Millionaire's Cheesecake Layers

This millionaire’s cheesecake is the ultimate indulgence for anyone who loves rich, layered desserts. Inspired by the classic millionaire’s shortbread, it combines a buttery shortbread crust with creamy cheesecake, chewy caramel, and a glossy chocolate ganache. It might seem ambitious, but with some prep ahead and careful layering, you’ll create a dessert that tastes as luxurious as it looks.

I first made this cheesecake for a holiday gathering, and it instantly became the star of the table. The combination of flavors really impresses, and the look of each distinct layer always gets compliments.

Ingredients

• Cooking spray to grease the pan easily and ensure the crust does not stick
• Shortbread cookies crushed finely to provide a buttery and crisp base that holds the cheesecake well
• Unsalted butter melted to bind the crust ingredients while controlling salt levels
• Kosher salt to enhance flavors without overwhelming the sweet elements
• Cream cheese at room temperature for the smoothest, creamiest cheesecake filling
• Granulated sugar to sweeten the filling evenly
• All-purpose flour to stabilize the cheesecake and provide a nice texture
• Pure vanilla extract for depth and warmth in the filling flavor
• Large eggs at room temperature to help achieve perfect structure and balance in the cheesecake
• Sour cream adds moisture and tang that balances the sweetness and makes the cheesecake tender
• Semisweet chocolate chips ensure the ganache has a rich, bittersweet chocolate flavor
• Heavy cream allows you to make a shiny, luscious ganache that melts beautifully atop the caramel
• Sweetened condensed milk gives the caramel a creamy, dense sweetness that is key to the rich texture
• Light or dark brown sugar deepens the caramel flavor and adds a molasses warmth
• Light corn syrup prevents crystallization and keeps the caramel smooth
• Flaky sea salt optional but highly recommended to sprinkle on top for a sophisticated contrast to the sweet layers

Step-by-Step Instructions

Sauté the Aromatics:

Not applicable since this recipe focuses on baking and layering rather than cooking aromatics

Make the Crust:

Preheat your oven to 350 degrees Fahrenheit and grease a nine-inch springform pan with cooking spray. Wrap the outside of the pan with foil to prevent leaks during baking. In a medium bowl, combine the finely crushed shortbread cookies, melted butter, and kosher salt. Mix until the crumbs are evenly coated and the texture resembles wet sand. If it seems too dry, add a little more melted butter one tablespoon at a time. Press this mixture firmly into the bottom and slightly up the sides of your prepared pan to create an even layer. Bake until fragrant and the edges just start to brown, about ten minutes. Cool the crust on a wire rack.

Prepare the Cheesecake Filling:

Lower the oven temperature to 325 degrees Fahrenheit. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat softened cream cheese together with granulated sugar and flour on low speed. Be sure to scrape the sides to avoid lumps and achieve a smooth batter. Add vanilla extract and kosher salt, then mix to combine. Add eggs one at a time, fully blending each before adding the next. Finally, beat in the sour cream until the mixture is silky. Pour this filling over the cooled crust.

Bake the Cheesecake:

Place the springform pan inside a large roasting pan and pour enough hot water to come halfway up the sides of the cheesecake pan creating a water bath. This helps prevent cracking. Bake the cheesecake until the edges are set but the center still jiggles slightly, about one hour to an hour and thirty minutes. Turn off the oven and leave the door open slightly with a wooden spoon to cool gradually for about one hour. Remove the foil from the pan and refrigerate the cheesecake uncovered until fully chilled, at least five hours or up to two days.

Make the Ganache:

In a medium heatproof bowl, combine semisweet chocolate chips with a pinch of kosher salt. Heat heavy cream in the microwave until it just starts steaming. Pour the hot cream over the chocolate and let it sit for five minutes to melt. Stir gently until smooth and glossy. If needed, warm the ganache briefly in 10-second bursts and stir between to achieve a silky texture. Let it cool to room temperature before spreading.

Cook the Caramel:

In a medium saucepan over medium heat, combine sweetened condensed milk, brown sugar, butter, corn syrup, and kosher salt. Stir occasionally and adjust heat to prevent burning. Cook until the mixture thickens and darkens in color and an instant-read thermometer reads between 220 and 225 degrees Fahrenheit, roughly ten to fifteen minutes. Stir in vanilla and transfer to a shallow dish to cool slightly.

Assemble the Cheesecake:

Carefully remove the cheesecake from the springform pan and place it on a serving plate. Spread the warm caramel evenly over the top of the cheesecake reaching toward the edges. Chill in the refrigerator for about ten minutes to set the caramel layer. Next, spread the cooled ganache evenly over the caramel. Sprinkle flaky sea salt on top if desired and refrigerate again for ten minutes until the ganache is firm.

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My favorite element is the caramel because it holds so much flavor and the thermometer really assures the perfect consistency every time. One year at Christmas, I brought this cheesecake to my family gathering and everyone was eager to see if the gooey caramel layer was just right. It made the whole holiday feel extra special.

Storage Tips

Keep leftover cheesecake tightly wrapped with plastic wrap or store in an airtight container in the refrigerator for up to five days. This prevents the ganache from drying out while maintaining the soft texture of the filling. The cheesecake freezes well if you want to store for longer; just wrap in multiple layers of plastic and foil. Thaw overnight in the fridge to preserve all those luscious layers.

Ingredient Substitutions

If you can’t find shortbread cookies, buttery graham crackers or digestive biscuits make a good alternative for the crust. For caramel, light corn syrup can be substituted with golden syrup or even maple syrup, but the texture might vary slightly. Use dark chocolate chips instead of semisweet for a richer ganache, or try milk chocolate if you prefer sweeter chocolate.

Serving Suggestions

Serve chilled slices of this cheesecake with a cup of strong coffee or espresso to balance the sweetness. A dollop of lightly whipped cream or fresh berries adds a refreshing note alongside the rich layers. This dessert also makes a decadent finish to special dinners and pairs well with nutty or caramel-flavored liqueurs.

Cultural and Historical Context

Millionaire’s shortbread itself traces back to Scotland and its tradition of buttery shortbread. It became popular across Australia, New Zealand, and Britain where caramel slice variations can be found in bakeries and homes alike. Adding cheesecake takes this classic treat to another level, blending a beloved baked custard into the favorite triple-layer bar. Bringing together these textures and tastes in this cheesecake really honors both traditions.

Pro Tips

• Make sure your cream cheese and eggs are fully at room temperature before mixing to prevent lumps in the filling
• Don't skip the water bath when baking the cheesecake; it helps ensure a smooth and crack-free surface
• Always warm your knife before slicing the finished cheesecake to glide through each luscious layer without mess

Commonly Asked Questions

→ What is the base layer made of?

The base consists of finely crushed shortbread cookies mixed with melted butter and a pinch of salt, baked to form a sturdy, buttery crust.

→ How do you achieve the perfect caramel consistency?

Using an instant-read thermometer to reach between 220° and 225°F ensures the caramel is thickened and chewy without becoming too hard or runny.

→ What’s the best way to slice through the layers?

Warm your knife by dipping it in hot water, then wipe dry before slicing. Repeat as needed to cut cleanly through the sticky caramel and creamy cheesecake.

→ Can the cheesecake be prepared ahead of time?

Yes, the cheesecake layer can be made at least two days in advance and chilled overnight before adding the caramel and ganache layers.

→ How should leftovers be stored?

Cover and refrigerate any remaining portions for up to five days to maintain freshness and texture.

→ What technique is used for the chocolate topping?

Chocolate chips are gently melted with heated cream, stirred to a smooth ganache, then spread over the caramel and chilled until set.

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