Reese's Radiant Rhapsody Cheesecake
Creamy, decadent, and indulgent, this cheesecake features a silky peanut butter filling on a chocolate cookie crust, topped with chocolate ganache and caramel drizzle.
Servings: 12 servings
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.
Notes
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. 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.