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A slice of Reese's Radiant Rhapsody Cheesecake topped with peanut butter cups and chocolate ganache
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Reese's Radiant Rhapsody Cheesecake

This creamy, dreamy cheesecake combines rich flavors of peanut butter and chocolate, creating an irresistible dessert experience.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12 servings
Calories: 550kcal

Equipment

  • Mixing Bowl
  • 9-inch springform pan
  • Small saucepan

Ingredients

Crust Ingredients

  • 1.5 cups chocolate cookie crumbs
  • 0.25 cup melted butter

Filling Ingredients

  • 3 packages cream cheese, softened (8 oz each)
  • 1 cup sugar
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup creamy peanut butter
  • 15-20 pieces Reese's peanut butter cups, chopped (reserve half for topping)
  • 1 cup heavy cream
  • 0.5 cup chocolate chips
  • 0.5 cup peanut butter chips
  • Caramel sauce for drizzling
  • Whipped cream for garnish

Instructions

  • Preheat your oven to 325°F (163°C). In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
  • In a large mixing bowl, beat the softened cream cheese with the sugar until smooth. Add the sour cream and vanilla extract, mixing well. Beat in the eggs one at a time, then stir in the creamy peanut butter. Fold in half of the chopped Reese's peanut butter cups.
  • Pour the filling over the crust and smooth the top. Bake for 55-60 minutes until the center is set and edges are lightly golden. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  • Remove from the oven and let it reach room temperature. Refrigerate for at least 4 hours or overnight for best results.
  • In a small saucepan, heat heavy cream over medium heat until it simmers. Remove from heat and stir in the chocolate chips until smooth. Let cool slightly.
  • Drizzle the ganache over the chilled cheesecake. Top with remaining chopped Reese's peanut butter cups, peanut butter chips, and a drizzle of caramel sauce. Garnish with whipped cream if desired, then slice and enjoy!

Notes

Use room temperature ingredients for a smooth filling. Let the cheesecake cool in the oven to prevent cracks. Store in the refrigerator for up to 5 days or freeze for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

Calories: 550kcal | Fat: 35g