This Caramel Corn Cheesecake is the perfect combination of flavors and textures. It's a rich, sweet, and tangy dessert everyone loves.
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!