Video
Millionaire's Cheesecake Bars
Buttery shortbread crust with salted caramel cheesecake and dark chocolate ganache! These delectable bars are a fun twist on classic Millionaire's Shortbread.
Ingredients
Shortbread crust:
- ¾ cup plus 2 tbsp (120g) all-purpose flour
- ¼ cup (55g) packed light or dark brown sugar
- ¼ teaspoon salt
- ⅓ cup (75g) unsalted butter, softened
Caramel cheesecake filling:
- 9 oz (250g) brick cream cheese, softened
- ¼ cup (55g) packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- ¼ cup (60ml) Rich Salted Caramel Sauce
- ⅓ cup (80ml) full fat sour cream
Chocolate ganache:
- 6 oz (170g) dark chocolate, finely chopped
- ½ cup (120ml) heavy 35% whipping cream
- 1 teaspoon (5ml) corn syrup (optional, but will give you a glossy set)
- 2 tablespoon (30ml) Rich Salted Caramel Sauce for swirling on top
- flaky sea salt for topping
Instructions
- Preheat your oven to 350°F. Line a 8x8-inch metal baking pan with parchment paper, leaving a 2-inch overhang at each side.
- Make the shortbread crust. Combine flour, brown sugar and salt in a medium bowl and mix to blend well and break up lumps of brown sugar. Add the soft butter and blend it in with your fingertips until it is evenly incorporated and you end up with soft crumbs/clumps. Turn them out into the prepared pan and press them into an even layer, then smooth it out with an offset spatula. Bake for 10-12 minutes until golden on top. Set aside to cool slightly while you make the filling.
- Reduce oven temperature to 300°F.
- Make the filling. Beat cream cheese in a large bowl using an electric hand mixer until smooth. Add brown sugar and vanilla and beat until very silky and glossy. Beat in egg until well combined, then mix in salted caramel sauce. Once combined, mix in sour cream.
- Pour the mixture over the pre-baked crust and bake for 22-26 minutes until evenly set and the edges are slightly brown and the entire surface is rich golden. It won’t jiggle in the middle since it’s a thin layer. It will look matte on the surface. Transfer to a wire rack to cool completely and then refrigerate for at least 2 hours.
- Make the ganache. Combine cream with corn syrup and heat in the microwave until simmering. Immediately pour it over the chopped chocolate and stir until smooth and glossy. Pour it over the caramel cheesecake and spread it out evenly. Spoon little dollops of caramel (warm it slightly if you need to since it is thick) over the ganache and then use a toothpick to swirl it in and create a nice design. Don’t swirl too deep with the toothpick to avoid disturbing the cheesecake layer.
- Place it back in the fridge and chill for at least 2 hours until set. Slice with a hot dry knife and sprinkle with flaky sea salt if desired.
