Ritz New York Style Mini Crumb Cheesecakes Recipes

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RITZ NEW YORK-STYLE MINI CRUMB CHEESECAKES



RITZ New York-Style Mini Crumb Cheesecakes image

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.

Provided by RITZ Crackers

Categories     RITZ

Time 3h50m

Yield 24

Number Of Ingredients 17

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

Steps:

  • Preheat oven to 325 degrees F. Line two muffin tins with cupcake liners.
  • Spread 1 teaspoon cold hot fudge sauce over top of 24 crackers. Place the crackers, fudge side up, in the lined cups.
  • 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.
  • Pour batter into muffin cups to about 3/4 full, about 2 heaping tablespoons per cup.
  • 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.
  • Bake cheesecakes in preheated oven 15 minutes.
  • Remove cheesecakes and evenly distribute crumb topping over each cake.
  • 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.
  • Remove cheesecakes from oven and allow to cool completely. When cooled, transfer to a covered container and refrigerate up to 2 hours.
  • 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.
  • Leftover cheesecakes should be stored in the refrigerator.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 21 g, Cholesterol 53.4 mg, Fat 13.6 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 6.3 g, Sodium 211.6 mg, Sugar 9 g

RITZ NEW YORK-STYLE MINI CRUMB CHEESECAKES



RITZ New York-Style Mini Crumb Cheesecakes image

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.

Provided by RITZ Crackers

Categories     RITZ

Time 3h50m

Yield 24

Number Of Ingredients 17

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

Steps:

  • Preheat oven to 325 degrees F. Line two muffin tins with cupcake liners.
  • Spread 1 teaspoon cold hot fudge sauce over top of 24 crackers. Place the crackers, fudge side up, in the lined cups.
  • 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.
  • Pour batter into muffin cups to about 3/4 full, about 2 heaping tablespoons per cup.
  • 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.
  • Bake cheesecakes in preheated oven 15 minutes.
  • Remove cheesecakes and evenly distribute crumb topping over each cake.
  • 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.
  • Remove cheesecakes from oven and allow to cool completely. When cooled, transfer to a covered container and refrigerate up to 2 hours.
  • 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.
  • Leftover cheesecakes should be stored in the refrigerator.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 21 g, Cholesterol 53.4 mg, Fat 13.6 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 6.3 g, Sodium 211.6 mg, Sugar 9 g

RITZ NEW YORK-STYLE MINI CRUMB CHEESECAKES



RITZ New York-Style Mini Crumb Cheesecakes image

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.

Provided by RITZ Crackers

Categories     RITZ

Time 3h50m

Yield 24

Number Of Ingredients 17

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

Steps:

  • Preheat oven to 325 degrees F. Line two muffin tins with cupcake liners.
  • Spread 1 teaspoon cold hot fudge sauce over top of 24 crackers. Place the crackers, fudge side up, in the lined cups.
  • 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.
  • Pour batter into muffin cups to about 3/4 full, about 2 heaping tablespoons per cup.
  • 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.
  • Bake cheesecakes in preheated oven 15 minutes.
  • Remove cheesecakes and evenly distribute crumb topping over each cake.
  • 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.
  • Remove cheesecakes from oven and allow to cool completely. When cooled, transfer to a covered container and refrigerate up to 2 hours.
  • 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.
  • Leftover cheesecakes should be stored in the refrigerator.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 21 g, Cholesterol 53.4 mg, Fat 13.6 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 6.3 g, Sodium 211.6 mg, Sugar 9 g

NEW YORK-STYLE MINI CHEESECAKES



New York-Style Mini Cheesecakes image

Start spreadin' the news! These crowd-pleasing New York Style Mini Cheesecakes only take 20 minutes to prep for the oven.

Provided by My Food and Family

Categories     Dairy

Time 3h20m

Yield 12 servings

Number Of Ingredients 9

1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup flour
1 tsp. vanilla
3 eggs
1 can (21 oz.) cherry pie filling

Steps:

  • Heat oven to 325°F.
  • Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
  • Beat cream cheese and remaining sugar with mixer until blended, Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
  • Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours. Top with pie filling just before serving.

Nutrition Facts : Calories 430, Fat 27 g, SaturatedFat 16 g, TransFat 1.5 g, Cholesterol 145 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

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