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Slice of caramel popcorn cheesecake on white plate with rest of cheesecake in background

Caramel Popcorn Cheesecake

This caramel popcorn cheesecake is so rich and creamy with a layer of caramel corn and caramel sauce baked in the center as well as a top layer!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 8


  • 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


  • 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 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.
Keyword cheesecake, caramel popcorn cheesecake, oven baked, dessert