See the Vintage Ad for Frozen Reese's Peanut Butter Cups and Reese's Banana Pops I posted on December 7, 2010.
So today, besides this Vintage Ad, I'm posting a fabulous no fail recipe that's adapted from Peggy Lynn's recipe (March 31, 2005) on Food.com. This recipe was originally based on one from the Ruggles Grill in Houston. You will need to cook this cheesecake a bit longer than the original recipe directions (I've made the change). Make sure the cheesecake is cooked through. I also use fewer oreos in the crust or you'll have a lot left over. Adding the peanuts to the crust is a fabulous addition! I often leave off off the sour cream topping, but I'm including it in the recipe below, in case you want to try! You could always add a chocolate ganache as a topping. Just a thought.
Decorating the top of the cheesecake: I'm a purist, but you can add pieces of Reese's on the top or drizzle with chocolate or sprinkle with peanuts... whatever!
Reese's Peanut Butter Cup Cheesecake
For the Crust
4 cups crushed Oreos
1 cup chopped roasted peanuts
1/2 cup sweet butter, melted
For the Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1-1/2 cups firmly packed brown sugar
1 cup smooth peanut butter
1/2 cup whipping cream
1 teaspoon vanilla extract
12 Reese's Peanut Butter cups, broken into pieces (maybe 4 per piece/your preference?)
(Optional) For the Topping
3 ounces sour cream
1/2 cup sugar
Plan ahead--cheesecake needs to chill for at least 4 hours.
To Make the Crust:
1. Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
2. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
To Make the Filling:
1. Beat cream cheese in bowl of electric mixer until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Add sugar, peanut butter and cream; mix until smooth.
4. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
5. Pour filling into prepared crust.
6. Place springform pan into a larger baking pan.
7. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
8. Bake at 275°F almost 2 hours (check at 1 hour 45--keep checking if not done in 2 hours), or until firm (but slightly springy--it will firm up a bit as it cools) and lightly browned.
(Optional) For the Topping:
1. Combine the sour cream and sugar and spread on the cheesecake.
2. Return the cake to the oven for 5 minutes.
9. Remove from the oven and allow to cool on a wire rack for one hour.
10. You may run a knife along the edge of the cake to loosen it from the pan.
11. Refrigerate for at least 4 hours.
Photo: Vintage 50's Reese's Peanut Butter Cup Advertisement