Caramel Corn Cheesecake
Just in time for summer menus, this recipe features a carnival-inspired flourish of caramel corn and peanuts. Starting with ready-to-bake PHILADELPHIA Cheesecake Batter, the chefs at Kraft Foodservice fold in the caramel corn and peanuts, then bake. A side of the carnival classic acts as a fun garnish.
Ingredients
1-1/2 qt. NABISCO Graham Cracker Crumbs
1 cup sugar
1-3/4 cups unsalted butter, melted
4 tubs PHILADELPHIA Cheesecake Batter, slacked for 1 hour
1-1/2 qt. caramel-coated popcorn and peanuts
Garnish
1-1/2 qt. whipped topping
1 qt. caramel ice cream topping, warmed
1-1/2 qt. caramel-coated popcorn and peanuts
Steps
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).
Bake in 325ºF standard oven 10 min.; cool.
Pour each cheesecake batter into a separate bowl; stir until creamy. Gently stir 1-1/2 cups popcorn mix into batter in each bowl; pour over crust. Bake as directed. Run knife around rim of each pan to loosen cake. Refrigerate cheesecakes several hours or until chilled. Remove rim. Cut each cheesecake into 12 slices.
For each serving: Top each serving with 2 Tbsp. whipped topping. Drizzle with 1 Tbsp. caramel topping; garnish with 2 Tbsp. popcorn mix.
Tips
Cheesecakes can be refrigerated up to 24 hours before serving.