Our salted caramel popcorn cheesecake combines three of our most favorite foods and flavors. There is cheesecake which is, arguably, one of best desserts of all times. Then there is popcorn which is clearly our favorite crunchy snack. And finally we have salted caramel which must be the king of all sweet sauces. Tying it all together is the final topping of our Dell Cove Spices Salted Caramel Seasoning. It’s the perfect blend of sweet and salty which goes with both the popcorn and the creamy cheesecake.
Let’s talk about that cheesecake because, after all, it is the base of this over-the-top-good dessert. We used a classic graham cracker crust – just good quality grahams, melted butter and a pinch of sugar and salt. Not that we don’t love a cookie crust on cheesecake but the graham cracker base is a classic and we wanted to keep the base more simple because the topping is seriously over the top good.
Next we used full fat cream cheese (this is not the time to count calories) and gave it a double hit of tang with both lemon juice and lemon zest. If you don’t have a zester, we highly recommend picking one up at your local housewares store. It’s a small investment and the best flavor for all citrus fruits is definitely in the zest.
We could just stop there and it would be completely delicious. But we’re feeling extra with this one so our version is mounded with a pile of our freshly popped popcorn and then drizzled with salted caramel sauce. Store bought is fine if you don’t feel like making your own. Finally, we sprinkle on some of our popcorn seasoning. Any of our sweet and salty flavors would work fine. Kettle corn seasoning would probably be delicious here. But we kept with the salted caramel theme and used our Dell Cove® Salted Caramel Seasoning.
It’s sweet, salty, creamy, crunchy and everything a dessert should be.
Pre-heat the oven to 325 degrees F.
To make the crust, add the graham crackers to a food processor and pulse until you have crumbs. Add the melted butter, granulated sugar and salt. Pulse a few more times until combined and press the crumbs into the base of a 9" spring-form pan.
To make the filling, combine the cream cheese, granulated sugar, lemon juice, lemon zest, eggs and vanilla in a food processor and puree until smooth. Add the melted, slightly cooled, butter, all-purpose flour and salt and mix thoroughly.
Pour the batter into the prepared spring-form pan and note that it will be a little runny. Bake for 75 - 80 minutes until the top is set. If it has a very tiny wiggle when it's done, that's fine and it will set as it cools. Allow the cheesecake to cool thoroughly before removing from the pan.
Top the cheesecake with a mound of popcorn and drizzle with salted caramel sauce. Sprinkle on the Dell Cove® Salted Caramel Seasoning
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