Indulgent Millionaire’s Cheesecake

Treat yourself to the ultimate dessert experience with this Indulgent Millionaire’s Cheesecake, a decadent fusion of rich cheesecake, gooey caramel, and velvety chocolate.

Imagine a buttery biscuit base layered with creamy cheesecake, a luscious caramel filling, and a glossy chocolate ganache topping.

This dessert is a showstopper, perfect for celebrations, dinner parties, or whenever you’re craving something truly special.

Each bite is a symphony of textures and flavors, making it impossible to resist. If you’re ready to impress your guests or simply spoil yourself, this recipe is your golden ticket to dessert heaven.

Kitchen Equipment Needed

• 9-inch springform pan
• Mixing bowls (large and medium)
• Electric mixer or stand mixer
• Saucepan
• Whisk
• Spatula
• Measuring cups and spoons
• Food processor (for the biscuit base)
• Oven

Ingredients Overview

• Biscuit Base: A crunchy, buttery foundation made from digestive biscuits or graham crackers.
• Cheesecake Layer: A smooth, creamy cheesecake filling with a hint of vanilla.
• Caramel Layer: A rich, gooey caramel that adds sweetness and depth.
• Chocolate Ganache: A glossy, luxurious topping that ties everything together.

Ingredients (Serves 12)

For the Biscuit Base

• 2 cups digestive biscuits or graham crackers (crushed)
• ½ cup unsalted butter (melted)
• 1 tablespoon granulated sugar

For the Cheesecake Layer

• 24 oz cream cheese (softened)
• 1 cup granulated sugar
• 1 cup heavy cream
• 3 large eggs
• 1 teaspoon vanilla extract

For the Caramel Layer

• 1 cup granulated sugar
• 6 tablespoons unsalted butter (cubed)
• ½ cup heavy cream
• ½ teaspoon salt

For the Chocolate Ganache

• 1 cup dark chocolate (chopped)
• ½ cup heavy cream

Directions

Step 1: Prepare the Biscuit Base

Preheat your oven to 325°F (160°C). In a food processor, crush the digestive biscuits or graham crackers into fine crumbs. Mix with melted butter and sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Layer

In a large bowl, beat the cream cheese and sugar until smooth. Add the heavy cream, eggs, and vanilla extract, mixing until fully combined. Pour the cheesecake mixture over the cooled biscuit base. Bake for 45-50 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours.

Step 3: Prepare the Caramel Layer

In a saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns amber in color. Carefully add the butter (it will bubble) and whisk until melted. Slowly pour in the heavy cream while whisking continuously. Remove from heat and stir in the salt. Let the caramel cool slightly, then pour it over the chilled cheesecake. Spread evenly and refrigerate for 1 hour to set.

Step 4: Make the Chocolate Ganache

Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then whisk until smooth. Pour the ganache over the caramel layer and spread evenly. Refrigerate for at least 2 hours to set.

Step 5: Serve & Enjoy

Carefully remove the cheesecake from the springform pan. Slice and serve chilled. Garnish with a sprinkle of sea salt or chocolate shavings for an extra touch of elegance.

Prep Time

30 minutes

Cook Time

1 hour

Chill Time

7 hours

Total Time

8 hours 30 minutes

Nutrition (per serving, ~12 servings)

• Calories: ~650
• Fat: ~45g
• Carbohydrates: ~55g
• Protein: ~8g

Expert Tips

• Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth cheesecake filling.
• Perfect Caramel: Use a light-colored saucepan to monitor the sugar’s color as it caramelizes.
• Clean Slices: Dip your knife in hot water and wipe it clean between slices for neat servings.

FAQs

Can I use store-bought caramel?
Yes, you can use store-bought caramel sauce to save time, but homemade caramel adds a richer flavor.

Can I freeze this cheesecake?
Yes, freeze without the ganache topping for up to 1 month. Thaw in the fridge and add the ganache before serving.

What if I don’t have a springform pan?
Use a regular cake pan lined with parchment paper, but be careful when removing the cheesecake.

Storing & Freezing

• Storing: Keep the cheesecake covered in the refrigerator for up to 5 days.
• Freezing: Freeze without the ganache for up to 1 month. Thaw in the fridge and add the ganache before serving.

Substitutions & Variations

• Gluten-Free: Use gluten-free biscuits for the base.
• Nutty Twist: Add a layer of chopped pecans or almonds to the caramel layer.
• Milk Chocolate Ganache: Use milk chocolate instead of dark for a sweeter topping.

Indulgent Millionaire’s Cheesecake

Treat yourself to the ultimate dessert experience with this Indulgent Millionaire’s Cheesecake, a decadent fusion of rich cheesecake, gooey caramel, and velvety chocolate. Imagine a buttery biscuit base layered with creamy cheesecake, a luscious caramel filling, and a glossy chocolate ganache topping. This dessert is a showstopper, perfect for celebrations, dinner parties, or whenever you’re craving something truly special.

Print Recipe Pin Recipe

Equipment

• - 9-inch springform pan
• - Mixing bowls (large and medium)
• - Electric mixer or stand mixer
• - Saucepan
• Whisk
• Spatula
• Measuring cups and spoons
• Food processor (for the biscuit base)
• - Oven

Ingredients

  

• For the Biscuit Base
• 2 cups digestive biscuits or graham crackers crushed
• ½ cup unsalted butter melted
• 1 tablespoon granulated sugar
• For the Cheesecake Layer
• 24 oz cream cheese softened
• 1 cup granulated sugar
• 1 cup heavy cream
• 3 large eggs
• 1 teaspoon vanilla extract
• For the Caramel Layer
• 1 cup granulated sugar
• 6 tablespoons unsalted butter cubed
• 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
• Preheat your oven to 325°F (160°C). In a food processor, crush the digestive biscuits or graham crackers into fine crumbs. Mix with melted butter and sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
• Step 2: Make the Cheesecake Layer
• In a large bowl, beat the cream cheese and sugar until smooth. Add the heavy cream, eggs, and vanilla extract, mixing until fully combined. Pour the cheesecake mixture over the cooled biscuit base. Bake for 45-50 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours.
• Step 3: Prepare the Caramel Layer
• In a saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns amber in color. Carefully add the butter (it will bubble) and whisk until melted. Slowly pour in the heavy cream while whisking continuously. Remove from heat and stir in the salt. Let the caramel cool slightly, then pour it over the chilled cheesecake. Spread evenly and refrigerate for 1 hour to set.
• Step 4: Make the Chocolate Ganache
• Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then whisk until smooth. Pour the ganache over the caramel layer and spread evenly. Refrigerate for at least 2 hours to set.
• Step 5: Serve & Enjoy
• Carefully remove the cheesecake from the springform pan. Slice and serve chilled. Garnish with a sprinkle of sea salt or chocolate shavings for an extra touch of elegance.