Caramel Corn Cheesecake

Caramel Corn Cheesecake combines the rich flavor of cheesecake with the sweet caramel goodness of our favorite sweet popcorn treat. Rich, delicious cheesecake is topped with vanilla frosting, caramel corn, and a drizzle of caramel sauce to create a dessert that will satisfy even the most discerning sweet tooth!

Slice of caramel corn cheesecke on white plate with more cheesecake in background

If you’ve been reading our blog for very long at all, you’ve seen a lot of cheesecake recipes on here. There’s a simple reason for that. Cheesecake is delicious! Whether it’s a plain cheesecake, a cheesecake topped with fruit, or some other extra creative form, cheesecake is just about one of the best desserts ever invented. We love to put our own personal stamp on it. Like this caramel corn cheesecake!

That’s exactly what we did with this delicious caramel corn cheesecake. One night while watching a movie and eating leftover cheesecake, we decided to just throw some caramel popcorn on the top of it. You know, just to see what flavor we would get. I took one bite, and I knew this had to become a new cheesecake recipe. we both took a bite, and agreed this was a winner. Thus, caramel corn cheesecake was born.

This cheesecake is absolutely delicious!  Talk about a wonderful dessert, this is sure to please even the pickiest of eaters.  The cool creamy Cheesecake has caramel sauce and caramel corm right in the center and on top, and makes this a real treat and a wonderful surprise that melts in your mouth.  It’s so delicious, you’ll want seconds. Make sure you keep this one in your favorites!

Closeup shot of slice of caramel corn cheesecake.

Caramel Corn Cheesecake

This caramel corn cheesecake combines the rich, delicious cheesecake with a sweet layer of vanilla frosting and a topping of caramel corn and caramel drizzle. It is absolutely decadent in its sweetness, and one piece is all it takes to thoroughly satisfy even the sweetest of sweet tooths.

The sweetness and crunch of the caramel corn is the perfect counterpoint to the tangy-sweet flavor of the cheesecake, and it’s all finished off with delicious caramel sauce that adds another layer of sweet deliciousness to the recipe. It all comes together to create a dessert that feels at once like something that came from a high-end restaurant and a down-home diner at the same time.

Closeup shot of forkful of cheesecake


At first glance, it looks like this recipe has a lot going on, but in reality, it only takes a few ingredients to make it. You probably have a few of the ingredients in your kitchen already, and the ones that you don’t have are all readily available at your local grocery store. Here’s what you’ll need.

  • Cream cheese – softened
  • Heavy cream
  • Greek yogurt
  • Sugar
  • Powdered sugar
  • Vanilla
  • Eggs
  • Hershey’s Caramel Sundae Dream
  • Cretors Caramel Corn
  • Vanilla Frosting

That’s it. There aren’t a lot of ingredients to this recipe even though the finished product looks like there should be. It’s a super easy list.

Pouring cheesecake batter into springform pan

Making Carmel Corn Cheesecake

As with any cheesecake, making this caramel corn cheesecake is simple, but it does take a little finesse. Everything comes together very quickly and easily with this recipe. The only thing to keep in mind is how long you cook the cheesecake, but we’ll go over that in our tips section.

In the meantime, take a look at the recipe overview below, and you’ll see that’s it’s a fairly simple, straightforward affair. As always, you’ll find the complete recipe along with times and amounts at the end of the post.

Cheesecake batter topped with caramel corn and caramel sauce in springform pan
  • Mix softened cream cheese, heavy cream, and Greek yogurt until well blended.
  • Add sugar, powdered sugar, vanilla, and eggs, and blend until the cheesecake batter is smooth and creamy.
  • Line the bottom of a springform pan with parchment paper and pour half the cheesecake batter into it.
  • Drizzle a generous amount of caramel sauce over the batter and sprinkle with caramel corn.
  • Add the reamining cheesecake batter to the pan and bake until the cheesecake is set – just a bit jiggly in the center.
  • Remove from the pan and cool on a wire rack, drizzling caramel sauce over the cheesecake while still warm.
  • Let the cheesecake cool completely and then refrigerate overnight.
  • Pipe dollops of vanilla frosting all over the chilled cheesecake and top with a generous amount of caramel corn.
  • Cut into 2-inch pieces and serve.

That’s all there is to it! It’s mostly just baking and then waiting for the cheesecake to cool. Add a little more tastiness before serving, and you’re all done!


As this is a cheesecake recipe, there are a few tips that you should know so you can make the absolute best version of this recipe you possibly can. Cheesecake is a tricky little dessert, and these tips will help you master it rather than it mastering you.

Fully Softened Cream Cheese

It’s always important to fully soften your cream cheese before creaming or combining it with other ingredients, but it’s even more important when making cheesecake. Fully softened cream cheese will help you get that smooth silky texture that’s so great in cheesecake. If your cream cheese isn’t fully softened, you’ll end up with a lumpy batter.

Pouring second layer of cheesecake into springform pan

Bake with a Pan of Water

We’ve all seen cheesecake that has cracked during baking, and while hit doesn’t affect the flavor, it does affect how it looks. To ensure that your cheesecake tastes nice and pretty, place a small pan of water directly under the cheesecake on the lower rack as it bakes. This will keep the air in the oven humid and prevent cracking.

Bake Until Just Done

Unlike regular cake batter that you want to bake until a toothpick comes out clean, cheesecake should be a bit jiggly in the center when you take it out of the oven. If your cheesecake jiggles just a bit in the center when you shake it – like set up Jello would – then it’s perfectly done. If it’s more sloshy than jiggly, cook it for about 15 more minutes.

Cheesecake batter being mixed in stand mixer

Serving Caramel Corn Cheesecake

This cheesecake is the perfect dessert to serve for everything from weeknight meals to special weekend dinners. With its classic flavors, it’s a great addition to any fall potluck or even as a dessert for Thanksgiving or Christmas dinner. It’s even a fun afternoon snack!

All you need is a plate, a fork, and a glass of milk or a cup of coffee to enjoy a delicious slice of this caramel corn cheesecake. That’s it!

Storing Caramel Corn Cheesecake

This cheesecake will keep well in the refrigerator in an air-tight container for up to five days. For longer storage, you can freeze this cheesecake for about a month. That period of time won’t alter the texture of your cheesecake. However, if you don’t mind a slight change in texture, you can keep it in the freezer for up to two months.

Slice of caramel corn cheesecake on plate with remaining cheesecake on pan in background


Before we go, we’ll leave you with this handy-dandy FAQ for your reference. It covers all the high points of the recipe. Be sure to remember to give it a look!

Why did my cheesecake crack?
You either didn’t use a pan of water in the oven when you were baking the cheesecake, or your pan didn’t have enough water in it, and it baked off. Baking your cheesecake with a pan of water will keep the oven humid, which will keep your cheesecake from cracking.

My cheesecake is lumpy. What happened?
You probably didn’t fully soften your cream cheese. If your cream cheese isn’t fully softened, you’ll end up with a lumpy batter that could even have chunks of pure cream cheese in it.

Overhead shot of slice of caramel corn cheesecake with fork on plate

Why do I have to refrigerate my cheesecake? I see it stored at room temperature in bakeries.
It’s important to remember that those bakeries assume they’ll sell all of their cheesecake in a few hours. Cheesecake is safe at room temperature for about six hours. After that, it becomes a breeding ground for bacteria. In fact, bakeries have cooled display cases for the products that can spoil.

How long will this caramel corn cheesecake last?
This cheesecake will last for about five days in the refrigerator. You can freeze it for up to a month, as well.

Caramel Corn Cheesecake – A Sweet Treat You’ll Love

This caramel corn combines so many flavors and textures into one delicious dessert that’s so much fun to eat! The smooth, creaminess of the cheesecake and the crunch of the caramel corn is the perfect counterpoint. In the same way, the sweetness of both the caramel corn and the caramel sauce perfectly balances the tang of the cheesecake.

It all comes together into one dessert that is a fantastic combination of flavors and textures that always satisfy everyone who has a slice. Give this caramel corn cheesecake a try, and I know you’ll love it as much as we do.



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Caramel Corn Cheesecake

This Caramel Corn Cheesecake is the perfect combination of flavors and textures. It's a rich, sweet, and tangy dessert everyone loves.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8 Servings
Author: Rob


  • 6 inch Spring-form pan
  • parchment paper
  • Pastry bag
  • Large fluted tip
  • Mixer


  • 3 8 ounces packages of cream cheese – softened
  • 1/4 cup of heavy cream
  • 1/4 cup of Greek yogurt
  • 1/2 cup of Sugar
  • 1/4 cup of Powdered Sugar
  • 1 teaspoon of Vanilla Extract
  • 2 large eggs
  • 1 jar of Hershey's Caramel Sundae Dream (usually with the Ice Cream Toppings) or Caramel Sauce of choice
  • 1 bag of Caramel Corn of your choice (we use Cretors)
  • 1 can of Vanilla Frosting


  • In the mixing bowl of a stand mixer, place the softened Cream Cheese, Heavy Cream, and Greek Yogurt, and mix until well blended.  Scrape down the sides of the bowl, and mix again.
  • Add the Sugar, Powdered Sugar, Vanilla and Eggs, and blend until all ingredients are mixed, and the cheesecake batter is smooth and creamy. 
  • Line the bottom of the Spring-form pan with Parchment paper, and Pour half of the Cheesecake batter in the pan. 
  • Drizzle a generous amount of the Caramel Sauce on top of the cheesecake, and sprinkle the Caramel Corn on top of the Caramel sauce, covering the cheesecake. 
  • Add the rest of the Cheesecake batter on top of the Caramel Corn, and place the cheesecake in the oven at 350 degrees for 30 minutes.  
  • Place a small dish of water on the oven rack directly below the cheesecake.  After the 30 minutes, turn the oven temperature down to 300, and bake for another 30 minutes. 
  • The Cheesecake will jiggle a little in the middle,  like Jello that has set up, and that's okay, but if it jiggles a lot, it's not done – leave it for 15 more minutes.
  • Remove from oven when done, and cool on a wire rack.
  • Drizzle Caramel Sauce on the top of the cheesecake, while still warm.  
  • When cool, cover with Parchment paper, and foil, and refrigerate overnight. 
  • Before serving, remove the cheesecake from the refrigerator, and remove the Spring form from the pan.
  • Place the Vanilla Frosting in a pastry bag with a large fluted tip.  Pipe dollops of frosting all over the top of the Cheesecake. 
  • Cover the Frosting with a generous amount of the Caramel Corn.  Slice in 2 inch pieces, and serve.  Enjoy!
caramel corn cheesecake on white plate and orange napkin

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