#decadentdessert

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Pumpkin Pie Millionaire Shortbread Ingredients: Base: 1 cup unsalted butter, cold and cubed 1/4 cup white sugar 2 cups all-purpose flour 1 tsp pumpkin pie spice Filling: 1 can (14 oz) sweetened condensed milk 1/4 cup corn syrup 1 cup brown sugar 1/2 cup unsalted butter 1/4 cup pumpkin puree Topping: 1 1/2 cups white chocolate, finely chopped Directions: Prepare the Base: Preheat the oven to 325°F (165°C). In a mixing bowl, combine the cold, cubed butter, white sugar, flour, and pumpkin pie spice. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Press the mixture evenly into a 9 x 13-inch baking pan to form the base. Bake for 20 minutes or until lightly golden. Allow it to cool slightly. Make the Filling: In a double boiler over low-medium heat, combine the sweetened condensed milk, corn syrup, brown sugar, butter, and pumpkin puree. Cook, stirring frequently, until the filling thickens, about 10-15 minutes. Pour the caramel filling over the baked base and let it cool completely. Prepare the Topping: In a clean double boiler, melt the white chocolate until smooth. Pour the melted white chocolate over the cooled filling layer, spreading it evenly with a spatula. Allow it to set at room temperature or refrigerate briefly for quicker setting. Cut and Serve: Use a sharp knife dipped in hot water and wiped clean after each cut to slice into squares. This helps prevent the chocolate from cracking. Serve and enjoy! Prep Time: 25 minutes Cooking Time: 30 minutes Cooling Time: 1-2 hours Total Time: 2 hours, 55 minutes Kcal: 320 kcal per bar Servings: 24 bars Pumpkin Pie Millionaire Shortbread combines the indulgent flavors of a classic millionaire bar with an autumn twist. The base is a buttery shortbread with a hint of pumpkin spice, followed by a rich, pumpkin-infused caramel filling, and topped with a smooth layer of white chocolate. Each layer adds its own unique texture and taste, making these bars a show-stopping dessert perfect for holiday gatherings or cozy fall nights. With its blend of pumpkin, caramel, and white chocolate, this dessert captures the essence of the season in each bite. It’s a delightful treat that brings together seasonal flavors in a luxurious, layered bar.

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Swiss Brunette

Millionaire’s Cheesecake Ingredients: For the Shortbread Base: 1 cup all-purpose flour (125g) 1 stick butter (114g) 1/4 cup white sugar (50g) 1/4 teaspoon salt For the Cheesecake: 3 1/4 cups cream cheese (740g), room temperature 1/2 cup white sugar (100g) 3 tablespoons powdered sugar 1 cup heavy whipping cream (240ml), 33% fat or higher 1 teaspoon vanilla extract For the Caramel: 1 cup light brown sugar (200g) 2 sticks butter (227g) 1/3 cup golden corn syrup (100g) 1 can sweetened condensed milk (397g) 1 teaspoon salt For the Chocolate Ganache: 1 cup dark chocolate (175g), chopped 1/2 cup heavy cream (120ml) Directions: Make the Shortbread Base: Preheat the oven to 350°F (180°C). In a food processor, pulse together the flour, butter, salt, and sugar until the mixture resembles breadcrumbs. Alternatively, you can rub the butter into the flour and sugar using your fingertips. Press the dough into the base of a round, loose-bottomed cake pan (lining the base with parchment paper for easy removal later). Bake for 20 minutes, or until golden. Let cool. Make the Cheesecake: Whip the heavy cream to stiff peaks and set aside. In a large bowl, whip the cream cheese, white sugar, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until just combined. Pour the cheesecake mixture over the cooled shortbread base, smoothing out the top. Place in the fridge to chill while you prepare the caramel. Make the Caramel: In a saucepan, melt the light brown sugar, butter, and golden corn syrup over medium heat. Bring the mixture to a boil, stirring constantly until it begins to froth. Remove from the heat and stir in the condensed milk and salt. Return the pan to the heat and boil for 1 minute, until the caramel thickens enough to coat the back of a spoon. Let the caramel cool for about 90 minutes. Once slightly warm to the touch, set aside 1/4 of the caramel for decorating later. Pour the rest of the caramel over the cheesecake and spread it evenly. Return the cheesecake to the fridge to chill overnight. Make the Chocolate Ganache: Place the chopped dark chocolate into a medium bowl. In a small saucepan, heat the heavy cream until it is just simmering (tiny bubbles forming at the edges). Remove the cream from heat and pour over the chocolate. Let sit for 1 minute. Stir the mixture until smooth and glossy. Let the ganache cool completely before spreading it over the top of the cheesecake. Assemble and Serve: Once the cheesecake has chilled overnight, carefully remove it from the cake pan. Before serving, reheat the reserved caramel in the microwave for about 20 seconds, and drizzle over each slice for a finishing touch. Prep Time: 45 minutes (plus overnight chilling) | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes (plus chilling time) Kcal: 650 kcal per slice | Servings: 12 slices Millionaire’s Cheesecake is the ultimate indulgent dessert, combining a buttery shortbread base, creamy cheesecake filling, and rich caramel layer, all topped with a luxurious chocolate ganache. Each slice is a delicious blend of textures and flavors, from the crunchy base to the silky-smooth cheesecake and decadent toppings. This dessert is perfect for special occasions or whenever you’re in the mood for something truly extravagant. The caramel layer adds a sweet richness, while the chocolate ganache provides a delightful finishing touch. Be sure to drizzle extra caramel on top when serving for an added layer of indulgence!