Our Ritz Crumb Topped Cheesecakes are mini delights, baked to perfection in a muffin pan, topped with a sweet and salty peanut butter crumb topping and drizzled with luxurious caramel.
Spread 1 teaspoon cold hot fudge sauce over top of cracker. Place ritz cracker in paper lined muffin tin, chocolate fudge side up. Set aside.
FOR THE CRUMB TOPPING
In a small bowl, combine the crushed Ritz bits peanut butter sandwich crackers, flour, light brown sugar, cinnamon, and melted butter until the mixture has a “wet” look. Set aside.
FOR THE CHEESECAKE
In a large bowl, using an electric mixer, blend cream cheese and sugar until smooth.
Add the egg yolk, and eggs, one at a time, mixing well after each addition.
Mix in sour cream, lemon juice, vanilla extract, and melted butter and mix until incorporated.
Pour the cheesecake batter into the paper lined muffin tin over top of the fudge topped cracker until about ¾ full. You will use approximately ⅓ cup of batter per muffin tin.
Bake cheesecakes in preheated oven for 15 minutes.
Remove cheesecakes from the oven and evenly distribute crumb topping over each individual cake.
Return crumb topped cheesecakes to the oven and continue to bake for another 25 minutes, until Crumb topping is golden brown and a toothpick inserted into cheesecake comes out clean.
Remove cheesecakes from oven and allow to cool completely on a wire rack.
Once cooled, transfer to airtight container and refrigerate up to 2 hours before serving.
FOR THE CARAMEL SAUCE
In a 2 cup microwave safe glass measuring cup, add the peanut butter and caramel sauce. Microwave for 30 seconds.
Remove from microwave and stir to combine. Microwave another 30 seconds, remove from microwave and stir.
Drizzle the peanut butter caramel sauce over top of cheesecakes.