Caramel Corn Cheesecake

1. 1

   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).

2. 2

   Bake in 325 degrees F standard oven 10 min.

3. 3

   ; cool.

4. 4

   Pour each cheesecake batter into a separate bowl; stir until creamy.

5. 5

   Gently stir 1-1/2 cups popcorn mix into batter in each bowl; pour over crust.

6. 6

   Bake as directed.

7. 7

   Run knife around rim of each pan to loosen cake.

8. 8

   Refrigerate cheesecakes several hours or until chilled.

9. 9

   Remove rim.

10. 10

    Cut each cheesecake into 12 slices.

11. 11

    For each serving: Top each serving with 2 Tbsp.

12. 12

    whipped topping.

13. 13

    Drizzle with 1 Tbsp.

14. 14

    caramel topping; garnish with 2 Tbsp.

15. 15

    popcorn mix.

* Per serving · 4 servings · Values may vary.

No additional tips available.