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Millionaire Cheesecake

A rich and decadent cheesecake layered with creamy filling, luscious caramel, and silky chocolate ganache, perfect for special occasions.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups 1 ½ cups all-purpose flour Measured correctly for precision.
  • 2/3 cup 2/3 cup powdered sugar Gives a sweet undertone.
  • 1/4 teaspoon 1/4 tsp salt Enhances the flavors.
  • 3/4 teaspoon 3/4 teaspoon vanilla For an aromatic note.
  • 10 tablespoons 10 tablespoons unsalted butter, melted Enriches the mixture.
Cheesecake Filling Ingredients
  • 24 ounces 24 ounces cream cheese, softened Provides a smooth richness.
  • 1 cup 1 cup sugar Balances the creaminess.
  • 3 tablespoons 3 tablespoons all-purpose flour Stabilizes the filling.
  • 1 cup 1 cup sour cream Adds depth and tanginess.
  • 1.5 tablespoons 1 1/2 tablespoons vanilla extract
  • 4 large 4 large eggs, at room temperature Incorporated one at a time.
Caramel Layer Ingredients
  • 3/4 cup 3/4 cup unsalted butter Creates a rich flavor.
  • 3/4 cup 3/4 cup packed dark brown sugar
  • 6 tablespoons 6 tablespoons sweetened condensed milk
  • 6 tablespoons 6 tablespoons heavy whipping cream
  • 3/4 teaspoon 3/4 teaspoon vanilla extract For warmth.
  • 4 ounces 4 ounces milk chocolate chips, melted Mixed with cream to create ganache.
  • 1/4 cup 1/4 cup heavy whipping cream Used to make the ganache.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch (23cm) springform pan by lining the bottom with parchment paper and greasing the sides.
  2. In a medium bowl, combine flour, powdered sugar, and salt. Mix well before adding melted butter and vanilla extract. Stir to form a crumbly mixture.
  3. Evenly distribute the crust mixture over the bottom of the springform pan, pressing down firmly. Bake for 12-14 minutes until golden brown, then let cool slightly.
Cheesecake Filling
  1. Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until smooth, ensuring no cracks.
  2. Add sour cream and vanilla extract, mixing until combined. Add eggs one by one, mixing slowly between each addition.
  3. Pour the cheesecake batter over the cooled crust and smooth out the top.
Baking
  1. Prepare a water bath by placing the springform pan in a larger roasting pan filled halfway with warm water. Bake for 1 hour and 15 minutes.
  2. After baking, turn off the oven and let the cheesecake cool inside for 30 minutes, then slightly open the door and cool for an additional 30 minutes.
  3. Once cooled, refrigerate for 5-6 hours or overnight until firm.
Caramel Layer
  1. In a large saucepan, melt butter over medium-low heat. Stir in brown sugar, cooking until dissolved.
  2. Add sweetened condensed milk and heavy whipping cream, increase heat, and bring to a gentle boil. Allow to boil for about 5 minutes until it reaches 220-225°F. Remove from heat and refrigerate until firm.
Chocolate Ganache
  1. Place milk chocolate chips in a heat-proof bowl. Heat heavy whipping cream until boiling, then pour over chocolate chips. Let sit for 2-3 minutes before whisking until smooth.
  2. Let it cool slightly until thickened.
Assembly
  1. Remove the cheesecake from the springform pan and place it on a serving platter.
  2. Spread the cooled caramel sauce over the top of the cheesecake, then pour the ganache on top, smoothing it out gently.
  3. Refrigerate for another 30 minutes to set the ganache before serving.

Notes

For a smoother cheesecake, ensure all ingredients are at room temperature before mixing. Consider adding flaky sea salt on top before serving for a saltier finish.