Why You’ll Love Millionaire Cheesecake Recipe

You’ll love this recipe because it balances richness and texture beautifully. The tangy, smooth cheesecake filling cuts through the sweetness of the caramel and chocolate layers, while the shortbread crust adds a delicate crunch. It’s a showstopper dessert that tastes as luxurious as it looks, yet uses familiar ingredients and straightforward techniques.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

All‑purpose flour
Powdered sugar
Salt
Vanilla extract
Unsalted butter, melted

Cheesecake Filling

Cream cheese, at room temperature
Sugar
All‑purpose flour
Sour cream
Vanilla extract
Eggs, at room temperature

Caramel Sauce

Unsalted butter
Dark brown sugar
Sweetened condensed milk
Heavy whipping cream
Vanilla extract

Chocolate Ganache Topping

Milk chocolate chips
Heavy whipping cream

Directions

Make the crust
- Preheat your oven. Line a 9‑inch (23 cm) springform pan with parchment paper on the bottom and grease the sides.
- Mix together flour, powdered sugar, and salt. Add melted butter and vanilla, stir to combine.
- Press this mixture firmly into the bottom (and slightly up the sides) of the prepared pan.
- Bake for about 12–14 minutes, until edges are just lightly browned. Remove and let cool.
Prepare the cheesecake filling and bake
- Lower oven temperature.
- In a bowl, beat cream cheese, sugar, and flour together on low speed until smooth. Scrape down bowl sides.
- Add sour cream and vanilla, mixing gently to combine.
- Add eggs one at a time, mixing slowly after each, again scraping bowl sides as needed.
- Pour the batter over the cooled crust.
- Create a water bath by wrapping the outside of the springform pan in foil and placing it inside a larger pan. Add warm water to the larger pan so it comes about halfway up the sides of the cheesecake pan (without flooding).
- Bake for about 1 hour 15 minutes. The center should be set but still have a slight jiggle.
- After baking, turn off the oven and keep the cheesecake inside with the door closed for 30 minutes. Then crack the oven door and let it sit for another 30 minutes to cool gradually.
- Remove from the oven, peel off foil, and cool to room temperature. Then chill in the refrigerator for at least 5–6 hours (or overnight) until firm.
Make the caramel sauce
- While the cheesecake cools, prepare the caramel. In a saucepan over medium-low heat, melt butter. Add brown sugar and stir until dissolved.
- Add the sweetened condensed milk and heavy cream. Raise heat to medium and bring to a boil. Boil for about 5 minutes (monitor carefully), until the sauce reaches about 220–225 °F (104‑107 °C) (if you have a thermometer).
- Remove from heat, stir in vanilla, and transfer to a heat-proof bowl. Chill until firm (about 2–3 hours).
Make ganache and assemble
- Place the chocolate chips in a heat-proof bowl. Warm the heavy cream until just boiling (e.g. in the microwave), then pour it over the chocolate chips. Let sit for a couple of minutes, then whisk gently until smooth. Let it cool a few minutes to thicken.
- Remove the chilled cheesecake from the springform pan and place it on a serving plate.
- Spread the caramel sauce over the top, leaving a small margin toward the edges.
- Spread the cooled ganache over the caramel layer.
- Chill for another 30 minutes (or until the top is nicely set) before slicing and serving.

Servings and timing

Yield: 12–14 slices
Prep Time: 1 hour 10 minutes
Cook Time: 1 hour 15 minutes
Cooling & Chilling Time: ~6 hours 30 minutes
Total Time: ~8 hours 55 minutes

Variations

Use dark or semi‑sweet chocolate instead of milk chocolate for a more intense chocolate layer.
Add a sprinkle of flaky sea salt over the caramel before adding ganache for a salted‑caramel twist.
Use a gluten‑free crust (almond flour + butter) for a gluten‑sensitive version.
Infuse flavor: add espresso powder to the caramel or orange zest to the cheesecake batter.
Top with chopped nuts (e.g. pecans, walnuts) or crushed cookies for extra texture.

Storage/Reheating

Storage: Store the cheesecake in the refrigerator in an airtight container or wrapped in plastic. It’s best enjoyed within 3–4 days.
Freezing: You can freeze cheesecake (ideally in slices), wrapping well to avoid freezer burn. Keep for up to 3 months. Thaw in the refrigerator before serving.
Serving from cold: For best texture and flavor, take it out of the fridge about 15–30 minutes before serving so layers soften slightly.

FAQs

What makes this cheesecake “millionaire”?

It earns its name from the luxurious combination of cheesecake, caramel, and chocolate ganache layers.

Can I make the caramel a day ahead?

Yes — you can prepare the caramel in advance, refrigerate it, and stir it again before layering.

How do I prevent cracks in the cheesecake?

Mix on low speed to reduce air bubbles, use a water bath, and cool gradually in the oven to prevent sudden temperature changes.

Why is my caramel grainy?

If the brown sugar isn’t fully dissolved before adding the milks, it can lead to graininess. Stir gently, melt fully, and avoid boiling too vigorously.

What if I don’t have a candy thermometer?

You can still make caramel — watch for a deep amber color and consistency that coats the back of a spoon. But a thermometer helps with precision.

Can I use semi‑sweet or dark chocolate instead of milk chocolate?

Yes, though the texture may be thicker or firmer; it will also give a more intense chocolate flavor.

Why do I use a water bath?

A water bath helps maintain gentle, even baking and prevents cracking by moderating temperature.

Do all ingredients need to be room temperature?

Yes — using room-temperature cream cheese and eggs helps them incorporate smoothly without lumps or overmixing.

Can I omit the sour cream?

You could substitute with heavy cream, but it might slightly affect texture and baking time.

What is the best way to slice this cheesecake?

Use a sharp knife dipped in hot water and wiped clean between cuts to get clean slices through the layered top.

Conclusion

Millionaire Cheesecake is a decadent dessert that layers creamy cheesecake, velvety caramel, and smooth ganache over a buttery shortbread crust. It’s elegant, indulgent, and well worth the time and effort. Whether it’s for a celebration or a luxurious treat, this cheesecake brings both visual impact and deep, layered flavor — you won’t regret making it.

Millionaire Cheesecake