Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons melted butter
Cheesecake Filling:
- 1 1/2 pounds cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 2 tablespoons heavy cream
Apple Topping:
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 stick unsalted butter
- 2 cups peeled, cored, and thinly sliced Granny Smith apples (about 4 apples)
Directions
Preheat the oven to 375 degrees F.
In a bowl, mix together the crumbs, sugar, and cinnamon. Add the butter and mix well. Using the back of a spoon, press evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake until golden, about 8 minutes. Remove from the oven and cool before filling.
In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the sugar a few tablespoons at a time, and when well incorporated, add the flour, lemon peel, orange peel, and vanilla extract. Add the eggs and heavy cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.
Pour the batter into the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 55 minutes to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.
Remove the cake from the refrigerator and bring to room temperature.
To make the topping, in a heavy, medium saucepan, combine the 1/2 cup sugar and water, and bring to a boil. Lower the heat and cook, stirring occasionally, until the sugar is dissolved. Continue cooking until amber in color, 7 to 10 minutes, swirling the pan occasionally. Add the butter, stir, and cook over low heat until the butter is melted and evenly incorporated. Add the apples and stir to coat with the caramel. Cook, stirring, over medium heat until the apples are tender, about 5 minutes. Remove from the heat and cool before topping the cheesecake.
Top the cheesecake with the caramelized apple topping and serve.
Photo: New York Cheesecake with Caramelized "Big Apple" Topping Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 28 reviews
By markitaa
on November 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I started using this recipe many years ago. Over the years I have tweeked it to give it my own spin but this recipe gave me what I needed to make it a family favorite to this day. Thanks Emeril for all your great recipes.
By tacotrcy
new windsor, 60
on November 24, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Miraculously, my cake didnt crack and i think its bacause i forgot to add the heavy cream, then half way through baking i remembered lol, so i opened the oven and added it to my half baked cheese cake, i evenly mixed it through the batter (not the crust and then put it back in and allowed it to bake the remamining time, and suprisingly it didnt crack. It lead me to believe that the mixing of the batter that i did 1/2 way through saved it from bracking because i didnt use a paddle mixer
By sjunak
Fort Gratiot Mi...
on September 14, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was the first cheesecake I've made from scratch. Made if for my husbands birthday. I followed the directions exactly, however it came out burnt on top and the top was cracked over the entire cheesecake. It looked an earthquake happened in it. The topping didn't taste like caramel either. But hey at least it was made with love!
Read all 28 reviews