There’s something truly special about a dessert that combines all the best textures and flavors into one luxurious bite. Millionaire’s Cheesecake is exactly that—a creamy, velvety cheesecake layered with buttery caramel and a crisp biscuit base, all topped with a rich chocolate ganache. It’s inspired by the beloved Millionaire’s Shortbread, but with a decadent cheesecake twist that makes it perfect for special occasions, holiday gatherings, or just an indulgent weekend treat.
This cheesecake isn’t just dessert; it’s an experience. The buttery biscuit crust provides the perfect crunch, the caramel layer melts in your mouth with its deep, toffee-like sweetness, and the chocolate ganache on top brings it all together with a silky, smooth finish. Whether you’re making this for a dinner party, a birthday, or simply because you deserve something sweet, this recipe is sure to impress.
Why You’ll Love This Recipe
- Decadent & Indulgent: A luscious cheesecake layered with caramel and chocolate—what’s not to love?
- Perfect for Special Occasions: This dessert feels fancy without requiring complicated techniques.
- Make-Ahead Friendly: It needs chilling time, making it a great option for preparing in advance.
- A Fun Twist on a Classic: If you love Millionaire’s Shortbread, you’ll adore this cheesecake version.
Ingredients You’ll Need
For the Biscuit Base:
- 2 cups digestive biscuits (or graham crackers), crushed
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
For the Caramel Layer:
- 1 cup granulated sugar
- 4 tablespoons unsalted butter
- ½ cup heavy cream
- ½ teaspoon salt
For the Chocolate Ganache:
- 1 cup dark chocolate, chopped
- ½ cup heavy cream
How to Make Millionaire’s Cheesecake
Step 1: Prepare the Biscuit Base
Start by crushing the digestive biscuits into fine crumbs. You can do this easily using a food processor or by placing the biscuits in a zip-top bag and crushing them with a rolling pin. In a bowl, mix the crumbs with melted butter until they resemble damp sand.
Press this mixture firmly into the base of a springform pan, making sure it’s evenly distributed. Use the back of a spoon or the bottom of a glass to pack it tightly. Place the pan in the fridge to set while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
Spread the cheesecake mixture evenly over the chilled biscuit base and smooth out the top with a spatula. Place the cheesecake back into the fridge to set while you work on the caramel.
Step 3: Prepare the Caramel Layer
In a saucepan over medium heat, melt the sugar, stirring constantly, until it turns a golden caramel color. Be patient—this process takes a few minutes, but once the sugar melts, things move quickly! Carefully add the butter and stir until melted. Slowly pour in the heavy cream while stirring continuously. Be cautious, as the caramel will bubble up. Add a pinch of salt and continue stirring until smooth.
Allow the caramel to cool slightly before pouring it over the cheesecake layer. Spread it out evenly and return the cheesecake to the fridge to set for at least 1 hour.
Step 4: Make the Chocolate Ganache
Heat the heavy cream in a small saucepan or microwave until it’s hot but not boiling. Pour it over the chopped chocolate and let it sit for a minute before stirring until smooth and glossy.
Gently spread the ganache over the caramel layer, ensuring even coverage. If you want a professional-looking finish, give the pan a gentle shake to help the chocolate settle smoothly.
Step 5: Chill & Serve
Let the cheesecake set in the fridge for at least 4 hours or ideally overnight. When ready to serve, run a knife around the edges of the pan before carefully removing the springform ring. Slice and enjoy every luxurious bite!
Helpful Tips
- Use Room Temperature Ingredients: This ensures a smooth cheesecake filling with no lumps.
- Pack the Biscuit Base Tightly: A firm base will hold up better when slicing.
- Don’t Overmix the Cheesecake Filling: Folding in the whipped cream gently keeps the texture light and fluffy.
- Let the Caramel Cool Slightly Before Adding: Hot caramel can melt the cheesecake layer, so give it a few minutes to thicken.
- Chill for Best Results: The longer it chills, the better the layers will set and the flavors will meld.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Chill Time: 4-6 hours
- Total Time: About 6 hours
- Yield: 10-12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: British-Inspired
- Diet: Vegetarian
Notes
- Use High-Quality Chocolate: Since the ganache is a key part of this cheesecake, opt for good-quality dark chocolate for the best flavor and texture.
- Chilling is Essential: Don’t rush the setting process. Letting the cheesecake chill properly ensures firm layers and a clean slice.
- Adjust the Caramel Sweetness: If you prefer a slightly less sweet caramel, reduce the sugar by ¼ cup or add an extra pinch of salt for a deeper flavor.
- Make It in Advance: This cheesecake actually tastes even better the next day, making it a great make-ahead dessert.
- Customize the Base: Instead of digestive biscuits or graham crackers, try crushed shortbread cookies for a more traditional “Millionaire’s” flavor.
- Room Temperature Ingredients: To achieve the smoothest cheesecake filling, let the cream cheese and heavy cream come to room temperature before mixing.
- Ganache Consistency: If you want a thicker chocolate layer, reduce the cream slightly when making the ganache. For a softer, silkier topping, increase the cream by a tablespoon or two.
Frequently Asked Questions
Can I Make This Cheesecake Ahead of Time?
Yes! In fact, it’s best when made a day ahead to allow the layers to set completely. Just keep it covered in the fridge until serving.
What’s the Best Way to Slice It Neatly?
Use a sharp knife dipped in warm water, wiping between each cut for clean slices.
Can I Use Store-Bought Caramel?
Absolutely! If you’re short on time, a high-quality store-bought caramel sauce will work just fine.
How Long Does It Last in the Fridge?
Stored in an airtight container, it will stay fresh for up to 5 days in the fridge.
Can I Freeze It?
Yes! Wrap individual slices in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw in the fridge before serving.
Related Recipes
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Conclusion
Millionaire’s Cheesecake is everything you could want in a dessert—rich, creamy, crunchy, and full of caramel goodness. Whether you’re serving it for a celebration or treating yourself just because, this indulgent cheesecake is sure to be a hit. So grab a fork and dive into a slice of pure bliss!
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Millionaire’s Cheesecake: A Rich & Indulgent Treat
Description
There’s something truly special about a dessert that combines all the best textures and flavors into one luxurious bite. Millionaire’s Cheesecake is exactly that—a creamy, velvety cheesecake layered with buttery caramel and a crisp biscuit base, all topped with a rich chocolate ganache. It’s inspired by the beloved Millionaire’s Shortbread, but with a decadent cheesecake twist that makes it perfect for special occasions, holiday gatherings, or just an indulgent weekend treat.
This cheesecake isn’t just dessert; it’s an experience. The buttery biscuit crust provides the perfect crunch, the caramel layer melts in your mouth with its deep, toffee-like sweetness, and the chocolate ganache on top brings it all together with a silky, smooth finish. Whether you’re making this for a dinner party, a birthday, or simply because you deserve something sweet, this recipe is sure to impress.
Ingredients
For the Biscuit Base:
- 2 cups digestive biscuits (or graham crackers), crushed
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
For the Caramel Layer:
- 1 cup granulated sugar
- 4 tablespoons unsalted butter
- ½ cup heavy cream
- ½ teaspoon salt
For the Chocolate Ganache:
- 1 cup dark chocolate, chopped
- ½ cup heavy cream
Instructions
Step 1: Prepare the Biscuit Base
Start by crushing the digestive biscuits into fine crumbs. You can do this easily using a food processor or by placing the biscuits in a zip-top bag and crushing them with a rolling pin. In a bowl, mix the crumbs with melted butter until they resemble damp sand.
Press this mixture firmly into the base of a springform pan, making sure it’s evenly distributed. Use the back of a spoon or the bottom of a glass to pack it tightly. Place the pan in the fridge to set while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
Spread the cheesecake mixture evenly over the chilled biscuit base and smooth out the top with a spatula. Place the cheesecake back into the fridge to set while you work on the caramel.
Step 3: Prepare the Caramel Layer
In a saucepan over medium heat, melt the sugar, stirring constantly, until it turns a golden caramel color. Be patient—this process takes a few minutes, but once the sugar melts, things move quickly! Carefully add the butter and stir until melted. Slowly pour in the heavy cream while stirring continuously. Be cautious, as the caramel will bubble up. Add a pinch of salt and continue stirring until smooth.
Allow the caramel to cool slightly before pouring it over the cheesecake layer. Spread it out evenly and return the cheesecake to the fridge to set for at least 1 hour.
Step 4: Make the Chocolate Ganache
Heat the heavy cream in a small saucepan or microwave until it’s hot but not boiling. Pour it over the chopped chocolate and let it sit for a minute before stirring until smooth and glossy.
Gently spread the ganache over the caramel layer, ensuring even coverage. If you want a professional-looking finish, give the pan a gentle shake to help the chocolate settle smoothly.
Step 5: Chill & Serve
Let the cheesecake set in the fridge for at least 4 hours or ideally overnight. When ready to serve, run a knife around the edges of the pan before carefully removing the springform ring. Slice and enjoy every luxurious bite!
Notes
- Use High-Quality Chocolate: Since the ganache is a key part of this cheesecake, opt for good-quality dark chocolate for the best flavor and texture.
- Chilling is Essential: Don’t rush the setting process. Letting the cheesecake chill properly ensures firm layers and a clean slice.
- Adjust the Caramel Sweetness: If you prefer a slightly less sweet caramel, reduce the sugar by ¼ cup or add an extra pinch of salt for a deeper flavor.
- Make It in Advance: This cheesecake actually tastes even better the next day, making it a great make-ahead dessert.
- Customize the Base: Instead of digestive biscuits or graham crackers, try crushed shortbread cookies for a more traditional “Millionaire’s” flavor.
- Room Temperature Ingredients: To achieve the smoothest cheesecake filling, let the cream cheese and heavy cream come to room temperature before mixing.
- Ganache Consistency: If you want a thicker chocolate layer, reduce the cream slightly when making the ganache. For a softer, silkier topping, increase the cream by a tablespoon or two.