Salted Caramel Popcorn Cheesecake Recipe

My dad saw a picture of a caramel popcorn cheesecake and asked me if I could make it, so I decided to create my personal version.
— Michelle Engelbrecht

Michelle Engelbrecht’s Salted Caramel Popcorn Cheesecake Recipe


Makes: 1 x 24cm round cheesecake


  • 1 ½ packets Marie Biscuits

  • 200g Sated Butter, melted


  1. Crush the biscuits in a Thermomix-or liquidizer, add melted butter.

  2. Press biscuit mixture into a 24cm spring form tin.

  3. Refrigerate



  • 250ml Cream

  • 230g Cream Cheese

  • 385g Condensed Milk

  • 1 small fresh lemon

  • 10g of Gelatine Powder

  • 20ml cold water

  • 20ml hot water


  1. Whip the fresh cream, add the cream cheese, and beat for a few seconds to combine.

  2. In a separate bowl, mix the condensed milk and lemon juice of a small lemon together.

  3. Soak the gelatine in 20ml of cold water, then add 20ml of hot water and let cool, till Luke warm.

  4. Add to Condensed milk mixture. Add the condense milk mixture to the Cream and Cream cheese, beating for a few seconds to combine.

  5. Pour the mixture into spring form with biscuit base.

  6. Refrigerate.



  • ½ cup cream

  • ¼ cup Golden Syrup

  • 50g Salted Butter

  • ½ cup White Sugar

  • 1 tsp Oryx salt

  • ¼ cup PopCorn

  • ½ cup Pretzels


  1. Bring the Cream, Syrup, Butter, and Sugar to the boil and let it simmer for 4 minutes or until caramalised.

  2. . Add the salt. Pop the popcorn

  3. Stir in ¾ of the caramel with the popcorn, and bake at 100 degrees Celsius for 1 hour, stirring every 15mins.

On serving: Sprinkle popcorn and pretzels over cheesecake and drizzle with remaining caramel.