Bobby Flay Caramel Apple Cheesecake Recipe

This Bobby Flay Caramel Apple Cheesecake is a creamy and rich recipe, which is made with a crisp walnut-graham cracker crust, a layer of caramelized apples, and a silky homemade caramel sauce. It’s the perfect showstopper dessert for any fall celebration.

Bobby Flay Caramel Apple Cheesecake Ingredients

A classic fall combination for a truly decadent and impressive dessert.

For the Crust:

• 8 whole graham crackers
• 1/2 cup lightly toasted walnuts
• 2 tablespoons light brown sugar
• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) packages of cream cheese, at room temperature
• 1 cup granulated sugar
• 1/2 cup packed light muscovado sugar (or dark brown sugar)
• 1 tablespoon orange zest
• 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

For the Apple Topping:

• 2 cups apple juice
• 1/4 cup granulated sugar
• 1 tablespoon cold butter
• 3 Granny Smith apples & 3 Fuji apples, peeled, cored, and thinly sliced
• 1/4 cup apple brandy (like Calvados)

For the Caramel Sauce:

• 1 1/2 cups granulated sugar
• 1/4 cup water
• 3/4 cup heavy cream, warm
• 3 tablespoons apple brandy (like Calvados)
• 1/2 teaspoon pure vanilla extract
• Pinch of salt

How To Make Bobby Flay Caramel Apple Cheesecake

A step-by-step guide to this wonderfully rich, spicy, and impressive dessert.

Part 1: Make the Crust & Filling

1. Make the Crust: Preheat the oven to 350°F. In a food processor, pulse the graham crackers, walnuts, and brown sugar into fine crumbs. Stream in the melted butter and pulse until the mixture comes together. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then let it cool completely.
2. Make the Cheesecake Filling: In a stand mixer, beat the room-temperature cream cheese until light and fluffy. Beat in the orange zest and both sugars. Add the eggs one at a time, mixing on low just until incorporated after each addition. Stir in the vanilla seeds, vanilla extract, salt, and heavy cream.

Part 2: Bake the Cheesecake in a Water Bath

1. Prepare the Water Bath: Wrap the bottom and sides of the springform pan with a double layer of heavy-duty aluminum foil. Pour the cheesecake mixture into the prepared crust. Place the springform pan in a large roasting pan. Pour hot tap water into the roasting pan until it comes halfway up the sides of the cheesecake pan.
2. Bake and Cool: Bake for about 55 minutes, until the sides are set but the center still has a slight jiggle. 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, remove it from the water bath and let it cool to room temperature for 2 more hours before refrigerating for at least 4 hours, or preferably overnight.

Part 3: Make the Toppings and Serve

1. Apple Topping: In a large sauté pan, bring the apple juice, sugar, and the scraped vanilla bean pod to a boil. Cook until it reduces to about 1/2 cup. Stir in the butter. Add the sliced apples and cook, stirring, until lightly caramelized and soft. Add the apple brandy and cook until it has reduced by half. Let the apples cool.
2. Caramel Sauce: In a medium saucepan, bring the sugar and water to a boil without stirring, swirling the pan, until it turns an amber color. Carefully and slowly whisk in the warm heavy cream and salt. Remove from the heat and stir in the apple brandy and vanilla.
3. Serve: Run a knife around the edge of the chilled cheesecake before releasing the springform rim. Top the cheesecake with the cooled caramelized apples and drizzle generously with the warm caramel sauce.

Recipe Tips

For a perfect, crack-free cheesecake every time.

• How to prevent a cracked cheesecake? There are three secrets: use room temperature ingredients, don’t over-beat the batter once the eggs are added, and use a water bath. The water bath (or bain-marie) creates a steamy, humid environment that helps the cheesecake bake gently and evenly, which is the number one defense against cracks.
• Can I make this ahead of time? Absolutely! Cheesecake is the ultimate make-ahead dessert. It needs to chill overnight for the best flavor and texture, so it’s perfect to make a day or two before your event. The toppings can also be made ahead and stored in the fridge.
• How do I make perfect caramel without it crystallizing? The most important rule is to not stir the boiling sugar! You can gently swirl the pan if you see one area browning faster than another, but a spoon can cause sugar crystals to form, making your sauce grainy.
• Why use room temperature ingredients? Using room temperature cream cheese and eggs is crucial for a smooth, lump-free cheesecake batter. Cold cream cheese will not blend smoothly and will result in a lumpy final texture.

What To Serve With Caramel Apple Cheesecake

This decadent dessert is a showstopper all on its own.

A slice of this incredibly rich cheesecake is a fantastic end to any special meal. It’s wonderful with:

• A hot cup of black coffee or an espresso to cut the sweetness
• A small glass of the same apple brandy used in the recipe

How To Store Caramel Apple Cheesecake

Keeping your cheesecake fresh and delicious.

• Refrigerate: This cheesecake must be stored in the refrigerator. Keep it covered or in a cake carrier. It will stay fresh and delicious for up to 5 days.

Bobby Flay Caramel Apple Cheesecake Nutrition Facts

An estimated guide per slice.

• Calories: 750 kcal
• Carbohydrates: 85 g
• Protein: 10 g
• Fat: 40 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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