Salty, sweet, and full of caramel goodness, this cheesecake takes it over the top with vanilla frosting and a generous garnish of crunchy caramel corn on top. This Caramel Corn Cheesecake is a showstopper of a dessert that’s perfect for holidays or special occasions.

This impressive cheesecake will come together quickly with the help of several ready-made ingredients. This makes assembling the Caramel Corn Cheesecake easy while allowing you to still take credit for assembling and baking this masterpiece!

Make this Caramel Corn Cheesecake ahead of time

Just a note, you’ll want to make this the day before you serve it because it will need an overnight session in the fridge before you add the final toppings that will make this an awesome and unforgettable dessert!

What you need to know about this Caramel Corn Cheesecake

This recipe is the perfect combination of sweet and salty. And I love that there’s no crust to fool with. Don’t worry – it will bake up nicely and will be a breeze to cut and serve without a crust on it.

The cheesecake filling is tangy thanks to the Greek yogurt in the mix. It’s a creamy and dreamy filling that’s divided in two to create a delectable layer of caramel in the middle. Half of the cheesecake filling goes in the pan to be topped with the rich buttery caramel sauce and a layer of caramel corn. Top that with the remaining cheesecake filling and bake.

Oh, my! We could stop right there and this Caramel Corn Cheesecake would be divine, but we’re taking this to epic proportions, so there’s definitely more to add once it comes out of the oven.

When the cheesecake has cooled a bit but is still warm, you’ll add another layer of caramel sauce on top, cover it and refrigerate overnight.

When fully chilled, pipe on the prepared vanilla frosting and add the final garnish of caramel corn. This Caramel Corn Cheesecake is a tantalizing dessert that’s worthy of any holiday, party, or special celebration. Without question, this one’s a winner!

Variations

It’s perfectly acceptable to serve this cheesecake by leaving the frosting and caramel corn off of the last step after the cheesecake has chilled. The topping of just the caramel sauce will still be gorgeous and mouth-watering!
Alternatively, you could skip the frosting but add the final garnish of caramel corn on top.

Is this cheesecake freezable?

Up until the last steps of adding the vanilla frosting and final garnish of caramel corn, yes. Make sure to wrap tightly and this will keep for up to 3 months in the freezer.

How do I store this cheesecake?

Store, tightly covered, in the refrigerator, it should keep for 4-5 days.

Ingredients

cream cheese – 8 ounces each – softened
heavy cream
Greek yogurt
sugar
powdered sugar
vanilla
eggs
Hershey’s Caramel Sundae Dream (usually with Ice Cream Toppings)
1 bag of Cretors Caramel Corn
Vanilla Frosting

Tools needed

6-inch Spring-form pan
Parchment paper
Pastry bag
Large fluted tip
Mixer

How to make this Caramel Corn Cheesecake

In the mixing bowl of a stand mixer, place the softened cream cheese, heavy cream, and Greek Yogurt, and mix until well blended. Scrape down the sides of the bowl, and mix again.
Add the sugar, powdered sugar, vanilla, and eggs, and blend until all ingredients are mixed, and the cheesecake batter is smooth and creamy.
Line the bottom of the springform pan with parchment paper, and pour half of the cheesecake batter into the pan.
Drizzle a generous amount of the caramel sauce on top of the cheesecake, and sprinkle the caramel corn on top of the caramel sauce, covering the cheesecake.
Add the rest of the cheesecake batter on top of the caramel corn, and place the cheesecake in the oven at 350 degrees for 30 minutes.
Place a small dish of water on the oven rack directly below the cheesecake.
After 30 minutes, turn the oven temperature down to 300, and bake for another 30 minutes.
The Cheesecake will jiggle a little in the middle, like Jello that has set up, and that’s okay, but if it jiggles a lot, it’s not done – leave it for 15 more minutes.
Remove from the oven when done, and cool on a wire rack.
Drizzle caramel sauce on the top of the cheesecake, while still warm.
When cool, cover with parchment paper and foil, and refrigerate overnight.
Before serving, remove the cheesecake from the refrigerator, and remove the springform from the pan.
Place the vanilla frosting in a pastry bag with a large fluted tip. Pipe dollops of frosting all over the top of the cheesecake. Cover the frosting with a generous amount of caramel corn.
Slice in 2-inch pieces, and serve.

If you’re looking for an impressive dessert, this Caramel Corn Cheesecake is it! The beauty of this recipe is that it uses pre-made ingredients so that making it a snap. You’ll love the creamy, crunchy, and caramel flavor that you’ll get in every dreamy bite. Don’t be surprised if friends and family request this for birthdays, graduations, and holidays!

Related recipes

Instant Pot Apple Cheesecake

Creamy Peanut Butter Cheesecake

Copycat Cheesecake Factory Pumpkin Cheesecake

Slow Cooker Caramel Apple Dump Cake

Caramel Pecan Bars

Best Caramel Candy Apples

Christmas Caramel Marshmallow Rice Krispies Balls

8 servings

Caramel Corn Cheesecake

Cook Time: 1 hour

Total Time: 1 hour

Ingredients

3 packages of cream cheese - 8 ounces each - softened
1/4 cup of heavy cream
1/4 cup of greek yogurt
1/2 cup of sugar
1/4 cup of powdered sugar
1 teaspoon of vanilla
2 large eggs
1 jar of Hershey's Caramel Sundae Dream (usually with ice cream toppings)
1 bag of Cretors Caramel Corn - see link
1 can of vanilla frosting
COOKS TOOLS NEEDED:
6 inch Spring-form pan
Parchment paper
Pastry bag
Large fluted tip
Mixer

Instructions

In the mixing bowl of a stand mixer, place the softened cream cheese, heavy cream, and greek yogurt, and mix until well blended.
Scrape down the sides of the bowl, and mix again.
Add the sugar, powdered sugar, vanilla, and eggs, and blend until all ingredients are mixed, and the cheesecake batter is smooth and creamy.
Line the bottom of the springform pan with parchment paper, and pour half of the cheesecake batter into the pan.
Drizzle a generous amount of the caramel sauce on top of the cheesecake, and sprinkle the caramel corn on top of the caramel sauce, covering the cheesecake.
Add the rest of the cheesecake batter on top of the caramel corn, and place the cheesecake in the oven at 350 degrees for 30 minutes.
Place a small dish of water on the oven rack directly below the cheesecake.
After the 30 minutes, turn the oven temperature down to 300, and bake for another 30 minutes.
The cheesecake will jiggle a little in the middle, like jello that has been set up, and that's okay, but if it jiggles a lot, it's not done - leave it for 15 more minutes.
Remove from oven when done, and cool on a wire rack.
Drizzle caramel sauce on the top of the cheesecake, while still warm. When cool, cover with parchment paper, and foil, and refrigerate overnight. Before serving, remove the cheesecake from the refrigerator, and remove the springform from the pan.
Place the vanilla frosting in a pastry bag with a large fluted tip. Pipe dollops of frosting all over the top of the cheesecake.
Cover the frosting with a generous amount of caramel corn. Slice in 2-inch pieces, and serve. Enjoy!
Makes approximately 6 to 8 servings

Notes

Oh my word, this is absolutely delicious! Talk about a wonderful dessert, this is sure to please even the pickiest of eaters. The cool creamy cheesecake has caramel sauce and caramel corn right in the center and on top, making this a real treat and a wonderful surprise that melts in your mouth. It's so delicious, you'll want seconds. Make sure you keep this one in your favorites!