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Millionaire Cheesecake Recipe

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★★★★★

4.5 from 105 reviews

This Millionaire Cheesecake is a rich and decadent dessert featuring a buttery shortbread crust, a smooth and creamy cheesecake filling, topped with a luscious layer of homemade caramel sauce and finished with a silky chocolate ganache. Perfect for special occasions or indulgent treats, this cheesecake combines classic flavors with a luxurious texture.

Ingredients

Scale

Crust

  • 1 ½ cups (195g) all-purpose flour
  • 2/3 cup (77g) powdered sugar
  • 1/4 tsp salt
  • 3/4 teaspoon vanilla extract
  • 10 tablespoons (140g) unsalted butter, melted

Cheesecake Filling

  • 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

Caramel Sauce

  • 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

Chocolate Ganache

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

Instructions

  1. Make the crust: Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. In a medium bowl, combine the flour, powdered sugar, and salt. Add the melted butter and vanilla extract, stirring until fully combined. Crumble the mixture evenly over the pan bottom and press down firmly to create an even layer.
  2. Bake the crust: Bake for 12-14 minutes until the edges are lightly browned. Remove from the oven and set aside.
  3. Prepare the filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and well combined, scraping the bowl as needed. Add sour cream and vanilla extract, mixing on low until combined. Add eggs one at a time, mixing slowly and scraping the bowl between additions.
  4. Assemble and bake the cheesecake: Pour the filling over the warm crust. Place the springform pan into a larger pan and add warm water halfway up the sides of the springform pan. Bake for 1 hour and 15 minutes until the edges are set and the center still jiggles.
  5. Cool the cheesecake: Turn off the oven, close the door, and let the cheesecake sit for 30 minutes. Then crack the oven door open and cool for another 30 minutes. Remove from oven and cool to room temperature, then refrigerate for 5-6 hours or overnight to firm.
  6. Make the caramel sauce: Melt butter in a large saucepan over medium-low heat. Add brown sugar and stir constantly for about 5 minutes, until sugar dissolves. Add sweetened condensed milk and heavy cream, then increase heat to medium and bring to a boil. Boil for about 5 minutes until reaching 220-225°F. Remove from heat, stir in vanilla, and transfer to a heat-proof bowl. Refrigerate until firm, about 2-3 hours.
  7. Make the chocolate ganache: Place chocolate chips in a heat-proof bowl. Heat the heavy cream in the microwave until just boiling. Pour hot cream over chocolate and let sit 2-3 minutes, then whisk until smooth. Let cool and thicken for about 5 minutes.
  8. Assemble the topping: Remove cheesecake from the springform pan and place on a serving plate. Spread the cooled caramel sauce evenly on top, leaving a small border around the edges. Once the ganache is thick enough to hold shape, spread it evenly over the caramel layer.
  9. Chill and serve: You may serve immediately if preferred soft, or refrigerate for 30 minutes to 1 hour until the chocolate is firm. Store leftovers covered in the fridge and consume within 3-4 days.

Notes

  • Ensure cream cheese and eggs are at room temperature to avoid lumps in the filling.
  • Use a water bath while baking the cheesecake to prevent cracks and ensure even cooking.
  • Do not overbake the caramel sauce; use a thermometer for accuracy to achieve the perfect consistency.
  • Allow the cheesecake to cool slowly in the oven to prevent cracks on the surface.
  • The ganache can be made with milk or dark chocolate depending on your preference.
  • For best results, chill the cheesecake overnight to fully set flavors and texture.
  • Keep the cheesecake well-covered in the fridge to maintain freshness and prevent drying out.

Keywords: Millionaire Cheesecake, caramel cheesecake, chocolate ganache, creamy cheesecake, rich dessert, baked cheesecake, homemade caramel sauce

Find it online: https://thefoodrecipe.com/millionaire-cheesecake-recipe/