Print

Millionaire Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 90 reviews

This Millionaire Cheesecake is a decadent dessert featuring a buttery shortbread crust, a smooth and creamy cheesecake filling baked in a water bath, topped with rich homemade caramel sauce and a silky chocolate ganache. Combining textures and deep flavors, this dessert is 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 your 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 melted butter and vanilla extract, mix thoroughly. Crumble the mixture over the pan bottom and press evenly. Bake for 12-14 minutes until edges lightly brown. Remove and set aside.
  2. Prepare the cheesecake filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour at low speed until smooth and fully combined, minimizing air incorporation to prevent cracks. Scrape bowl sides. Add sour cream and vanilla extract on low speed until blended. Incorporate eggs one at a time slowly, mixing well after each addition and scraping the sides as needed.
  3. Assemble and bake cheesecake: Pour cheesecake batter over warm crust. Place springform pan inside larger pan and add warm water until it reaches halfway up springform sides, avoiding water over the pan’s top. Bake for 1 hour and 15 minutes until the center is set but still jiggles slightly.
  4. Cool cheesecake in oven: Turn off oven, keep door closed for 30 minutes to gradually continue cooking and cooling. Then crack oven door open for another 30 minutes to avoid cracking. Remove cheesecake, let cool to room temperature. Remove from water bath and refrigerate for 5-6 hours or overnight until firm.
  5. Make caramel sauce: While cheesecake cools, melt butter in a saucepan over medium-low heat. Stir in dark brown sugar and cook until dissolved, about 5 minutes without boiling. Add sweetened condensed milk and heavy cream, increase heat to medium and bring to a boil. Boil for 5 minutes until temperature reaches 220-225°F. Remove from heat, stir in vanilla extract, transfer to heat-proof bowl, and refrigerate for 2-3 hours until firm.
  6. Make chocolate ganache: Place chocolate chips in a heat-proof bowl. Heat heavy cream in microwave until just boiling. Pour hot cream over chocolate chips, let sit 2-3 minutes, then whisk until smooth. Allow ganache to cool and thicken for about 5 minutes.
  7. Assemble the topping: Remove chilled cheesecake from springform pan and place on a serving plate. Spread the cooled caramel sauce evenly on top, leaving about ¼ to ½ inch from the edges. Once ganache is thick enough to not drip, spread it in an even layer atop the caramel sauce.
  8. Serve and store: Serve immediately if preferred softer, or refrigerate 30 minutes to 1 hour to set ganache completely. Store covered in the refrigerator and consume within 3-4 days for best quality.

Notes

  • Use room temperature ingredients for a smoother cheesecake filling and better mixing.
  • Baking cheesecake in a water bath helps prevent cracking by providing gentle, even heat.
  • Low mixing speed reduces air bubbles that cause cracks in cheesecake.
  • The caramel temperature is important; use a food thermometer to avoid over or under-cooking for perfect consistency.
  • Allow ganache to cool sufficiently before spreading to prevent it from dripping over edges.
  • Chilling the cheesecake thoroughly before adding toppings improves texture and stability.
  • Store leftovers well-covered in the fridge and consume within 3-4 days.

Keywords: Millionaire Cheesecake, caramel cheesecake, chocolate ganache cheesecake, baked cheesecake, creamy cheesecake dessert

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