The Super Bowl is around the corner, and I bet you are getting pumped for an evening of tight ends, wide receivers, and really friggin’ good food. What you bring to a Super Bowl party says more about you than you may realize. So don’t be the guy who shows up with buffalo chicken dip. And don’t be the girl who shows up with cheesecake. Be the beast that shows up with both in the form of Mini Buffalo Chicken Dip Cheesecakes.

Mini Buffalo Chicken Dip Cheesecakes

(Makes 18 mini cheesecakes)

Ingredients

Crust:

• 1/2c Fritos® Corn Chips, crushed
• 1T sugar
• 2T butter, melted

Filling:

• 8oz cream cheese (I used the 1/3 fat kind because, you know, I’m a health nut.)
• 1/2t vanilla
• 1 egg
• 1/4c sugar
• 5oz canned chicken
• 1T Frank’s® RedHot® Buffalo Wings Sauce

Drizzle:

• 1T Frank’s® RedHot® Buffalo Wings Sauce
• 1/4c powdered sugar

Directions

1. Preheat oven to 350 °F, and grease mini muffin pan.
2. Combine crushed Frito’s, sugar, and melted butter.
3. Add 1t Frito’s mix to each cup.
4. Firmly press down in cup to pack the crumbs.
5. Combine cream cheese, vanilla, eggs, and sugar. Mix well.
6. Add 1T of cream cheese mixture to each cup.
7. Mix canned chicken and buffalo sauce, and drop about 1/2t into each cheesecake.
8. Bake 14 minutes and cool for at least one hour.
9. Meanwhile, combine buffalo sauce and powdered sugar and drizzle over cheesecakes.

You should know by now that I won’t lead you astray. The sweetness of the cheesecake, hotness of the Frank’s, and saltiness of the Frito’s go GREAT together. Duh!

Taking these Buffalo Chicken Dip Cheesecakes to the big game on Sunday will guarantee that you score a touchdown with the fellas and get an extra point with the ladies.

Becky McKayTwitterFacebook

Becky McKay is known around the Internet blogosphere as "The Cereal Baker," most often responsible for not following any rules in the kitchen. She is currently on a mission to cover every food in the world with some level of chocolate.