Millionaire’s Cheesecake Recipe Easy Homemade Dessert Anyone Can Make

If you’re craving a dessert that’s rich, creamy, and a real showstopper, you’re in the right spot! This Millionaire’s Cheesecake recipe is the easy homemade dessert anyone can make, and honestly, it’s got everything you could ever want in a sweet treat. Imagine a buttery biscuit base, a luscious layer of silky cheesecake, gooey caramel, and a chocolate topping that’s pure bliss. It’s all the best parts of a millionaire’s shortbread but transformed into a dreamy cheesecake. When I first made this for my family, I’ll admit—I was worried it would be complicated. But with a few simple steps, it turned out flawless and disappeared in record time!

This cheesecake is worth every bite, not just for its looks but for the way each layer melts together in your mouth. It’s perfect for birthdays, holidays, or whenever you want to treat yourself or impress a crowd. Fun fact: Millionaire’s shortbread, the inspiration behind this cheesecake, dates back to Scotland and gets its name because it’s so rich—both in flavor and indulgence. Honestly, I can’t resist a slice after dinner or even with my morning coffee (no judgment, right?). So, if you’re searching for the ultimate homemade dessert recipe, give this Millionaire’s Cheesecake a go. You’ll love how easy it is—and how quickly it disappears from your fridge!

Why You Will Love This Recipe

This Millionaire’s Cheesecake isn’t just a dessert—it’s a celebration of flavors and textures that brings people together. The origins of this recipe are rooted in the famous millionaire’s shortbread, a decadent Scottish treat known for its triple layers of biscuit, caramel, and chocolate. Over time, bakers (myself included) started playing around with this classic, eventually combining it with the creamy goodness of cheesecake. The result? A dessert that’s both nostalgic and totally new.

One of my favorite memories of this cheesecake is making it for my best friend’s birthday. She’s a die-hard caramel lover, and the look on her face after the first bite was priceless. The layers of buttery biscuit base, smooth cheesecake, rich caramel, and glossy chocolate topping just have a way of making any occasion feel extra special. I’ll also admit—it’s become my go-to recipe for holiday gatherings, because it’s always the first thing to vanish from the dessert table.

Depending on the season, you can dress this cheesecake up or down. In the summer, I top it with fresh berries for a little tartness and color. During the winter holidays, a sprinkle of flaky sea salt or some crushed toffee bits makes it feel even more festive. It’s a recipe that’s evolved with my own tastes and the seasons, and I love how you can tweak it for any occasion. With its rich history and endless adaptability, this dessert truly stands out. If you love the flavors of caramel, chocolate, and cheesecake, you’re in for a real treat!

Ingredient Discussion

Let’s break down what makes the Millionaire’s Cheesecake recipe easy and so irresistible. Each ingredient brings its own magic, and there are plenty of ways to swap things out if you need to.

• Digestive Biscuits (or Graham Crackers): These create the perfect crumbly base. Look for biscuits that are fresh and crisp. If you’re gluten-intolerant, gluten-free graham crackers work great. I love using McVitie’s digestives, but Nabisco grahams are just as tasty. For extra flavor, try chocolate or ginger biscuits!
• Butter: Unsalted butter binds the base together and adds a rich, melt-in-your-mouth texture. European-style butters (like Kerrygold) are especially creamy. If you need a dairy-free option, use a vegan butter substitute—it works like a charm. Store your butter in the fridge until ready to use, then let it soften slightly for easy mixing.
• Cream Cheese: The star of the cheesecake layer! Philadelphia is my go-to for its smoothness, but any full-fat cream cheese will do. Low-fat versions can make the filling runny, so stick with full-fat for best results. Let it come to room temperature for easier mixing and a silkier texture.
• Sour Cream: Adds tang and helps keep the cheesecake light. Greek yogurt is a great substitute if you’re out of sour cream. I prefer full-fat for that classic creamy consistency. Store in the coldest part of your fridge and check for freshness before using.
• Sugar: Regular granulated sugar does the trick, but you can swap in coconut sugar for a hint of caramel flavor. I’ve tried both, and each brings its own subtle twist.
• Eggs: Eggs help set the cheesecake. Use large, room-temperature eggs for the smoothest filling. If you need an egg-free version, a combo of silken tofu and a tablespoon of cornstarch works surprisingly well (though the texture changes a bit).
• Vanilla Extract: Pure vanilla gives the cheesecake a warm, aromatic boost. Mexican vanilla is especially fragrant, but any pure extract will work. Steer clear of imitation vanilla if you can—it just doesn’t taste the same.
• Caramel Sauce: Store-bought is fine, but homemade is next-level. Look for thick, buttery caramel. For a quick vegan swap, use coconut caramel sauce (it’s delicious!). Keep it in the fridge until needed—just warm it slightly before spreading.
• Dark Chocolate: The final, glossy layer. I like using 70% cacao, but milk chocolate works for a sweeter finish. Always use baking chocolate or high-quality bars—chocolate chips can be a little stubborn to melt. Store chocolate in a cool, dry place so it doesn’t bloom.
• Heavy Cream: Used in both the cheesecake and chocolate ganache topping, heavy whipping cream adds richness and helps everything set. Double cream works if you’re in the UK. Non-dairy cream (like oat or coconut) can be used for a vegan version—just note it sets a little softer.
• Sea Salt (optional): A sprinkle on top brings out all the flavors. Maldon or flaky sea salt is my favorite, but any coarse salt works.

Most of these ingredients are easy to find at any supermarket, but for the best quality chocolate and caramel, I sometimes order online or visit a specialty baking store. If you’re making this in the summer, keep everything as cool as possible to prevent melting and separation. In the winter, ingredients come together more easily since your kitchen is usually a bit cooler. Honestly, don’t stress too much about brands—use what you love and what’s on hand!

Equipment Needed

• 9-inch (23cm) Springform Pan: This is essential for easy removal and those perfect cheesecake edges. If you don’t have one, use a deep cake tin lined with parchment and carefully lift out the cheesecake (trust me, I’ve done it in a pinch!).
• Mixing Bowls: At least two—one for the crust, one for the filling. Stainless steel or glass bowls work best. If you’re short on bowls, just wash and reuse between steps.
• Electric Mixer or Stand Mixer: Makes beating the cream cheese and eggs a breeze. A good old-fashioned whisk works too, but be ready for a workout (I’ve been there, and my arms remind me every time!).
• Rubber Spatula: For scraping every last bit of batter from the bowl. A wooden spoon works if you’re in a pinch.
• Measuring Cups and Spoons (US and metric): Precision is key for cheesecake. If you’re used to eyeballing, try to measure this time—it really helps.
• Small Saucepan: For melting chocolate and making ganache. Any heavy-bottomed pot will do.
• Baking Sheet: Placing the springform pan on a baking sheet catches any drips (learned this the hard way!).

If you’re just starting out, don’t worry about having fancy equipment. I started making cheesecakes with a hand whisk and a pie pan, and they still tasted incredible. For easy cleaning, line your springform pan with parchment paper. Keep your mixer and beaters in tip-top shape by washing thoroughly between the crust, filling, and topping—no one wants chocolate in their cream cheese!

Preparation Method

1. Prepare the Base:
   • Crush 10 oz (280g) digestive biscuits or graham crackers into fine crumbs. I usually use a food processor, but a zip-top bag and rolling pin also do the trick.
   • Melt 1/2 cup (115g) unsalted butter and mix with the crumbs until evenly moistened.
   • Press firmly into the base of a 9-inch (23cm) springform pan. Use the bottom of a glass to really pack it down.
   • Chill in the fridge for 20 minutes to set.
2. Make the Cheesecake Filling:
   • In a large bowl, beat 24 oz (680g) full-fat cream cheese until smooth and fluffy—about 2-3 minutes. Room temp cream cheese blends best.
   • Add 1 cup (200g) granulated sugar and mix until combined.
   • Beat in 1 cup (240g) sour cream and 1 tsp (5ml) vanilla extract until just blended.
   • Add 3 large eggs, one at a time, mixing on low speed. Scrape down the bowl between each addition. Don’t overmix—just until eggs are incorporated.
   • Pour the filling onto the chilled biscuit base, smoothing the top with a spatula.
3. Bake the Cheesecake:
   • Preheat oven to 325°F (160°C). Place the pan on a baking sheet.
   • Bake for 45-50 minutes. The edges should be set, but the center will still jiggle slightly—like set jelly.
   • If the top browns too quickly, tent with foil. Don’t worry if there’s a slight crack; the toppings will cover it!
   • Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour. This helps prevent cracks.
   • Remove and cool completely at room temperature, then refrigerate for at least 4 hours (overnight is even better).
4. Add the Caramel Layer:
   • Once fully chilled, spread 1 1/4 cups (300g) thick caramel sauce over the top. If the caramel is too stiff, microwave for 10-15 seconds to loosen.
   • Return to the fridge for 30 minutes to set the caramel.
5. Prepare the Chocolate Ganache:
   • Heat 3/4 cup (180ml) heavy cream in a small saucepan until just steaming (don’t boil!).
   • Pour over 7 oz (200g) chopped dark chocolate in a heatproof bowl. Let stand for 2 minutes, then stir until smooth and glossy.
   • Allow the ganache to cool for 5-10 minutes. Pour over the chilled caramel layer and gently spread to the edges.
   • If you like, sprinkle a pinch of flaky sea salt on top.
   • Refrigerate for another 1-2 hours, until the ganache is set and sliceable.
6. Serve:
   • Run a thin knife around the edge before unclipping the springform pan.
   • Slice with a warm, sharp knife for clean layers (dip in hot water and wipe dry between cuts—it really helps!).

Prep time: about 40 minutes
Bake time: 45-50 minutes
Chill time: minimum 5 hours (best overnight)

Don’t be alarmed if your cheesecake cracks—mine still does sometimes, and honestly, the toppings are very forgiving. The key is patience: let each layer chill fully for the best results. If your caramel or ganache gets too hard in the fridge, let the cheesecake sit at room temperature for 10 minutes before slicing. This is a dessert that loves a little TLC!

Cooking Tips & Techniques

I’ve baked more cheesecakes than I can count, and there are a few tricks that make a world of difference for this Millionaire’s Cheesecake recipe easy for anyone. First, always use room temperature cream cheese and eggs—your filling will be so much silkier. If you rush and use cold ingredients, you’ll end up with lumps (been there, regretted that!).

Don’t overmix the batter. As tempting as it is to keep beating, too much air can cause cracks or even a weird, soufflé-like texture. When adding eggs, go low and slow, and scrape down the bowl often. I once forgot this step, and the layers didn’t bake evenly. Lesson learned!

Baking in a water bath is optional with this recipe, but it can help prevent cracks and keep things moist. Just wrap your pan tightly in foil, place it in a larger pan, and fill with hot water halfway up the sides. If you’re short on time, skipping the water bath is fine, especially since the toppings will cover any imperfections.

For the caramel, make sure it’s thick enough to hold its own but soft enough to slice. If your store-bought caramel is too runny,

Millionaire’s Cheesecake

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• Author: Sarah
• Total Time: 6 hours 30 minutes
• Yield: 12 servings 1x

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Description

This Millionaire’s Cheesecake is a rich, creamy dessert featuring a buttery biscuit base, silky cheesecake, gooey caramel, and a glossy chocolate topping. Inspired by the classic Scottish millionaire’s shortbread, it’s an easy homemade showstopper perfect for any celebration.

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Ingredients

Scale 1x2x3x

• 10 oz (280g) digestive biscuits or graham crackers
• 1/2 cup (115g) unsalted butter, melted
• 24 oz (680g) full-fat cream cheese, room temperature
• 1 cup (200g) granulated sugar
• 1 cup (240g) sour cream
• 1 tsp (5ml) vanilla extract
• 3 large eggs, room temperature
• 1 1/4 cups (300g) thick caramel sauce
• 7 oz (200g) dark chocolate, chopped
• 3/4 cup (180ml) heavy cream
• Sea salt, for sprinkling (optional)

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Instructions

1. Crush digestive biscuits or graham crackers into fine crumbs using a food processor or by hand.
2. Melt butter and mix with the crumbs until evenly moistened.
3. Press the mixture firmly into the base of a 9-inch springform pan. Chill in the fridge for 20 minutes.
4. In a large bowl, beat cream cheese until smooth and fluffy (2-3 minutes).
5. Add sugar and mix until combined.
6. Beat in sour cream and vanilla extract until just blended.
7. Add eggs one at a time, mixing on low speed and scraping down the bowl between each addition. Do not overmix.
8. Pour the filling onto the chilled base and smooth the top.
9. Preheat oven to 325°F (160°C). Place the pan on a baking sheet and bake for 45-50 minutes, until edges are set but center jiggles slightly.
10. Turn off oven and leave cheesecake inside with the door cracked for 1 hour.
11. Remove and cool completely at room temperature, then refrigerate for at least 4 hours (overnight preferred).
12. Once chilled, spread caramel sauce over the top. If too stiff, microwave caramel for 10-15 seconds to loosen. Return to fridge for 30 minutes.
13. Heat heavy cream in a small saucepan until just steaming. Pour over chopped chocolate in a heatproof bowl. Let stand 2 minutes, then stir until smooth.
14. Allow ganache to cool for 5-10 minutes, then pour over caramel layer and gently spread to edges. Sprinkle with flaky sea salt if desired.
15. Refrigerate for 1-2 hours until ganache is set.
16. Run a thin knife around the edge before unclipping the springform pan. Slice with a warm, sharp knife for clean layers.

Notes

For best results, use room temperature cream cheese and eggs. Don’t overmix the batter to avoid cracks. A water bath is optional but helps prevent cracks. Let each layer chill fully before adding the next. If caramel or ganache hardens, let cheesecake sit at room temperature for 10 minutes before slicing.

• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Cuisine: Scottish

Nutrition

• Serving Size: 1 slice (1/12 of cheesecake)
• Calories: 540
• Sugar: 36
• Sodium: 340
• Fat: 36
• Saturated Fat: 21
• Carbohydrates: 49
• Fiber: 2
• Protein: 7

Keywords: millionaire's cheesecake, caramel cheesecake, chocolate cheesecake, easy cheesecake, homemade dessert, Scottish dessert, millionaire's shortbread cheesecake