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Millionaire Cheesecake Recipe

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3.9 from 72 reviews

  • Author: Ava
  • Total Time: 8 hours 55 minutes
  • Yield: 12 servings

Description

This Millionaire Cheesecake is a decadent, multi-layered dessert featuring a buttery shortbread crust, a smooth and creamy cream cheese filling baked in a water bath for perfect texture, topped with a rich homemade salted caramel sauce and a luscious milk chocolate ganache. Perfect for special occasions and sure to impress any crowd with its complex flavors and elegant presentation.

Ingredients

Crust Ingredients

  • 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 the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. Combine the flour, powdered sugar, and salt in a medium bowl, then add the melted butter and vanilla extract. Stir until fully combined. Crumble this mixture evenly over the bottom of the pan and press it down evenly. Bake for 12-14 minutes until edges are lightly browned. Remove from oven and set aside.
  2. Prepare the filling and bake: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and fully combined, minimizing air incorporation to prevent cracks. Scrape down the bowl. Add sour cream and vanilla extract, mixing again on low speed. Add eggs one at a time, mixing gently after each addition and scraping the bowl sides as needed. Pour the cheesecake batter over the warm crust in the springform pan.
  3. Set up water bath and bake: Place the springform pan inside a larger pan and fill the larger pan with warm water to reach halfway up the sides of the cheesecake pan without surpassing the top edge. Bake for 1 hour and 15 minutes until the center is set but still slightly jiggly.
  4. Cool the cheesecake gradually: Turn off the oven and leave the door closed for 30 minutes, letting the cheesecake cook slowly while beginning to cool. Then crack the oven door and let it sit for another 30 minutes to further cool gradually. Remove cheesecake from oven and cool to room temperature. Remove the water bath wrapping, then refrigerate until firm, 5-6 hours or overnight.
  5. Make the caramel sauce: While the cheesecake cools, melt butter in a large saucepan over medium-low heat. Add brown sugar and stir continuously until sugar dissolves (about 5 minutes), but do not boil yet. Add sweetened condensed milk and heavy whipping cream, then increase heat to medium and bring to a boil. Boil for approximately 5 minutes until temperature reaches 220-225°F (104-107°C) using a food thermometer. Remove from heat immediately to avoid overcooking. Stir in vanilla extract and pour caramel into a heat-proof bowl. Refrigerate for 2-3 hours until firm.
  6. Prepare the chocolate ganache: Place milk chocolate chips in a heat-proof bowl. Heat heavy cream in a microwave-safe container until it just begins to boil. Pour hot cream over the chocolate chips and let sit for 2-3 minutes. Whisk until smooth and let cool for about 5 minutes to thicken.
  7. Assemble the cheesecake: Remove the cheesecake from the springform pan and place it on a serving plate. Spread the cooled caramel sauce evenly on top of the cheesecake, leaving a 1/4 to 1/2 inch border from the edge. Once the ganache has thickened enough to not drip, spread it evenly over the caramel layer.
  8. Chill and serve: The cheesecake can be served immediately, though the chocolate layer will be soft and a little messy. For a neater presentation, refrigerate for 30 minutes to 1 hour until the ganache firms up before serving. Store leftovers covered in the refrigerator and consume within 3-4 days for optimal freshness.

Notes

  • Use room temperature cream cheese and eggs for a smoother filling and to avoid lumps.
  • Mix the cream cheese filling on low speed to minimize air bubbles, which helps prevent cracking.
  • Use a water bath to ensure even baking and prevent the cheesecake from drying out or cracking.
  • A food thermometer is recommended when making caramel to achieve the perfect consistency.
  • Do not overcook the caramel as it can become too firm after cooling. Similarly, undercooked caramel will be too soft.
  • Let the cheesecake cool gradually in the oven for best results and to avoid cracks.
  • The chocolate ganache should be thick enough to spread without dripping. Allow it to cool before spreading.
  • Store cheesecake in the refrigerator, covered well, and consume within 3 to 4 days for optimal taste and texture.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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