Ultimate Salted Butterscotch Popcorn Cheesecake
Introduction
I still remember the day I stumbled upon an irresistible recipe for a salted butterscotch popcorn cheesecake. It was during a cozy evening spent with friends, and we were brainstorming sweet treats for an upcoming gathering. When I shared my vision of combining two beloved snack foods popcorn and cheesecake everyone’s eyes lit up. This dessert quickly became our go-to for celebrations and movie nights, thanks to its perfect balance of sweet and salty flavors. Each bite transports me back to those fun evenings surrounded by laughter and joy, making it not just a dessert but a cherished memory. The creamy richness of the cheesecake, paired with crunchy, buttery popcorn and a hint of salt, creates a treat that’s truly unforgettable.
What Makes This Recipe Special
This Ultimate Salted Butterscotch Popcorn Cheesecake is not only a standout dessert; it’s an experience that transcends the typical cheesecakes we know. The unique combination of textures the silky smooth filling, the buttery popcorn topping, and that rich butterscotch sauce sets it apart as a must-try for anyone with a sweet tooth. Plus, it strikes a chord with both children and adults alike, making it perfect for family gatherings or special occasions. If you’re looking for a showstopper that’s both indulgent and comforting, this cheesecake is sure to impress, and you can count on it becoming a favorite among your loved ones just like it did in my home.
Ingredients You’ll Need
For the Cheesecake Filling:
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 large eggs, room temperature
For the Butterscotch Sauce:
- 1 cup brown sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
For the Popcorn Topping:
- 4 cups popcorn (popped and slightly salted)
- 1/4 cup melted butter
- 1 tablespoon brown sugar
Optional Garnish:
- Additional sea salt for sprinkling
- Whipped cream
When selecting ingredients, opt for high-quality cream cheese and fresh eggs to enhance the texture and flavor of your cheesecake. You can also use store-bought popcorn or make it from scratch just ensure it’s lightly salted for the perfect balance with the sweetness of the dessert.
How to make Ultimate Salted Butterscotch Popcorn Cheesecake
Step 1: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lightly greasing it and lining the bottom with parchment paper.
Step 2: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until creamy and smooth. This should take about 3-4 minutes. Make sure there are no lumps.
Step 3: Mix in the vanilla extract and sour cream until fully combined.
Step 4: Add the eggs, one at a time, mixing well after each addition. Be careful not to over-mix.
Step 5: Pour the cheesecake filling into the prepared springform pan and smooth the top with a spatula.
Step 6: Bake in the preheated oven for 50-60 minutes, or until the edges are set, and the center is slightly jiggly.
Step 7: Turn off the oven and let the cheesecake cool inside for about 1 hour. This helps prevent cracks.
Step 8: While the cheesecake is cooling, prepare the butterscotch sauce. In a medium saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat, whisking constantly until the mixture boils. Remove from heat and stir in sea salt. Let it cool slightly.
Step 9: Once the cheesecake is cool, drizzle half of the butterscotch sauce over the top, allowing it to soak in slightly.
Step 10: For the popcorn topping, in a large bowl, combine the popped popcorn, melted butter, and brown sugar. Toss to coat evenly.
Step 11: Gently press the caramel-coated popcorn into the top of the cheesecake. Drizzle with the remaining butterscotch sauce and a sprinkle of sea salt.
Step 12: Refrigerate for at least 4 hours, preferably overnight, before removing the sides of the springform pan.
Step 13: Slice and serve chilled, topped with whipped cream and extra popcorn if desired!
Tips & Recipe Variations
- Use Different Popcorn Flavors: Try experimenting with flavored popcorn, such as caramel or cheese, for a twist.
- Dairy-Free Version: Substitute cream cheese with vegan cream cheese and use coconut cream instead of sour cream for a dairy-free option.
- Store Properly: Keep leftovers covered in the fridge for up to three days. Reheat individual slices in the microwave for a warm treat.
- Prevent Cracking: For a smoother cheesecake, bring your eggs and cream cheese to room temperature before mixing, and avoid over-beating.
- Add Nuts: Enhance texture by adding finely chopped nuts, such as pecans or walnuts, to the popcorn mix.
Best Ways to Serve
This cheesecake makes a stunning centerpiece for any gathering, but it truly shines when served with simple accompaniments. Consider pairing it with a scoop of vanilla ice cream or a drizzle of extra butterscotch sauce. For drinks, a rich cup of coffee or a glass of dessert wine perfectly complements the flavors. Presentation-wise, serve it on a beautiful platter sprinkled with a bit of sea salt for an eye-catching touch. The cheesecake can serve about 8-10 people, depending on how generous the slices are, with approximately 400 calories per slice.
Common Questions
Can I make this recipe ahead of time?
Yes! You can prepare the cheesecake a day in advance, letting it chill overnight for the best flavor and texture.
Can I freeze the leftovers?
Absolutely! Slice the cheesecake and wrap each piece tightly in plastic wrap before placing it in an airtight container. It can be frozen for up to 2 months.
What can I use instead of cream cheese?
For a dairy-free alternative, consider using vegan cream cheese as a substitute, keeping in mind that the texture will vary slightly.
How do I prevent the cheesecake from becoming watery?
Ensure your cream cheese is well whipped and you do not overmix once the eggs are added. Baking in a water bath can also help maintain moisture without excess water pooling.
Can I make this vegetarian or dairy-free?
Yes, by using vegan cream cheese and coconut cream for the filling, and ensuring all other ingredients are plant-based.
Conclusion
This Ultimate Salted Butterscotch Popcorn Cheesecake is more than just a dessert; it’s a delightful creation that brings family and friends together in laughter and sweetness. Its unique blend of flavors and textures makes every bite memorable, reminding us of the joy that comes from sharing good food. I invite you to try this recipe and weave your own stories into its delicious legacy. Do share your results I’d love to hear how your version turns out!
“I made this cheesecake for my friend’s birthday, and it was an absolute hit! Everyone loved the sweet and salty combination, and it disappeared within minutes. Definitely a keeper!”
Salted Butterscotch Popcorn Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until creamy and smooth, about 3-4 minutes.
- Mix in the vanilla extract and sour cream until fully combined.
- Add the eggs one at a time, mixing well after each addition and avoiding over-mixing.
- Pour the cheesecake filling into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool for about 1 hour inside the oven.
- While the cheesecake cools, prepare the butterscotch sauce by combining brown sugar, butter, and heavy cream in a medium saucepan.
- Cook over medium heat, whisking constantly until the mixture boils, then stir in sea salt and remove from heat to cool slightly.
- Once the cheesecake is cool, drizzle half of the butterscotch sauce over the top and let it soak in.
- In a large bowl, combine the popped popcorn, melted butter, and brown sugar. Toss to coat evenly.
- Gently press the caramel-coated popcorn into the top of the cheesecake and drizzle with remaining butterscotch sauce.
- Refrigerate for at least 4 hours or preferably overnight.
- Slice and serve chilled, topped with whipped cream and extra popcorn if desired.
Notes
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