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Millionaire Cheesecake Recipe

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4.1 from 4 reviews

  • Author: Sara
  • Total Time: 8 hours 55 minutes
  • Yield: 12 servings

Description

This Millionaire Cheesecake is a decadent layered dessert featuring a buttery shortbread crust, creamy cheesecake filling, rich caramel sauce, and a silky chocolate ganache topping. Perfect for special occasions, it combines smooth, tangy cream cheese with sweet caramel and chocolate for a truly indulgent treat that will impress guests and satisfy your sweet tooth.

Ingredients

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 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 flour, powdered sugar, and salt. Add melted butter and vanilla extract, stirring until fully combined. Crumble the mixture evenly into the pan and press it down firmly to form an even crust. Bake for 12-14 minutes until the edges just start to brown. Remove and set aside.
  2. Prepare the filling and bake: Lower oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and well blended, minimizing air incorporation. Scrape the bowl sides. Add sour cream and vanilla extract, mixing until combined. Add eggs one at a time, mixing gently after each. Pour the batter over the warm crust in the pan.
  3. Bake with water bath: Place the springform pan inside a larger pan. Pour warm water into the outer pan until it reaches halfway up the springform pan sides, ensuring it does not touch the top edges. Bake for 1 hour 15 minutes, until the center is set but slightly jiggly. Turn off the oven and leave the door closed for 30 minutes. Then crack the oven door open and continue to cool for another 30 minutes to prevent cracks. Remove cheesecake and cool to room temperature. Remove water bath wrapping and refrigerate for 5-6 hours or overnight until firm.
  4. Make the caramel sauce: While the cheesecake cools, melt butter in a saucepan over medium-low heat. Stir in brown sugar and continue stirring until sugar dissolves, about 5 minutes, without boiling. Add sweetened condensed milk and heavy cream, increase heat to medium, and bring to a boil. Boil for 5 minutes until temperature reaches 220-225°F, stirring constantly. Remove from heat, stir in vanilla extract, and transfer to a heatproof bowl. Avoid leaving the caramel in the hot pan to prevent overcooking. Refrigerate 2-3 hours until firm.
  5. Prepare the chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in a microwave-safe container until it just starts to boil. Pour cream over chocolate chips and let sit for 2-3 minutes, then whisk until smooth. Allow ganache to cool and thicken for about 5 minutes.
  6. Assemble the cheesecake: Remove cheesecake from pan and place on a serving plate. Spread the chilled caramel sauce evenly over the top, leaving a ¼ to ½ inch border around the edges. Once the chocolate ganache has thickened to avoid dripping, spread it smoothly over the caramel layer.
  7. Chill and serve: You may serve immediately for a softer chocolate finish, or refrigerate the cheesecake for 30 minutes to an hour until the ganache firms up. Store leftovers well-covered in the fridge and consume within 3-4 days.

Notes

  • Using room temperature cream cheese and eggs helps achieve a smooth cheesecake batter.
  • Low speed mixing reduces air bubbles, helping prevent cracks in the cheesecake.
  • Water bath baking ensures even cooking and prevents the cheesecake from drying out or cracking.
  • Monitor caramel temperature carefully with a food thermometer to achieve perfect consistency.
  • Allow ganache to cool properly before spreading to avoid it running off the sides.
  • Leftover cheesecake should be refrigerated and consumed within 3-4 days for best quality.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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