Introduction

Millionaire Cheesecake is a rich, indulgent dessert combining a buttery shortbread crust, creamy cheesecake filling, luscious caramel sauce, and a smooth chocolate ganache topping. This decadent treat is perfect for special occasions or whenever you want to impress your guests with a show-stopping dessert.

Millionaire Cheesecake Recipe - Recipe Image

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 (for caramel)
3/4 teaspoon vanilla extract (for caramel)
4 ounces (113g | 2/3 cup) milk chocolate chips
1/4 cup (60ml) heavy whipping cream (for ganache)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
Step 2: In a medium bowl, combine flour, powdered sugar, and salt. Stir in melted butter and vanilla extract until fully combined.
Step 3: Crumble the mixture evenly into the springform pan and press firmly into the bottom. Bake for 12-14 minutes, or until edges turn lightly golden. Remove and set aside.
Step 4: Reduce oven temperature to 300°F (148°C).
Step 5: In a large bowl, beat cream cheese, sugar, and flour together on low speed until smooth. Scrape down the bowl sides to ensure even mixing.
Step 6: Add sour cream and vanilla extract, mixing on low speed until fully incorporated.
Step 7: Add eggs one at a time, mixing slowly after each addition. Scrape sides as needed for uniform batter.
Step 8: Pour cheesecake filling over the warm crust in the springform pan.
Step 9: Place the springform pan inside a larger pan. Pour warm water into the outer pan to reach halfway up the springform sides, avoiding water above the pan edge.
Step 10: Bake the cheesecake for 1 hour 15 minutes. The center should be set but slightly jiggly.
Step 11: Turn off the oven and leave the door closed for 30 minutes to allow gentle cooking and cooling.
Step 12: Crack the oven door open for another 30 minutes to cool the cheesecake slowly, helping prevent cracks.
Step 13: Remove cheesecake from oven, cool to room temperature, remove water bath, then refrigerate for 5-6 hours or overnight until firm.
Step 14: For the caramel sauce, melt butter in a saucepan over medium-low heat. Add brown sugar and stir until dissolved without boiling, about 5 minutes.
Step 15: Stir in sweetened condensed milk and heavy whipping cream. Increase heat to medium and bring to a boil. Boil 5 minutes until reaching 220-225°F (use a thermometer for accuracy). Remove from heat immediately and stir in vanilla extract. Pour into heatproof bowl and refrigerate 2-3 hours until firm.
Step 16: For the ganache, place chocolate chips in a heatproof bowl. Heat the 1/4 cup heavy whipping cream until just boiling, then pour over chocolate. Let sit 2-3 minutes before whisking until smooth. Let cool to thicken.
Step 17: Remove cheesecake from springform pan and place on serving plate.
Step 18: Spread the cooled caramel sauce over the cheesecake top, leaving a ¼ to ½ inch gap around the edges.
Step 19: Once the chocolate ganache is thick enough to stay in place, spread an even layer over the caramel.
Step 20: Serve immediately for a softer ganache or chill 30 minutes to an hour for firm chocolate topping before serving.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and even baking without cracks.
Don’t skip the water bath; it helps the cheesecake cook evenly and prevents cracking.
For a twist, use bittersweet or dark chocolate chips in the ganache instead of milk chocolate.
If you don’t have a thermometer, watch the caramel closely and remove from heat once it thickens and changes to a deep golden color.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. Keep it well-covered to prevent drying out or absorbing fridge odors. Reheat individual slices gently at room temperature; avoid microwaving as it may soften the caramel and ganache layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when my cheesecake is done baking?

The cheesecake is done when the center is set but still slightly jiggly, similar to gelatin. It will continue to set as it cools.

Can I make this cheesecake in advance?

Yes, this cheesecake is best when made a day ahead to allow the flavors to meld and the layers to firm up properly in the fridge.

Millionaire Cheesecake Recipe

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★★★★★

4.8 from 69 reviews

A rich and indulgent Millionaire Cheesecake featuring a buttery shortbread crust, creamy cheesecake filling, topped with a luscious homemade caramel sauce and silky chocolate ganache. This decadent dessert is baked in a water bath to ensure a smooth, crack-free texture and perfect balance of flavors, making it a show-stopping treat for any occasion.

Author: Lila
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 8 hours (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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) granulated 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

Make the crust: 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. Combine the flour, powdered sugar, and salt in a medium bowl. Add the melted butter and vanilla extract, stirring until fully combined. Crumble and press the mixture evenly into the bottom of the pan to form the crust. Bake for 12-14 minutes until the edges are lightly browned. Remove from oven and set aside.
Prepare the filling and bake: Reduce the 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, taking care to avoid incorporating too much air. Scrape down the sides of the bowl. Add sour cream and vanilla extract, mixing on low speed until fully combined. Add eggs one at a time, blending slowly and scraping the bowl as needed. Pour the batter over the warm crust. Place the springform pan inside a larger pan and pour warm water into the outer pan to reach halfway up the sides for a water bath. Bake for 1 hour and 15 minutes until the center is set but still slightly jiggly.
Cool the cheesecake: Turn off the oven and keep the door closed for 30 minutes to let the cheesecake slowly cook and cool. Then crack the door open and leave it for another 30 minutes to continue cooling gradually, which helps prevent cracks. Remove from the oven and cool to room temperature. Remove the cheesecake from the water bath and refrigerate until firm, about 5-6 hours or overnight.
Make the caramel sauce: While the cheesecake cools, melt the butter in a large saucepan over medium-low heat. Add brown sugar and cook, stirring constantly, for about 5 minutes until dissolved but not boiling. Stir in the sweetened condensed milk and heavy cream, bring to a medium boil, and cook for 5 minutes until the temperature reaches 220-225°F (104-107°C). Remove from heat, stir in vanilla extract, and pour into a heat-proof bowl. Do not let it remain in the hot pan to avoid overcooking. Refrigerate until firm, about 2-3 hours.
Prepare the chocolate ganache: Place the milk chocolate chips in a heat-proof bowl. Heat the heavy cream in the microwave until it just begins to boil, then pour it over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth. Allow to cool for about 5 minutes to thicken slightly.
Assemble the cheesecake: Remove the cheesecake from the springform pan and place on a serving plate. Spread the cooled caramel sauce evenly on top, leaving about ¼ to ½ inch border around the edges. Once the chocolate ganache is thick enough to not drip over the edges, spread it evenly over the caramel layer.
Serve and store: Serve the cheesecake immediately for a softer chocolate topping or refrigerate for 30 minutes to an hour to allow the chocolate to firm. Store the cheesecake tightly covered in the refrigerator and consume within 3-4 days for best freshness.

Notes

Using room temperature ingredients, especially eggs and cream cheese, ensures a smooth batter.
Beating the cheesecake batter on low speed reduces air incorporation and prevents cracking.
The water bath baking method helps the cheesecake cook evenly and maintain moisture.
A food thermometer is recommended when cooking caramel to achieve the perfect consistency.
Allow the cheesecake to cool slowly in the oven to avoid cracking.
Chilling caramel and ganache before assembly ensures clean layers and easier spreading.
For best flavor and texture, refrigerate the cheesecake overnight before serving.

Keywords: Millionaire Cheesecake, caramel cheesecake, chocolate ganache, homemade cheesecake, dessert recipe