Introduction

Millionaire Cheesecake is a decadent dessert featuring a buttery shortbread crust, creamy cheesecake filling, rich caramel sauce, and a smooth chocolate ganache topping. This indulgent treat is perfect for special occasions or when you want to impress your guests with layers of luscious flavors.

The image shows a piece of three-layer dessert on a white textured plate. The bottom layer is a light brown crumbly crust, the middle layer is thick and creamy pale yellow, and the top layer is smooth dark brown chocolate with a glossy finish that slightly drips over the sides. To the right, a spoon holds a small, pointed slice of the dessert, showing the same three layers clearly. In the background, there's a glass jar with caramel sauce and an out-of-focus bigger cake of the same dessert. The setting is on a white marbled surface with a beige cloth under the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (195g) all-purpose flour (measured correctly)
2/3 cup (77g) powdered sugar

1/4 tsp salt
3/4 teaspoon vanilla extract

10 tablespoons (140g) unsalted butter, melted
24 ounces (678g) cream cheese, room temperature

1 cup (207g) sugar
3 tablespoons (24g) all-purpose flour
1 cup (230g) sour cream

1 1/2 tablespoons vanilla extract
4 large eggs, room temperature
3/4 cup (168g) unsalted butter

3/4 cup (168g) packed dark brown sugar
6 tablespoons (90ml) sweetened condensed milk
6 tablespoons (90ml) heavy whipping cream

3/4 teaspoon vanilla extract
4 ounces (113g | 2/3 cup) milk chocolate chips
1/4 cup (60ml) heavy whipping cream

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
Step 2: In a medium bowl, combine the flour, powdered sugar, and salt. Add the melted butter and vanilla extract, then stir until fully combined.
Step 3: Crumble the mixture evenly over the bottom of the springform pan and press firmly to form an even crust. Bake for 12-14 minutes, or until the edges start to lightly brown. Remove from the oven and set aside.

Step 4: Reduce the oven temperature to 300°F (148°C).
Step 5: In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and well combined. Use low speed to minimize air in the batter which helps prevent cracks. Scrape down the sides as needed.
Step 6: Add the sour cream and vanilla extract. Mix on low speed until fully incorporated.

Step 7: Add the eggs one at a time, mixing slowly after each addition. Scrape the bowl sides to ensure even mixing.
Step 8: Pour the cheesecake batter over the warm crust in the springform pan.
Step 9: Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, being careful not to let water touch the cheesecake top.

Step 10: Bake for 1 hour and 15 minutes. The center should be set but still have a slight jiggle.
Step 11: Turn off the oven and keep the door closed for 30 minutes to allow gentle cooking and cooling.
Step 12: Crack the oven door open slightly and let the cheesecake cool for another 30 minutes to prevent cracking.

Step 13: Remove the cheesecake from the oven, discard the water bath wrapping, and cool completely at room temperature. Then refrigerate for 5-6 hours or overnight until firm.
Step 14: To make the caramel sauce, melt the butter in a saucepan over medium-low heat. Stir in brown sugar until dissolved, about 5 minutes, without boiling.
Step 15: Add the sweetened condensed milk and heavy cream, increase heat to medium, and bring to a boil. Boil for 5 minutes or until the mixture reaches 220-225°F. Remove from heat, stir in vanilla extract, and immediately transfer to a heatproof bowl to stop cooking.

Step 16: Refrigerate the caramel sauce for 2-3 hours until firm.
Step 17: For the chocolate ganache, place chocolate chips in a heatproof bowl. Heat the heavy cream until just boiling and pour over the chocolate. Let sit 2-3 minutes, then whisk until smooth. Allow to cool and thicken for about 5 minutes.
Step 18: Remove cheesecake from the springform pan and set on a serving plate.

Step 19: Spread the cooled caramel sauce over the cheesecake, leaving a ¼ to ½ inch gap around the edges.
Step 20: Once the ganache is thick enough to prevent dripping, spread it evenly over the caramel layer.
Step 21: Serve immediately if you like softer ganache, or refrigerate for 30 minutes to an hour to firm the chocolate before serving.

Tips & Variations

Use room temperature ingredients to achieve a smooth, crack-free cheesecake.
For easier crust pressing, chill the crust mixture slightly before pressing into the pan.
Test caramel doneness with a candy thermometer for perfect texture.

Swap milk chocolate chips for dark chocolate for a richer ganache.
To avoid water dripping into the cheesecake from the water bath, wrap the springform pan bottom with heavy-duty foil.

Storage

Store the Millionaire Cheesecake covered in the refrigerator. It stays fresh for 3-4 days. When ready to serve, let it sit at room temperature for 10-15 minutes for best flavor. Leftovers can be gently reheated in the microwave for a few seconds if softened ganache is preferred.

How to Serve

The image shows a slice of cake on a white plate, resting on a folded brown cloth on a white marbled surface. The cake has three clear layers: a light brown crumbly base at the bottom, a thick and fluffy creamy white middle layer, and a smooth top layer with a glossy gradient from light caramel brown to dark chocolate brown with soft ridges on the surface. The background features a blurred whole cake with the same layers, and there are some scattered chocolate chips in front of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance and refrigerated overnight. This actually helps the flavors meld and the texture to set perfectly.

Why is the water bath necessary?

The water bath provides gentle, even heat which prevents cracks and ensures the cheesecake cooks smoothly and stays moist.