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RITZ PEANUT BUTTER CHEESECAKES
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If you are looking for a quick and easy (but super tasty) dessert recipe, this is it: Mini peanut butter cheesecakes, using ingredients you probably already have in the pantry.
The easy-peezy crust is simply 2 Ritz crackers (per cheesecake) sandwiched together with a thin skim of peanut butter. The filling mixes up in seconds and two hours after they are baked, they are ready to devour!!
16 ounces regular cream cheese (room temperature)
1/2 cup sugar
1/2 cup peanut butter (creamy style)
1/2 cup sour cream
1 teaspoon vanilla
2 eggs
Beat the room temperature cream cheese until it is smooth
and creamy (30 seconds or so).
Add the sugar, peanut butter, sour cream and vanilla and beat until well incorporated. Add the eggs, one at a time, and beat until everything is well mixed but don't overbeat.
Line a cupcake pan with paper liners, then sandwich two Ritz crackers together with a little peanut butter (spreading to the edges) and put it in the bottom of each paper liner.
Spoon the filling onto the cracker crust (filling about 3/4 full).
Top with a sprinkle of crushed Ritz crackers.
Bake in preheated 275° oven (recipe said 22 minutes but my electric oven took 27 minutes).
Cool to room temperature, then chill for 2 hours. Makes 20-24 depending on how full you make the paper liners.
The easy-peezy crust is simply 2 Ritz crackers (per cheesecake) sandwiched together with a thin skim of peanut butter. The filling mixes up in seconds and two hours after they are baked, they are ready to devour!!
16 ounces regular cream cheese (room temperature)
1/2 cup sugar
1/2 cup peanut butter (creamy style)
1/2 cup sour cream
1 teaspoon vanilla
2 eggs
Beat the room temperature cream cheese until it is smooth
and creamy (30 seconds or so).
Add the sugar, peanut butter, sour cream and vanilla and beat until well incorporated. Add the eggs, one at a time, and beat until everything is well mixed but don't overbeat.
Line a cupcake pan with paper liners, then sandwich two Ritz crackers together with a little peanut butter (spreading to the edges) and put it in the bottom of each paper liner.
Spoon the filling onto the cracker crust (filling about 3/4 full).
Top with a sprinkle of crushed Ritz crackers.
Bake in preheated 275° oven (recipe said 22 minutes but my electric oven took 27 minutes).
Cool to room temperature, then chill for 2 hours. Makes 20-24 depending on how full you make the paper liners.
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