Millionaires Cheesecake with Caramel

This decadent Millionaires Cheesecake combines three irresistible layers in one spectacular dessert. The buttery shortbread base provides the perfect foundation for a creamy vanilla cheesecake middle, all crowned with luscious caramel and smooth chocolate ganache. Each bite delivers multiple textures and flavors that create a truly special treat worth savoring.

I first made this showstopper for my sister's birthday dinner, and the entire family fell silent when they took their first bites. Now it's requested for every special occasion, and I've perfected little tricks to make each layer absolutely perfect.

Ingredients

For the Shortbread Base

• All purpose flour: provides structure for our crisp cookie base
• Butter: use high quality unsalted for the richest flavor
• White sugar: balances the buttery taste without overwhelming it
• Salt: enhances all the flavors especially important with sweet desserts

For the Cheesecake

• Cream cheese: must be at room temperature to prevent lumps use full fat for best texture and flavor
• White sugar: provides just the right sweetness level
• Powdered sugar: helps achieve that silky smooth texture
• Heavy whipping cream: with at least 33% fat content ensures proper structure and richness
• Vanilla extract: use pure rather than imitation for the best flavor profile

For the Caramel

• Light brown sugar: creates that deep caramel flavor look for fresh pliable sugar without lumps
• Butter: adds richness and helps create the proper consistency
• Golden corn syrup: prevents crystallization for perfectly smooth caramel
• Condensed milk: creates that distinctive millionaire shortbread caramel texture and flavor
• Salt: balances the sweetness and enhances the caramel notes

For the Chocolate Ganache

• Dark chocolate: choose a good quality bar with 60 to 70% cocoa solids for best flavor
• Whipping cream: creates that perfect glossy pourable consistency

Step-by-Step Instructions

Prepare the Shortbread Base

Step 1:

Begin by preheating your oven to 350°F. The proper temperature ensures even baking for a golden crisp base.

Step 2:

Combine flour butter sugar and salt in a food processor pulsing until the mixture resembles coarse sand. The cold butter should be distributed evenly but still visible in small pieces.

Step 3:

Press this mixture firmly into your lined cake pan creating an even layer with slightly raised edges. Bake until the edges turn golden brown and the center feels set about 20 minutes. Allow to cool completely before proceeding.

Create the Cheesecake Layer

Step 4:

Whip the heavy cream to stiff peaks first keeping your mixer on medium high speed. Look for cream that holds its shape when the beater is lifted.

Step 5:

In a separate bowl beat the room temperature cream cheese with both sugars and vanilla until completely smooth and slightly fluffy about 3 minutes. You should see no lumps whatsoever.

Step 6:

Gently fold the whipped cream into the cream cheese mixture using a large spatula with a light hand. Overmixing will deflate the air in the whipped cream so fold just until combined.

Step 7:

Spread this mixture over your cooled shortbread base creating a smooth even layer. Refrigerate while preparing the caramel.

Master the Caramel Layer

Step 8:

Combine brown sugar butter and corn syrup in a heavy bottomed saucepan over medium heat stirring constantly. Once it comes to a boil continue cooking for about 3 minutes until the mixture begins to froth along the edges.

Step 9:

Remove from heat and carefully stir in the condensed milk and salt the mixture will bubble vigorously.

Step 10:

Return to heat and bring back to a gentle boil for exactly 1 minute stirring constantly. The caramel should coat the back of a spoon and leave a clean line when you run your finger through it.

Step 11:

Allow to cool until just warm to the touch about 90 minutes. Reserve some for serving then pour the remainder over your chilled cheesecake layer spreading to the edges. Return to refrigerator.

Perfect the Chocolate Ganache

Step 12:

Chop your chocolate into small even pieces to ensure it melts smoothly. Heat cream just until tiny bubbles form around the edges do not let it boil.

Step 13:

Pour immediately over chocolate and let stand untouched for a full minute. This allows the chocolate to begin melting evenly.

Step 14:

Gently stir from the center outward until completely smooth and glossy. Let cool until slightly thickened but still pourable about 10 minutes.

Step 15:

Pour over the set caramel layer creating a beautiful shiny top. Chill overnight to allow all layers to set properly.

Pin it

The caramel layer is truly what makes this dessert extraordinary. I discovered that allowing it to cool slightly before pouring creates the perfect consistency that sets firm enough to slice cleanly but remains wonderfully chewy. The first time I served this at a family gathering, my uncle who rarely comments on food declared it was "worth every single calorie" – high praise indeed!

Preventing a Soggy Bottom

The crisp shortbread base is crucial to the overall experience of this dessert. To ensure it stays perfectly crisp even after several days, brush a thin layer of melted chocolate over the baked and cooled shortbread before adding the cheesecake mixture. This creates a moisture barrier that preserves the wonderful texture contrast. Dark chocolate works particularly well here as its slight bitterness complements the sweet layers above.

Perfect Slicing Technique

Achieving clean slices through all four layers requires some technique. Fill a tall container with hot water and dip your knife in between each cut, wiping clean each time. The warm knife glides through the ganache and caramel without dragging or creating messy edges. For the most impressive presentation, slice with a gentle sawing motion rather than pressing straight down which can compress the layers.

Make It Your Own

While the classic version is undeniably delicious, this recipe welcomes thoughtful variations. Add a teaspoon of espresso powder to the chocolate ganache for a mocha twist. Sprinkle flaked sea salt over the ganache before it sets for a sophisticated sweet-salty balance. For a festive holiday version, add a teaspoon of orange zest to the cheesecake layer and a splash of Grand Marnier to the ganache. These simple additions create personalized versions without compromising the beloved basic structure.

Serving Suggestions

This cheesecake deserves a special presentation. Warm the reserved caramel until just pourable and drizzle over each slice at serving time. A small dollop of lightly whipped cream alongside provides a wonderful temperature and texture contrast. For the ultimate indulgence, pair slices with a small glass of Pedro Ximénez sherry whose raisin notes complement the caramel perfectly.

Frequently Asked Questions

→ How do I make the shortbread base crisp?

To keep the shortbread base crisp, melt a small amount of chocolate and pour a thin layer over the base after cooling. This creates a barrier to prevent sogginess from the cheesecake layer.

→ How can I ensure the ganache is smooth?

Use finely chopped chocolate and pour scalding cream over it. Let it sit for a minute before stirring to ensure a glossy, lump-free ganache.

→ Can I make the caramel in advance?

Yes, you can prepare the caramel a day ahead. Store it in a covered container at room temperature and reheat gently before spreading.

→ Why does the cheesecake need overnight chilling?

Overnight chilling allows the flavors to meld and the layers to set firmly for easy slicing and a better texture.

→ What type of cream works best for the cheesecake filling?

Use heavy whipping cream with at least 33% fat content to ensure the filling is stable and holds its shape.