Millionaire's Cheesecake Bars

This millionaire's cheesecake bar recipe is the perfect party dessert. A shortbread cookie base is topped with a caramel cheesecake layer and topped with a chocolate ganache and more caramel. Step-by-step photos teach you how to bake these cheesecake bars.

Ingredients

For the shortbread crust part of the recipe, you only need shortbread cookies and melted butter.

And for the cheesecake filling,

• Cream Cheese. You need to make sure your cream cheese is completely softened to room temperature so that it mixes into a smooth batter with no lumps.
• Granulated Sugar. The sugar sweetens the batter, you'll want to mix it in before the rest of the ingredients so it melts into the cream cheese and you don't end up with a granular textured batter. You could use dark brown sugar for a more intense caramel flavor but I find using the caramel in the batter and swirling the caramel on top gives it enough punch of caramel.
• Pure Vanilla Extract. Use the real stuff.
• Heavy Whipping Cream. I like adding a bit of cream to add extra moisture and creaminess to the batter.
• Large Eggs. You'll need some whole eggs and additional egg yolk for added richness.  
• Caramel Sauce. You can use Homemade Salted Caramel Sauce or Store-bought caramel sauce.

And for the topping

• Dark Chocolate. You want to make sure the chocolate is in small pieces or finely chopped so that it melts fully and easily.
• Heavy Cream. The cream will be warmed before you pour it on top of the chocolate so that the heat from the cream will melt the chocolate.
• Caramel Sauce. You don't have to drizzle caramel on top of the chocolate ganache but I thought it would be a nice addition! And I love that it helps visually tell that there is caramel in the recipe. Sea salt would also be a lovely topping.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat the oven to 325F/163C and line a 9-inch square pan with aluminum foil so that it overhangs and grease it heavily, including up the sides of the baking pan. You could use parchment paper but I find foil helps me lift the bars out easier. You could also use a springform cake tin.

In a food processor crush the shortbread cookies into fine crumbs. Add the melted butter.

Once combined press into prepared pan, use the bottom of a cup to help tightly pack the crust. 

Bake crust for 5-10 minutes, until lightly golden then let cool while you make the crust.

In the bowl of an electric mixer fitted with a paddle attachment, or a large bowl with a handheld electric mixer beat the cream cheese for two minutes on low speed.

Add the granulated sugar and mix for another minute, make sure to scrape the sides of the mixing bowl so all is incorporated evenly.

Add the heavy cream, caramel sauce, and vanilla, stir for another 30 seconds or so. Make sure to scrape the sides of the bowl

Finally add the eggs, one at a time, but do not over mix after they are added. 

Tap the bowl on the counter a couple of times to help bring any air bubbles up to the mixture surface to pop.

Pour on top of prepared crust. Spoon the remaining 2oz (¼ Cup) of caramel sauce on top and use a knife to swirl into bars.

Place the cheesecake pan on a deep baking tray to create a water bath. Place the tray on the oven rack then add hot water to the pan to create a steam bath.

Bake for 35-40 minutes or until the center stops jiggling a lot. Open the oven door and let the bars cool inside for 45 minutes. Then set the pan on a wire rack and let cool for 30 minutes, then place in the fridge to chill for 4 hours or overnight. 

In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture.

Pour over chilled cheesecake then add more caramel sauce on top and put back in the fridge to set. Store leftovers in an air-tight container for up to 5 days.

When ready to serve slice into bars with a hot, clean sharp knife, I do either 3X3 for 9 large bars or 4X4 for smaller bars.

How to freeze

These millionaire's cheesecake bars are a great candidate for freezing. These cheesecake bars can be frozen for up to 3 months, but I think they are best within a month. To freeze the cheesecake bars place them on a plate or small baking sheet and flash freeze uncovered for a few hours. Once the bars are firm wrap in plastic wrap tightly, twice, then transfer to a freezer-safe storage container or bag.

When ready to thaw remove the plastic wrap and let sit on a plate to thaw for a couple of hours on the counter.

Can you double

You can easily press the 2X button on the recipe card below to double the ingredient quantities. Bake the bars in a 9" X 13" pan, the bake time should be similar, maybe a little longer. The chill time will need longer though!

More cheesecake recipes

This Oreo Cheesecake is always loved by everyone!

White chocolate cranberry cheesecake is delicious all year round, not just at Christmas.

If you love brownies then try this cheesecake brownie recipe.

Cinnamon lovers check out my sopapilla cheesecake bars recipe.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

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