Steps to Prepare Homemade Sea Salt Chocolate Caramel Cheesecake

Sea Salt Chocolate Caramel Cheesecake.

Sea Salt Chocolate Caramel Cheesecake

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sea salt chocolate caramel cheesecake. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sea Salt Chocolate Caramel Cheesecake is one of the most well liked of recent trending meals in the world. It is easy, it's fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Sea Salt Chocolate Caramel Cheesecake is something which I've loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have sea salt chocolate caramel cheesecake using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sea Salt Chocolate Caramel Cheesecake:

{Prepare of crust.
{Get 1 packages of graham crackers.
{Get 1/2 stick of butter.
{Make ready 1 tbsp of brown sugar.
{Get of cheesecake.
{Make ready 16 oz of cream cheese.
{Make ready 1 cup of sugar.
{Prepare 2 of eggs.
{Prepare 1 of caramel with sea salt lindt chocolate bar.
{Prepare 2 tbsp of cocoa powder.
{Take 1 tsp of sea salt.
{Take 1 tbsp of all-purpose flour.
{Get 1 tbsp of pure vanilla extract.

Steps to make Sea Salt Chocolate Caramel Cheesecake:

Crush graham crackers as finely as possible, mix with brown sugar. Pour desired amount for crust into a 9" cake pan..
Add butter to crumbs and coat them well. Mash the crumbs to the bottom of the pan to form the crust. Refigerate for 15 min..
Preheat oven to 350°F. Combine room tempature cream cheese, sugar, flour, eggs, and vanilla in large bowl with a hand mixer until smooth..
Break the chocolate bar down into squares and melt down in the microwave about 30 seconds. Add melted chocolate, and cocoa powder to cream cheese mixture..
Stir in the sea salt last. Add it to taste. Pour and smooth mixture over crust and bake for 40 min. Allow to cool on counter for 10 min. Refrigerate for 1-2 hours..

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