Description
Millionaire Cheesecake is a rich and indulgent dessert that combines a buttery shortbread crust, a creamy caramel cheesecake filling, and a luscious chocolate ganache topping. Inspired by millionaire shortbread, this layered cheesecake offers decadent flavors in every bite.
Ingredients
- 1 3/4 cups (234g) shortbread cookie crumbs
- 2 tbsp (26g) sugar
- 5 tbsp (70g) unsalted butter, melted
- 24 oz (678g) cream cheese, room temperature
- 1 cup (224g) packed light brown sugar
- 3 tbsp (24g) all-purpose flour
- 3/4 cup (173g) sour cream, room temperature
- 1 tbsp vanilla extract
- 3 large eggs, room temperature
- 1 cup (240ml) dulce de leche or thick caramel sauce
- 1/2 cup (120ml) heavy whipping cream
- 4 oz (113g) semi-sweet chocolate, chopped
- Pinch of salt (optional, for ganache)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Combine shortbread crumbs, sugar, and melted butter. Press mixture into the bottom of the pan. Bake for 10 minutes. Remove and set aside.
- Reduce oven temperature to 300°F (149°C). Wrap the outside of the springform pan in aluminum foil for a water bath.
- In a large bowl, beat cream cheese until smooth. Add brown sugar and flour and mix until well combined.
- Add sour cream and vanilla extract and mix until smooth. Add eggs one at a time, mixing slowly to combine. Scrape down the sides as needed.
- Pour half of the cheesecake filling into the crust. Add half the dulce de leche in spoonfuls and gently swirl with a knife. Repeat with remaining filling and dulce de leche.
- Place the pan in a larger pan and fill the outer pan with warm water halfway up the sides of the springform pan. Bake for 1 hour 35 minutes.
- Turn off the oven and leave the cheesecake in with the door closed for 30 minutes. Then crack the door and leave it for another 30 minutes.
- Remove the cheesecake, cool completely, then refrigerate at least 5–6 hours or overnight.
- For the ganache, heat heavy cream until just boiling, pour over chopped chocolate, let sit for 2–3 minutes, then stir until smooth. Add a pinch of salt if desired.
- Pour ganache over the chilled cheesecake and spread evenly. Chill until set.
- Serve chilled. Optional: garnish with shortbread crumbs or a drizzle of caramel.
Notes
- Ensure all dairy ingredients are at room temperature to prevent lumps.
- Use a thick caramel sauce or dulce de leche to prevent sinking.
- Allow cheesecake to chill overnight for best texture and flavor.
- To slice cleanly, heat a knife under hot water and wipe between cuts.
- Prep Time: 45 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 38g
- Sodium: 320mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 145mg
