Caramel Apple Cheesecake

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This cheesecake was amazing! The first one I've ever made from scratch, but be prepared for hours and hours of work! The best part is the cheesecake recipe could work with any topping.

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Loved it ! Make sure you have the time to dedicate to this dessert, its worth it ! This was the 1st cheese cake I ever made, came out perfect. I brought it as a dessert for Thanksgiving. I drizzeled the carmel sauce over the top of the cake and than arranged the apples on top, sprinkled with walnuts. Served extra sauce on side. My family loved it so much I will be making it again !!!

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Great cake! I substituted the graham crackers for gluten free ones so I could eat it too!

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I took this cheesecake to work. There are a few people who do not really like desserts, but loved this. It is quite tasty, though a bit on the labor-intensive side. I would say, wath the caramel very closely. My first batch burned in 4-5 minutes. My second batch came out good, though. Also, on the apple mixture, I should have strained the apples. There was a lot of excess juice, and, not thinking, i poured it along with the apples on top. The juice just leaked out and got everywhere.

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I made this for my hubs for his birthday and he loved it! It was so good and not too sweet well the cheesecake part that is. I did not put all the topings on at one time i just put it on one by one as i served it :

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amazing

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After watching Bobby's throw down with Junior I HAD to try and bake a cheesecake. Had I not followed Bobby's recipe and instructions I would not have been able to actually AMAZE my guests. This was the first cheese cake I had ever attempted and if was FANTASTIC!!!! Thank you Bobby for excellent instructions!!!!
P.S. If you would like a challenge on dry rub smoked ribs in the Twin Cities I would love to oblige!!!

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Although the texture and look of it was very pleasing the taste was a big disapointment. I think the cheesecake called for too much salt.

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Hey Robert, I swear I got "the woman" on the shows recipe over 30 years ago. I'm also from NY. Anyway, I always beat the egg whites till stiff, put them in the fridge,and "fold" them into the batter last. IT'S THE BEST! I've had people say to me "you made this, it's not from a specialty shop?" That's the best compliment ever. Also, years ago I used to use and grind up chocolate sugar cookies instead of the graham crumbs, yum........

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On the show, the woman who "teaches" Bobby to make cheesecakes separates the eggs, folding in the stiff eggwhites after the other ingredients mixed. Bobby then comments how light the cheesecake is. Anybody tried beating the whites in afterward? Does it make a difference? I made it once w/o separating them, and it was great, but looking to make it again. As other reviewer noted, there are lots of steps here, and I don't want to insert another one, but if the results are worth it, it wouldn't be that much extra work. Thanks.