Hey, y'all! If you've ever ordered the Peanut Butter Cheesecake at The Cheesecake Factory and wished you could enjoy it at home, this recipe is for you. With an Oreo crust, creamy peanut butter filling, and rich swirls of hot fudge, it captures all the flavors that make the restaurant favorite so unforgettable.

Peanut Butter Cheesecake

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Every slice is loaded with creamy peanut butter cheesecake, rich hot fudge, crushed Butterfinger candy bars, and chopped peanut butter cups. It's an over-the-top dessert that's surprisingly easy to make and guaranteed to impress anyone lucky enough to grab a slice.

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Peanut Butter Cheesecake Ingredients

For the Crust:

• 32 Oreos
• 6 tbsp. butter, melted
• 2 tbsp. sugar

For the Filling:

• 4 (8 oz.) blocks of cream cheese, softened
• 1 c. sugar
• 4 eggs
• 1 tsp. vanilla extract
• ¾ c. sour cream
• 2 tbsp. flour
• 11.75 oz. jar hot fudge
• 6 mini butterfingers
• 6 peanut butter cups

For the Frosting:

• 4 oz. cream cheese, softened
• 4 tbsp. butter, softened
• 1 c. peanut butter
• 1 ½ c. powdered sugar

How to Make Peanut Butter Cheesecake

1. Preheat the oven to 350°F.
2. In a food processor, pulse the Oreos into fine crumbs. Mix with the melted butter and sugar, then firmly press the mixture into the bottom and about 1 inch up the sides of an 8-inch springform pan.
3. In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the eggs, vanilla, sour cream, and flour, mixing just until combined.
4. Pour half of the cheesecake batter into the prepared crust.
5. Microwave half of the hot fudge sauce for about 30 seconds, or until pourable. Pour it evenly over the batter, then sprinkle with 3 chopped Butterfinger bars and 3 chopped peanut butter cups.
6. Top with the remaining cheesecake batter and smooth the surface.
7. Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle. Cool completely at room temperature, then refrigerate for at least 4 hours, or overnight.
8. Before serving, warm the remaining hot fudge and spread it over the cheesecake. Top with the remaining chopped Butterfinger bars and peanut butter cups.
9. For the frosting, beat together the peanut butter, 4 ounces of cream cheese, and butter until smooth. Add the powdered sugar and beat until creamy.
10. Transfer the frosting to a piping bag (or a zip-top bag with the corner snipped off) and pipe dollops around the edge of the cheesecake. Slice and serve.

Pro Tips For Making This Recipe

1. Oreo cookies make a classic crust, but graham crackers or peanut butter cookies are delicious alternatives.
2. Chill the cheesecake overnight for the best texture and clean slices.
3. Warm the hot fudge just until pourable for easy layering and topping.
4. Pipe the peanut butter frosting around the edge for a bakery-style finish.
5. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions

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Recipe

Peanut Butter Cheesecake

JC Phelps

This Peanut Butter Cheesecake (Cheesecake Factory Copycat) is rich, creamy, and loaded with chocolate and peanut butter.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Chill Time 4 hours hrs

Total Time 5 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 1392 kcal

Ingredients

  

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For the Crust:

• 32 Oreos
• 6 tbsp. butter melted
• 2 tbsp. sugar

For the Filling:

• 4 8 oz. blocks of cream cheese, softened
• 1 c. sugar
• 4 eggs
• 1 tsp. vanilla extract
• ¾ c. sour cream
• 2 tbsp. flour
• 11.75 oz. jar hot fudge
• 6 mini butterfingers
• 6 peanut butter cups

For the Frosting:

• 4 oz. cream cheese softened
• 4 tbsp. butter softened
• 1 c. peanut butter
• 1 ½ c. powdered sugar

Instructions

 

• Preheat the oven to 350°F.
• In a food processor, pulse the Oreos into fine crumbs. Mix with the melted butter and sugar, then firmly press the mixture into the bottom and about 1 inch up the sides of an 8-inch springform pan.
• In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the eggs, vanilla, sour cream, and flour, mixing just until combined.
• Pour half of the cheesecake batter into the prepared crust.
• Microwave half of the hot fudge sauce for about 30 seconds, or until pourable. Pour it evenly over the batter, then sprinkle with 3 chopped Butterfinger bars and 3 chopped peanut butter cups.
• Top with the remaining cheesecake batter and smooth the surface.
• Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle. Cool completely at room temperature, then refrigerate for at least 4 hours, or overnight.
• Before serving, warm the remaining hot fudge and spread it over the cheesecake. Top with the remaining chopped Butterfinger bars and peanut butter cups.
• For the frosting, beat together the peanut butter, 4 ounces of cream cheese, and butter until smooth. Add the powdered sugar and beat until creamy.
• Transfer the frosting to a piping bag (or a zip-top bag with the corner snipped off) and pipe dollops around the edge of the cheesecake. Slice and serve.

Notes

• Oreo cookies make a classic crust, but graham crackers or peanut butter cookies are delicious alternatives.
• Chill the cheesecake overnight for the best texture and clean slices.
• Warm the hot fudge just until pourable for easy layering and topping.
• Pipe the peanut butter frosting around the edge for a bakery-style finish.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 1392kcalCarbohydrates: 189gProtein: 20gFat: 67gSaturated Fat: 28gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 151mgSodium: 811mgPotassium: 628mgFiber: 5gSugar: 142gVitamin A: 925IUVitamin C: 0.3mgCalcium: 126mgIron: 8mg

Keyword Peanut Butter Cheesecake

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My best,

JC