Description
Rich millionaire cheesecake with a buttery shortbread base, creamy no bake filling, smooth caramel, and chocolate topping. This dessert layers shortbread crust, vanilla cheesecake, caramel, and chocolate for a decadent treat.
Ingredients
- Shortbread base: 1 cup all purpose flour
- Shortbread base: ¼ cup granulated sugar
- Shortbread base: ¼ teaspoon salt
- Shortbread base: ½ cup unsalted butter softened
- Cheesecake layer: 24 ounces full fat cream cheese softened
- Cheesecake layer: ½ cup granulated sugar
- Cheesecake layer: 3 tablespoons powdered sugar
- Cheesecake layer: 1 cup heavy whipping cream cold
- Caramel layer: 1 cup light brown sugar packed
- Caramel layer: 1 cup unsalted butter
- Caramel layer: ⅓ cup light corn syrup
- Caramel layer: 1 can sweetened condensed milk 14 ounces
- Caramel layer: 1 teaspoon salt
- Chocolate topping: 6 ounces dark chocolate chopped
- Chocolate topping: ½ cup heavy whipping cream
Instructions
- Preheat the oven to 350°F. Line the bottom of a 9 inch springform pan with parchment paper.
- Mix the flour, sugar, salt, and butter until a soft dough forms. Press the dough evenly into the pan.
- Bake for 18 to 20 minutes until lightly golden. Cool the crust completely.
- Whip the cream cheese, granulated sugar, and powdered sugar until smooth.
- Whip the heavy cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the cream cheese mixture.
- Spread the cheesecake filling evenly over the cooled crust. Refrigerate.
- Melt the butter, brown sugar, and corn syrup in a saucepan over medium heat. Stir constantly while bringing to a gentle boil.
- Remove from heat. Stir in the condensed milk and salt. Return to heat and boil for 1 minute until thick. Cool for 60 to 90 minutes until warm but pourable.
- Spread the caramel evenly over the cheesecake layer. Refrigerate until set.
- Heat the heavy cream for the chocolate topping until steaming. Pour the hot cream over the chopped chocolate. Stir until smooth.
- Let the chocolate cool to room temperature. Spread the chocolate over the caramel layer.
- Refrigerate at least 6 hours or overnight before slicing and serving.
Notes
- Wipe the knife between cuts for clean slices.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No Bake (with baked crust)
- Cuisine: American