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Caramel Corn Cheesecake

Caramel Corn Cheesecake
 
Yield:
48 servings or 4 cheesecakes, 12 servings each

Ingredients

Ingredients Weights Measures
graham cracker crumbs 1 lb. + 6.4 oz. 1-1/2 qt.
sugar 7 oz. 1 cup
unsalted butter, melted 14 fl oz 1-3/4 cups
PHILADELPHIA Cheesecake Batter, slacked for 1 hour 12 lb. 4 tubs
caramel-coated popcorn and peanuts 8 oz. 1-1/2 qt.
Garnish
whipped topping 1 lb. 1-1/2 qt.
caramel ice cream topping, warmed 36 oz. 1 qt.
caramel-coated popcorn and peanuts 8 oz. 1-1/2 qt.

Directions

COMBINE graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).

BAKE in 325ºF standard oven 10 min.; cool.

POUR each cheesecake batter into a separate bowl; stir until creamy. Gently stir 1-1/2 cups popcorn mix into batter in each bowl; pour over crust. Bake as directed. Run knife around rim of each pan to loosen cake. Refrigerate cheesecakes several hours or until chilled. Remove rim. Cut each cheesecake into 12 slices.

FOR each serving: Top each serving with 2 Tbsp. whipped topping. Drizzle with 1 Tbsp. caramel topping; garnish with 2 Tbsp. popcorn mix.

Kraft Kitchens Tips

Make Ahead
Cheesecakes can be refrigerated up to 24 hours before serving.
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Nutritional Information

Nutrition Information

Calories
 650
Total fat
 40 g
Saturated fat
 25 g
Cholesterol
 185 mg
Sodium
 500 mg
Carbohydrate
 61 g
Dietary fiber
 1 g
Sugars
 45 g
Protein
 9 g
Vitamin A
 30 %DV
Vitamin C
 0 %DV
Calcium
 8 %DV
Iron
 6 %DV