Moose Munch Cheesecake

Satisfy your sweet tooth with this delightful Moose Munch Cheesecake recipe! Combining creamy cheesecake with the crunchy goodness of Moose Munch popcorn, this dessert is easy to make and perfect for sharing. With simple ingredients and step-by-step instructions, you’ll impress friends and family in no time. Click through to explore the full recipe and elevate your dessert game today!

Print Recipe Pin Recipe

Ingredients

1 ½ cups graham cracker crumbs

½ cup unsweetened cocoa powder

⅓ cup granulated sugar

½ cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

3 large eggs

1 cup heavy cream

1 cup caramel sauce

1 cup Moose Munch popcorn (chocolate, caramel, and nut variety)

Optional: chocolate shavings for garnishing

Instructions

Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Allow it to cool on a wire rack while you prepare the cheesecake filling.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth (about 2-3 minutes).

Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

Incorporate Eggs: Add the eggs one at a time, mixing on low speed just until combined after each addition. Avoid over-mixing to prevent cracks in your cheesecake.

Add Heavy Cream: Gently fold in the heavy cream until the mixture is smooth and creamy.

Stir in Caramel Sauce: Reserve ¼ cup of caramel sauce for drizzling later, then fold the remaining caramel into the cheesecake mixture until well distributed.

Bake the Cheesecake: Carefully pour the cheesecake batter over the cooled crust in the springform pan. Tap the pan lightly on the counter to remove any air bubbles. Bake in the oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Cool and Chill: Turn off the oven and crack the door, allowing the cheesecake to cool inside for 1 hour. This will prevent it from cracking. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best flavor.

Top with Moose Munch: Once chilled, remove the cheesecake from the springform pan. Drizzle the reserved caramel sauce over the top and sprinkle the Moose Munch popcorn generously on top of the cake.

Slice and Serve: Cut the cheesecake into slices and serve cold, garnished with optional chocolate shavings for an extra touch.

Prep Time: 20 mins | Total Time: 5 hrs | Servings: 12