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Popcorn, pretzel and salted caramel cheesecake

Piled high with toffee popcorn and pretzels, this easy salted caramel cheesecake recipe is a real crowd pleaser.

By The GH Kitchen TeamPublished: 11 May 2018

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Yields:

10 - 12 serving(s)

Prep Time:

20 mins

Cook Time:

5 mins

Total Time:

25 mins

Cal/Serv:

426

Ingredients

FOR THE BASE

100 g
(3 ½oz) butter, melted, plus extra to grease
125 g
(4oz) bourbon biscuits
50 g
(2oz) pretzels

FOR THE FILLING

500 g
(1lb 2oz) full-fat cream cheese
100 g
(3 ½oz) icing sugar
50 g
(2oz) Caramel dessert sauce
200 ml
(7 fl oz (⅓ pint)) double cream

TO DECORATE

25 g
(1oz) pretzels
100 g
(3 ½oz) toffee popcorn
Caramel dessert sauce, to drizzle
butter, melted, plus extra to grease

Directions

1. Step 1
  Lightly grease and line the base and sides of a 20.5cm (8in) round springform tin with baking parchment.
2. Step 2
  Whiz the biscuits and pretzels in a food processor until they are finely crushed – alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of prepared tin using a spoon and chill until needed.
3. Step 3
  Whisk the cream cheese, icing sugar and caramel sauce until smooth.
4. Step 4
  In a separate bowl whip the double cream, then fold into the cream cheese mixture.
5. Step 5
  Tip the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6hr or overnight.
6. Step 6
  When ready to serve, Unclip the tin and slide off the parchment on to a serving plate. Peel off parchment around sides. Decorate with pretzels and popcorn, drizzle with caramel sauce and sprinkle over a pinch of sea salt flakes.
  
  GH Tip
  
  Clip the base of your springform tin in the wrong way round, so the raised lip is at the bottom of the tin (that way, you won't have to lift the cheesecake out over the lip when you come to serve it). Lay a sheet of parchment larger than the base into the tin, then carefully clip the paper-covered base back into the tin so the paper is stretched tightly over the base and any overhang is pulled underneath the join.
  
  To slice the cheesecake neatly, gently push the topping aside slightly before cutting so you can cleanly cut through the filling.
  
  Like this? You'll love...
  
  Best cheesecake recipes
  
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Per Serving:

Calories: 426
Fibre: 1 g
Total carbs: 32 g
Sugars: 18 g
Total fat: 31 g
Saturated fat: 18 g
Protein: 5 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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