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Millionaire Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 36 reviews
  • Author: Emma
  • Prep Time: 45 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 45 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

The Millionaire Cheesecake is a luxurious layered dessert featuring a buttery shortbread crust, a rich caramel-infused cheesecake filling, and a smooth chocolate ganache topping sprinkled with flaky sea salt. It combines creamy textures with sweet caramel and chocolate flavors, perfect for special occasions or indulgent treats.

Ingredients

Scale

Caramel Topping

  • 14 oz. can sweetened condensed milk (396g)
  • 1/2 cup unsalted butter, cut into chunks (113g)
  • 1/2 cup packed light brown sugar (100g)
  • 1/4 cup light corn syrup (60g)
  • 1/2 tsp fine salt (3g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)

Shortbread Crust

  • 1/2 cup unsalted butter, room temperature (113g)
  • 1 cup all-purpose flour (125g)
  • 1/4 cup powdered sugar (27g)
  • 1/4 tsp fine salt (1g)

Caramel Cheesecake Filling

  • 1 1/3 cups granulated sugar (266g)
  • 2 Tbsp cornstarch (18g)
  • 4 (8 oz.) packages full-fat cream cheese, room temperature (904g)
  • 4 large eggs, room temperature (224g)
  • 2/3 cup full-fat sour cream, room temperature (170g)
  • 1/2 cup caramel topping, room temperature (150g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)

Chocolate Ganache Topping

  • 1/2 cup heavy whipping cream, room temperature (120g)
  • 2/3 cup dark or semi-sweet chocolate chips (120g)
  • 2 Tbsp unsalted butter, room temperature (30g)
  • 1 Tbsp light corn syrup – optional (20g)
  • 1/4 tsp fine salt (2g)
  • Flaky sea salt, for garnish

Instructions

  1. Make Caramel Topping: In a heavy saucepan over medium heat, combine sweetened condensed milk, butter, light brown sugar, light corn syrup, and fine salt. Stir frequently and bring just to a bubble point (212°F/100°C). Reduce heat to low and simmer, stirring often, until thickened to a medium caramel color, about 10 minutes. Remove from heat and stir in vanilla extract. Transfer to a container to cool to room temperature. Store covered at room temperature or refrigerate up to a week.
  2. Prepare Shortbread Crust: Preheat oven to 350°F (175°C). Spray an 8- or 9-inch springform or cheesecake pan with non-stick spray and place a parchment round at the bottom. Combine room temperature butter, flour, powdered sugar, and salt using a fork or pastry cutter until a soft dough forms. Press evenly into the pan base and prick the surface with a fork. Bake 22-25 minutes until edges just brown. Cool on a wire rack. Lower oven temperature to 300°F (150°C) and place a pan with 1-inch water on the bottom rack.
  3. Make Cheesecake Filling: Whisk sugar and cornstarch in a small bowl to prevent clumping. Beat cream cheese and sugar mixture in a large bowl or stand mixer on low speed until smooth; scrape bowl sides. In a separate bowl, whisk eggs together, then gradually add them to the batter on low speed. Blend in sour cream, cooled caramel topping, and vanilla extract until combined.
  4. Bake Cheesecake: Pour batter over cooled crust in the pan, filling nearly to the top if using an 8-inch pan. Place cheesecake pan on a cookie sheet. Bake at 300°F (150°C) for 20 minutes. Without opening the oven, reduce temperature to 225°F (110°C) and bake 2 additional hours to create a crack-free cheesecake. Turn off oven and let cheesecake sit inside for 1 hour with the door closed.
  5. Cool Cheesecake: Remove cheesecake from oven and allow to cool to room temperature. Cover and refrigerate for 3-4 hours or overnight to fully set.
  6. Make Chocolate Ganache: Heat heavy cream in microwave for 45 seconds until bubbling. Pour chocolate chips into the cream and let sit 1 minute. Stir gently until smooth and fully combined, reheating briefly if necessary. Stir in butter, corn syrup, and salt until blended. Cover and cool to room temperature to thicken. Refrigerate if needed for faster cooling or storage.
  7. Decorate Glossy Cheesecake: Release cheesecake from pan carefully. Spread room-temperature caramel topping evenly over cheesecake surface. Chill for 10 minutes to set caramel. Spread chocolate ganache over caramel layer and sprinkle flaky sea salt on top.
  8. Serve: Use a sharp, warm knife to slice the chilled cheesecake, cleaning blade between cuts for clean slices. Store leftovers in an airtight container in the refrigerator for up to one week.

Notes

  • Make caramel topping ahead to allow proper thickening; can be stored refrigerated up to one week.
  • Using room temperature ingredients (cream cheese, eggs, sour cream, butter) helps achieve a smooth batter without lumps.
  • Low and slow baking with a water bath effect prevents cracks and sinking in the cheesecake.
  • Allow the cheesecake to cool gradually in the oven before chilling for the best texture.
  • Warm the knife before slicing to prevent cracking and ensure clean cuts.
  • If refrigerated caramel topping is too firm, warm briefly for easier spreading.
  • Chocolate ganache can be substituted with milk chocolate chips requiring more chocolate (2 cups) for similar coverage.

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