Hamdi Saidani Bobby Flay Caramel Apple Cheesecake is a delectable dessert crafted with graham crackers, walnuts, brown sugar, cream cheese, eggs, heavy cream, apples, and apple brandy. This recipe takes 6 hours and 10 minutes to prepare and serves 12 individuals.
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🧡 Why You’ll Love This Caramel Apple Cheesecake Recipe:
- Rich and Creamy Texture: The combination of cream cheese and heavy cream creates a smooth and luxurious texture that melts in your mouth.
- Delicious Apple Caramel Flavor: The caramel sauce with apple brandy adds a unique, deep flavor that perfectly complements the creamy cheesecake and tart apples.
- Perfect for Fall: The mix of apples and caramel makes it a perfect dessert for autumn, bringing the flavors of the season to your table.
❓What Is Bobby Flay Caramel Apple Cheesecake Recipe?
Bobby Flay’s Caramel Apple Cheesecake is made with a graham cracker and walnut crust, filled with a creamy mixture of cream cheese, eggs, and muscovado sugar, topped with caramelized apples and a rich caramel sauce.
🍏 Bobby Flay Caramel Apple Cheesecake Ingredients
- 8 whole graham crackers
- 1 cup lightly toasted walnuts, divided
- 2 tablespoons light brown sugar
- 5 tablespoons unsalted butter, melted
- 1/2 cup plus 2 tablespoons granulated sugar, divided
- 1 tablespoon orange zest
- 3 (8-ounce) packages of cream cheese, at room temperature (recommended: Philadelphia)
- 1/2 cup plus 2 tablespoons packed light muscovado sugar
- 4 large eggs, at room temperature
- 1 large vanilla bean, seeds scraped
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 recipe Apple Mixture, recipe follows
- 1 recipe Apple Caramel Sauce, recipe follows
Apple Mixture:
- 2 cups apple juice
- 1/4 cup granulated sugar
- 1 vanilla bean, reserved from the cheesecake mixture
- 1 tablespoon cold butter
- 3 Granny Smith apples, peeled, seeded, and thinly sliced
- 3 Fuji apples, peeled, seeded, and thinly sliced
- 1/4 cup apple brandy (recommended: Calvados)
Apple-Caramel Sauce:
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream
- Pinch salt
- 3 tablespoons apple brandy (recommended: Calvados)
- 1/2 teaspoon pure vanilla extract
🥮 How To Make Bobby Flay Caramel Apple Cheesecake
- Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan with cooking spray.
- Mix graham crackers, 1/2 cup walnuts, and brown sugar in a food processor until finely ground, then add melted butter while the processor is running until the mixture comes together.
- Press the mixture evenly into the bottom of the pan, bake for about 8 minutes until lightly golden brown, and cool completely on a baking rack.
- Mix 1/4 cup sugar and orange zest in a food processor, beat cream cheese in a stand mixer until light and fluffy, then add the orange sugar, remaining sugar, and muscovado sugar, and beat until light and fluffy.
- Add eggs one at a time, mixing until just incorporated, then add vanilla seeds, vanilla extract, salt, and heavy cream, and mix until just combined.
- Pour the mixture into the prepared pan, wrap the bottom of the pan with heavy-duty aluminum foil, place it in a large roasting pan, and pour hot tap water into the roasting pan until it comes halfway up the sides of the cheesecake pan.
- Bake for about 55 minutes until the sides are puffed and set, turn off the oven, prop the door open with a wooden spoon, and let the cake cool in the water bath for 1 hour, then cool to room temperature for 2 hours and refrigerate for at least 4 hours.
Apple Mixture:
- Bring apple juice, sugar, and vanilla bean to a boil in a large sauté pan over high heat, cook until slightly thickened and reduced to 1/2 cup, then stir in the butter until melted.
- Add the apples and cook, stirring occasionally, until lightly caramelized and soft, add the apple brandy and cook until reduced by 1/2, then transfer the apples to a plate and let cool slightly.
Apple-Caramel Sauce:
- Place sugar and water in a medium saucepan and bring to a boil over high heat without stirring, swirling occasionally until amber in color, 10 to 12 minutes.
- While the caramel is cooking, place the heavy cream in a small pan, bring to a simmer over medium heat, then remove from heat and keep warm.
- When the caramel reaches the desired color, slowly whisk in the heavy cream and salt until smooth.
- Remove from heat, stir in the apple brandy and vanilla extract, and keep warm.
💭 Recipe Tips
- Use Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth filling.
- Water Bath Technique: Wrapping the pan in foil and using a water bath prevents cracks in the cheesecake.
- Caramel Color: Watch the caramel closely as it changes color quickly from amber to burnt.
- Chill Properly: Allow the cheesecake to chill in the fridge for at least 4 hours for the best texture.
🍨 What To Serve With Caramel Apple Cheesecake?
Serve Caramel Apple Cheesecake with vanilla ice cream, whipped cream, fresh berries, caramel drizzle, spiced nuts, apple compote, coffee, hot apple cider, cinnamon dusting, or salted caramel popcorn.
🎚 How To Store Leftovers Caramel Apple Cheesecake?
- In the fridge: Store leftovers caramel apple cheesecake in an airtight container in the fridge for 5 days.
- In the freezer: Wrap leftovers caramel apple cheesecake tightly in plastic wrap and aluminum foil, then freeze for 3 months.
🥵 How To Reheat Leftovers Caramel Apple Cheesecake?
- In the oven: Preheat oven to 300°F and heat leftovers caramel apple cheesecake for 1 minute.
- In the microwave: Heat leftovers caramel apple cheesecake individual slices on medium power for 30 seconds.
FAQ’S:
How Do You Prevent The Cheesecake From Sticking To The Springform Pan?
To prevent the cheesecake from sticking to the springform pan, ensure you grease the pan thoroughly with cooking spray before adding the crust mixture.
Can I Use Store-bought Caramel Sauce?
Yes, you can use store-bought caramel sauce as a convenient alternative to making your own. Just make sure to choose a high-quality sauce for the best flavor.
How Can I Prevent The Cheesecake From Cracking Around The Edges?
To prevent the cheesecake from cracking around the edges, avoid overbaking it. Make sure to bake until the edges are set but the center still has a slight jiggle when gently shaken.
How Do I Prevent The Crust From Becoming Soggy When Adding The Cheesecake Filling?
To prevent the crust from becoming soggy when adding the cheesecake filling, make sure to cool the crust completely before pouring the filling over it.
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Bobby Flay Caramel Apple Cheesecake Nutrition Facts
- Calories: 487
- Total Fat: 29g
- Saturated Fat: 13g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Cholesterol: 111mg
- Sodium: 376mg
- Total Carbohydrates: 53g
- Dietary Fiber: 1.3g
- Sugars: 38g
- Protein: 6.9g
- Calcium: 81mg
- Iron: 1mg
- Potassium: 165.9mg
Bobby Flay Caramel Apple Cheesecake
Description
Bobby Flay Caramel Apple Cheesecake is a delectable dessert crafted with graham crackers, walnuts, brown sugar, cream cheese, eggs, heavy cream, apples, and apple brandy. This recipe takes 6 hours and 10 minutes to prepare and serves 12 individuals.
Ingredients
Apple Mixture:
Apple-Caramel Sauce:
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan with cooking spray.
- Mix graham crackers, 1/2 cup walnuts, and brown sugar in a food processor until finely ground, then add melted butter while the processor is running until the mixture comes together.
- Press the mixture evenly into the bottom of the pan, bake for about 8 minutes until lightly golden brown, and cool completely on a baking rack.
- Mix 1/4 cup sugar and orange zest in a food processor, beat cream cheese in a stand mixer until light and fluffy, then add the orange sugar, remaining sugar, and muscovado sugar, and beat until light and fluffy.
- Add eggs one at a time, mixing until just incorporated, then add vanilla seeds, vanilla extract, salt, and heavy cream, and mix until just combined.
- Pour the mixture into the prepared pan, wrap the bottom of the pan with heavy-duty aluminum foil, place it in a large roasting pan, and pour hot tap water into the roasting pan until it comes halfway up the sides of the cheesecake pan.
- Bake for about 55 minutes until the sides are puffed and set, turn off the oven, prop the door open with a wooden spoon, and let the cake cool in the water bath for 1 hour, then cool to room temperature for 2 hours and refrigerate for at least 4 hours.
- Bring apple juice, sugar, and vanilla bean to a boil in a large sauté pan over high heat, cook until slightly thickened and reduced to 1/2 cup, then stir in the butter until melted.
- Add the apples and cook, stirring occasionally, until lightly caramelized and soft, add the apple brandy and cook until reduced by 1/2, then transfer the apples to a plate and let cool slightly.
- Place sugar and water in a medium saucepan and bring to a boil over high heat without stirring, swirling occasionally until amber in color, 10 to 12 minutes.
- While the caramel is cooking, place the heavy cream in a small pan, bring to a simmer over medium heat, then remove from heat and keep warm.
- When the caramel reaches the desired color, slowly whisk in the heavy cream and salt until smooth.
- Remove from heat, stir in the apple brandy and vanilla extract, and keep warm.
Apple Mixture:
Apple-Caramel Sauce:
Notes
- Use Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth filling.
Water Bath Technique: Wrapping the pan in foil and using a water bath prevents cracks in the cheesecake.
Caramel Color: Watch the caramel closely as it changes color quickly from amber to burnt.
Chill Properly: Allow the cheesecake to chill in the fridge for at least 4 hours for the best texture.
Bobby Flay Caramel Apple Cheesecake