Millionaire Cheesecake Recipe

Introduction

Millionaire Cheesecake is a decadent dessert featuring a rich, creamy cheesecake layered with luscious caramel and smooth chocolate ganache. This indulgent treat combines a buttery shortbread crust with a velvety filling and irresistible toppings, perfect for special occasions or any time you want to impress.

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

1. Step 1: Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
2. Step 2: In a medium bowl, combine the flour, powdered sugar, and salt. Add melted butter and vanilla extract, stirring until fully combined.
3. Step 3: Crumble the mixture evenly into the pan’s bottom and press firmly to create an even crust. Bake for 12–14 minutes or until edges lightly brown. Remove and set aside.
4. Step 4: Lower oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and combined, minimizing air to prevent cracks. Scrape the bowl.
5. Step 5: Mix in sour cream and vanilla extract on low speed until combined. Add eggs one at a time, mixing slowly and scraping the bowl between additions.
6. Step 6: Pour cheesecake batter over warm crust. Place springform pan inside a larger pan, then add warm water to the outer pan halfway up the sides of the springform (do not exceed the springform’s edge).
7. Step 7: Bake for 1 hour 15 minutes until the center is set but still slightly jiggly. Turn off oven and leave door closed for 30 minutes.
8. Step 8: Crack oven door open and let cheesecake cool for another 30 minutes. Remove from oven, cool completely at room temperature, then refrigerate for 5–6 hours or overnight.
9. Step 9: Make caramel sauce by melting butter in a saucepan over medium-low heat. Stir in brown sugar until dissolved, about 5 minutes without boiling.
10. Step 10: Add sweetened condensed milk and heavy cream, increase heat to medium, and bring to a boil. Cook 5 minutes until temperature reaches 220-225°F. Remove from heat, stir in vanilla, and transfer to a bowl. Refrigerate 2–3 hours until firm.
11. Step 11: For ganache, place chocolate chips in a heatproof bowl. Heat heavy cream until just boiling, then pour over chocolate. Let sit 2–3 minutes, whisk until smooth, and allow to thicken for about 5 minutes.
12. Step 12: Remove cheesecake from springform pan and place on a serving plate. Spread caramel sauce evenly, leaving a small gap near edges.
13. Step 13: When ganache is thick enough to hold shape, spread it over the caramel layer evenly. Serve immediately for a softer texture or refrigerate 30 minutes to an hour for firm ganache.

Tips & Variations

• Use a food thermometer when making caramel to avoid over- or under-cooking, which affects texture.
• Room temperature eggs and cream cheese help create a smooth batter without lumps.
• To prevent cracks, mix cheesecake batter on low speed and cool gradually in the oven as directed.
• For extra flavor, sprinkle a pinch of sea salt atop the caramel before adding ganache.

Storage

Store the cheesecake covered in the refrigerator. It stays best for 3–4 days. Before serving, let it sit at room temperature for 10–15 minutes for easier slicing. Leftover cheesecake can be kept chilled and enjoyed cold or mildly warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day in advance as it needs several hours to chill and set properly. Simply refrigerate overnight after baking and assembling.

What if I don’t have a springform pan?

A springform pan is best for easy removal without damaging the cheesecake. If you don’t have one, use a removable-bottom tart pan or line a regular pan with parchment carefully, though removal will be more challenging.