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Millionaire Cheesecake

This millionaire cheesecake is made with a buttery shortbread crust and topped with decadent layers of caramel and chocolate ganache.

It’s a decadent combination that will keep you coming back for more!

image of a slice of millionaire cheesecake being placed on a small plate

How to Make This Millionaire Cheesecake

Let’s walk through each step of this cheesecake recipe to make sure it turns out as amazing as possible.

I’ve also shared a video tutorial below.

Step 1: Make the Caramel

Make the caramel filling first so that it can thicken up before being added to the cheesecake batter.

Heat the sweetened condensed milk, butter, brown sugar, and light corn syrup over medium heat in a heavy saucepan.  

image of ingredients being whisked together over a stove top to make a thick caramel topping

Stir frequently and allow the mixture to come to a gentle boil. Once this happens, turn the heat down to let the caramel simmer.

image of thick caramel being cooked down on a stovetop while being stirred with a whisk

Continue to stir frequently until the mixture thickens and becomes a medium caramel color (about 10 minutes).  Remove from the heat and stir in the vanilla extract.

Pour into a separate container, then set aside to cool to room temperature. If you make this in advance, cover the bowl and store it at room temperature overnight or in the fridge for up to a week.

This is what my caramel looks like once it cools to room temperature.

image of thick caramel that's been cooled to room temperature

If you refrigerate the caramel, heat it in the microwave in short 15-second intervals until it reaches room temperature and is a more workable consistency.

Step 2: Make the Shortbread Crust

Next, work on the shortbread crust. Preheat the oven to 350 F / 175 C.

Spray an 8-inch or 9-inch springform pan or cheesecake pan with non-stick baking spray, then place a parchment round on the bottom of the pan.

Use a fork or pastry cutter to combine the butter, flour, powdered sugar, and fine salt.

image of shortbread down being mixed together with a fork

Press into the bottom of the prepared pan with your fingers. Prick the crust thoroughly with a fork.

image of shortbread crust being pressed into a cheesecake pan

The crust should cover the bottom of the pan and reach about 1/3 of the way up the sides of the pan.

Prick the crust thoroughly with a fork, then bake for 22-25 minutes, or until the edges are just starting to brown.

image of a shortbread crust being poked with a fork

Place the pan on a wire rack to cool.

Keep the oven on but lower the temperature to 300 F / 150 C and place a baking tray filled with about 1 inch of water on the bottom rack.

Step 3: Make the Caramel Cheesecake Filling

While the shortbread crust bakes and cools, make the caramel cheesecake batter.

In a small bowl, whisk together the sugar and cornstarch. This helps prevent the cornstarch from clumping.

image of granulated sugar and cornstarch being whisked together in a glass bowl

In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese and the sugar/cornstarch mixture on a low speed until the mixture is completely smooth.

image cream cheese and sugar being mixed together with a hand mixer

Crack the eggs in a bowl and whisk them together.

Gradually pour the eggs into the cheesecake batter in a few installments while mixing on a low speed.

image of eggs being whisked together before being added into cheesecake batter

Scrape the sides and bottom of the bowl with a rubber spatula as needed.

Then mix in the sour cream, room temperature caramel, and vanilla extract until just combined.

image of eggs being mixed into cheesecake batter with a hand mixer

Pour the caramel cheesecake batter into the prepared pan.

NOTE: If you use an 8-inch pan, it will be filled close to the top of the pan! But don’t worry, cheesecake doesn’t really rise as it bakes, so it shouldn’t overflow in the oven.

Step 4: Bake the Cheesecake

Double-check that the oven temperature has been lowered to 300 F / 150 C, then place the cheesecake pan on a large cookie sheet and bake the cheesecake for 15 minutes.

This makes it easier to put the cheesecake in the oven and will catch any melted butter that seeps out from the crust.

image of an 8-inch caramel cheesecake that's on a baking sheet and is ready to be baked.

Without opening the oven door, reduce the oven temperature to 225 F / 110 C and bake for an additional 2 hours.

It sounds crazy, but low and slow is the best way to bake up a perfect, crack-free cheesecake that doesn’t sink.

Step 5: Cool the Caramel Cheesecake Gradually

Once the cheesecake is fully baked, turn the oven off and let the cheesecake sit in the oven for 1 hour without opening the door.

After 1 hour of cooling in the oven, crack the oven door open with a wooden spoon and let the cheesecake cool in the oven for another hour.

Next, remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours.

Once it’s reached room temperature, cover the top of the cheesecake with plastic wrap and refrigerate the cheesecake for an additional 3-4 hours or overnight (preferred).

Store the cheesecake in the fridge until you’re ready to serve it.

image of baked caramel cheesecake

Step 6: Make the Chocolate Ganache

Make the chocolate ganache as the cheesecake bakes and cools, because it needs time to cool to room temperature.

Add the heavy cream into a medium-sized bowl and heat it until it just begins to bubble. This can be done in either the microwave (takes me about 45-60 seconds in my microwave) or a double boiler.

Then pour in the dark chocolate and let the mixture sit for a minute.

image of spreadable dark chocolate ganache being mixed together

After a minute the chocolate should be softened.

Stir the mixture until the cream and chocolate are combined and the mixture is smooth. If any bits of chocolate aren’t fully melted, heat the mixture again for 15 seconds and stir until smooth.

Then mix in the unsalted butter, corn syrup, and fine salt.

image of chocolate ganache being mixed together in a glass bowl with a whisk

Cover with plastic wrap placed flush against the top of the ganache to prevent it from forming a skin, then set aside to cool to room temperature.

image of spreadable dark chocolate ganache being covered and set aside to cool to room temperature

If you need to make this topping in advance, it can be covered and stored in the fridge for up to a month.

The ganache should thicken and be scoopable once it reaches room temperature. If you want to accelerate the cooling process, place the bowl in the fridge.

image of scoopable chocolate ganache filling

Step 7: Decorate the Cheesecake

Once the cheesecake is fully cooled, carefully release it from the pan and scoop the room-temperature caramel on top of the cheesecake. Spread it into an even layer.

image of thick caramel being spread on top of a caramel cheesecake

Chill in the fridge for 10 minutes to let the caramel firm up, then spread the room-temperature chocolate ganache on top of the caramel.

image of room temperature ganache being spread on top of a millionaire cheesecake

Top the cheesecake with a sprinkle of flakey sea salt, then use a sharp, warm knife to cut into the chilled cheesecake.

image of a millionaire cheesecake being cut into with a sharp, warm knife

Clean the knife after each cut to get perfect slices. Leftover cheesecake can be kept in the fridge for up to a week in an airtight container.

Substitutions & Swaps – Shortbread Cheesecake Crust

This recipe uses quite a few ingredients and I know you might not have all of them on hand.

Below are some swaps and substitutions that can be made in this recipe.

  • Unsalted Butter – Salted butter can be used in place of unsalted butter, just omit the salt that the shortbread crust recipe calls for.
  • Powdered Sugar – Adding powdered sugar to the crust helps solidify the crust once it’s baked and gives it the perfect hint of sweetness.
  • AP Flour – A good baking gluten-free flour blend can be used in place of the AP flour in the crust.

Substitutions & Swaps – Caramel Cheesecake & Topping

  • Cream Cheese – This recipe tastes best with full-fat cream cheese. I find using cream cheese that comes in brick form works best. I highly recommend using the Philadelphia brand (not sponsored – it just works best!). Avoid organic cream cheese if possible; it’s creamier and will make the cheesecake denser and less fluffy.
  • Granulated Sugar – You can increase or decrease the amount of sugar by a few Tablespoons based on your preferences.
  • Cornstarch – Cornstarch helps prevent cracking and makes the cheesecake easier to cut into clean slices. You can use all-purpose flour in its place if needed.
  • Eggs – Sadly this recipe does not turn out with egg alternatives like applesauce or flax seed eggs. I highly recommend using regular large eggs.
  • Light Brown Sugar – I prefer using light brown sugar to make the caramel, but you can also use dark brown sugar.
  • Light Corn Syrup – Using a bit of corn syrup in the caramel and ganache gives them a glossy, silky smooth consistency. However, it can be omitted from both recipes if needed.
  • Dark Chocolate – I love using dark or semi-sweet chocolate to make the ganache topping. However, you can also use 1 cup or 175g of milk chocolate in place of the dark chocolate.
image of a slice of millionaire cheesecake that's been cut into to show its decadent layers of caramel and chocolate ganache

Millionaire Cheesecake Troubleshooting and FAQs

While I’d love to think everyone’s cheesecake will turn out perfectly every time, I know that sometimes things don’t go that smoothly. Below are some tips and advice to help!

Do I Have to Use a Water Bath?

This recipe uses kind of a pseudo water bath. Rather than baking the cheesecake directly in a giant pan filled with water, I like to place a tray filled with water on the bottom rack of the oven as the cheesecake bakes.

This helps the cheesecake bake up tall and fluffy. It also prevents the center from sinking. I highly recommend baking the cheesecake this way, but it can be baked without the water tray.

However, the texture will be slightly denser, and the cheesecake will sink in the middle as it cools if you don’t use one.

Why Did My Cheesecake Crack?

There can be a few different culprits for cracked cheesecake. The most common are the cheesecake was over-baked, it was cooled too quickly, or the batter was over-mixed.

When a cheesecake is over-baked, the edges stick to the side of the pan. This can be a problem because cheesecake contracts as it cools, and this can lead to cracking.

The center of the cheesecake should still be a little bit jiggly when you turn off the oven.

On a similar note, if a cheesecake is cooled too quickly, the temperature shock can also cause it to crack. Gradually cooling a cheesecake is key!

It’s a slow process, letting it sit in the oven for two hours after baking, then letting it cool at room temperature for a few hours, then chilling it in the fridge overnight. But it’s totally worth it and should prevent any big cracks from forming.

If your cheesecake cracks, there’s also a chance that the batter was over-mixed. If you incorporate too much air into the cheesecake batter air bubbles can get trapped in the batter and cause cracks.

And while we’d all love our cheesecake to turn out with a perfect, smooth top, it’s also ok if it doesn’t! You can always decorate the top of the cheesecake to cover any cracks.

image of a millionaire cheesecake that's been cut into to show it's layers of caramel and chocolate ganache

How Can I Tell If My Cheesecake Is Done?

If you don’t make cheesecake very often, it can be hard to know when the cheesecake is done!

While we know the center is supposed to still be jiggly when we turn off the oven, I always think to myself, HOW JIGGLY?? I’ve gotten better at trusting the process over time and baking this cheesecake with the low and slow method really helps it cook through properly.

However, if you’re still nervous, there is an easy test you can do to make sure your cheesecake is properly baked.

I like to call it the toothpick test. Once you remove the cheesecake from the oven (after the 2 hours cooling process in the oven), insert a toothpick into the cheesecake 1 inch from the edge of the pan.

If it comes out clean, your cheesecake is properly baked.

Can I Bake This Cheesecake Without a Springform Pan?

This recipe bakes up best in an 8-inch springform pan or cheesecake pan.

It can also be baked in a 9-inch springform pan if needed. However, it will be a bit shorter.

You can also use a square or quarter sheet pan to make millionaire cheesecake bars! More on that in the section below.

Can I Use This Recipe to Make Millionaire Cheesecake Bars?

Yes! You can use either an 8×8-inch pan or a 9×13-inch (quarter sheet pan) to make millionaire cheesecake bars with this recipe.

Whichever size pan you use, be sure to line the pan with parchment paper and spray it with non-stick spray to make it easier to cut the bars and remove slices.

You can make these in an 8×8-inch pan following the recipe below, but I recommend making a 1/2 batch of the cheesecake batter and the caramel.

Bake them at 325 F/162 C for 42-47 minutes with a water tray on the bottom rack. The edges should look set and the center will still be a bit jiggly when they’re done.

You can make these in a 9×13-inch pan by using one batch of the cheesecake and caramel recipe but doubling the crust recipe and chocolate ganache recipe.

Bake them at 325 F/162 C for 40-45 minutes with a water tray on the bottom rack. The edges should look set and the center will still be a bit jiggly when they’re done.

Making This Millionaire Cheesecake in Advance & Storage Tips

This cheesecake can be stored in the fridge for up to a week. Store slices in an airtight container or cover the springform pan tightly with plastic wrap to keep it fresh.

image of slices of millionaire cheesecake being stored in an airtight container

You can also freeze this cheesecake for up to 3 months! After it’s baked and cooled, release it from the pan then freeze the entire cheesecake until it’s firm to the touch (about 3 hours).

Carefully lift the cheesecake off the bottom of the springform pan and slide it onto a cardboard cake round or plate.

Wrap the entire cheesecake in a couple of layers of plastic wrap and then foil.

When you’re ready to enjoy the frozen cheesecake, place it in the fridge overnight, then unwrap and enjoy it the following day.

Whether you’re freezing or refrigerating this cheesecake, wait to add the caramel and ganache topping until you’re ready to serve it.

How To Make the Best Millionaire Cheesecake

  • Make sure the ingredients are at room temperature. It helps them mix together better and will give the cheesecake a smoother texture.
  • Use full-fat cream cheese that comes in brick form. I highly recommend using the Philadelphia brand (not sponsored – it just works best!). Avoid organic cream cheese if possible; it’s creamier and will make the cheesecake denser and less fluffy.
  • Mix the batter on a low speed as you make it. You want to incorporate as little air as possible into the batter. Excess air in your batter can cause your cheesecake to crack.
  • Make this cheesecake early in the day. The baking and cooling process takes about 6 hours before you can place the cheesecake in the fridge.
  • Follow the cooling instructions to a T! I know it’s a slow process, but it’s worth it. It helps ensure the cheesecake has the perfect consistency once it’s cooled.
  • Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then cut into the cheesecake. Repeat with each cut, being sure to wipe the blade completely clean after each cut.
  • If your cheesecake cracks while baking or cooling, don’t fret! You can easily cover it with the caramel and ganache topping and no one will know.
  • Make room in your fridge ahead of time so you can easily chill the cheesecake once it reaches room temperature.
image of a millionaire cheesecake that's been cut into to show it's layers of caramel and chocolate ganache

Let Me Know What You Think!

If you try this millionaire cheesecake recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets if you share on social media! I love seeing your delicious creations.

Other Posts You Might Like:

Yield: 16

Millionaire Cheesecake

image of a slice of millionaire cheesecake being placed on a small plate

This millionaire cheesecake is made with a buttery shortbread crust and topped with decadent layers of caramel and chocolate ganache.

Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Additional Time 4 hours
Total Time 6 hours 45 minutes

Ingredients

Caramel Topping

  • 1 14 oz. can sweetened condensed milk (396g)
  • 1/2 cup unsalted butter, cut into chunks (113g)
  • 1/2 cup light brown sugar (100g)
  • 1/4 cup light corn syrup (60g)
  • 1 tsp vanilla extract (4g)

Shortbread Crust

  • 1 cup unsalted butter, room temperature (226g)
  • 2 cups all-purpose flour (250g)
  • 1/2 cup powdered sugar (65g)
  • 1/2 tsp fine salt (2g)

Caramel Cheesecake

  • 1 1/3 cups granulated sugar (266g)
  • 2 Tbsp cornstarch (18g)
  • 4, 8 oz. packages full-fat cream cheese, room temperature (904g)
  • 4 large eggs, room temperature (224g)
  • 2/3 cup sour cream, room temperature (170g)
  • 1/2 cup caramel topping, room temperature - recipe above (150g)
  • 1 tsp vanilla extract (4g)

Chocolate Ganache Topping

  • 1/2 cup heavy cream (120g)
  • 2/3 cup dark or semi-sweet chocolate chips (120g)
  • 2 Tbsp unsalted butter, room temperature (30g)
  • 1 Tbsp corn syrup - optional (20g)
  • 1/4 tsp fine salt (2g)

Garnish - Optional

Equipment / Tools Needed

Instructions

Caramel Topping

  1. Make the caramel filling first so that it can thicken up before being added to the cheesecake batter.
  2. Heat 1 can of sweetened condensed milk, 1/2 cup butter, 1/2 cup brown sugar, and 1/4 cup light corn syrup over medium heat in a heavy saucepan. Stir frequently and allow the mixture to come to a gentle boil. Once this happens, turn the heat down to allow the caramel to simmer.
  3. Continue to stir frequently until the mixture thickens and becomes a medium caramel color (about 10 minutes).  Remove from the heat and stir in 1 tsp vanilla extract.
  4. Pour into a separate container, then set aside to cool to room temperature. If you make this in advance, cover the bowl and store it at room temperature overnight or in the fridge for up to a week. If you refrigerate the caramel, heat it in the microwave in short 15-second intervals until it reaches room temperature and is a more workable consistency.

Shortbread Crust

  1. Next, work on the shortbread crust. Preheat the oven to 350 F / 175 C. Spray an 8-inch or 9-inch springform pan or cheesecake pan with non-stick baking spray, then place a parchment round on the bottom of the pan.
  2. Use a fork or pastry cutter to combine 1 cup butter, 2 cups flour, 1/2 cup powdered sugar, and 1/2 tsp fine salt. It should form a soft dough once combined.
  3. Press into the bottom of the prepared pan with your fingers. The crust should cover the bottom of the pan and reach about 1/3 of the way up the sides of the pan.
  4. Prick the crust thoroughly with a fork, then bake for 22-25 minutes, or until the edges are just starting to brown.
  5. Place the pan on a wire rack to cool. Keep the oven on but lower the temperature to 300 F / 150 C and place a baking tray filled with about 1 inch of water on the bottom rack.

Caramel Cheesecake

  1. While the cookie crust bakes and cools, make the cheesecake filling.
  2. Whisk together 1 1/3 cups of sugar and 2 Tbsp of cornstarch in a small bowl. This helps prevent the cornstarch from clumping.
  3. In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat 4, 8 oz. packages of room temperature cream cheese and the sugar/cornstarch mixture on a low speed until the mixture is completely smooth. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly combined.
  4. Crack 4 eggs in a bowl and whisk them together. Gradually mix the eggs into the cheesecake batter in a few installments while mixing on a low speed. Then mix in 2/3 cup sour cream, 1/2 cup caramel (recipe above), and 1 tsp vanilla extract until just combined.
  5. Pour the caramel cheesecake batter into the prepared pan. NOTE: If you use an 8-inch pan, it will be filled close to the top of the pan! But don't worry, cheesecake doesn't really rise as they bake, so it shouldn't overflow in the oven.
  6. Double-check that the oven temperature has been lowered to 300 F / 150 C, then place the cheesecake pan on a large cookie sheet and bake the cheesecake for 15 minutes.
  7. Without opening the oven door, reduce the oven temperature to 225 F / 110 C and bake for an additional 2 hours. It sounds crazy, but low and slow is the best way to bake up a perfect, crack-free cheesecake that doesn't sink.
  8. Once the cheesecake is done baking, turn the oven off and let the cheesecake sit in the oven for 1 hour without opening the door.
  9. After 1 hour of cooling in the oven, crack the oven door open with a wooden spoon and let the cheesecake cool in the oven for another hour.
  10. Next, remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours. Once it reaches room temperature, cover the top of the cheesecake with plastic wrap and refrigerate the cheesecake for an additional 3-4 hours or overnight (preferred).

Chocolate Ganache Topping

  1. Make the chocolate ganache as the cheesecake bakes and cools, because it needs time to cool and thicken before we top the cheesecake with it.
  2. Heat 1/2 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it's just beginning to bubble.
  3. Gently pour 2/3 cup of dark chocolate chips into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute. If you want to use milk chocolate to make the ganache, use 1 cup or 175 grams of milk chocolate.
  4. Stir slowly until the cream and chocolate are combined and the mixture is smooth. If any bits of chocolate aren't fully melted, heat the mixture again for 15 seconds and stir until smooth.
  5. Mix in 2 Tbsp of unsalted butter, 1 Tbsp of corn syrup, and 1/4 tsp fine salt until combined.
  6. Cover with plastic wrap to prevent the ganache from forming a skin, then set aside to cool to room temperature. If you need to make this in advance, it can be covered and stored in the fridge for up to a month.
  7. Set aside to cool to room temperature. If you want to accelerate the cooling process, place the bowl in the fridge.

Decorating This Millionaire Cheesecake

  1. Once the cheesecake is fully cooled, carefully release it from the pan and scoop the room-temperature caramel on top of the cheesecake. Spread it into an even layer.
  2. Chill in the fridge for 10 minutes to let the caramel firm up, then spread the room-temperature chocolate ganache on top of the caramel.
  3. Add a sprinkle of flakey sea salt, then use a sharp, warm knife to cut into the chilled cheesecake. Clean the knife after each cut to get perfect slices. Leftover cheesecake can be kept in the fridge for up to a week in an airtight container.

Notes

Ingredient Swaps & Substitutions

For a detailed list of ingredient swaps and substitutions that can be made in each component of this recipe, please refer to the "swaps and substitutions" section above.

Using This Recipe to Make Millionaire Cheesecake Bars

You can use either an 8x8-inch pan or a 9x13-inch (quarter sheet pan) to make millionaire cheesecake bars with this recipe.

Whichever size pan you use, be sure to line the pan with parchment paper and spray it with non-stick spray to make it easier to cut the bars and remove slices.

You can make these in an 8x8-inch pan following the recipe below, but I recommend making a 1/2 batch of the cheesecake batter and the caramel.

Bake them at 325 F/162 C for 42-47 minutes with a water tray on the bottom rack. The edges should look set and the center will still be a bit jiggly when they're done.

You can make these in a 9x13-inch pan by using one batch of the cheesecake and caramel recipe but doubling the crust recipe and chocolate ganache recipe.

Bake them at 325 F/162 C for 40-45 minutes with a water tray on the bottom rack. The edges should look set and the center will still be a bit jiggly when they're done.

Making This Millionaire Cheesecake in Advance

This cheesecake can be stored in the fridge for up to a week. Store slices in an airtight container or cover the springform pan tightly with plastic wrap and foil to keep it fresh. If you're making this cheesecake in advance, wait to top it with the caramel and chocolate ganache until you plan to serve it.

You can also freeze this cheesecake for up to 3 months! After it's baked and cooled, release it from your pan then freeze the entire cheesecake until it's firm to the touch (about 3 hours).

Carefully lift the cheesecake off the bottom of the springform pan and slide it onto a cardboard cake round or plate. Wrap the entire cheesecake in a couple of layers of plastic wrap and then foil.

When you're ready to enjoy the frozen cheesecake, place it in the fridge overnight, then unwrap and enjoy it the following day. Wait to add the caramel and ganache topping until you're ready to cut into it.

How To Make the Best Millionaire Cheesecake

  • Make sure the ingredients are at room temperature. It helps them mix together better and will give the cheesecake a smoother texture.
  • Use full-fat cream cheese that comes in brick form. I highly recommend using the Philadelphia brand (not sponsored - it just works best!). Avoid organic cream cheese if possible; it's creamier and will make the cheesecake denser and less fluffy.
  • Mix the batter on a low speed once you start mixing ingredients into the cream cheese/sugar mixture. You want to incorporate as little air as possible into the batter. Excess air in your batter can cause your cheesecake to crack.
  • Make this cheesecake early in the day. The baking and cooling process takes about 6 hours before you can place the cheesecake in the fridge.
  • Follow the cooling instructions to a T! I know it's a slow process, but it's worth it. It helps ensure the cheesecake has the perfect consistency once it's cooled.
  • Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then cut into the cheesecake. Repeat with each cut, being sure to wipe the blade completely clean after each cut.
  • If your cheesecake cracks while baking or cooling, don't fret! You can easily cover it with caramel and ganache while decorating this cheesecake and no one will know.
  • Make room in your fridge ahead of time so you can easily chill the cheesecake once it reaches room temperature.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 771Total Fat 49gSaturated Fat 29gTrans Fat 0gUnsaturated Fat 16gCholesterol 179mgSodium 397mgCarbohydrates 76gFiber 1gSugar 61gProtein 10g

Kirsten

Sunday 11th of February 2024

I am concerned my caramel is lumpier than yours.. I do see yours has some small granules but mine seems more grainy- oddly enough when I eat it it isn’t very grainy but does have an odd texture (might be the condensed milk I am used to that. I already used it in my cheesecake and it did have some small flecks of caramel which I’m not mad about but don’t seem to match yours. Considering making another batch of caramel for the top- but idk what to do differently? I feel it did get hot enough as it was almost exact to your video. Let me know if you have any suggestions ??

Chelsweets

Tuesday 13th of February 2024

Hi Kirsten,

Caramel can definitely be finicky!! Glad it still tasted great though!

This is going to sound crazy, but if your caramel started to caramelize you can always add in a bit of fresh lemon juice! It won't make the caramel taste like lemon, but it will stop the caramelization and bring the caramel back to a smooth consistency.

For next time you might want to play around with the temperature a bit (I'd try lowering it just slightly) or use a different, heavier-bottomed pot. Hopefully your next batch will be smoother! Let me know how it goes!!

A

Saturday 16th of December 2023

8" pan is too small for this recipe. I'd use 10" The cake did not set firm, it's runny. The oven may need to be hotter. The ganache is too thin. Needs to be thicker. When I cut the cake, it "poured" into the cut section.

Chelsweets

Sunday 17th of December 2023

Hi there,

Did you follow the baking and cooling instructions fully? I have never run into this cheesecake being runny and I've made it 5 times! You can make them in a larger pan if you want to or need to, but they should bake through fully in an 8 inch pan as well. Did you do anything differently than the recipe calls for? Did you use full fat cream cheese that comes in a block? Hopefully we'll be able to figure out what happened together!

For the ganache - did you use dark chocolate? What brand of chocolate did you use? If you used a chocolate with a higher cocoa butter percentage like milk chocolate it will make the ganache thinner. Higher quality chocolate also melts down best, some brands of chocolate chips can be finicky well when making ganache like toll house.

Adara

Friday 1st of December 2023

Tried this and everyone loved it! I love this recipe so much. I am not sure if I did something wrong but the caramel did not remain soft it got hard and really chewy...

Chelsweets

Tuesday 5th of December 2023

Hi Adara,

So happy to hear that!! If the caramel is hard / really firm at room temperature, it might just mean it was a little bit overcooked! I'd recommend either lowering the cooking temp a bit or cooking it a little less long next time. Hope that helps for the future, happy baking!

Nina

Sunday 1st of October 2023

Hi! Does the 9x13 bar recipe also require a water bath and the same cooling process?

Chelsweets

Sunday 1st of October 2023

Hi Nina,

Great question! It's optional when making bars, but I usually include it because I think it helps the bars bake more evenly! Hope that helps, happy baking!

Jennifer

Monday 7th of August 2023

I made the cheesecake for my husband’s birthday. It was a big hit! The slight change I would make is to blend the caramel into the cream cheese before adding the eggs. I may have just been my caramel but it didn’t blend into the mixture well when I added it at the end and I didn’t want to beat to too vigorously after I added the egg. It was still delicious the cake just ended up with flecks of caramel it didn’t effect the texture at all. Thank you for the recipe Chelsey!

Chelsweets

Wednesday 16th of August 2023

So happy to hear that Jennifer! Thank you for sharing :)

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