Caramel Apple Cheesecake

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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.

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I have tried this recipe twice. The first time I made the cheesecake on this recipe and the second I used my own cheesecake recipe. The first cheesecake was creamy but I didn't care for the taste too much. With the apples on top It was alright. When I tried my own cheesecake recipe with the apple caramel mixture it was great! I love the apple caramel with cheesecake! Great mix!

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This cheesecake turned out nice and creamy and was fairly simple for my first try. I'll definitely be using this recipe all the time! Thanks Bobby!

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My family and I eat this slowly, to make the experience last. It is, as another reviewer said, crazy good. I substituted brown sugar for muscovado and used additional apple juice for the calvados--price considerations only. I did use some rum in the caramel sauce, to give it a little kick. These minor substitutions left us with a fantastic creamy cheesecake, made even more delightful by hot apples, caramel sauce and walnuts. This isn't a fast recipe--I could make two other cheesecakes in the same time--there a lot of little steps. But it's easy and worth every pan. Warning: watch the caramel sauce. It had just about reached the amber color I was looking for, I turned around to get something, and when I turned back it was burned. A second sauce, well watched, turned out perfectly.

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This recipe was The best ive ever tasted but of course its not better than the "strawberry cheesecake" at the cheesecake factory,Kinda expansive but i love it!
Yummy(:

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This is crazy good. The caramel was nice and thick and didnt fall off the edges. It stuck to it and just made this dish. The apples cooked with the vanilla bean are incredible and the cheesecake was nice and fluffy!

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I know most of the reviews on this cheesecake are a bit old, but I kept reading about the muscovado sugar and had to reply....you can find this sugar in bulk at any decent natural foods store. I have seen it many times. I rated this recipe 5 stars, but I haven't actually tried it yet. I know if it is from Bobby Flay it has to be awesome!