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Chocolate Caramel Millionaire’s Cheesecake

This Millionaire’s Cheesecake is the ultimate dessert for those who love layers of indulgence. With a buttery shortbread crust, a silky cheesecake filling, a rich caramel layer, and a smooth chocolate ganache, this luxurious treat is the perfect combination of creamy, crunchy, and decadent flavors. Whether for a special occasion or an everyday indulgence, this cheesecake will impress with every bite.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

For the Shortbread Crust:
  • Shortbread biscuits finely crushed
  • Unsalted butter melted
For the Cheesecake Layer:
  • Full-fat cream cheese softened
  • Granulated sugar
  • Vanilla extract
  • Heavy whipping cream
For the Caramel Layer:
  • Granulated sugar
  • Unsalted butter
  • Sweetened condensed milk
  • Golden syrup or light corn syrup
  • Salt
For the Chocolate Ganache:
  • Dark chocolate chopped
  • Heavy cream

Method
 

Prepare the Shortbread Crust:
  1. Combine the crushed shortbread biscuits with melted butter until the mixture resembles wet sand.
  2. Press the mixture firmly into the base of a springform pan to form an even layer.
  3. Chill in the refrigerator to set while preparing the cheesecake layer.
Make the Cheesecake Layer:
  1. In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
  2. Add vanilla extract and continue to mix until well incorporated.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  5. Spread the cheesecake mixture evenly over the chilled shortbread crust.
  6. Return to the refrigerator to set.
Prepare the Caramel Layer:
  1. In a saucepan over medium heat, melt the granulated sugar until it turns a golden amber color.
  2. Add the unsalted butter and stir until melted and combined.
  3. Pour in the sweetened condensed milk and golden syrup, stirring continuously until the mixture thickens to a caramel consistency.
  4. Remove from heat and stir in a pinch of salt.
  5. Allow the caramel to cool slightly before pouring it over the set cheesecake layer.
  6. Spread evenly and return to the refrigerator to set.
Prepare the Chocolate Ganache:
  1. Heat the heavy cream until it just begins to simmer.
  2. Pour the hot cream over the chopped dark chocolate in a heatproof bowl.
  3. Let it sit for a few minutes to melt the chocolate, then stir until smooth and glossy.
  4. Allow the ganache to cool slightly before pouring it over the set caramel layer.
  5. Spread evenly to cover the caramel.
  6. Chill the entire cheesecake in the refrigerator until fully set, preferably overnight.
Serve:
  1. Once fully set, remove the cheesecake from the springform pan.
  2. Slice and serve chilled.

Notes

  • For a firmer crust, consider baking the shortbread base at 350°F (175°C) for 10 minutes before adding the cheesecake layer, then allow it to cool completely.
  • Ensure each layer is fully set before adding the next to maintain distinct layers.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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