Directions
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Preheat the oven to 350°F (175°C). Use a generous amount of grease to coat a 9-inch springform pan so that the dessert releases easily after baking.
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In a bowl, combine graham cracker crumbs and melted butter. Mix thoroughly until all the crumbs are coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan. This forms a dense crust that will support the rest of the cheesecake.
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In a large bowl, mix together granulated sugar, brown sugar, and flour until they are fully blended. This mixture will bring sweetness and structure to the brownie layer.
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Add the eggs to the sugar and flour mixture. Stir well until everything is incorporated, and the batter is smooth. The tremendous blend of ingredients will result in a rich texture.
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Melt the chocolate chips in a microwave-safe bowl or double boiler until they are smooth. Stir the melted chocolate into the batter until evenly distributed, enhancing the chocolate flavor and creating a luscious brownie base.
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Pour half of the brownie batter into the prepared crust in the springform pan. Use a spatula to make sure it’s spread evenly.
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Drizzle half of the caramel sauce over the brownie batter. This will create pockets of flavor that meld into the brownie layer while baking.
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Pour in the remaining brownie batter on top of the caramel drizzle. Smoothen out the batter gently to ensure that it remains even.
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Top with the rest of the caramel sauce, spreading it across the surface. Finally, sprinkle sea salt over the entire layer. The salt will contrast beautifully with the sweetness of the caramel.
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Bake for 40-45 minutes or until the edges of the cheesecake are set, and the center is slightly jiggly. The tremendous aroma that fills your kitchen will be an irresistible indication of what’s to come.
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Once baked, let the cheesecake cool completely at room temperature. Then, refrigerate for at least 4 hours before serving to ensure that it’s properly set and chilled.
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