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Salted Butterscotch Popcorn Cheesecake

A delicious blend of creamy cheesecake and crunchy butterscotch popcorn, perfectly balanced with sweet and salty flavors.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours 20 minutes
Servings: 10 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 2 cups cream cheese, softened Opt for high-quality for best flavor.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream Use fresh for best results.
  • 3 large eggs, room temperature Room temperature eggs prevent over-mixing.
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) Ensure it's lightly salted for balance.
  • 1/4 cup melted butter
  • 1 tablespoon brown sugar
Optional Garnish
  • Additional sea salt for sprinkling
  • Whipped cream

Method
 

Preparation
  1. 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.
  2. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until creamy and smooth, about 3-4 minutes.
  3. Mix in the vanilla extract and sour cream until fully combined.
  4. Add the eggs one at a time, mixing well after each addition and avoiding over-mixing.
  5. Pour the cheesecake filling into the prepared pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for 50-60 minutes, until the edges are set and the center is slightly jiggly.
  2. Turn off the oven and let the cheesecake cool for about 1 hour inside the oven.
Butterscotch Sauce
  1. While the cheesecake cools, prepare the butterscotch sauce by combining brown sugar, butter, and heavy cream in a medium saucepan.
  2. Cook over medium heat, whisking constantly until the mixture boils, then stir in sea salt and remove from heat to cool slightly.
Assembly
  1. Once the cheesecake is cool, drizzle half of the butterscotch sauce over the top and let it soak in.
  2. In a large bowl, combine the popped popcorn, melted butter, and brown sugar. Toss to coat evenly.
  3. Gently press the caramel-coated popcorn into the top of the cheesecake and drizzle with remaining butterscotch sauce.
  4. Refrigerate for at least 4 hours or preferably overnight.
  5. Slice and serve chilled, topped with whipped cream and extra popcorn if desired.

Notes

For a dairy-free version, substitute cream cheese with vegan cream cheese and use coconut cream instead of sour cream. The cheesecake can be made a day in advance for better flavor.