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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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