RITZ New York-Style Mini Crumb Cheesecakes

A salty sweet combination of RITZ Crackers and New York-style crumb cheesecake, with RITZ Crackers as the cheesecake crust with RITZ Bits Peanut Butter Sandwich crackers in the crumb topping.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 225 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 egg yolk
• 3 eggs
• ½ teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 1 tablespoon butter, melted
• ¼ cup sour cream
• 4 tablespoons unsalted butter, melted
• ½ cup hot fudge topping
• 2 tablespoons light brown sugar
• ¼ cup creamy peanut butter
• ½ cup granulated sugar
• 2 tablespoons flour
• 24 RITZ Crackers
• 2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel)
• 1 cup RITZ Bits Peanut Butter crackers, crushed
• ¼ cup caramel sauce

Recipe Instructions

Step 1

Preheat oven to 325 degrees F. Line two muffin tins with cupcake liners.

Step 2

Spread 1 teaspoon cold hot fudge sauce over top of 24 crackers. Place the crackers, fudge side up, in the lined cups.

Step 3

Blend cream cheese and sugar in a large bowl 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. Mix until incorporated.

Step 4

Pour batter into muffin cups to about 3/4 full, about 2 heaping tablespoons per cup.

Step 5

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. Set aside.

Step 6

Bake cheesecakes in preheated oven 15 minutes.

Step 7

Remove cheesecakes and evenly distribute crumb topping over each cake.

Step 8

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.

Step 9

Remove cheesecakes from oven and allow to cool completely. When cooled, transfer to a covered container and refrigerate up to 2 hours.

Step 10

Before serving, place peanut butter and caramel sauce in microwave safe mixing bowl. Microwave 30 seconds. Carefully remove dish from microwave and stir. Drizzle peanut butter caramel sauce over top of cheesecakes.

Step 11

Leftover cheesecakes should be stored in the refrigerator.