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.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
3 hrs
total:
3 hrs 50 mins
Servings:
24
Yield:
24 cheesecake cups
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
For the crust:
For the filling:
For the crumb topping:
For the caramel topping:

Directions

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

    Advertisement
  • 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

225 calories; protein 5g 10% DV; carbohydrates 21g 7% DV; fat 13.6g 21% DV; cholesterol 53.4mg 18% DV; sodium 211.6mg 9% DV. Full Nutrition
Advertisement

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2014
I absolutely love this recipe (and yes it is mine!) I have to say that the hot fudge spread over the base cracker is very visible when cutting into the cheesecake. I love that look:) I also am in love with the sweet saltiness from the peanut butter Ritz Crumble Topping and I am infatuated with the mixture of the peanut butter and caramel sauce. I could eat that stuff by the spoonful. Just a tip - make sure the hot fudge sauce is cold when it is spread on the cracker. Even though you may think the heat will melt it and make it sink into the cracker it does not. It remains as a nice neat little layer in the cheesecake. I hope you will enjoy! Read More
(6)

Most helpful critical review

Rating: 2 stars
04/01/2014
Yes Read More
(2)
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/18/2014
I absolutely love this recipe (and yes it is mine!) I have to say that the hot fudge spread over the base cracker is very visible when cutting into the cheesecake. I love that look:) I also am in love with the sweet saltiness from the peanut butter Ritz Crumble Topping and I am infatuated with the mixture of the peanut butter and caramel sauce. I could eat that stuff by the spoonful. Just a tip - make sure the hot fudge sauce is cold when it is spread on the cracker. Even though you may think the heat will melt it and make it sink into the cracker it does not. It remains as a nice neat little layer in the cheesecake. I hope you will enjoy! Read More
(6)
Rating: 5 stars
01/18/2014
These turned out quite nice....light and flavorful and that added crunch with the RITZ streusel on top was wonderful even the peanut butter caramel topping was just fabulous. I only had the Smuckers Sugar Free Caramel Syrup on hand and.... hmmm let me tell you worth making. It was a wonderuful balance between sweet and salty. We had a young lady at the house who doesn't care to much for cheese cake and she ate 3 of these and wanted the recipe. KUDOS!!! I loved them!!!! Read More
(5)
Rating: 5 stars
02/01/2014
I had to modify mine a bit due to peanut allergies so I made a regular crumb topping and drizzled it with both caramel and fudge sauce. These were hugely successful at a shower today and I am making them again for tomorrow in mini size so they will be one bite. Great job Shelby! Read More
(3)
Advertisement
Rating: 5 stars
01/20/2014
I haven't tried these yet but in a family with cheesecake lovers I know they would be a big hit! Read More
(3)
Rating: 4 stars
02/07/2014
These came out very good. Without the sauce I thought the salt of the ritz cracker really stood out but once I added the sauce it changed the whole flavor profile. This was my first cheesecake. This recipe was very easy to follow. Read More
(2)
Rating: 2 stars
04/01/2014
Yes Read More
(2)
Advertisement
Rating: 5 stars
01/27/2014
These little cheesecakes are the perfect sweet bite! I didn't have any fudge sauce so I decided to add some mini chocolate chips to the batter and the crumb topping. I also used plain Ritz crackers for the topping and replaced a TBS of the butter with peanut butter. Thanks for the great recipe Shelby @ The Life & Loves of Grumpy's Honeybunch! Read More
(1)
Rating: 5 stars
01/19/2014
Oh my!! These turned out perfect!! We loved them and gobbled them up!! My husband doesn't really like caramel so I left the sauce off a couple and then I noticed he bypassed the sauce-less ones. When I asked him about it he said the sauce is sooo good haha! Thanks Shelby @Grumpy's Honeybunch!! Love your blog!! Read More
(1)
Rating: 5 stars
12/02/2015
I loved this sooooooo much Read More
Advertisement