Ingredients
- Crust:
- Filling:
How to make it
-
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.
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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.
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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.
Tips & Tricks
- Create a water bath by transferring filled pie plate to large roasting pan. Fill the perimeter with boiling water reaching 1 inch up sides of pie plate. Carefully transfer to and from oven. For individual cheesecakes, press crumb mixture into paper-lined standard muffin cups and adjust bake time as needed.
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