Creamy, dreamy, and studded with peanut-buttery pockets of joy—Reese’s Radiant Rhapsody Cheesecake is the kind of dessert that steals the show at any gathering. Imagine a velvety cream cheese center swirled with rich peanut butter, sitting on a chocolate cookie crust and crowned with chopped Reese’s cups, silky chocolate ganache, peanut butter chips, and a drizzle of caramel. Fun fact: many home bakers report that Reese’s additions double as both mix-ins and emotional support during the baking process.
This recipe is special because it’s simple to assemble, quick in active time, and a guaranteed crowd-pleaser—kids and adults alike will beg for a second slice. If you enjoy other creamy favorites, you might also like my Blueberry Cheesecake Rolls, which showcase a different fruit-forward twist but the same reliable cheesecake comfort. Ready to make something show-stopping without complicated steps? Let’s get baking.
What is Reese’s Radiant Rhapsody Cheesecake?
Why the whimsical name? Because this cheesecake sings with layers of flavor—radiant peanut butter, rhapsodic chocolate, and a chorus of Reese’s cups. Who wouldn’t smile at a dessert that seems to say, why be subtle when you can be spectacular? Rumor has it the name came from a late-night taste test where every forkful got louder applause than the last. And remember, “the way to a man’s heart is through his stomach.” So whether you’re baking for a date, family dinner, or a potluck, this recipe is a playful way to show love. Try it and see which verse of the rhapsody becomes your favorite.
Why You’ll Love This:
- Showstopper flavor: The peanut butter and chocolate combination is the star—silky peanut butter in the filling, crunchy chopped Reese’s on top, and a glossy ganache that ties everything together. The texture contrast between creamy filling and crunchy candy is irresistible.
- Cost-effective at home: Store-bought gourmet cheesecakes can be pricey. Making this at home uses pantry staples and a bag of Reese’s to create a decadent dessert for a fraction of the cost.
- Crowd-pleasing and versatile: It’s family-friendly, easy to slice for guests, and perfect for birthdays or celebrations. If you like creative cheesecake variations, don’t miss my twist on spice and cream in the Carrot Cake Cheesecake for another party-ready option.
Give this a try—you’ll love serving something that tastes like a bakery classic but feels homemade.
How to Make:
Quick Overview
This cheesecake is straightforward: a chocolate cookie crumb crust, a creamy peanut-butter-infused cheesecake filling, and a warm chocolate ganache topping. It’s easy to prepare, rich and satisfying, and the standout element is the ganache-peanut butter harmony with chopped Reese’s added for texture. Active prep time: about 25 minutes. Bake time: 55–60 minutes. Cooling and chilling: 5+ hours (overnight recommended for best slicing).
Ingredients
- 1 1/2 cups chocolate cookie crumbs (finely crushed)
- 1/4 cup melted butter (unsalted, melted and slightly cooled)
- 3 (8 oz) packages cream cheese, softened to room temperature
- 1 cup sugar
- 1 cup sour cream (full-fat is best)
- 1 tsp vanilla extract
- 3 large eggs (room temperature)
- 1 cup creamy peanut butter (smooth, room temperature)
- 15–20 Reese’s peanut butter cups, chopped (reserve half for topping)
- 1 cup heavy cream (for ganache)
- 1/2 cup chocolate chips (semi-sweet or dark)
- 1/2 cup peanut butter chips (for garnish)
- 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 until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust layer. Use the bottom of a measuring cup to pack it down.
- In a large mixing bowl, beat the softened cream cheese with the sugar on medium speed until the mixture is smooth and free of lumps, scraping down the bowl as needed. Add the sour cream and vanilla extract, mixing until well combined.
- Beat in the eggs one at a time, mixing on low speed until each is incorporated—do not overbeat. Stir in the creamy peanut butter until the filling is uniform in color and texture.
- Fold in half of the chopped Reese’s peanut butter cups with a spatula so they’re evenly distributed. Pour the filling over the prepared crust and smooth the top with an offset spatula.
- Bake for 55–60 minutes until the center is mostly set but still slightly jiggly—edges should be lightly golden. To prevent cracking, turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the oven and let it reach room temperature on a wire rack. Refrigerate for at least 4 hours or preferably overnight to set completely.
- For the ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the chocolate chips until smooth and glossy. Let the ganache cool slightly so it thickens but is still pourable.
- Drizzle the ganache over the chilled cheesecake. Sprinkle the remaining chopped Reese’s peanut butter cups, scatter the peanut butter chips, and add a light drizzle of caramel sauce. Garnish with whipped cream if desired. Slice with a hot, dry knife for clean cuts and enjoy!
What to Serve With:
- Fresh berries or a mixed berry compote to cut through the richness.
- Espresso or strong coffee to balance the sweetness.
- A simple green salad with citrus vinaigrette if serving after a heavy meal.
- Vanilla ice cream or salted caramel ice cream for extra decadence.
- Milkshakes or chocolate stout for a fun adult pairing.
Top Tips for Perfecting:
- Use room-temperature cream cheese and eggs to ensure a smooth filling with fewer lumps.
- Don’t overbeat after adding the eggs; overmixing can incorporate air and cause cracks.
- Press the crust firmly and evenly for a tidy base—use a flat-bottomed measuring cup to compact it.
- Water bath? Not necessary here, but place a pan of hot water on the lower rack to add moisture and reduce cracking if you prefer.
- Chill overnight for the cleanest slices. If the ganache is too runny, refrigerate for 10–20 minutes before topping.
- Substitute: swap peanut butter chips for toffee bits for added crunch, or use gluten-free cookies for a GF crust.
Storing and Reheating Tips:
- Refrigerator: Store cheesecake covered with plastic wrap or in an airtight container for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: Serve chilled—cheesecake is best cold. If you prefer slightly softer slices, let them sit at room temperature for 10–15 minutes before serving.
- Ganache stay-fresh tip: If storing longer, add ganache and chopped candies right before serving to maintain texture.
FAQs
How do I prevent the cheesecake from cracking?
Use room-temperature ingredients, avoid overmixing, and cool the cheesecake gradually by leaving the oven door cracked for an hour after baking. Chilling thoroughly also helps minimize cracks.
Can I make this without Reese’s cups?
Yes—substitute chopped chocolate bars or chopped peanut butter-filled candies. You can also stir in toasted chopped peanuts for texture.
Is it possible to make this dairy-free or vegan?
This recipe relies on cream cheese and heavy cream. For a dairy-free version, use vegan cream cheese, a vegan butter substitute for the crust, and coconut cream for ganache, but texture and flavor will differ.
Can I bake this in a water bath?
Yes. A water bath can reduce cracking and create an ultra-silky texture. Wrap the springform pan in foil and place it in a larger pan filled with hot water about halfway up the sides.
How should I slice the cheesecake cleanly?
Run a sharp knife under hot water, dry it, then slice with a single smooth motion. Wipe the knife between cuts for neat slices.
Conclusion
Reese’s Radiant Rhapsody Cheesecake is one of those desserts that feels celebratory yet surprisingly easy to make at home. With a buttery chocolate crust, peanut-butter-laced filling, and a glossy chocolate ganache topped with chopped Reese’s and caramel, it’s guaranteed to win hearts and requests for the recipe. Give it an overnight chill for the best texture, and enjoy sharing slices with family and friends. For a complementary take or inspiration, you can also explore Reese’s Radiant Rhapsody Cheesecake – A Peanut Butter to see a variation and presentation ideas. Happy baking—and don’t forget to save one piece for yourself.
Reese's Radiant Rhapsody Cheesecake
Equipment
- Mixing Bowl
- Springform Pan
- Saucepan
Ingredients
Crust
- 1.5 cups chocolate cookie crumbs finely crushed
- 0.25 cup unsalted butter melted and slightly cooled
Filling
- 24 oz cream cheese softened to room temperature
- 1 cup sugar
- 1 cup sour cream full-fat is best
- 1 tsp vanilla extract
- 3 large eggs room temperature
- 1 cup creamy peanut butter smooth, room temperature
- 15-20 pieces Reese’s peanut butter cups chopped, reserve half for topping
- 1 cup heavy cream for ganache
- 0.5 cup chocolate chips semi-sweet or dark
- 0.5 cup peanut butter chips for garnish
- to taste caramel sauce for drizzling, store-bought or homemade
- to taste 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 until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust layer.
- In a large mixing bowl, beat the softened cream cheese with the sugar on medium speed until smooth. Add the sour cream and vanilla extract, mixing until well combined.
- Beat in the eggs one at a time, mixing on low speed until each is incorporated. Stir in the creamy peanut butter until the filling is uniform.
- Fold in half of the chopped Reese’s cups with a spatula. Pour the filling over the prepared crust and smooth the top.
- Bake for 55–60 minutes until the center is mostly set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the oven and let it reach room temperature. Refrigerate for at least 4 hours or preferably overnight.
- For the ganache: In a saucepan, heat the heavy cream until it simmers. Remove from heat and stir in the chocolate chips until smooth. Let cool slightly.
- Drizzle the ganache over the chilled cheesecake. Sprinkle the remaining chopped Reese’s cups, scatter the peanut butter chips, and drizzle caramel sauce. Garnish with whipped cream if desired.
