Salted Caramel Popcorn Oreo Cheesecake Recipe
Indulge in the ultimate decadence with this Salted Caramel Popcorn Oreo Cheesecake. A rich and creamy cheesecake sits atop a crunchy Oreo crust, topped with a luscious salted caramel sauce, caramel popcorn, and Oreo cookie pieces. Each bite is a perfect blend of sweet and salty flavors that will delight your taste buds.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: Over 5 hours
- Yield: 1 9-inch cheesecake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Oreo Crust
- 24 Oreo cookies
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon salt
Toppings
- 1–2 cups caramel popcorn
- 5–6 Oreo cookies, whole or broken into pieces
Instructions
- Make the Oreo Crust: Preheat the oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs. Mix with melted butter and press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the sour cream and vanilla extract and mix well. Beat in the eggs one at a time, mixing just until combined. Pour the filling over the cooled Oreo crust.
- Bake the Cheesecake: Place the springform pan in a large roasting pan. Fill the roasting pan with about an inch of hot water to create a water bath. Bake for 60-70 minutes, or until the center is set but still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour. Then, remove it and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Make the Caramel Sauce: In a saucepan over medium heat, melt the sugar until it turns a deep amber color, stirring occasionally. Carefully whisk in the butter until it melts. Slowly pour in the heavy cream and stir until the sauce is smooth. Remove from heat and stir in the salt. Let the sauce cool.
- Decorate the Cake: Carefully release the cheesecake from the pan. Pour the cooled caramel sauce over the top, letting it drip down the sides. Top with a pile of caramel popcorn and whole or broken Oreo cookies. Serve immediately.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 480
- Sugar: 32g
- Sodium: 360mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
Keywords: Salted Caramel Popcorn Oreo Cheesecake, Cheesecake Recipe, Oreo Dessert, Caramel Sauce, Popcorn Topping