This Millionaire Cheesecake is the kind of dessert that announces itself the moment you walk into the kitchen. I first made it for a family birthday after stumbling across a must try combination of caramel and chocolate that felt like an upgrade to the classic cheesecake. The shortbread base brings a tender, crumbly contrast to the lush, creamy filling, while the caramel layer adds buttery sweetness and the ganache gives a rich chocolate cloak. It is special because each layer stands on its own but together they create a balanced, luxurious bite.

I discovered this variation during a holiday where I wanted something show stopping and transportable. The texture of the filling is silky and dense without being heavy, and the caramel adds a glossy ribbon through each slice. Guests always ask for the method and for the details about how I kept the top crack free. This version produces consistent results when baked low and slow and when the components are assembled with attention to temperature. The final touch of flaky sea salt elevates the flavor and keeps the sweetness in check.

Ingredients

• Caramel topping: One 14 ounce can sweetened condensed milk, half cup unsalted butter cut into chunks, half cup packed light brown sugar, quarter cup light corn syrup, half teaspoon fine salt, one teaspoon vanilla extract. Use good quality sweetened condensed milk such as Eagle Brand for consistent texture.
• Shortbread base: Half cup unsalted butter at room temperature, one cup all purpose flour, quarter cup powdered sugar, quarter teaspoon fine salt. For the best blind bake result use a light colored pan and press the dough evenly with your fingers.
• Cheesecake filling: One and one third cups granulated sugar, two tablespoons cornstarch, four eight ounce packages full fat cream cheese at room temperature, four large eggs at room temperature, two thirds cup full fat sour cream at room temperature, half cup of the prepared caramel topping at room temperature, one teaspoon vanilla extract. Use block style cream cheese rather than tub style for the best body.
• Chocolate ganache: Half cup heavy whipping cream, two thirds cup dark or semi sweet chocolate chips, two tablespoons unsalted butter, one tablespoon light corn syrup optional for shine, quarter teaspoon fine salt. Choose a high quality dark chocolate around 60 percent cacao for balance against the caramel.
• Garnish: Flaky sea salt for finishing. This heightens the contrast between sweetness and flavor.

Instructions

Caramel topping:Make the caramel first so it can cool before use. In a heavy small saucepan combine one 14 ounce can sweetened condensed milk, half cup butter, half cup packed light brown sugar, quarter cup light corn syrup, and half teaspoon fine salt. Warm over medium heat, stir frequently, and watch for the mixture to begin bubbling at the edges. If you use a thermometer cook until about two hundred and twelve degrees Fahrenheit then reduce heat to low and simmer. Stir continuously until it thickens to a medium amber and you can drag a spatula through and see the pan bottom for a second, about ten minutes total. Remove from heat and stir in one teaspoon vanilla. Transfer to a bowl and let cool to room temperature.Shortbread base:Preheat the oven to three hundred fifty degrees Fahrenheit. Spray an eight inch springform pan with non stick spray and place a parchment round on the bottom. In a bowl use a fork or pastry cutter to cut together half cup butter, one cup flour, quarter cup powdered sugar, and quarter teaspoon salt until a soft dough forms. Press evenly across the bottom of the pan, prick with a fork to vent, and bake for twenty two to twenty five minutes until the edges just start to brown. Cool on a wire rack. Lower oven temperature to three hundred degrees Fahrenheit and place a rimmed baking tray with one inch of water on the bottom rack to create a gentle steam for the cheesecake stage.Cheesecake filling:Whisk one and one third cups granulated sugar with two tablespoons cornstarch to prevent clumping. In a large bowl or stand mixer beat four eight ounce packages cream cheese with the sugar mix on low until smooth, scraping the bowl. Whisk four eggs together in a separate bowl and add them gradually in three additions while mixing on low. Mix in two thirds cup sour cream, half cup of the cooled caramel, and one teaspoon vanilla until just combined. Pour the batter into the cooled crust. Place the pan on a large baking sheet and bake at three hundred degrees Fahrenheit for twenty minutes. Without opening the door reduce oven to two hundred and twenty five degrees Fahrenheit and bake for another two hours. Turn oven off and let the cheesecake sit inside for one hour. Remove and cool at room temperature for a few hours then cover and chill for three to four hours or overnight.Ganache and assembly:Heat half cup heavy cream until it just begins to bubble either on the stove or in the microwave for about forty five seconds. Pour over two thirds cup chocolate chips in a heat proof bowl and let sit for one minute. Stir gently until smooth. Stir in two tablespoons butter, one tablespoon corn syrup if using, and quarter teaspoon salt. Cover with plastic wrap and cool to room temperature. To assemble, remove the chilled cheesecake from the pan, spoon room temperature caramel on top and spread into an even layer. Chill for ten minutes, then spread the ganache on top. Sprinkle with flaky sea salt and chill briefly so slices are clean. Use a warm sharp knife to cut slices, wiping between each cut.

Storage Tips

Store slices in an airtight container in the refrigerator for up to one week. If you have a whole cheesecake store it on the bottom shelf where temperatures are most stable. To freeze, chill the cheesecake until firm then release from the pan and place on a cake board. Wrap tightly in plastic wrap and then in foil. When ready to serve thaw in the refrigerator overnight before unwrapping and finishing with caramel and ganache. Reheat slices briefly with a warm knife between cuts for clean portions.

Ingredient Substitutions

You can swap light corn syrup with an equal amount of golden syrup or a mixture of honey and water for similar texture. For a lighter base try using a graham cracker crust in place of the shortbread, using two cups of crushed graham crackers and three tablespoons melted butter. If you prefer milk chocolate for a sweeter finish replace the dark chips with two cups milk chocolate chips but note the ganache will be softer. For a gluten free version replace the flour in the base with a gluten free flour blend and check binding with a little extra butter if the dough seems dry.

Serving Suggestions

Serve chilled with a small sprinkle of flaky sea salt and a few toasted pecans on the plate for crunch. It pairs well with a bright fruit salad to balance richness, or a simple espresso to cut through the sweetness. For a party offer thin slices alongside vanilla bean whipped cream. For a festive table add candied orange peel and a dust of cocoa for a refined finish.

Cultural Background

This style is rooted in American dessert traditions that celebrate layered confections. The concept of pairing caramel with chocolate has long been part of twentieth century baking and confectionery, and incorporating that into a classic creamy dessert elevates the experience. The shortbread base draws on Scottish biscuit techniques but has become an adopted favorite in many American bakeries for its tender, buttery profile.

Seasonal Adaptations

Adapt this dessert to seasons by swapping the garnish and small additions. In winter add a pinch of ground cinnamon to the caramel. In summer serve with macerated berries on the side. For autumn incorporate toasted chopped pecans into the crust. For holidays add a few teaspoons of orange zest to the ganache for a citrus note that plays beautifully with caramel.

Meal Prep Tips

Make the caramel and ganache up to a week ahead and store covered in the refrigerator. Bake the base and the filling a day before serving and chill overnight. Assemble the layers on the day you serve so the crust stays crisp. Use resealable containers and stack slices with parchment between them for easy grab and go portions. Plan space in the fridge the day ahead so the cheesecake can chill fully before slicing.

This dessert is a celebration of texture and flavor, and it rewards patience at each step. Give yourself a full day for best results and enjoy the process. Share the slices with friends and watch how quickly they become part of your dessert rotation.