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Millionaire Cheesecake Recipe

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★★★★★

4.7 from 128 reviews

Millionaire Cheesecake is a decadent dessert featuring a buttery shortbread crust, a smooth and creamy cheesecake filling baked in a water bath for perfect texture, topped with a rich homemade caramel sauce and silky chocolate ganache. This layered cheesecake offers a luxurious blend of creamy, sweet, and chocolatey flavors, perfect for special occasions or indulgent treats.

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 and grease the sides. In a medium bowl, combine flour, powdered sugar, and salt. Stir in melted butter and vanilla extract until fully combined. Crumble and press evenly into the bottom of the pan. Bake for 12-14 minutes until edges are lightly browned. Remove from oven and set aside.
  2. Prepare and bake the filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth, minimizing air to prevent cracks. Add sour cream and vanilla, mixing gently. Add eggs one at a time, mixing slowly and scraping bowl sides. Pour batter over warm crust. Place pan in a larger pan and add warm water halfway up springform sides (water bath). Bake for 1 hour 15 minutes until center is set but slightly jiggly.
  3. Cool the cheesecake: Turn off oven; leave cheesecake inside with door closed for 30 minutes to finish cooking. Crack oven door open for another 30 minutes for gradual cooling. Remove from oven and cool to room temperature. Take cheesecake out of water bath and refrigerate 5-6 hours or overnight until firm.
  4. Make the caramel sauce: Melt butter in saucepan over medium-low heat. Add brown sugar and stir constantly until dissolved (about 5 minutes). Add sweetened condensed milk and heavy cream, increase heat to medium, and boil for 5 minutes or until reaching 220-225°F, monitoring temperature carefully. Remove from heat, stir in vanilla extract, and transfer sauce to heatproof bowl to cool. Refrigerate 2-3 hours until firm.
  5. Prepare chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in microwave until just boiling, then pour over chocolate. Let sit 2-3 minutes, whisk until smooth, and allow to thicken about 5 minutes.
  6. Assemble the cheesecake: Remove cheesecake from springform pan and place on serving plate. Spread the cooled caramel sauce over the top, leaving a 1/4 to 1/2 inch gap near edges. When ganache is thick enough to not drip, spread it evenly over the caramel layer.
  7. Serve and store: Serve immediately for soft ganache or refrigerate 30 minutes to an hour until set. Store covered in the refrigerator and consume within 3-4 days for best quality.

Notes

  • Using a water bath while baking the cheesecake helps prevent cracking and ensures a smooth texture.
  • Mix cream cheese filling on low speed to reduce air incorporation, which can cause cracks during baking.
  • Temperature control when making caramel is crucial: undercooked caramel will be too soft, and overcooked will be too firm.
  • Cooling the cheesecake gradually in the oven prevents cracking and maintains smooth surface.
  • Use room temperature eggs and cream cheese for better filling consistency.
  • Refrigerate caramel and cheesecake thoroughly before layering to avoid mixing of textures.
  • If you do not have a springform pan, use a cake pan lined with parchment but be cautious when removing the cheesecake.

Keywords: cheesecake, millionaire cheesecake, caramel cheesecake, chocolate ganache, baked cheesecake, dessert recipe, layered cheesecake

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