Introduction

Millionaire Cheesecake is a decadent dessert that layers creamy cheesecake with rich caramel and smooth chocolate ganache. It’s perfect for special occasions or when you want to impress your guests with a luxurious treat.

A slice of cheesecake is shown on a white plate with a textured rim, placed on a beige cloth over a white marbled surface. The cheesecake has three layers: a light brown crumbly bottom crust, a thick creamy pale yellow middle layer, and a smooth dark brown chocolate layer on top with a glossy caramel glaze slightly dripping down the side. Next to the slice is a silver spoon holding a forkful piece with all layers visible. In the blurred background, there is a full cheesecake and a glass jar with a caramel sauce inside. 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 the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 2: In a medium bowl, combine the flour, powdered sugar, and salt. Add melted butter and vanilla extract, then stir until fully combined.
Step 3: Crumble the mixture evenly over the bottom of the prepared pan and press firmly to form the crust. Bake for 12-14 minutes until the edges are lightly browned. Remove from the oven and set aside.
Step 4: Lower the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low to combine smoothly without adding air. Scrape the bowl sides.
Step 5: Mix in the sour cream and vanilla extract on low speed until smooth.
Step 6: Add the eggs one at a time, mixing slowly after each addition and scraping down the bowl as needed.
Step 7: Pour the cheesecake batter over the warm crust in the springform pan.
Step 8: Place the springform pan inside a larger pan. Pour warm water into the larger pan, reaching halfway up the sides of the springform pan without flowing over the top.
Step 9: Bake for 1 hour and 15 minutes. The center should be set but still slightly jiggly.
Step 10: Turn off the oven and leave the door closed for 30 minutes to allow gentle cooling and continued cooking.
Step 11: Crack the oven door open and let the cheesecake cool for an additional 30 minutes.
Step 12: Remove the cheesecake from the oven, take off the water bath wrapping, and cool to room temperature. Then refrigerate for 5-6 hours or overnight until firm.
Step 13: To make the caramel sauce, melt butter in a saucepan over medium-low heat. Add brown sugar and stir constantly until dissolved, about 5 minutes, without boiling.
Step 14: Stir in sweetened condensed milk and heavy cream. Increase heat to medium and bring to a boil, cooking for about 5 minutes until the mixture reaches 220-225°F. Remove from heat, mix in vanilla extract, and transfer to a heat-proof bowl. Refrigerate for 2-3 hours until firm.
Step 15: For the chocolate ganache, place chocolate chips in a heat-proof bowl. Heat heavy cream in the microwave until just boiling, then pour over the chocolate. Let sit for 2-3 minutes, then whisk until smooth. Allow to cool and thicken for about 5 minutes.
Step 16: Remove the cheesecake from the springform pan and place on a serving plate.
Step 17: Spread the cooled caramel sauce evenly over the top of the cheesecake, leaving a small gap near the edge.
Step 18: Once the ganache has thickened enough not to drip, spread it over the caramel layer in an even layer.
Step 19: Serve immediately if you like softer ganache, or refrigerate for 30 minutes to an hour to firm the chocolate layer before serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth, crack-free cheesecake.
Adding the cheesecake batter on a warm crust helps create a better bond for a sturdy base.
Using a water bath prevents the cheesecake from cracking by providing gentle, even heat.
If you prefer, swap milk chocolate chips for dark chocolate to intensify the ganache’s flavor.
For a nutty twist, sprinkle toasted pecans or walnuts between the caramel and chocolate layers.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. Keep it well-covered to prevent it from absorbing other fridge odors. Reheat is not recommended as the texture and layers are best enjoyed chilled.

How to Serve

A slice of cheesecake on a white plate shows three clear layers: a bottom thin pale yellow crust, a thick middle pale creamy textured cheesecake layer, and a top smooth dark chocolate layer with a thin caramel strip right below it. The plate rests on a soft brown cloth on a white marbled surface, with some chocolate chips scattered nearby. In the background, there is a blurred view of the rest of the cheesecake and some small jars, one containing caramel sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why did my cheesecake crack?

Overmixing or baking at too high a temperature can introduce air or cause rapid rising and cooling, leading to cracks. Using a water bath and mixing on low speed helps prevent this.

Can I make this cheesecake in advance?

Yes, this cheesecake actually benefits from resting overnight in the fridge to fully set and develop flavor. Just be sure to cover it well to maintain freshness.