DORITOS® Spicy Sweet Chili Cheesecake
Prep Time:
25 min
Cook Time:
50 min
Total Time:
75 min
Servings:
12
With a DORITOS® Spicy Sweet Chili crust, this dreamy pumpkin-pie swirled cheesecake makes a showstopping dessert for Thanksgiving.
Ingredients
Crust:
Filling:
Instructions
1 Crust: Preheat oven to 350°F.
2 In food processor, pulse DORITOS® Spicy Sweet Chili Flavored Tortilla Chips until finely crushed. Transfer crumbs to bowl. Stir in melted butter and sugar until combined.
3 Firmly press crumb mixture into bottom and up sides of 9-inch pie plate.
4 Bake for 10 minutes or until toasted and golden (reduce heat to 325°F). Let crust cool completely.
5 Filling: In large bowl, using handheld electric mixer, beat cream cheese and sugar until light and fluffy. Beat in cream and vanilla until combined. One at a time, beat in eggs until incorporated.
6 Transfer one-quarter filling to medium bowl. Stir in pumpkin pie filling and pumpkin pie spice until blended.
7 Drop dollops of each batter into prepared crust; using tip of knife, swirl batters together.
8 Bake in a water bath for 40 to 45 minutes or until cheesecake is set but jiggles slightly in center. Transfer to wire rack to cool completely. Refrigerate for at least 2 hours or until completely chilled.
9 Cut cheesecake into slices. Garnish each slice with whipped cream and a tortilla chip.
