Chocolate Ganache Topping
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.
Heat 1/2 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it’s just beginning to bubble.
Gently pour 2/3 cup of dark chocolate chips and 1 Tbsp of corn syrup 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 a little less than 1 cup or 160 grams of milk chocolate.
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.
Mix in 2 Tbsp of unsalted butter and 1/4 tsp fine salt until combined.
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.
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
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.
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.
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 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
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).
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