View published recipe on Allrecipes.com for Ritz NY Style Mini Crumb Cheesecake
This cheesecake is the perfect bite sized sweet to share with your fellow game day lovers. The crust is made of a Ritz cracker spread with some cold hot fudge sauce. You cover this with a NY Style Cheesecake Filling and top it off with a topping made with Ritz Peanut Butter mini's and drizzled with some Peanut Butter Caramel Fudge Drizzle. My mouth is just watering describing this to you!
I was very excited to be a part of this particular promotion and am super happy with the recipe I created. I have also tried several of the recipes that the other participant created - and haven't been disappointed by any of them! I still have a few more to go and one is actually going to happen today since I am home all day.
Which one of the awesome creations below do you want to try this year? I hope all of them!
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A salty sweet combination of Ritz Crackers and NY Style Crumb Cheesecake enhanced with Whole Ritz Crackers as the crust of the cheesecake and Ritz Mini Peanut Butter Sandwiches used in the crumb topping.
24 Ritz cracker rounds
1/2 cup hot chocolate fudge topping (cold)
For the filling:
2-8 oz package 1/3 less fat cream cheese
½ cup granulated sugar
1 egg yolk
¼ cup sour cream
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 tablespoon butter, melted
For the Crumb Topping:
1 cup Ritz peanut butter cracker bites, crushed
2 tablespoons flour
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
For the Caramel Drizzle:
1/2 cup smooth peanut butter
1/2 cup caramel topping
Preheat oven to 325 degrees Fahrenheit.
Line muffin tins with cupcake liners. Spread 1 teaspoon cold hot fudge sauce over top of cracker. Place cracker in paper lined muffin tin. Set aside.
In a large mixing bowl, blend cream cheese and sugar until creamy. Add egg yolk and eggs, one at a time, mixing well after each addition. Mix in sour cream, lemon juice, vanilla extract, and butter and mix until incorporated.
Pour batter into paper lined muffin tin over top of fudge topped cracker until about ¾ full. Approximately 1/3 cup of batter per muffin tin.
To make the crumb topping, combine the crushed Ritz Peanut Butter Cracker Bites, flour, light brown sugar, cinnamon, and melted butter until mixture has a “wet” look. Set aside.
Place cheesecakes in preheated oven and bake for 15 minutes.
Remove cheesecakes and evenly distribute crumb topping over each individual cake.
Return cheesecakes to oven and continue to bake for another 25 minutes. Crumb topping will be browned and a toothpick inserted into cheesecake will come out dry.
Remove cheesecakes from oven and allow to cool completely. Once cooled, transfer to storage container and place in refrigerator and refrigerate up to 2 hours.
Before serving, place ½ cup smooth peanut butter and ½ cup caramel sauce in microwave safe mixing bowl. Microwave 30 seconds. Remove from microwave and stir to combine. Microwave another 30 seconds. Mixture will be very bubbly. Carefully remove dish from microwave and stir. Drizzle peanut butter caramel sauce over top of cheesecakes.
Leftover cheesecakes should be stored in the refrigerator.
Prep Time: 20 minutes
Bake Time: 40 minutes
Recipe Yield: 24 cheesecake cups