Ritz New York Style Mini Crumb Cheesecakes Food

RITZ NEW YORK-STYLE MINI CRUMB CHEESECAKES

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.

THE BEST NEW YORK-STYLE CHEESECAKE

Steps:

• For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
• Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
• Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
• For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
• Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
• Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
• Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
• Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.

NEW YORK-STYLE MINI CHEESECAKES

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.

RITZ NEW YORK-STYLE MINI CRUMB CHEESECAKES

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.