-- CARAMEL CRUNCH CHEESECAKE --
Recipe adapted from 'Orville Redenbacher's Popcorn Cookbook'

Ingredients:

Crust:

6 cups of Aunt Em's Kettle Korn

¾ cup of sugar

½ cup of all-purpose flour

1/3 cup melted butter

1 teaspoon of cinnamon

Filling:

2 (8 oz) packages of cream cheese (use the full calorie/full flavor cheese, not the low calorie versions)

1 cup of sugar

3 eggs

2 teaspoons of vanilla extract

¾ teaspoon of almond extract

3 cups of sour cream

Directions:

* Warm up the oven to 350° F and dig out the old 10-inch spring-form pan.

* Set aside 1-½ cups of Aunt Em's Kettle Korn for topping the cake.

* Finely crush remaining Aunt Em's Kettle Korn in a blender or food processor.

* Mix crushed Kettle Korn and remaining crust ingredients until moistened in a medium-mixing bowl.

* Place crust mixture into the spring-form pan.

* Firmly press the crust mixture on the bottom and 1 inch up the side of the pan (if you actually owned a spring-form pan before attempting this cake, then you already have done this step before except you probably were using gram cracker crumbs at the time).

* Bake for 10 minutes and allow to cool.

* Mix until smooth all the filling ingredients except the sour cream in a large mixing bowl with an electric mixer.

* Now that the filling mixture is smooth, it is time for the sour cream to be folded in until the filling mixture is well blended.

* Pour filling mixture into the crust.

* Bake for 60 to 70 minutes.

* Turn oven off and allow cake to completely cool in the oven with the door slightly open (should take about 90 minutes).

* Lightly crush remaining kettle Korn and sprinkle over the top of the cheesecake.

* Refrigerate overnight and try to wait until at least after lunch to dig into this little cake from heaven.

Additional popcorn deserts

405 East First Street

Deer Creek IL 61733

Phone: (309) 447-6612

Fax: (309) 447-6613