Heavenly Millionaire’s Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
For the Caramel Layer:
1 cup granulated sugar
6 tbsp unsalted butter, cubed
1/2 cup heavy cream
1 tsp sea salt
For the Chocolate Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
Directions:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the springform pan. Bake for 10 minutes and let cool.
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until well combined.
Pour the cheesecake filling over the cooled crust. Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
For the caramel layer, heat sugar in a saucepan over medium heat, stirring constantly until melted and amber in color. Add butter and stir until melted. Slowly pour in the heavy cream while stirring. Allow to boil for 1 minute. Remove from heat and stir in sea salt. Let cool slightly, then pour over the chilled cheesecake.
For the ganache, heat the cream in a saucepan over medium heat until it begins to simmer. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth. Allow to cool slightly, then pour over the caramel layer.
Refrigerate the cheesecake for another hour, until the ganache is set.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 6 hours (including chilling time)
Kcal: 450 kcal per slice | Servings: 12 servings