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Millionaire’s Cheesecake

A decadent dessert combining layers of rich cream cheese, smooth caramel, and a hint of chocolate, perfect for impressing guests or treating yourself.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted
  • 2 tablespoons 2 tablespoons granulated sugar
For the Filling
  • 3 packages 3 (8-ounce) packages cream cheese, softened
  • 1 cups 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 3 large 3 large eggs, at room temperature
  • 0.5 cups ½ cup sour cream
For the Caramel Layer
  • 1 cups 1 cup caramel sauce (store-bought or homemade)
  • Sea salt for sprinkling
For the Chocolate Drizzle
  • 0.5 cups ½ cup chocolate chips
  • 1 tablespoon 1 tablespoon vegetable oil

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then let it cool.
  3. In a large bowl, beat the softened cream cheese and sugar together until smooth. Add in the vanilla, followed by eggs one at a time, mixing just until combined. Finally, stir in the sour cream.
  4. Pour the cream cheese mixture over the cooled crust and smooth the top. Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
  5. Allow the cheesecake to cool completely before drizzling caramel sauce over the top and sprinkling with sea salt.
  6. Melt chocolate chips with vegetable oil in a microwave-safe bowl, heating in 30-second intervals and stirring in between. Drizzle over the cheesecake.
  7. Refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, ensure cream cheese and eggs are at room temperature. Let the oven door remain slightly ajar after removing the cheesecake to prevent cracking.