Caramel Popcorn Cheesecake
Since our friends know Mike and I like to entertain, we often have guests come over on short notice. And that’s fine. With life so busy for everyone these days, we grab time together with friends whenever we can. For informal gatherings, no one expects a huge dessert table but I still like to have something special to serve. Having a few go-to desserts in the freezer makes last minute occasions much simpler. A harried hostess doesn’t make anyone feel welcome!
When time is tight, my go-to idea is dressing up a favorite grocery store item with custom toppings—to make it my own. It’s something I have been doing for years. Even my dessert tables at parties are a combination of made from scratch baked goods and store bought fare.
My latest creation involved a Sara Lee Original Cream Classic Cheesecake. It caught my eye because it’s made with real, quality ingredients. What’s great about it is you can easily plus it up to make it uniquely yours—your own signature dessert.
During the fall season, I am all about caramel desserts. I got to thinking that cheesecake with caramel popcorn topping would easily make the Sara Lee Original Cream Classic Cheesecake I had in my freezer a unique showstopper for our guests.
Sara Lee Original Cream Classic Cheesecake
(thaw according to instructions)
You can pick up one of the Sara Lee Desserts at Walmart. The cheesecakes and pound cake are some of my first choices. Find them in the frozen food section. They have the Original Cream Classic that I used for this dessert and there’s also an Original Cream Cherry Cheesecake and an All-Butter Pound Cake (family size). You can just thaw and serve for really easy entertaining.
- 1 cup sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- Melt sugar on medium heat. Watch it carefully and stir regularly.
- When it turns amber and is liquefied, add butter one tablespoon at a time. Continue to stir.
- When butter is fully melted into the sugar, gradually drizzle the heavy cream and stir.
- Boil for approximately 60 seconds.
- Remove from stove and add salt.
- You can use this with the popcorn immediately but wait until it has cooled slightly to drizzle on the cheesecake.
- Combine 1 ½ cups popped popcorn with 1/4 cup of caramel. Stir until popcorn is fully coated.
- When cutting the cake, use a knife that has been coated in non-stick spray or has been run under hot water. This will help ensure it doesn’t stick.
This is a sponsored conversation written by me on behalf of Sara Lee. The opinions and text are all mine.
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