Introduction

This Millionaire Cheesecake is a rich, decadent dessert perfect for any special occasion. It features a buttery biscuit base, a creamy cheesecake layer, and a luscious homemade caramel topping that will impress your guests.

A slice of cheesecake with three visible layers on a white plate with specks and a white marbled surface underneath; the bottom layer is a dense dark brown crust, the thick middle layer is creamy pale yellow with a smooth texture, and the top layer is a glossy dark chocolate glaze that reflects light, topped with two geometric pieces of chocolate. A gold fork lies next to the cheesecake slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g digestive biscuits (or graham crackers), crushed into fine crumbs
100g unsalted butter, melted
600g cream cheese, room temperature
150g granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
200g sweetened condensed milk
150g brown sugar
100g unsalted butter (for caramel topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Crush the digestive biscuits into fine crumbs and mix with the melted butter. Press this mixture firmly into the base of a springform pan. Bake for 10 minutes, then let it cool completely.
Step 2: In a mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Pour the cheesecake batter over the cooled biscuit base. Bake for 45 minutes, or until the edges are set but the center still slightly jiggles. Allow to cool to room temperature, then refrigerate for at least four hours or overnight.
Step 4: To prepare the caramel topping, gently heat the sweetened condensed milk, brown sugar, and butter in a saucepan. Stir continuously until the sugar dissolves and the mixture thickens, about 10 minutes.
Step 5: Once the cheesecake is fully chilled, pour the caramel topping evenly over the surface. Return to the refrigerator and chill for another hour to set before serving.

Tips & Variations

Substitute graham crackers for digestive biscuits if unavailable. Both work well for the crust.
For a mocha twist, add a splash of espresso to the caramel sauce while cooking.
Add dark chocolate swirls to the cheesecake batter for extra richness.
Use gluten-free cookies for the crust to make the cheesecake gluten-free.
Sprinkle crushed pecans on top for added crunch if nuts are not an issue.
Always use room-temperature ingredients for a smooth, lump-free cheesecake batter.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to five days. For longer storage, wrap slices individually in plastic wrap and place them in a freezer-safe bag. Thaw frozen slices overnight in the refrigerator and bring to room temperature before serving. Reheating is not recommended to maintain texture and flavor.

How to Serve

A slice of cheesecake on a white plate with a thin dark brown crumb base, topped by a thick creamy light beige cheese layer, then a smooth shiny dark chocolate glaze layer on top. Two small pieces of chocolate rest on the glaze near the pointed edge. A gold fork lies beside the cheesecake on the plate, and the background shows a blurred white marbled texture with more cheesecake pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

While low-fat cream cheese can be used, the texture and flavor are best with full-fat cream cheese. Low-fat versions may result in a less creamy consistency and slightly different taste. If using low-fat, ensure it is well-drained to reduce excess moisture.

How do I prevent cracks in my cheesecake?

To prevent cracks, use room-temperature ingredients for even mixing. Baking the cheesecake in a water bath helps maintain stable temperature and prevents the top from overcooking. Also, avoid overbaking; the center should still jiggle slightly when done.

Can I make the caramel topping in advance?

Yes, you can prepare the caramel topping a day ahead. Let it cool, cover it tightly, and refrigerate. When ready to use, gently warm it on the stove until pourable, taking care not to overheat.