When I first stumbled upon the Millionaire Cheesecake recipe, I was instantly transported back to a memorable family gathering at my grandmother’s house. Every year, she would create the most decadent desserts, and her famous caramel-filled treats were always the highlight. This cheesecake captures that same luxurious indulgence with its rich layers and perfectly balanced flavors. It’s a dessert that’s both impressive and deeply comforting.
This Millionaire Cheesecake is a true showstopper, combining a buttery shortbread crust, creamy cheesecake, smooth caramel, and a luscious chocolate ganache. The recipe’s complexity is worth every step, making it a perfect choice for celebrations or when you simply want to indulge in something extraordinary.
I love how the caramel filling, made from scratch with sweetened condensed milk, butter, brown sugar, and light corn syrup, brings a rich, buttery sweetness that complements the tangy cream cheese base. It’s essential to let the caramel thicken properly, so patience here is key. This gives the cheesecake its signature “millionaire” touch, reminiscent of the classic millionaire shortbread bars.
The crust is a delightful shortbread base, providing a sturdy yet tender foundation for the cheesecake. I find that pricking the crust before baking helps to prevent any puffing up, ensuring it stays perfectly flat and ready to hold the creamy filling. The crust’s slight saltiness balances beautifully with the sweet layers above.
The cheesecake filling itself is a blend of full-fat cream cheese, eggs, sour cream, and a touch of the homemade caramel. Each ingredient needs to be at room temperature to ensure a smooth and creamy texture. Mixing on low speed and adding the eggs one at a time is crucial to avoid incorporating too much air, which can cause cracks during baking.
The chocolate ganache on top is a luxurious final touch. Using a combination of dark or semi-sweet chocolate chips and heavy cream, with a bit of butter and optional corn syrup for shine, creates a silky smooth topping. A sprinkle of flaky sea salt adds a sophisticated finish, enhancing the rich flavors and making each bite truly irresistible.
If you’re feeling adventurous, consider adding a pinch of espresso powder to the ganache for a mocha twist, or using a mix of milk and dark chocolate for a slightly sweeter finish. This Millionaire Cheesecake is incredibly versatile, and you can tweak it to suit your personal preferences.
Whether you’re making it for a special occasion or as a treat for yourself, this cheesecake is bound to impress. Serve it chilled, cut into neat slices with a warm knife for the best presentation. And remember, any leftovers (if there are any!) can be stored in an airtight container in the fridge, making for delightful indulgences throughout the week.
Preparing Millionaire Cheesecake
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Ingredients
- 1/4 cup light corn syrup
- 1/4 cup powdered sugar
- 4 packages full-fat cream cheese, at room temperature (8 oz each)
- 1 tsp vanilla extract
- 2 Tbsp cornstarch
- 1 cup all-purpose flour
- 2/3 cup sour cream, at room temperature
- 1/2 cup heavy cream
- 2/3 cup dark or semi-sweet chocolate chips
- 1/2 cup packed light brown sugar
- 1/4 tsp fine salt
- 2 Tbsp unsalted butter, at room temperature
- 1/2 cup unsalted butter, chopped (1 stick)
- 1 can sweetened condensed milk (14 oz)
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 1/2 tsp fine salt
- 1/2 cup unsalted butter, at room temperature (1 stick)
- 1/2 cup caramel topping, at room temperature (from above recipe)
- 4 large eggs, at room temperature
- 1/3 cups granulated sugar
- 1 Tbsp corn syrup, optional
- Flaky sea salt
Directions
- Begin with the caramel filling to allow it to thicken. In a heavy-bottomed saucepan over medium heat, mix the sweetened condensed milk, 1/2 cup chopped butter, brown sugar, light corn syrup, and 1/2 tsp fine salt. Stir frequently until it starts bubbling. Reduce the heat and let it simmer, stirring often, until it thickens and reaches a medium caramel color, about 10 minutes. Remove from heat, stir in 1 tsp vanilla extract, transfer to a container, and set aside to cool.
- Preheat your oven to 350°F. Grease an 8-inch springform pan with non-stick spray and place a parchment round on the bottom. To prepare the crust, combine 1/2 cup room temperature butter, all-purpose flour, powdered sugar, and 1/4 tsp fine salt using a fork or pastry cutter until it forms a soft dough. Press the dough evenly into the pan. Prick the crust with a fork and bake for 22-25 minutes until the edges begin to brown. Cool on a wire rack.
- Reduce the oven temperature to 300°F and place a baking tray filled with about an inch of water on the bottom rack. For the cheesecake filling, mix the granulated sugar and cornstarch in a small bowl. On low speed, beat the cream cheese and sugar mixture until smooth. Gradually add the eggs, one at a time, mixing on low speed. Add the sour cream, caramel, and 1 tsp vanilla extract, mixing until just combined. Pour the batter into the prepared crust. Bake at 300°F for 20 minutes, then lower the temperature to 225°F and bake for an additional 2 hours. Allow the cheesecake to sit in the oven for 1 hour with the door closed, then cool to room temperature. Refrigerate for 3-4 hours or overnight.
- For the ganache, heat the heavy cream in the microwave for 45 seconds. Pour it over the chocolate chips and let it sit for 1 minute. Stir until smooth, then add the 2 Tbsp room temperature butter, 1 Tbsp corn syrup (if using), and 1/4 tsp fine salt. Cover and set aside to cool to room temperature.
- Once the cheesecake is completely cooled, spread the room-temperature caramel over the top and chill for 10 minutes. Then, spread the chocolate ganache over the caramel layer. Sprinkle with flaky sea salt. Slice with a warm, sharp knife, cleaning the knife after each cut. Store any leftovers in an airtight container in the refrigerator for up to one week.
FAQs:
Can I use a different type of cheese for this cheesecake?
It’s best to use full-fat cream cheese as specified in the recipe. Substituting with other types of cheese may alter the texture and taste of the cheesecake.
What can I use if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular round cake pan lined with parchment paper for easier removal. Just be cautious when cutting and serving the cheesecake.
Is there an alternative to light corn syrup?
You can substitute light corn syrup with an equal amount of honey or maple syrup, although it may slightly change the flavor of the caramel.
How can I prevent my cheesecake from cracking?
To prevent cracking, ensure all ingredients are at room temperature before mixing, and avoid over-beating the batter. Baking the cheesecake in a water bath also helps maintain even baking.
Can I freeze the cheesecake for later?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw in the refrigerator overnight before serving.
What is the best way to slice the cheesecake?
For clean slices, use a sharp knife dipped in hot water. Wipe the knife clean between each slice. This helps in cutting through the cheesecake smoothly without sticking.
Millionaire Cheesecake
Ingredients
- 1 can sweetened condensed milk 14 oz
- 1/2 cup unsalted butter chopped (1 stick)
- 1/2 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- 1/2 cup unsalted butter room temperature (1 stick)
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 tsp fine salt
- 1 1/3 cups granulated sugar
- 2 Tbsp cornstarch
- 4 packages full-fat cream cheese room temperature (8 oz each)
- 4 large eggs room temperature
- 2/3 cup sour cream room temperature
- 1/2 cup caramel topping room temperature (from above recipe)
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 2/3 cup dark or semi-sweet chocolate chips
- 2 Tbsp unsalted butter room temperature
- 1 Tbsp corn syrup optional
- 1/4 tsp fine salt
- Flaky sea salt
- Electric mixer
- 8- inch springform pan
- Rubber spatula
- Small saucepan
- Large rimmed baking sheet
- Flat baking tray
Instructions
- Start by making the caramel filling so it can thicken. In a heavy saucepan over medium heat, combine the sweetened condensed milk, 1/2 cup butter, brown sugar, corn syrup, and salt. Stir frequently until the mixture begins to bubble. Lower the heat and let it simmer, stirring frequently, until it thickens and turns a medium caramel color, about 10 minutes. Remove from heat, stir in the vanilla extract, pour into a container, and set aside to cool.
- Preheat the oven to 350°F. Grease an 8-inch springform pan with non-stick spray and place a parchment round on the bottom. For the crust, combine 1/2 cup butter, flour, powdered sugar, and 1/4 tsp salt using a fork or pastry cutter until it forms a soft dough. Press the dough into the pan to create an even layer. Prick the crust with a fork and bake for 22-25 minutes until the edges start to brown. Cool on a wire rack.
- Lower the oven to 300°F and place a baking tray with about an inch of water on the bottom rack. For the cheesecake filling, whisk together sugar and cornstarch in a small bowl. Beat the cream cheese and sugar mixture on low speed until smooth. Gradually add the whisked eggs, mixing on low speed. Mix in the sour cream, caramel, and vanilla extract until just combined. Pour the batter into the prepared pan. Bake at 300°F for 20 minutes, then reduce the temperature to 225°F and bake for another 2 hours. Let the cheesecake sit in the oven for 1 hour with the door closed, then cool at room temperature. Refrigerate for 3-4 hours or overnight.
- To make the ganache, heat the heavy cream in the microwave for 45 seconds. Pour over the chocolate chips and let sit for 1 minute. Stir until smooth, then mix in the butter, corn syrup, and salt. Cover and set aside to cool to room temperature.
- Once the cheesecake is cooled, spread the room-temperature caramel on top and chill for 10 minutes. Spread the chocolate ganache over the caramel. Sprinkle with flaky sea salt. Cut with a warm, sharp knife, cleaning after each cut. Store leftovers in an airtight container in the fridge for up to a week.
