Caramel Apple Cheesecake

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Thank goodness for everyone's comments. I didn't use the orange zest, the muscovado sugar, or the vanilla beans. I read the comments listed and listen to the advice and my cheescake came out perfect! It was so good I couldn't even imagine it being as good as it was. It does take some time to complete, but the presentation is flawless and the taste is fantastic.

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I actually didn't have the vanilla beans, they were way too expensive so I just used a little more vanilla extract. I also didn't make this with the caramel/apple sauce.....it was still to die for. I made this for myself on my birthday last year and everyone loved it just as much as I did!

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This cheesecake is so creamy and flavorful. I've made many cheesecakes and this one will be added to my favorites! One piece of advice: Skip the caramel recipe and buy caramel sundae topping and drizzle over apples, saves time and the hassle.

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This dish has a very good balance of flavors! It is a breath of fresh air compared to old style cheesecakes.

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I altered it a touch. took out the walnuts
from the crust ( I'm allergic and put in cinnamon. and used gran marnier instead of apple brandy, in the caramel sauce. It was a big hit with my friends.

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I made this cheesecake for a party this weekend following the recipe very carefully. I am an experienced cook and always follow first-time recipes with care. I found that when I added the 6 peeled and sliced apples to the carmelized sugar that had reduced to 1/2 cup, that the juice from the apples as they cooked caused the carmelization to be weakened and there was far too much juice at the end of cooking to put onto the cheescake. I had to strain the apples before doing this, reduce down the liquid to the desired amount and they were not really carmelized enough in my opinion. The caramel sauce I found very weak in quality. The cheesecake itself was good but the topping left something to be desired.

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After seeing this episode, I decided I HAD to make this cheesecake for Christmas Eve dessert. I read the reviews and was nervous, but the cheesecake turned out perfect. It is moist and smooth, no cracks (which I have had issues with in the past, and the taste is scrumptious. I should note that I didn't use the brandy as I had some non-drinkers at my table. So, I can't speak to that, but as for rest, YUMMY. My husband tested the apples before I put them on and decided that part alone was wonderful and could even make a slice of Wonder Bread taste good. He was thrilled at the whole package.

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I loved this recipe and so did my grandchildren it may take time but it was sure worth it in the end

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I thought there were few things wrong with this recipe which I made for family Thanksgiving. The brandy was too strong and also there was to much orange flavor in the crust. Other than that I thought it was great!

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I have made this cheesecake three times now and everyone asks me for the receipe. I love the taste and texture. I have never found the muscovado sugar but use light brown sugar instead which seems to work well. I also prefer the carmel without the apple brandy but do like it in the apples. This is a great receipe, especially when you make small changes to make it meet your tastes!!