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Millionaire’s Cheesecake Recipe
Emily

Millionaire’s Cheesecake

A decadent layered dessert with a buttery graham crust, rich cream cheese filling, silky homemade caramel, and glossy chocolate ganache — this Millionaire’s Cheesecake is the ultimate indulgence for true dessert lovers.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar (for crust)
  • 24 oz cream cheese, softened (three 8 oz packages)
  • 1 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 tbsp vanilla extract (for filling)
  • 1 cup sour cream
  • 1 cup granulated sugar (for caramel layer)
  • 1/2 cup heavy cream (for caramel)
  • 4 tbsp unsalted butter (for caramel)
  • 1 tsp vanilla extract (for caramel)
  • 1 pinch salt (for caramel)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream (for ganache)
  • additional caramel sauce, for garnish
  • chocolate shavings and sea salt, for garnish

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Saucepan
  • heatproof bowl
  • Measuring cups and spoons
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined and press evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
  2. In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract and sour cream until incorporated.
  3. Pour the cheesecake filling over the cooled crust. Bake for about 60 minutes, or until edges are set and the center has a slight jiggle.
  4. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from oven and cool to room temperature. Refrigerate for at least 4 hours or overnight.
  5. In a saucepan over medium heat, melt sugar until amber in color. Add heavy cream and butter carefully, stirring until smooth. Mix in vanilla extract and salt, then cool slightly. Pour over chilled cheesecake.
  6. Heat heavy cream until just boiling. Pour over chocolate chips and let sit for 2–3 minutes, then stir until smooth and glossy.
  7. Pour ganache over caramel layer, spreading evenly. Refrigerate for 1 hour to set the topping.
  8. Drizzle with extra caramel sauce and top with chocolate shavings or sea salt before serving.

Notes

For clean slices, use a sharp knife dipped in hot water and wiped between cuts. Chill thoroughly for the best texture. You can make this cheesecake 1–2 days ahead; the flavors only get richer!