Description
Millionaire’s Cheesecake is a decadent layered no-bake dessert featuring a crunchy graham cracker crust, a rich homemade caramel layer, a creamy cheesecake filling, and a silky chocolate ganache topping. This indulgent dessert blends the best of caramel and cheesecake with a smooth chocolate finish, perfect for special occasions or treating yourself to a luxurious slice.
Ingredients
Scale
For the Base:
- 1 1/2 cups graham cracker crumbs or crushed digestive biscuits
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Caramel Layer:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1 (14-ounce) can sweetened condensed milk
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to soft peaks
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
Instructions
- Prepare the Base: Lightly grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of the pan to create an even crust. Chill in the refrigerator for 15 minutes to set.
- Make the Caramel Layer: In a saucepan over medium heat, melt the butter and brown sugar together. Stir in the sweetened condensed milk and salt. Bring the mixture to a gentle simmer, stirring constantly for 5 to 7 minutes until the caramel thickens and turns a golden color. Pour the caramel evenly over the chilled crust, then spread it smoothly. Return to the fridge and chill for 30 minutes to firm up the caramel.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture becomes smooth and creamy. Gently fold in the whipped heavy cream until fully combined, ensuring the filling remains light and airy. Spread this cheesecake filling evenly over the set caramel layer and smooth the top with a spatula. Chill the assembled cheesecake for at least 4 hours to let it set completely.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate and let it sit undisturbed for 2 minutes. Then stir the mixture gently until it becomes smooth and glossy ganache. Allow it to cool slightly but remain pourable, then pour the ganache over the chilled cheesecake. Spread it gently to cover the surface evenly. Chill for an additional 30 minutes before serving to let the ganache set.
Notes
- For a salted caramel twist, sprinkle flaky sea salt on top of the caramel layer before adding the cheesecake filling.
- This cheesecake is rich and indulgent; small slices serve well.
