Ritz New York-Style Mini Crumb Cheesecakes
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Hot Fudge Topping1 cup
Granulated Sugar1
Egg Yolk3
Eggs1 cup
Sour Cream1 tsp
Lemon Juice1 tsp
Vanilla Extract1 tbsp
Butter (melted)2 tbsps
Flour2 tbsps
Light Brown Sugar1 tsp
Ground Cinnamon4 tbsps
Unsalted Butter (melted)1 cup
Creamy Peanut Butter1 cup
Caramel SauceDirections:
1
Preheat oven to 325 degrees F
2
Line two muffin tins with cupcake liners
3
Spread 1 teaspoon cold hot fudge sauce over top of 24 crackers
4
Place the crackers, fudge side up, in the lined cups
5
Blend cream cheese and sugar in a large bowl until creamy
6
Add egg yolk and eggs, one at a time, mixing well after each addition
7
Mix in sour cream, lemon juice, vanilla extract, and butter
8
Mix until incorporated
9
Pour batter into muffin cups to about 3/4 full, about 2 heaping tablespoons per cup
10
To make the crumb topping, combine the crushed RITZ Bits Peanut Butter sandwich crackers, flour, light brown sugar, cinnamon, and melted butter until mixture has a wet look
11
Set aside
12
Bake cheesecakes in preheated oven 15 minutes
13
Remove cheesecakes and evenly distribute crumb topping over each cake
14
Return cheesecakes to oven and continue to bake until crumb topping is browned and a toothpick inserted into cheesecake come out dry, about 15 more minutes
15
Remove cheesecakes from oven and allow to cool completely
16
When cooled, transfer to a covered container and refrigerate up to 2 hours
17
Before serving, place peanut butter and caramel sauce in microwave safe mixing bowl
18
Microwave 30 seconds
19
Carefully remove dish from microwave and stir
20
Drizzle peanut butter caramel sauce over top of cheesecakes
21
Leftover cheesecakes should be stored in the refrigerator