Recipes : Caramel Apple Cheesecake : Food Network

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Caramel Apple Cheesecake
Recipe courtesy Bobby Flay, 2007

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 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

Directions
1 recipe Apple Mixture, recipe follows
1 recipe Apple Caramel Sauce, recipe follows

Preheat the oven to 350 degrees F.

Place the graham crackers, 1/2 cup of the walnuts and brown sugar in a food
processor and process until finely ground. With the motor running, add the butter
through the feed tube and process until the mixture just comes together. Spray the
bottom and side of the pan with cooking spray. Pat the mixture evenly into the

bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven
until lightly golden brown and just set, about 8 minutes. Remove to a baking rack
and let cool completely.

Combine 1/4 cup of the sugar and the orange zest in a food processor and process
until combined.

Place the cream cheese in the bowl of a stand fixer fitted with the paddle
attachment and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar,
remaining granulated sugar, and light muscovado sugar and beat again until the
sugar is incorporated and the mixture is light and fluffy. Add the eggs, 1 at a
time and mix until just incorporated, scraping the sides and bottom of the bowl.
Add the vanilla seeds and vanilla extract and beat until combined. Add the salt
and heavy cream and mix until just combined.

Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece
of heavy duty aluminum foil and fold up the sides around it. Place the cake pan in
a large roasting pan. Pour hot tap water into the roasting pan until the water is
about halfway up the sides of the cheesecake pan; the foil will keep the water
from seeping into the cheesecake. Bake until the sides of the cake are slightly
puffed and set and the center still jiggles, about 55 minutes.

Turn the heat off and prop the door open with a wooden spoon and allow the cake to
cook in the water bath for 1 hour. Remove the cake to a baking rack and allow to
cool to room temperature for 2 hours. Cover the cake and refrigerate for at least
4 hours and up to 24 hours until chilled through.

Top with the warm apple topping, drizzle liberally with the caramel sauce and

sprinkle with the remaining toasted walnuts. Serve additional sauce on the
side.

Ingredients
Apple Mixture:

Directions
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)

Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high
heat and cook until slightly thickened and reduced to 1/2 cup. 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. Transfer
the apples to a plate and let cool slightly.

Ingredients
Apple-Caramel Sauce:

Directions
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

Place sugar and water in a medium saucepan and bring to a boil over high heat (do
not stir), swirling the pot occasionally to even out the color, until amber in
color, 10 to 12 minutes.

While the caramel is cooking. Place the heavy cream in a small pan and bring to a
simmer over medium heat. Remove from heat and keep warm.

When the caramel has reached the desired color, slowly whisk in the heavy cream
and salt and whisk until smooth. Remove from the heat and stir in the apple brandy
and vanilla extract. Keep warm.