Caramel Popcorn Cheesecake
This caramel popcorn cheesecake is a creamy cheesecake with caramel sauce and caramel corn right in the center! Then it has an added layer of caramel corn and caramel sauce and frosting on the top making this a real treat.
Caramel Popcorn Cheesecake
This caramel popcorn cheesecake is so delicious, you will want seconds for sure! Be sure to bookmark this recipe as you will be making it over and over.
This is an oven-baked recipe. You will need a 7inch cheesecake pan to make this cheesecake.
This one was also baked a little differently than your normal water bath baking. With this one, there is just a little dish of water on the rack under the cheesecake and it worked well.
If you liked this cheesecake recipe, here are a few others you may enjoy.
- S’mores Cheesecake Made In The Instant Pot
- Earl Grey Cheesecake
- Lemon Cheesecake Minis
- Lemon Meringue Cheesecake
- Chocolate Peanut Butter Cheesecake Made In Pressure Cooker
How To Make This Cheesecake Recipe:
Preheat oven to 350.
Start by mixing the cream cheese, yogurt, and heavy cream in a stand mixer (or with a hand mixer) until it is well blended.
Scrape down the sides of the bowl, and mix again.
Now add the sugar, eggs, powdered sugar, and vanilla. Mix again until all ingredients are blended and everything is smooth and creamy.
Now line the bottom of the pan with parchment paper and grease the pan and paper. You can skip the paper if you want, I just find it much easier to get the cheesecake from the pan by using paper.
Dump half of the mixed batter into the prepared pan.
Drizzle a generous amount of the caramel sauce over the cheesecake batter in the pan.
Then sprinkle caramel corn over the caramel sauce. You want it to lightly cover the cheesecake.
Pour the rest of the cheesecake mixture over the caramel corn.
Put the cheesecake in the oven at 350 degrees. Put a small dish of water on the oven rack directly below the cheesecake. Bake for 30 minutes.
After 30 minutes of baking turn the oven temperature down to 300. Then bake for another 30 minutes.
The cheesecake should still be slightly jiggly in the middle when done. But if it jiggles a lot or is soupy looking then it is not done – leave it for 15 more minutes.
When it is done remove it from the oven.
Cooling & Topping:
Cool on a wire rack.
While still warm but not hot, drizzle again with caramel sauce over the top of the cheesecake.
When it is cool, cover and refrigerate 6 hours to overnight.
Right before serving, remove from the fridge. Then remove from the pan.
Using a pastry bag, add frosting to the top of the cheesecake. Then cover frosting with caramel corn. If you like, you can even add more caramel to the top.
Caramel Popcorn Cheesecake
Ingredients
- 1/4 Cup Heavy Cream
- 24 oz Cream Cheese room temp/ softened
- 1/2 Cup Sugar
- 1/4 Cup Greek Yogurt
- 1/4 Cup Powdered Sugar
- 2 Large Eggs
- 1 Tsp Vanilla
- 1 Can Vanilla Frosting optional
- Hershey’s Caramel Sundae Dream or caramel sauce of choice
- 8 oz Creators Caramel Corn or caramel corn of choice
Instructions
- Preheat oven to 350.
Cheesecake:
- Start by mixing the cream cheese, yogurt, and heavy cream in a stand mixer (or with a hand mixer) until it is well blended.
- Scrape down the sides of the bowl, and mix again.
- Now add the sugar, eggs, powdered sugar, and vanilla. Mix again until all ingredients are blended and everything is smooth and creamy.
- Now line the bottom of a 7-inch springform pan with parchment paper and grease the pan and paper. You can skip the paper if you want, I just find it much easier to get the cheesecake from the pan by using paper.
- Dump half of the mixed batter into the prepared pan.
- Drizzle a generous amount of the caramel sauce over the cheesecake batter in the pan.
- Then sprinkle caramel corn over the caramel sauce. You want it to lightly cover the cheesecake.
- Pour the rest of the cheesecake mixture over the caramel corn.
- Put the cheesecake in the oven at 350 degrees. Put a small dish of water on the oven rack directly below the cheesecake. Bake for 30 minutes.
- After 30 minutes of baking turn the oven temperature down to 300. Then bake for another 30 minutes.
- The cheesecake should still be slightly jiggly in the middle when done. But if it jiggles a lot or is soupy looking then it is not done – leave it for 15 more minutes.
- When it is done remove it from the oven.
Cooling & Topping:
- Cool on a wire rack.
- While still warm but not hot, drizzle again with caramel sauce over the top of the cheesecake.
- When it is cool, cover and refrigerate 6 hours to overnight.
- Right before serving, remove from the fridge. Then remove from the pan.
- Using a pastry bag, add frosting to the top of the cheesecake. Then cover frosting with caramel corn.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
