Description
Discover my recipe for Heavenly Millionaire’s Cheesecake! Layers of rich caramel, smooth chocolate, and creamy cheesecake. A delightful, easy dessert.
Ingredients
Scale
- Crust Essentials:
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Cheesecake Filling Stars:
- 3 (8-ounce) blocks full-fat cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- ½ cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- Caramel & Chocolate Topping:
- ½ cup heavy cream
- ½ cup light brown sugar, packed
- 4 tablespoons unsalted butter
- ½ teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil (for shine)
- Finishing Touches:
- Flaky sea salt, for sprinkling (optional, but highly recommended!)
Instructions
- Building the Heavenly Millionaire’s Cheesecake Crust:: First things first, let’s get that crust going! Preheat your oven to 325°F (160°C). Grab a 9-inch springform pan, and line the bottom with parchment paper – a little trick I learned after one too many crusts decided to stick. In a medium bowl, mix your graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press that mixture firmly into the bottom of your prepared pan. Use the bottom of a glass to really pack it down; this prevents a crumbly crust later. Pop it in the oven for about 10 minutes, then pull it out and let it cool while you work on the filling. That smell of baking graham crackers? Divine, honestly.
- Crafting the Creamy Cheesecake Filling:: Now for the good stuff! In a large bowl, using a stand mixer with the paddle attachment or a hand mixer, beat your softened cream cheese and sugar on medium speed until it’s super smooth and fluffy, no lumps allowed! Scrape down the sides of the bowl often, don’t miss a spot. This is where you get that signature cheesecake texture. Next, beat in the sour cream and vanilla extract. See how it’s starting to smell amazing? Finally, add the eggs, one at a time, mixing on low speed just until each is incorporated. Overmixing eggs can lead to cracks, and nobody wants a cracked cheesecake, right? I learned that the hard way, trust me.
- Baking Your Heavenly Millionaire’s Cheesecake:: Pour your luscious cheesecake filling over the cooled crust. Now, for the water bath! Wrap the bottom of your springform pan tightly with several layers of heavy-duty aluminum foil to prevent any leaks. Place the pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform. This water bath is crucial for even baking and to prevent cracking – it’s a game-changer! Bake for 60-70 minutes, or until the edges are set but the center still has a slight wobble. That wobble is good, it means it’s still creamy! The whole kitchen just starts smelling like a dream, honestly.
- Crafting the Rich Caramel Layer:: Once the cheesecake is baked, turn off the oven, crack the door open, and let it cool in the water bath for an hour. Then, remove it from the water bath, unwrap the foil, and let it cool completely on a wire rack before chilling it in the fridge for at least 4 hours, or even better, overnight. While it’s chilling, let’s make that dreamy caramel. In a medium saucepan, combine heavy cream, brown sugar, and butter. Bring it to a gentle boil over medium heat, stirring constantly. Reduce the heat and simmer for about 5-7 minutes, stirring, until it thickens slightly. Remove from heat, stir in vanilla. Let it cool for about 15 minutes. This is where I almost burned myself that one time, so be careful!
- Pouring the Smooth Chocolate Topping for Heavenly Millionaire’s Cheesecake:: Once the cheesecake is fully chilled and the caramel has cooled a bit but is still pourable, gently spread the caramel evenly over the top of the cheesecake. Pop it back in the fridge for about 30 minutes to let that caramel set up a bit. While it’s chilling, prepare your chocolate topping. In a microwave-safe bowl, combine your semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Or, use a double boiler, which is what I usually prefer for a truly silky finish. This step is where the magic really starts to happen, transforming it into a Heavenly Millionaire’s Cheesecake.
- The Grand Finale: Chill and Serve!: Take your cheesecake out of the fridge. Carefully pour the melted chocolate over the set caramel layer, spreading it gently to the edges. Now, for my favorite part: sprinkle generously with flaky sea salt. The salt is totally optional, but honestly, it’s a must for me! It just cuts through the sweetness beautifully. Place the Heavenly Millionaire’s Cheesecake back into the fridge for at least another hour, or until the chocolate is completely set. When you’re ready to serve, run a thin knife around the edge of the pan before releasing the springform. Slice with a hot, dry knife for clean cuts. It should look absolutely stunning, with those distinct, delicious layers.