The first time I baked this Heavenly Millionaire’s Cheesecake Recipe was for my parents’ anniversary, and I remember how their faces lit up after that first bite. The velvety texture, buttery base, and rich caramel-chocolate topping made it unforgettable.
I’ve since given this classic dessert a luxe twist by layering a luscious salted caramel and a smooth chocolate ganache on top of a creamy cheesecake. It’s indulgence at its absolute best!
What Makes This Recipe Special
Unlike traditional cheesecakes, this Heavenly Millionaire’s Cheesecake Recipe combines three decadent layers — biscuit, cheesecake, and millionaire topping — with a perfect balance of sweetness and texture, turning it into a show-stopping dessert.
Equipment List
- 9-inch springform pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Saucepan
- Double boiler or microwave-safe bowl
- Offset spatula
- Measuring cups and spoons
Ingredients List
For the Biscuit Base:
- 250g digestive biscuits (or graham crackers)
- 100g unsalted butter, melted
For the Cheesecake Filling:
- 600g cream cheese, room temperature
- 150g granulated sugar
- 2 tsp vanilla extract
- 3 large eggs
- 200ml sour cream
- 1 tbsp all-purpose flour
For the Caramel Layer:
- 200g soft caramels (or homemade caramel sauce)
- 2 tbsp heavy cream
- ½ tsp sea salt (optional but delicious)
For the Chocolate Ganache:
- 150g dark chocolate (at least 60% cocoa)
- 150ml heavy cream
- 1 tbsp butter (for shine)
Substitution tip: Use gluten-free biscuits if needed, and swap sour cream for Greek yogurt for a lighter texture.
Step-by-Step Guide
Step 1:
Crush the biscuits into fine crumbs using a food processor. Mix with melted butter and press into the base of your springform pan. Chill in the fridge for 15 minutes while you prepare the filling.
Step 2:
In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add vanilla, then mix in eggs one at a time. Fold in sour cream and flour until just combined. Pour over the biscuit base and smooth the top.
Step 3:
Place the springform pan in a larger roasting pan filled with 1 inch of water (water bath). Bake at 160°C (320°F) for 55–60 minutes. The edges should be set, but the center should still jiggle slightly. Let it cool in the oven with the door slightly open, then refrigerate for 4 hours or overnight.
Step 4:
Melt the caramels with heavy cream in a saucepan over low heat. Stir continuously until smooth. Let it cool slightly, then pour evenly over the chilled cheesecake. Chill again for 20 minutes.
Step 5:
Heat cream until just simmering, then pour over chopped dark chocolate and butter. Let it sit for 1 minute, then stir until smooth. Spread over the caramel layer with an offset spatula and chill for another 30 minutes until set.
Chef’s Tips
- Use room-temperature ingredients for a smoother cheesecake batter.
- Don’t overmix after adding eggs to avoid air bubbles and cracks.
- Let the cheesecake cool slowly to prevent surface cracking.
- Line the base of the pan with parchment for easier release.
- A sprinkle of flaky sea salt over the ganache adds extra magic.
Sides & Pairings Suggestions
This cheesecake is a rich delight on its own, but pairing it with the right sides or drinks elevates the experience even more. Here are a few favorites:
- The bitterness cuts through the sweetness for balance.
- Adds a fruity freshness that complements the dense layers.
- A classic and cool pairing for the silky texture.
- A themed pairing that enhances the caramel notes.
- Light bubbles cleanse the palate between bites.
Store & Leftovers
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To maintain freshness, cover the surface with plastic wrap before sealing.
For longer storage, you can freeze slices individually (wrapped tightly in plastic and foil) for up to one month.
Thaw overnight in the fridge. Leftover slices also make an amazing cheesecake milkshake — just blend with a splash of milk and ice!
Nutritional Breakdown
- Calories: 525 kcal
- Fat: 38g
- Carbohydrates: 38g
- Sugar: 28g
- Protein: 7g
- Fiber: 1g
Note: Nutritional values are estimates and may vary based on ingredient brands and serving sizes.
Encouragement to Share
If you’ve fallen in love with this Heavenly Millionaire’s Cheesecake Recipe as much as I have, don’t keep it to yourself!
Share it with friends and family, post your cheesecake creations on social media, and be sure to tag my blog or use the hashtag #HeavenlyMillionairesCheesecake.
I’d love to see how yours turned out and hear any personal twists you’ve added!
Heavenly Millionaire’s Cheesecake Recipe
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Saucepan
- Double boiler or microwave-safe bowl
- Offset spatula
- Measuring cups and spoons
Ingredients
For the Biscuit Base:
- Digestive biscuits or graham crackers 250 g
- Unsalted butter melted 100 g
For the Cheesecake Filling:
- Cream cheese room temperature 600 g
- Granulated sugar 150 g
- Vanilla extract 2 tsp
- Large eggs 3
- Sour cream 200 ml
- All-purpose flour 1 tbsp
For the Caramel Layer:
- Soft caramels or homemade caramel sauce 200 g
- Heavy cream 2 tbsp
- Sea salt optional but delicious ½ tsp
For the Chocolate Ganache:
- Dark chocolate at least 60% cocoa 150 g
- Heavy cream 150 ml
- Butter for shine 1 tbsp
Instructions
- Crush the biscuits into fine crumbs using a food processor. Mix with melted butter and press into the base of your springform pan. Chill in the fridge for 15 minutes while you prepare the filling.
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add vanilla, then mix in eggs one at a time. Fold in sour cream and flour until just combined. Pour over the biscuit base and smooth the top.
- Place the springform pan in a larger roasting pan filled with 1 inch of water (water bath). Bake at 160°C (320°F) for 55–60 minutes. The edges should be set, but the center should still jiggle slightly. Let it cool in the oven with the door slightly open, then refrigerate for 4 hours or overnight.
- Melt the caramels with heavy cream in a saucepan over low heat. Stir continuously until smooth. Let it cool slightly, then pour evenly over the chilled cheesecake. Chill again for 20 minutes.
- Heat cream until just simmering, then pour over chopped dark chocolate and butter. Let it sit for 1 minute, then stir until smooth. Spread over the caramel layer with an offset spatula and chill for another 30 minutes until set.
