Name: Cheese Cake with Caramel Topping recipe by Meena Kumar at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: For the crust:; Graham crackers or Mini vanilla wafers - 1 pack; Butter- 1/2 stick; For the filling:; Cream cheese- 1 and 1/2 packet ( 1 pack is 8 oz); Eggs- 2; All purpose flour- 1 cup; Granulated sugar- 1/2 -1 cup; Heavy whipping cream - 3/4 - 1 cup; Vanilla essence- 1 tsp; For the caramel topping:; Granulated sugar-1/2 cup- 3/4 cup; Unsalted butter- 1/2 stick (at room temperature); Whole milk- 1/2 to 3/4 cup (depending on the thickness you want)

Ingredients Serving: 8

For the crust:
Graham crackers or Mini vanilla wafers - 1 pack
Butter- 1/2 stick
For the filling:
Cream cheese- 1 and 1/2 packet ( 1 pack is 8 oz)
Eggs- 2
All purpose flour- 1 cup
Granulated sugar- 1/2 -1 cup
Heavy whipping cream - 3/4 - 1 cup
Vanilla essence- 1 tsp
For the caramel topping:
Granulated sugar-1/2 cup- 3/4 cup
Unsalted butter- 1/2 stick (at room temperature)
Whole milk- 1/2 to 3/4 cup (depending on the thickness you want)

Instructions

For the crust:
Crush the crackers coarsely and add the melted butter to it and form a wet sand like mixture.
Line a 9" spring form pan with wax paper on the bottom. Put the mixture on top of it and pat it well with your hands to form an even layer, then press it with any flat bottom ramekin to even it out.
Bake it at 350 F or 176 C for 5 to 8 minutes until the crust is firm. Let it cool, then refrigerate it while you get the filling ready.
For the filling;
Bring everything to room temperature.
Slowly whip the cheese, then add the eggs one by one, next add the all purpose flour to it and slowly blend in the sugar along with whipping cream. Do not beat it too much for air pockets to form.
Wrap the outside of the cake pan with an aluminium foil to catch any leaks from the spring form. (I wanted to do a water bath method, but my cake pan did not fit into my tray so I quit that.)
Pour it on top of the prepared crust and bake it at 325 F or 176 C for about an hour. That is until the sides begin to brown, the center is jiggly and sides are firm.
When done, remove the aluminium foil and cover the hot cake pan immediately with a tight lid and keep it on the wire rack to cool. (A very important step.)
This is done to keep the surface of the cake even and the center of the cake does not sink in. Once the cake cools down, refrigerate it in the spring pan itself.
For the caramel topping:
Heat a thick bottom pan and add the sugar, let it melt on it's own on a very low flame. When it is completely melted, do not stir in between. (no water added)
Turn off the flame and add the butter, then add in the whole milk. Stir well, heat it and let it thicken, without burning it, to the consistency you want. Then turn off the flame.
Pour it on top of the cake when it is at room temperature. (Do not pour too much as it has no jelling agent and will over flow when you open the spring pan.)

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