Have you ever taken a bite of a dessert so luxurious it feels like you’re indulging in pure bliss? That’s what this Millionaire’s Cheesecake promises—a symphony of rich caramel, smooth chocolate, and creamy cheesecake nestled on a buttery shortbread crust. It’s a dessert that deserves the spotlight on any occasion, from elegant dinner parties to cozy family gatherings.
Let me take you back to the first time I introduced this beauty at a family celebration. My uncle, who never skips dessert, took one bite and declared, “This is pure gold in cheesecake form!” That moment sealed the fate of this recipe as a family favorite. Over the years, it’s been the go-to dessert for birthdays, holidays, and every celebration in between.
Whether you’re a seasoned baker or someone who just wants to impress, this recipe is your ticket to dessert glory. It’s surprisingly easy to make, despite its show-stopping appearance. With a little patience and the right ingredients, you’ll be slicing into layers of shortbread, cheesecake, caramel, and ganache in no time.
Why You’ll Love This Caramel Chocolate Cheesecake
It’s a Crowd-Pleaser: The combination of caramel and chocolate is universally adored. Pair it with cheesecake, and you’ve got a dessert everyone will rave about.
Rich and Decadent: Every bite is a perfect balance of creamy, buttery, and chocolatey goodness, making it worth every calorie.
Make-Ahead Friendly: The cheesecake needs time to chill, so it’s a perfect dessert to prepare in advance.
Customizable: Garnish with sea salt, chocolate curls, or even a drizzle of extra caramel for a personal touch.
Foolproof Instructions: Even if you’re not a baking pro, the step-by-step guidance will help you create a masterpiece.
Preparation Time and Servings
- Preparation Time: 45 minutes
- Cooking Time: 1 hour
- Cooling and Chilling Time: 5–6 hours
- Total Time: 7–8 hours
- Serves: 10–12 slices
Ingredients of Caramel Chocolate Cheesecake
For the Shortbread Crust:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
For the Caramel Layer:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cubed
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Optional Garnishes:
- Sea salt flakes
- Chocolate shavings or curls
- Powdered sugar
Step-by-Step Instructions
Prepare the Shortbread Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment paper.
- In a medium bowl, cream together softened butter and granulated sugar until light and fluffy.
- Gradually add the flour and salt, mixing until the dough forms a crumbly texture.
- Press the dough evenly into the bottom of the prepared pan, ensuring it’s packed tightly for a firm base.
- Bake for 12–15 minutes until the edges are lightly golden. Let it cool completely while you prepare the filling.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth and free of lumps. This step is key for a silky texture.
- Add the sugar and flour, and continue beating until the mixture is creamy.
- Incorporate the eggs one at a time, beating well after each addition.
- Mix in the heavy cream and vanilla extract until fully combined.
- Pour the batter over the cooled crust, spreading it evenly.
Bake the Cheesecake:
- Lower the oven temperature to 325°F (160°C).
- Place the springform pan on a baking sheet to catch any drips, and bake for 50–60 minutes. The cheesecake is done when the edges are lightly golden and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracks.
- Remove from the oven and let it cool to room temperature before moving on to the next step.
Prepare the Caramel Layer:
- In a saucepan, combine sugar and water over medium heat, stirring until the sugar dissolves. Stop stirring and let the mixture cook until it turns a deep amber color.
- Carefully pour in the heavy cream (it will bubble vigorously), whisking until smooth.
- Remove from heat and stir in butter, salt, and vanilla extract.
- Let the caramel cool slightly before pouring it over the cooled cheesecake. Spread it evenly with a spatula.
- Refrigerate for at least 30 minutes to allow the caramel layer to set.
Make the Chocolate Ganache:
- Place the chocolate chips in a heatproof bowl.
- Heat the cream in a small saucepan until it just begins to simmer. Pour it over the chocolate chips and let sit for 2–3 minutes.
- Add the butter and stir until smooth and glossy.
- Allow the ganache to cool slightly before pouring it over the set caramel layer. Spread it evenly.
- Chill the cheesecake in the refrigerator for at least 2 hours, or until fully set.
Serve the Cheesecake:
- Before serving, run a knife around the edge of the cheesecake to loosen it. Remove the sides of the springform pan.
- Garnish with sea salt flakes, chocolate curls, or powdered sugar for an elegant touch.
- Slice and serve this indulgent masterpiece, savoring every rich, creamy bite.
Additional Tips for Caramel Chocolate Cheesecake
- Draining the Cream Cheese: Make sure your cream cheese is softened to avoid lumps in the filling.
- Caramel Mastery: Watch the sugar mixture carefully during caramel preparation to avoid burning.
- Preventing Cracks: Cooling the cheesecake slowly in the oven helps maintain a smooth top.
- Ganache Perfection: Let the ganache cool slightly before spreading it over the caramel to avoid mixing layers.
- Make Ahead: Prepare this cheesecake a day in advance for the best flavor and texture.
Recipe Variations
- Gluten-Free: Use almond flour in the crust for a gluten-free alternative.
- Nutty Twist: Sprinkle chopped pecans over the caramel layer for added crunch.
- Extra Chocolate: Add mini chocolate chips to the cheesecake batter for a double chocolate experience.
- Salted Caramel: Top with a sprinkle of flaky sea salt for a sweet-and-salty contrast.
Storing and Freezing
- Storing: Keep the cheesecake in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Special Equipment
- Springform Pan: Essential for easy removal of the cheesecake.
- Parchment Paper: Helps prevent the crust from sticking to the pan.
- Spatula: For spreading the caramel and ganache evenly.
FAQ
Can I use store-bought caramel? Absolutely! Store-bought caramel can save time and still tastes great.
What if my cheesecake cracks? No worries! The caramel and ganache will cover any imperfections.
Can I make this cheesecake without a springform pan? While a springform pan is ideal, a deep pie dish can work as a substitute.
Can I use milk chocolate instead of semi-sweet? Yes, but it will result in a sweeter ganache.
Conclusion
There you have it—a dessert so decadent, it could only be called a Millionaire’s Cheesecake. Whether you’re serving it to guests or treating yourself, this cheesecake is guaranteed to impress. I can’t wait to see how yours turns out! Share your masterpiece on social media and tag me—I’d love to see your creations. Happy baking!
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Decadent Caramel Chocolate Cheesecake
- Total Time: 7–8 hours (includes chilling time)
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This Decadent Caramel Chocolate Cheesecake combines a buttery shortbread crust, silky cheesecake, rich caramel, and glossy ganache into one luxurious dessert. Perfect for celebrations or as a make-ahead treat!
Ingredients
Shortbread Crust:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Caramel Layer:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cubed
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Optional Garnishes:
- Sea salt flakes
- Chocolate shavings or curls
- Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and prepare the crust by mixing butter, sugar, flour, and salt. Press into a springform pan and bake for 12–15 minutes.
- Beat cream cheese, sugar, and flour. Add eggs one at a time, followed by heavy cream and vanilla. Pour over the cooled crust.
- Bake at 325°F (160°C) for 50–60 minutes. Cool slowly to prevent cracks.
- Make caramel by heating sugar and water until amber. Add cream, butter, salt, and vanilla. Pour over the cheesecake and chill.
- Prepare ganache by combining hot cream with chocolate chips and butter. Spread over the caramel layer and chill until set.
- Garnish as desired, slice, and serve.
Notes
- Cheesecake must chill for several hours for the best texture.
- Use a springform pan for easy removal.
- Leftovers can be stored in the fridge for 3 days or frozen for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American