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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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Servings 8 Servings
Author Rob

Equipment

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

Ingredients

  • 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

Instructions

  • 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!