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Salted Butterscotch Popcorn Cheesecake

Irresistibly Decadent: Salted Butterscotch Popcorn Cheesecake

This Salted Butterscotch Popcorn Cheesecake features creamy cheesecake, crunchy popcorn, and a rich butterscotch sauce, making it a delightful dessert for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham cracker crumbs the base of this cheesecake, giving it that perfect sweet crunch.
  • 1/2 cup Unsalted butter helps bind the crumbs together; make sure it’s melted for best results.
  • 1/4 cup Granulated sugar adds a touch of sweetness to harmonize with the crust’s crunch.
For the Cheesecake Filling
  • 32 oz Cream cheese softened to create a smooth and creamy texture that holds the flavors together.
  • 1 cup Sour cream enhances creaminess and adds a slight tanginess that balances the sweetness.
  • 1 cup Brown sugar packed for rich flavor, it deepens the taste of the cheesecake.
  • 1/2 cup Granulated sugar to sweeten the creamy filling just right.
  • 1 tbsp Vanilla extract a hint of warmth that elevates your cheesecake.
  • 4 large Eggs provide structure and richness, ensuring a beautifully set cheesecake.
For the Butterscotch Sauce
  • 1 cup Heavy whipping cream adds creaminess to the sauce, elevating the dessert experience.
  • 1 cup Brown sugar contributes to the deep caramel flavors in your luscious butterscotch sauce.
  • 1/2 cup Unsalted butter a must for achieving that rich and velvety texture in the sauce.
For the Topping
  • 4 cups Salted popcorn the star of the show, providing a delightful crunch and a salty contrast.
  • 1 tsp Sea salt flakes a finishing touch that amplifies the flavors and makes every bite memorable!

Equipment

  • Springform pan
  • Mixing Bowl
  • Saucepan

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom of a springform pan and bake it for about 10 minutes or until golden brown.
  2. Beat softened cream cheese in a large mixing bowl until smooth. Gradually add sour cream, brown sugar, and granulated sugar, mixing until everything is fully incorporated. Stir in the vanilla extract for added flavor.
  3. Add eggs one at a time on low speed, taking care not to overmix. Pour the creamy filling over the cooled crust and spread it evenly. Bake for 50-60 minutes until set but still slightly jiggly in the center. Cool completely before chilling for at least four hours.
  4. Prepare the butterscotch sauce by combining brown sugar, butter, and heavy whipping cream in a saucepan over medium heat. Stir continuously until it starts bubbling, then simmer until thickened.
  5. Top the chilled cheesecake with salted popcorn, letting it cascade over the edges. Drizzle generously with butterscotch sauce and finish with a sprinkle of sea salt flakes.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 60gProtein: 8gFat: 28gSaturated Fat: 17gTrans Fat: 1gCholesterol: 100mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Optional: Garnish with whipped cream for an extra touch of indulgence! Allowing the cheesecake to set for at least four hours enhances its flavor and texture.

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