.
For the Filling:
1 cup sugar
1 cup sour cream
1 cup chocolate fudge topping, divided
1 1/2 teaspoons vanilla
3 eggs, lightly beaten
3 (8 ounce) packages cream cheese, softened
6 butterfinger, chopped
6 peanut butter cups, cut into small wedges
For the Crust:
1/2 cup melted butter
4 1/2 cups crushed Oreo cookies
Method:
Crush Oreos in a food processor. Add melted butter and mix well. Press onto bottom and up 1" sides of a 10" springform pan. Bake at 350 for 6 minutes.
In a large bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed till combined. Stir in vanilla.
Pour half of cream cheese batter over crust. Microwave half of the hot fudge topping till pourable, but not hot. Drizzle this over the cheesecake batter.
Sprinkle with half of your peanut butter cups and butterfinger. Pour the rest of your cheesecake batter over the peanut butter cups and butterfinger. Then top with remaining peanut butter cups and butterfinger, pressing down on them a little.
Bake at 350 for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack. Microwave remaining fudge topping and drizzle over top of cheesecake.
Refrigerate overnight. Garnish with more peanut butter cups if desired.
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| Adam's Peanut Butter Cup Fudge Ripple |
