Creamy, decadent, and unapologetically indulgent — Reese’s Radiant Rhapsody Cheesecake is the kind of dessert that makes every celebration feel elevated. Imagine a silky peanut butter cheesecake seated on a crisp chocolate cookie crust, studded with chopped Reese’s peanut butter cups, and finished with a glossy chocolate ganache and a caramel drizzle. Fun fact: many people say peanut butter and chocolate pair like old friends — they just get better with time.
This recipe is special because it’s surprisingly simple to pull off, requires minimal hands-on time, and always earns rave reviews from family and friends. It’s a great companion to other favorites on the blog; if you love minty chocolate cheesecakes, try our Andes Mint Cheesecakes next for a refreshing twist. Whether you’re new to baking or a seasoned host, this recipe is approachable, quick to prepare, and wildly satisfying. Let’s get excited — you’re about to make something unforgettable.
What is Reese’s Radiant Rhapsody Cheesecake?
Why the dramatic name? Who knows — maybe it’s because every bite sings with peanut butter and chocolate harmonies. Could a cheesecake really be a rhapsody? Absolutely, when it’s loaded with creamy peanut butter, gooey ganache, and crunchy Reese’s pieces. The saying “the way to a man’s heart is through his stomach.” might sound old-fashioned, but with desserts like this, who can argue? I like to joke that this cheesecake could charm the socks off anyone at the dinner table. Give it a try and see whether it earns a spot at your family’s dessert repertoire.
Why You’ll Love This
- Luxurious peanut butter and chocolate duo: The filling is rich and velvety, with real peanut butter folded into classic cheesecake batter, making every forkful melt on your tongue.
- Cost-effective and crowd-pleasing: Store-bought desserts can be pricey — making this at home uses pantry staples and delivers a bakery-quality dessert for less.
- Toppings that elevate: Chopped Reese’s, peanut butter chips, a warm chocolate ganache, and a caramel drizzle add texture and layers of flavor that feel spectacular without complicated techniques.
Compared to a plain New York-style cheesecake, this version is more playful, with extra mix-ins and toppings that make it perfect for birthdays and weekend treats alike. If you love playful flavor mashups, this is a must-try. Go ahead — make it tonight.
How to Make
Quick Overview
This cheesecake is easy to prepare and finishes with a lush ganache for professional-looking results. Preparation is straightforward: press the crust, blend a silky filling, bake gently, chill thoroughly, then top with a warm chocolate ganache and candy bits. Expect about 20 minutes active prep, 55–60 minutes baking, plus chilling time (at least 4 hours or overnight) for best texture.
Ingredients
- 1 1/2 cups chocolate cookie crumbs (about 10–12 full chocolate sandwich cookies, crushed)
- 1/4 cup melted butter (unsalted, melted and slightly cooled)
- 3 (8 oz) packages cream cheese, softened to room temperature
- 1 cup sugar (granulated)
- 1 cup sour cream (room temperature)
- 1 tsp vanilla extract
- 3 large eggs (room temperature)
- 1 cup creamy peanut butter (smooth, at room temperature)
- 15–20 Reese’s peanut butter cups, chopped (reserve half for topping)
- 1 cup heavy cream
- 1/2 cup chocolate chips (semisweet or bittersweet)
- 1/2 cup peanut butter chips
- Caramel sauce for drizzling (store-bought or homemade)
- Whipped cream for garnish (optional)
Directions
- Preheat your oven to 325°F (163°C). In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup for an even, compact crust. Place the crust in the refrigerator while you make the filling to help it set.
- In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and free of lumps. Add the sour cream and vanilla extract, mixing well until fully incorporated. Beat in the eggs one at a time, mixing just until each egg is combined — avoid overbeating to prevent cracks. Stir in the creamy peanut butter until the filling is uniform and silky. Fold in half of the chopped Reese’s peanut butter cups gently so they are evenly distributed.
- Pour the filling over the chilled crust and smooth the top with a spatula. Bake for 55–60 minutes until the center is mostly set but still slightly jiggly — the edges should be lightly golden. Turn off the oven, prop the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour to reduce the chance of cracks.
- Remove the cheesecake from the oven and allow it to come to room temperature on a wire rack. Once cool, refrigerate the cheesecake for at least 4 hours, preferably overnight, so the texture firms up and flavors meld.
- When ready to finish, heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil). Remove from heat and add the chocolate chips, stirring until the mixture is smooth and glossy to create a ganache. Let the ganache cool slightly so it thickens but is still pourable.
- Drizzle the ganache over the chilled cheesecake, allowing some to drip over the edges. Top with the remaining chopped Reese’s peanut butter cups, sprinkle peanut butter chips, and add a light drizzle of caramel sauce. Garnish with whipped cream if desired. Slice with a hot, clean knife for neat pieces, wiping the knife between cuts.
What to Serve With
Pair this cheesecake with light, refreshing sides to balance the richness. Good options include a simple mixed green salad with a citrus vinaigrette, fresh berries (strawberries or raspberries), or a tart sorbet like lemon or berry to cut through the sweetness. For drinks, try a bold coffee, espresso, or a glass of cold milk for a classic combo. If serving at a party, offer small espresso shots or a salted caramel latte to complement the peanut butter and chocolate flavors.
Top Tips for Perfecting
- Use room-temperature ingredients: Softened cream cheese, eggs, and peanut butter blend more smoothly and minimize lumps.
- Avoid overmixing eggs: Beat them in one at a time and stop as soon as combined to prevent a dense or cracked cheesecake.
- Chill thoroughly: Cheesecake slices will be cleaner and the texture will be creamier after at least 4 hours of refrigeration — overnight is best.
- Substitutions: Swap sour cream for Greek yogurt for a tangier bite; use crunchy peanut butter for extra texture if you prefer.
- Common mistakes: Don’t skip the cooling step inside the oven; rapid temperature changes often cause cracks. If cracks appear, cover them with ganache and toppings — no one will notice.
Storing and Reheating Tips
Refrigeration: Store leftover cheesecake in an airtight container or cover the springform pan tightly with plastic wrap. It will stay fresh in the refrigerator for up to 4–5 days.
Freezing: For longer storage, freeze individual slices on a baking sheet until firm, then wrap each slice in plastic wrap and place in a freezer bag. Cheesecake can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: This cheesecake is best served chilled. If you prefer the ganache slightly softer, let slices sit at room temperature for 15–20 minutes before serving or zap for 5–7 seconds in the microwave to soften the topping (use low power and short bursts).
FAQs
What causes cheesecake to crack and how can I prevent it?
Cracks often come from overmixing, baking at too high a temperature, or sudden temperature changes. Mix gently, use a water bath or cool inside the oven, and allow gradual cooling to reduce cracks.
Can I make this recipe without a springform pan?
A springform pan makes removal easier, but you can line a regular 9-inch cake pan with foil and parchment for easier release. Let it chill thoroughly before attempting to invert.
Can I use natural peanut butter instead of creamy peanut butter?
Natural peanut butter can be used, but it may change texture and separation is possible. Stir well and use a spoonable, spreadable consistency for best results.
How do I get clean slices when serving cheesecake?
Run a sharp knife under hot water, dry it, and slice with a single smooth motion. Wipe the knife between slices for neat presentation.
Can I prepare parts of this cheesecake ahead of time?
Yes. You can make the crust and filling a day ahead and bake the next day, or fully assemble and refrigerate overnight after baking. Ganache is best made the day you plan to serve.
Conclusion
This Reese’s Radiant Rhapsody Cheesecake is worth every minute of prep — it’s creamy, crowd-pleasing, and easy enough for a weekend treat or special celebration. With simple ingredients and straightforward steps, you’ll have a dessert that looks and tastes like it came from a patisserie. If you want the full recipe details and a printable version, visit Reese’s Radiant Rhapsody Cheesecake – A Peanut Butter for the complete guide and more inspiration.
Reese's Radiant Rhapsody Cheesecake
Equipment
- Mixing Bowl
- 9-inch springform pan
- Saucepan
Ingredients
Crust
- 1.5 cups chocolate cookie crumbs (about 10–12 full chocolate sandwich cookies, crushed)
- 0.25 cup unsalted butter (melted and slightly cooled)
Filling
- 24 oz cream cheese (3 packages, softened to room temperature)
- 1 cup granulated sugar
- 1 cup sour cream (room temperature)
- 1 tsp vanilla extract
- 3 large eggs (room temperature)
- 1 cup creamy peanut butter (smooth, at room temperature)
- 15-20 pieces Reese's peanut butter cups (chopped, reserve half for topping)
- 1 cup heavy cream
- 0.5 cup chocolate chips (semisweet or bittersweet)
- 0.5 cup peanut butter chips
Toppings
- caramel sauce (for drizzling, store-bought or homemade)
- whipped cream (for garnish, optional)
Instructions
- Preheat your oven to 325°F (163°C). In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup for an even, compact crust. Place the crust in the refrigerator while you make the filling to help it set.
- In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and free of lumps. Add the sour cream and vanilla extract, mixing well until fully incorporated. Beat in the eggs one at a time, mixing just until each egg is combined — avoid overbeating to prevent cracks. Stir in the creamy peanut butter until the filling is uniform and silky. Fold in half of the chopped Reese’s peanut butter cups gently so they are evenly distributed.
- Pour the filling over the chilled crust and smooth the top with a spatula. Bake for 55–60 minutes until the center is mostly set but still slightly jiggly — the edges should be lightly golden. Turn off the oven, prop the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour to reduce the chance of cracks.
- Remove the cheesecake from the oven and allow it to come to room temperature on a wire rack. Once cool, refrigerate the cheesecake for at least 4 hours, preferably overnight, so the texture firms up and flavors meld.
- When ready to finish, heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil). Remove from heat and add the chocolate chips, stirring until the mixture is smooth and glossy to create a ganache. Let the ganache cool slightly so it thickens but is still pourable.
- Drizzle the ganache over the chilled cheesecake, allowing some to drip over the edges. Top with the remaining chopped Reese’s peanut butter cups, sprinkle peanut butter chips, and add a light drizzle of caramel sauce. Garnish with whipped cream if desired. Slice with a hot, clean knife for neat pieces, wiping the knife between cuts.