Rich Caramel Millionaire's Shortbread Cheesecake

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Indulgent and decadent, Rich Caramel Millionaire's Shortbread Cheesecake is impossible to resist.  It is a marriage of the classic elements of millionaire's shortbread with the creamy tanginess of a cheesecake. 

Layers of buttery shortbread crust, rich caramel creamy cheesecake filling, and chocolate glaze combine to make a luxurious dessert that is perfection.  Each bite combines all three tiers ensuring a delectable dessert that will have you coming back for more.  

What is Millionaire's Shortbread

Millionaires's Shortbread is an indulgent dessert with three distinct layers:  a shortbread base,  a caramel middle layer, and a  chocolate topping.

The name is a reflection of the indulgence of the dessert.  Thought to have originated in Scotland, the name Millionaire's Shortbread implies decadence and wealth.  The inference is that the rich dessert is an improvement on regular shortbread and therefore fit for a millionaire.

Ingredients

The recipe is completed in 4 easy steps.

Caramel Filling

• unsalted butter, heavy whipping cream, maple syrup, dark brown sugar, sweetened condensed milk, kosher salt

Shortbread Crust

• Lorna Doone Cookies, unsalted butter, granulated sugar

Cream Cheese Filling

• cream cheese, cornstarch, vanilla extract, heavy whipping cream, eggs

Chocolate Glaze

• powdered gelatin, milk chocolate chips, corn syrup, unsalted butter, cocoa powder

Step-by-Step Instructions

The instructions are ranked in the best order of preparation.

Caramel Filling

• Take the boxes of cream cheese out of the refrigerator to come to room temperature.
• In a small saucepan add the can of sweetened condensed milk, stick of butter, heavy whipping cream, maple syrup, dark brown sugar, and kosher salt.

• Over medium-high heat, occasionally whisk the ingredients together. Use a large whisk with a long handle. The caramel can spit as it cooks and can leave burns on your hands.
• With a thermometer, periodically check the temperature of the caramel. As it gets over 200° whisk continuously. Cook the mixture to 230°. The color of the filling will become darker from cooking. Once it reaches the correct temperature, use a rubber spatula to remove the caramel from the hot saucepan into a bowl. Let it cool for a while as you prep the other parts of the cheesecakes. Makes 2¼ cups.

Shortbread Crust

• Preheat oven to 325°. Add a foil liner to each cup of the muffin pans.
• Add the shortbread cookies to a food processor and crush them into fine crumbs. You can also put the cookies in a plastic bag and use a rolling pin to crush them. Combine the cookie crumbs with the granulated sugar.

• Melt the butter and add the cookie crumbs.  Stir everything together until the crumbs are thoroughly coated with the melted butter.
• Add 1 tablespoon of the crust mixture to each foil liner. Use something like a ¼ measuring cup to press the crust flat into the liner.  Place the prepared muffin pans in the oven and bake for 8 minutes.

• Take the pans out of the oven and let the crust cool while you prepare the cheesecake filling.

Cheesecake Layer

• Check to make sure the caramel has cooled. It can still be warm but not hot when you add it to the cheesecake filling.
• Add the room-temperature cream cheese to the bowl of an electric mixer. Mix at low speed. Whipping the cream cheese at a high speed adds too much air which can lead to cracks while baking.  Add the cornstarch and continue mixing.
• With the mixer still on, add the caramel filling and the vanilla extract.

• As soon as the caramel is thoroughly mixed with the cream cheese, add the eggs one at a time. Don't add the second egg until the first is completely mixed into the filling.
• Lastly, add the heavy whipping cream. Once the cream is mixed throughout the filling, stop mixing. You do not want to add air into the mixture.
• Using a cookie or ice cream scoop, add the cheesecake mixture to the prepared muffin pans. Each cup of the muffin pan holds ¼ cup of the filling. 

• Place the muffin pans on sheet trays. Place the trays on the center racks of the preheated oven. Pour boiling water into the sheet tray, surrounding the muffinpan.
• Bake for 30 minutes. The tops of the cheesecakes will not be sticky and will feel a little firm. However, you may see a little wiggle in the cheesecakes when you touch them. That is okay since they will continue to bake when they are taken out of the oven. Also, the cheesecakes will become firm when they are refrigerated.
• Let the cheesecakes cool in the muffin pans. When they are at room temperature, put them in the refrigerator to continue cooling.

Chocolate Glaze

• Once the cheesecakes are chilled, they should feel firm and you can remove them from the muffin pan.
• In a small bowl, combine the gelatin with 3 tablespoons of water. Mix together and set aside so the gelatin can bloom.
• In a small saucepan, combine the corn syrup, unsalted butter, and cocoa.

• Whisk together over medium heat. Once you see small bubbles around the sides of the pan, add the chocolate chips and the gelatin. The gelatin should be firm from blooming in the water. Stir the glaze together until the chips and gelatin have melted. Remove the pan from the heat. If it is thick and the glaze is still, add 1 tablespoon of warm water to the pan and whisk together. This should help to loosen the glaze.

Assembling the Cheesecakes

• Pour about 1 ½ teaspoons of glaze on top of each cheesecake. You can tilt the cheesecake to help the glaze spread over the entire top. Let the glaze become firm on the top of the cheesecake before serving. You can place them in the refrigerator to speed up the process.

FAQ

1.  Can I substitute the maple syrup with pancake syrup?  Use real maple syrup.  It adds to the depth of flavor in the caramel cheesecake filling.  A possible substitute is Lyle's Golden Syrup but it doesn't have the caramel notes of the maple syrup.
2.  How should I store my leftover millionaire's cheesecake?   Store your leftover cheesecake in an airtight container in the refrigerator. This will help maintain its freshness and prevent it from absorbing odors.
3.  Is there a gluten-free version of millionaire's cheesecake available?   Yes, you can make a gluten-free version by using gluten-free shortbread biscuits for the base. Ensure other ingredients are also gluten-free if needed.
4. Can I freeze a millionaire's cheesecake?  Yes, you can freeze the cheesecakes. Wrap them tightly in plastic wrap and freeze them in a single layer on a sheet tray.   You can put them in a container after they are frozen.  Thaw them in the refrigerator when you're ready to enjoy one.

Tips for making perfect cheesecakes

Mixing tips

1. Start with room-temperature ingredients.  This is probably the most important tip so that you create a smooth batter without lumps.
2. Always scrape your mixing bowl after the addition of every ingredient.
3. It is best to use an electric mixer to combine the ingredients.  Mix at low speed.  If you mix the cheesecake filling at high speed, air will be incorporated into the batter.  That air will result in cracks when the cheesecake is baked.

Baking tips

1. Bake the cheesecake at 325 degrees.  Cheesecakes are basically custards and benefit from gentle cooking.
2. Use a water bath also known as a bain-marie.  A water bath helps to regulate the temperature at which the cheesecake bakes because the water will never be hotter than 212 degrees.  It also helps to eliminate cracks by adding moisture to the oven air.   Make sure to use hot water.
3. Avoid overbaking the cheesecake which can lead to a dry texture.
4. Avoid sudden temperature changes which can also cause cracks.  One way to prevent a drop in temperature is to avoid opening the oven door when the cheesecake is baking.

Need some more cheesecake inspiration?  Here is another delicious recipe - https://tenpoundcakecompany.com/mini-smores-chocolate-cheesecakes/

Can this recipe make a single cheesecake?

Yes, this Rich Caramel Millionaire's Shortbread Cheesecake recipe can be prepared as a single large cake.  Prepare a springform pan by wrapping it in three layers of aluminum foil.

• Make the caramel filling as written in the recipe.
• Make the shortbread biscuit base for the bottom of the cheesecake.  Press it into a 9-inch springform pan.
• Pour the batter into the prepared springform pan. Smooth out the top with a small offset spatula or the back of a spoon so there are no bubbles.
• Have an oven rack in the middle. Place the cheesecake on a sheet pan or in a roasting pan then onto the oven rack. Carefully pour the hot water around the springform pan until it reaches up to 1 ½ - 2 inches. A water bath helps to gently bake the cheesecake by regulating the oven temperature. This helps to eliminate cracks.
• Bake the cheesecake for 1 hour. Resist the urge to open the oven door. The outer edges of the cheesecake will feel firm while there may be a jiggle in the center. There will be carryover cooking that will set the center of the cheesecake.
• Turn off the oven, but prop open the door with a wooden spoon. Let the cheesecake cool for an hour.
• After an hour of cooling in the oven, remove the springform pan from the water bath. Take the sheet pan or roasting pan out and drain the water.
• Place the cheesecake in the refrigerator for an hour to cool further.
• Once the cheesecake is cool and the filling is firm, prepare the chocolate glaze and pour it on top of the cake.

This is a great recipe for cheesecake lovers

Rich Caramel Millionaire's Shortbread Cheesecake will be one of your favorite desserts.  This cheesecake recipe has so much to offer from the buttery biscuit base, the creamy caramel cheesecake, and the dark chocolate glaze.

Indulge yourself with this recipe.  The sum of its parts creates a true dessert masterpiece that tastes like a million bucks!

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