Millionaire’s Cheesecake
A luxurious cheesecake with rich layers of chocolate, caramel, and cream cheese, perfect for any special occasion or family gathering.
Ingredients
Crust
- 1.5 cups chocolate cookie crumbs Use Oreo or any chocolate wafer.
- 0.5 cups unsalted butter, melted Use high-quality butter for better flavor.
Cheesecake Filling
- 2 cups cream cheese, softened Ensure it’s at room temperature.
- 1 cups sugar Sweeten to balance the rich flavors.
- 1 teaspoon vanilla extract Choose pure vanilla for the best taste!
- 4 large eggs, at room temperature Vital for a smooth texture.
Layers
- 1 cups caramel sauce Use homemade or store-bought.
- 1 cups chocolate ganache Ghirardelli is recommended.
- Whipped cream for topping Homemade is best, but canned works too.
- Chocolate shavings for garnish Adds elegance and extra chocolate flavor.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, mix chocolate cookie crumbs with melted butter until combined. Press into the bottom of the prepared pan.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy, about 2-3 minutes. Gradually add sugar and mix until pale and airy. Add vanilla.
- Add eggs one at a time, mixing on low speed until just combined. Avoid overmixing.
- Pour half of the cheesecake batter over the crust, then drizzle half of the caramel and chocolate ganache.
- Pour the remaining cheesecake batter on top and follow with rest of caramel and ganache.
- Gently swirl layers with a knife for a marbled effect.
Baking
- Bake in the preheated oven for about 1 hour until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracks.
- Refrigerate for at least 4 hours, or ideally overnight.
Serving
- Top the cheesecake with whipped cream and chocolate shavings before serving.
Notes
Store in the fridge for 5-7 days, or freeze for up to 3 months. Make it ahead of time for best results. Dust cocoa powder over whipped cream for a special touch.