Sea Salt Chocolate Caramel Cheesecake
Sea Salt Chocolate Caramel Cheesecake

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, sea salt chocolate caramel cheesecake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sea Salt Chocolate Caramel Cheesecake is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Sea Salt Chocolate Caramel Cheesecake is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook 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:
  1. Prepare crust
  2. Prepare 1 packages graham crackers
  3. Get 1/2 stick butter
  4. Take 1 tbsp brown sugar
  5. Prepare cheesecake
  6. Get 16 oz cream cheese
  7. Take 1 cup sugar
  8. Get 2 eggs
  9. Get 1 caramel with sea salt lindt chocolate bar
  10. Take 2 tbsp cocoa powder
  11. Take 1 tsp sea salt
  12. Prepare 1 tbsp all-purpose flour
  13. Take 1 tbsp pure vanilla extract
Steps to make Sea Salt Chocolate Caramel Cheesecake:
  1. Crush graham crackers as finely as possible, mix with brown sugar. Pour desired amount for crust into a 9" cake pan.
  2. 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.
  3. Preheat oven to 350°F. Combine room tempature cream cheese, sugar, flour, eggs, and vanilla in large bowl with a hand mixer until smooth.
  4. 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.
  5. 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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