Ricky's Birthday Cake or Cheesecake
by Hugo Dos Santos

I wanted to bake one of the things that Rick's like.

Did you know that Ricky loves Baby Ruth? (...and Snickers, and Butterfinger, and Reese's Cups)

This Cheesecake is very simple and you can change Baby Ruth for another chocolate.

I know that cheesecake it's one of favorite desserts in America, so I wanted to combine cheesecake with Baby Ruth.

It's so delicious!

Tip: You can always freeze the cheesecake.

Ingredients for Cheesecake Filling:

  • 2 cups cream cheese, softened
  • 1 - 14 oz. can sweetened condensed milk 1 tsp. vanilla extract
  • 2 tbsp. malted milk powder
  • 1/4 cup fresh lemon juice
  • 2 cups Baby Ruth pieces


  • 1-1/2 cup salted caramel cookies, for crumbs
  • 1/3 cup sugar
  • 1/2 cup butter, melted, warm


  • 1 cup chocolate sauce, RTU
  • 1 cup caramel sauce, RTU
  • 2 tbsp. malted milk powder
  • 2 cups Baby Ruth pieces


In a food processor, blend salted caramel cookies, sugar and melted butter to a fine grain. Press crumb mixture into a 12” spring-form pan sprayed with food release spray. In a mixer and using a paddle, mix the cream cheese, evaporated milk, vanilla, and malted milk powder on medium-high until there are no lumps. Switch to low speed and mix in the fresh lemon juice and mix until smooth. Pour mixture into form and place in the refrigerate overnight until the cheesecake is firmly set. Carefully run a sharp knife tip around the sides of the cake pan to unmold the cheesecake. Warm chocolate and caramel sauces in a small pan to 100oF and add malted milk powder, stirring until smooth and shiny. Tightly place the mini cream puffs in concentric circles, covering the face of the cake. Top with the Baby Ruth® Pieces and drizzle a thin layer of chocolate caramel sauce evenly over the top of the cake.







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