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Salted Caramel Popcorn Cheesecake

Yields10 ServingsPrep Time20 minsCook Time1 hr 20 minsTotal Time1 hr 40 mins

Salted Caramel Popcorn Cheesecake

For the Graham Cracker Crust:
 10 graham cracker sheets
 4 tbsp unsalted butter, melted
 2 tbsp granulated sugar
 1 pinch salt
For the Cheesecake:
 24 oz Full fat cream cheese
 1 ¼ cups granulated sugar
 3 eggs
 5 tsp unsalted butter, melted
 1 tbsp lemon juice
 1 tbsp lemon zest
 1 tsp vanilla extract
 ¾ cup all-purpose flour
 ½ tsp salt
For the Topping:
 ½ cup salted caramel sauce
 1 cup Popped popcorn
 1 tsp Dell CoveĀ® Salted Caramel Seasoning


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 CoveĀ® Salted Caramel Seasoning

and serve.

Nutrition Facts

Servings 10