Moose Munch Cheesecake

Indulge your sweet tooth with a Moose Munch Cheesecake that blends creamy cheesecake and crunchy Moose Munch popcorn in a delightful dessert! This step-by-step recipe is easy to follow and packed with tips for achieving the perfect texture and flavor. From making the graham cracker crust to baking and cooling, you'll impress friends and family with this heavenly treat. Click to explore the full recipe and start your cheesecake journey today!

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup cream cheese, softened

1 cup sweetened condensed milk

1 cup sour cream

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup Moose Munch popcorn (chocolate-covered popcorn with nuts)

¼ cup chocolate chips (optional for garnish)

¼ cup crushed nuts (peanuts or almonds) for topping

Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or butter to prevent sticking.

Prepare the Crust: In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press this mixture firmly into the bottom of the springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and let it cool.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sweetened condensed milk, sour cream, sugar, and vanilla extract, mixing well after each addition.

Add Eggs: Add the eggs one at a time, mixing until just combined. Be careful not to over-mix as this can create cracks in the cheesecake.

Incorporate Moose Munch: Gently fold in the Moose Munch popcorn to the cheesecake batter, ensuring even distribution without breaking the popcorn too much.

Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Bake for about 50-60 minutes, or until the edges are set but the center is slightly jiggly.

Cool Down: Turn off the oven and crack the oven door open, allowing the cheesecake to cool inside the oven for about 1 hour. This helps prevent cracks from forming.

Chill: After cooling, remove the cheesecake from the oven and let it cool at room temperature for an additional 30 minutes. Then refrigerate for at least 4 hours, or overnight for the best texture.

Garnish and Serve: Before serving, melt the chocolate chips (if using) and drizzle it over the top of the cheesecake. Sprinkle crushed nuts on top for added texture, and garnish with extra Moose Munch popcorn around the edges if desired. Slice and serve chilled.

Prep Time: 20 minutes | Total Time: 7 hours (includes chilling time) | Servings: 10-12 slices