Crunchy Caramel Pumpkin Bites

1 hr

16 servings

Ingredients

  • 1 pkg Pumpkin Cheesecake Mix
  • 3 - 4 cups cooked popcorn
  • 1⁄2 cup popcorn kernels
  • popcorn toppings of your choice, to taste
  • 1 recipe prepared Caramel Sauce
  • 1 pkg Caramel Sauce Mix
  • 1 cup whipping cream
  • 1⁄4 cup butter

Preparation

  1. In a 9” x 13” baking dish, make cheesecake according to package directions. Cool, and cut into 2-bite squares.
  2. While cheesecake cools, in Multipurpose Pot - 8 cup, combine sauce ingredients. Bring to a gentle boil over medium heat for 3 minutes.
  3. Fold sauce into popcorn. Once cooled, crunch up into slightly smaller pieces. Sprinkle on top of the cheesecake squares, and serve.

Nutritional Information

Per serving: Calories 190, Fat 9 g (Saturated 5 g, 0.1 0 g), Cholesterol 70 mg, Sodium 210 mg, Carbohydrate 22 g (Fiber 1 g, Sugars 17 g), Protein 5 g.

Tips

Gently press caramel popcorn into the cheesecake, so it adheres better.

For crunchier popcorn, spread carmelized popcorn on a Sheet Pan lined with a Sheet Pan Liner, and toast for 10 minutes in a 300° F (150° C) oven.