Millionaire Cheesecake: A Decadent Dessert with Layers of Luxury

A Showstopping Dessert That Lives Up to Its Name

The Millionaire Cheesecake is a dessert that truly lives up to its name. It’s a luxurious, multi-layered creation that combines the richness of cheesecake with the buttery crunch of shortbread, the sweetness of caramel, and the deep flavor of dark chocolate. Each layer complements the others perfectly, creating a symphony of textures and flavors that’s guaranteed to impress. This cheesecake is a showstopper, perfect for special occasions, holidays, or any time you want to indulge in a truly decadent dessert. It is also a great dessert to make for a dinner party.

A Cheesecake That’s Worth a Million Bucks

I first encountered a version of this Millionaire Cheesecake at a high-end bakery, and I was instantly captivated. The layers of shortbread, cheesecake, caramel, and ganache were a sight to behold, and the taste was even more incredible. I knew I had to try recreating it at home. After several attempts and some careful tweaking, I finally developed this recipe, which I believe captures the essence of that luxurious dessert. Making this cheesecake is a labor of love, but the result is well worth the effort. It’s a dessert that always elicits “oohs” and “aahs” when I serve it, and it’s become my go-to for special occasions. I love that it’s so impressive, yet it’s made with relatively straightforward techniques.

Ingredient Insights: Choosing the Right Ingredients for a Luxurious Cheesecake

The success of this Millionaire Cheesecake lies in the quality of the ingredients and the interplay of flavors and textures. Here’s a breakdown of what you’ll need:

For the Caramel Topping:

• Sweetened Condensed Milk: Forms the base of the easy caramel, providing sweetness and a creamy texture.
• Unsalted Butter: Adds richness and helps create a smooth caramel.
• Light Brown Sugar: Contributes to the caramel’s flavor and color.
• Light Corn Syrup: Helps prevent crystallization and ensures a smooth caramel.
• Salt: Balances the sweetness and enhances the caramel flavor.
• Vanilla Extract: Adds a warm, aromatic note to the caramel.

For the Shortbread Crust:

• Unsalted Butter: Provides richness and a tender, crumbly texture to the crust.
• All-Purpose Flour: The main structural component of the shortbread crust.
• Powdered Sugar: Sweetens the crust and contributes to its delicate texture.
• Salt: Balances the sweetness and enhances the buttery flavor.

For the Caramel Cheesecake:

• Granulated Sugar: Sweetens the cheesecake filling.
• Cornstarch: Helps to thicken the filling and prevent cracking.
• Full-Fat Cream Cheese: The foundation of the cheesecake, providing its signature tangy flavor and creamy texture.
  • Tip: Using full-fat cream cheese is crucial for a rich and decadent cheesecake. Make sure it’s softened to room temperature for easy mixing.
• Large Eggs: Bind the filling together and add richness.
• Large Egg Yolk: Adds extra creaminess.
• Sour Cream: Contributes to the smooth texture and adds a subtle tanginess.
• Caramel Topping: From the recipe above, adds a layer of caramel flavor within the cheesecake filling.
• Vanilla Extract: Enhances the overall flavor profile.

For the Chocolate Ganache Topping:

• Heavy Cream: The base of the ganache, providing richness and a smooth texture.
• Dark or Semi-Sweet Chocolate Chips: Adds intense chocolate flavor to the topping.
  • Recommendation: The recipe suggests using dark or semi-sweet chocolate chips.
  • Alternative: You can use milk chocolate, but it will be sweeter.
• Unsalted Butter: Adds richness and a glossy sheen to the ganache.
• Corn Syrup: Helps create a smooth and shiny ganache.
• Salt: Balances the sweetness of the chocolate.

For Garnish (Optional):

• Flaky Sea Salt: A sprinkle of flaky sea salt on top enhances the chocolate flavor and adds a touch of elegance.

Essential Equipment: Tools for Cheesecake Baking and Decorating

• 8-inch Springform Pan: Essential for baking the cheesecake and achieving its signature shape. The removable sides make it easy to release the cheesecake without damaging it.
• Parchment Paper: For lining the bottom of the pan to prevent sticking.
• Stand Mixer with Paddle Attachment (or Handheld Mixer): For beating the cream cheese mixture and making the ganache.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rubber Spatula: For scraping down the sides of the bowl and folding ingredients.
• Small Saucepan: For making the caramel topping and heating the cream for the ganache.
• Whisk: For combining ingredients and ensuring a smooth caramel and ganache.
• Large Rimmed Baking Sheet: For the water bath.
• Flat Baking Tray
• Microwave safe bowl
• Small Heatproof Bowls (2): For preparing the caramel and ganache.

The Recipe: A Step-by-Step Guide to Millionaire Cheesecake Perfection

Ingredients with Measurements

Caramel Topping:

• 1 (14 oz/396g) can sweetened condensed milk
• ½ cup (113g) unsalted butter, cut into chunks
• ½ cup (100g) packed light brown sugar
• ¼ cup (60g) light corn syrup
• ½ teaspoon (3g) fine salt
• 1 teaspoon (4g) vanilla extract

Shortbread Crust:

• ½ cup (113g) unsalted butter, room temperature
• 1 cup (125g) all-purpose flour
• ¼ cup (27g) powdered sugar
• ¼ teaspoon (1g) fine salt

Caramel Cheesecake:

• 1 ⅓ cups (266g) granulated sugar
• 2 tablespoons (18g) cornstarch
• 4 (8 oz) packages full-fat cream cheese, room temperature (904g)
• 4 large eggs, room temperature (224g)
• 1 large egg yolk, room temperature
• ⅔ cup (170g) sour cream, room temperature
• ½ cup caramel topping, room temperature (150g) – from recipe above
• 1 teaspoon (4g) vanilla extract

Chocolate Ganache Topping:

• ½ cup (120g) heavy cream
• ⅔ cup (120g) dark or semi-sweet chocolate chips
• 2 tablespoons (30g) unsalted butter, room temperature
• 1 tablespoon (20g) corn syrup (optional)
• ¼ teaspoon (2g) fine salt

Garnish (Optional):

• Flaky sea salt

Detailed Instructions

1. Make the Caramel Topping: A Sweet and Buttery Layer

1. Combine Ingredients: In a heavy saucepan, combine 1 can of sweetened condensed milk, ½ cup of unsalted butter (cut into chunks), ½ cup of packed light brown sugar, ¼ cup of light corn syrup, and ½ teaspoon of fine salt.
2. Cook Over Medium Heat: Place the saucepan over medium heat and cook, stirring frequently, until the butter is melted and the sugar is dissolved.
3. Simmer: Once the butter is melted, let the mixture begin to bubble. It will bubble up the sides of the pan first. As soon as this happens, reduce the heat to low and continue to cook at a simmer.
4. Thicken and Color: Continue to stir the caramel frequently until it thickens and turns a medium caramel color, about 10 minutes. You should be able to drag a spatula through the mixture and see the bottom of the pan for a second before the caramel closes back in.
   • Tip: Use a candy thermometer to ensure accuracy. The caramel should reach 212°F (100°C).
5. Remove from Heat: Remove the saucepan from the heat.
6. Stir in Vanilla: Stir in 1 teaspoon of vanilla extract.
7. Cool: Pour the caramel into a separate container and let it cool to room temperature. The caramel will thicken as it cools.
   • Tip: If making the caramel in advance, cover the bowl and store it at room temperature overnight or in the fridge for up to a week. If refrigerated, reheat it gently in the microwave in short intervals until it’s pourable again.

2. Prepare the Shortbread Crust: A Buttery, Crumbly Base

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Pan: Spray an 8-inch or 9-inch springform pan or cheesecake pan with non-stick baking spray. Line the bottom of the pan with a parchment paper round for easier removal.
3. Combine Ingredients: In a medium bowl, combine ½ cup of softened unsalted butter, 1 cup of all-purpose flour, ¼ cup of powdered sugar, and ¼ teaspoon of fine salt.
4. Mix: Use a fork or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs and begins to clump together, forming a soft dough.
5. Press into Pan: Press the shortbread dough evenly into the bottom of the prepared pan using your fingers or the back of a spoon.
6. Prick and Bake: Prick the crust all over with a fork to prevent air bubbles from forming. Bake for 22-25 minutes, or until the edges are just starting to brown.
7. Cool: Place the pan on a wire rack to cool completely while you prepare the cheesecake filling.
8. Lower Oven Temperature: Keep the oven on, but lower the temperature to 300°F (150°C) and place a baking tray filled with about 1 inch of water on the bottom rack.

3. Make the Caramel Cheesecake Filling: Rich, Creamy, and Flavorful

1. Combine Sugar and Cornstarch: In a small bowl, whisk together 1 ⅓ cups of granulated sugar and 2 tablespoons of cornstarch. This helps prevent the cornstarch from clumping when added to the cream cheese.
2. Beat Cream Cheese: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the 4 packages of softened, room-temperature cream cheese on low speed until completely smooth. Gradually add the sugar and cornstarch mixture, beating on low speed until just combined. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is well incorporated.
3. Add Eggs: Crack the 4 large eggs into a separate bowl and whisk them together. Gradually add the whisked eggs to the cream cheese mixture in a few installments, mixing on low speed until each addition is just incorporated. Scrape down the bowl as needed.
4. Add Sour Cream, Caramel, and Vanilla: Add ⅔ cup of room-temperature sour cream, ½ cup of the cooled caramel topping, and 1 teaspoon of vanilla extract to the batter. Mix on low speed until just combined.
   • Tip: Don’t overmix the batter once the eggs are added, as this can cause the cheesecake to crack during baking.

4. Bake the Cheesecake: Using a Water Bath for a Smooth Texture

1. Pour Batter: Pour the caramel cheesecake batter into the cooled shortbread crust in the springform pan.
   • Note: If you’re using an 8-inch pan, the batter will fill it close to the top. Don’t worry, cheesecakes don’t rise much during baking.
2. Double-Check Oven Temperature: Make sure the oven temperature has been lowered to 300°F (150°C).
3. Bake: Place the cheesecake pan on a large cookie sheet and bake for 20 minutes.
4. Reduce Temperature: Without opening the oven door, reduce the oven temperature to 225°F (110°C) and bake for an additional 2 hours.
   • Tip: The low and slow baking method helps to create a smooth, creamy cheesecake without cracks.
5. Check for Doneness: The cheesecake is done when the edges are set and lightly golden, and the center still jiggles slightly when the pan is gently shaken.
6. Cool in Oven: Once done, turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks.
7. Cool at Room Temperature: After an hour, remove the cheesecake from the oven and let it continue to cool at room temperature for a few hours until it reaches room temperature.
8. Chill: Once at room temperature, cover the top of the cheesecake with plastic wrap and refrigerate for an additional 3-4 hours, or preferably overnight, to allow it to fully set.

5. Prepare the Chocolate Ganache Topping: A Decadent Finishing Touch

1. Heat Cream: While the cheesecake is baking or cooling, make the chocolate ganache. In a small heatproof bowl, heat ½ cup of heavy cream in the microwave for about 45 seconds, or until it’s just beginning to bubble around the edges. You can also heat it in a small saucepan over medium heat.
2. Pour Over Chocolate: Gently pour ⅔ cup of dark or semi-sweet chocolate chips into the hot cream. Make sure the chocolate chips are fully submerged.
3. Let Sit: Let the mixture sit undisturbed for 1 minute to allow the chocolate to melt.
4. Stir Until Smooth: Stir the mixture slowly until the cream and chocolate are combined and the ganache is smooth. If any bits of chocolate aren’t fully melted, heat the mixture again in the microwave for 15 seconds and stir until smooth.
5. Add Butter, Corn Syrup, and Salt: Mix in 2 tablespoons of unsalted butter, 1 tablespoon of corn syrup (if using), and ¼ teaspoon of fine salt until combined. The butter and corn syrup will add a beautiful sheen to the ganache.
6. Cool: Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature. It will thicken as it cools.
   • Tip: If you need to speed up the cooling process, you can place the bowl in the refrigerator, but check it frequently and stir to ensure even cooling.

6. Decorate the Cheesecake: Adding the Caramel and Ganache Layers

1. Remove Cheesecake from Pan: Once the cheesecake is fully chilled, carefully run a thin knife or offset spatula around the edge of the cheesecake to loosen it from the pan. Unclasp and remove the sides of the springform pan.
2. Spread Caramel: Scoop the cooled caramel topping onto the center of the cheesecake. Use an offset spatula or the back of a spoon to spread the caramel into an even layer, leaving a small border around the edge if desired.
3. Chill (Optional): If desired, chill the cheesecake in the fridge for about 10 minutes to let the caramel firm up slightly. This can make it easier to spread the ganache on top.
4. Spread Ganache: Once the caramel layer is set, spread the cooled chocolate ganache evenly over the caramel layer using an offset spatula or the back of a spoon.
5. Add Salt (Optional): Sprinkle a pinch of flaky sea salt over the chocolate ganache for a delicious sweet and salty contrast.

7. Slice and Serve: Enjoying Your Luxurious Creation

1. Chill Before Slicing (Optional): For the cleanest slices, you can chill the decorated cheesecake for another 30 minutes to allow the ganache to set completely.
2. Slice: Use a sharp, warm knife to cut the cheesecake into slices. Clean the knife after each cut for neat slices.
3. Serve: Serve the Millionaire Cheesecake chilled and enjoy the layers of flavor and texture.

Troubleshooting Common Problems: Tips for Success

• Cheesecake Cracking:
  • Problem: The cheesecake cracks on the surface.
  • Solutions: Don’t overmix the batter after adding the eggs.
• Caramel Too Hard:
  • Problem: The caramel topping is too hard to spread.
  • Solutions: Gently reheat the caramel in the microwave in short bursts, stirring until it’s softened and spreadable.
• Ganache Too Runny:
  • Problem: The chocolate ganache is too thin and runny.
  • Solutions: Make sure you used the correct proportions of chocolate and cream. Let the ganache cool for a longer period, stirring occasionally, until it thickens. If it’s still too runny, you can try adding a little more melted chocolate.

Tips and Variations: Customize Your Millionaire Cheesecake

• Different Crust: Use a graham cracker crust, an Oreo cookie crust, or a digestive biscuit crust instead of the shortbread crust.
• Chocolate Cheesecake: Add ½ cup of cocoa powder to the cheesecake batter for a chocolate cheesecake layer.
• Fruit Swirl: Swirl in some raspberry or strawberry puree into the cheesecake batter before baking for a fruity twist.
• Nutty Addition: Add ½ cup of chopped, toasted pecans or walnuts to the shortbread crust or sprinkle them on top of the ganache.
• Salted Caramel: Add a pinch of flaky sea salt to the caramel topping for a salted caramel flavor.
• Coffee Flavor: Add 1-2 tablespoons of espresso powder to the cheesecake batter for a mocha flavor.
• Spiced: Add some cinnamon or cardamom to the crust or cheesecake layer.

Serving Suggestions: A Dessert That’s Sure to Impress

• Special Occasions: This Millionaire Cheesecake is perfect for birthdays, anniversaries, holidays, or any celebration.
• Dinner Parties: Impress your guests with this elegant and decadent dessert.
• Dessert Buffet: A stunning addition to any dessert buffet or spread.
• Afternoon Tea: Serve slices of this cheesecake with a pot of tea for a luxurious afternoon treat.

Pairing Recommendations: Drinks and Complements

• Drinks:
  • Coffee: A strong cup of coffee or espresso complements the richness of the cheesecake.
  • Dessert Wine: A sweet dessert wine, like Port, Sauternes, or a late-harvest Riesling, pairs well with the caramel and chocolate flavors.
  • Milk: A cold glass of milk is a classic choice.
• Sides:
  • Fresh Fruit: A bowl of fresh berries provides a refreshing contrast to the decadent cheesecake.
  • Whipped Cream: A dollop of lightly sweetened whipped cream adds an extra touch of elegance.

Nutritional Information: A Luxurious Indulgence

Per serving (approximate, will vary based on size and specific ingredients): Calories: 600-700, Fat: 40-50g, Carbohydrates: 60-70g, Protein: 8-12g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Millionaire Cheesecake Questions Answered

• Q: Can I make this cheesecake ahead of time?
  • A: Yes, this cheesecake is best made ahead of time. You can bake it 1-2 days in advance and store it, covered, in the refrigerator. Add the ganache and decorations closer to serving time.
• Q: How do I store leftover cheesecake?
  • A: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Q: Can I freeze this cheesecake?
  • A: Yes, you can freeze this cheesecake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving. It’s best to freeze it without the ganache topping.
• Q: Can I use a different type of crust?
  • A: Yes, you can use a graham cracker crust, an Oreo cookie crust, or any other type of cookie crust you prefer.
• Q: What if I don’t have a springform pan?
  • A: You can use a regular cake pan, but it will be more difficult to remove the cheesecake cleanly. You might want to serve it directly from the pan or line the bottom with parchment that extends up the sides.
• Q: Can I make this without the caramel topping?
  • A: Yes, you can omit the caramel topping, but it adds a delicious layer of flavor and texture.
• Q: Can I use a different type of chocolate for the ganache?
  • A: Yes, you can use milk chocolate or white chocolate for the ganache.
• Q: How do I prevent the cheesecake from cracking?
  • A: Don’t overmix the batter after adding the eggs. Bake the cheesecake at a low temperature and cool it slowly.
• Q: Can I make this cheesecake without the water bath?
  • A: While the water bath is highly recommended for even baking and a creamy texture, you can try baking it without one at your own risk. Be sure to use a low temperature and check frequently for doneness.
• Q: What’s the best way to melt chocolate for the ganache?
  • A: You can melt chocolate in a microwave-safe bowl in short bursts, stirring in between, or use a double boiler.
• Q: Can I use light cream cheese?
• A: It is not recommended, as the texture will not be the same.
• Q: Can I make this recipe gluten-free?
• A: You would need to use a gluten-free shortbread cookie recipe or another gluten-free crust alternative.
• Q: Can I make this recipe dairy-free?
• A: This would require several substitutions. You would need to use a dairy-free cream cheese, butter, sour cream, and heavy cream.