New York Cheesecake with Caramelized "Big Apple" Topping

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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.

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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

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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!

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This recipe turned out to be outstanding!!!!!!!!!
It was one of the best cheesecakes I've ever made. I made a few changes on the topping by adding a small amount of heavy cream and about 1 teaspoon of cinnamon. it made the topping taste like a nice and sweet apple pie. The cheesecake came out perfectly without any cracks. I followed the recipe carefully step by step and my cheesecake came out light. One other step i did was that when i took it out and put it on a cooling rack i poked holes in the cheesecake with a skewer to let the steam come out. it turned out to be great because i let the topping cool and as I poured it into the cheesecake it sunk within the wholes and with the apples on top,it made a really great presentation.

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I made this expecting something of a different beast. My cheesecake looked nothing like the photo.
It was browned, cracked and the crust was much darker and thicker than I've ever experienced in a cheesecake. (human error I'm assuming
Also when I loosened the outer ring to let it cool it held onto some of the cheesecake and cracked it further. I managed to get it back together for the most part (as my first cheese cake it was a learning experience, but this is one that doesn't leave the house.
Taste wise it was great, excluding the crust.
I think I will make this again, but learning the hard way isn't great on the wallet or the ego (as it was somewhat inflated with every other recipe made a success.
As a side note, if anyone is using a mobile device to read recipes you don't get to see user comments.

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This amazaing cheesecake! I haven't expreienced the problems other have. This is the only cheese cake that I have made and everyone loves it!

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This cheesecake was great! My husband said it was the best he'd ever had. I substituted 1/3 less fat cream cheese and it didn't seem to affect the quality of the cake. The apple topping was easy and delicious but, like others have said, not very thick. This didn't bother me, though, because it tasted so yummy! Everybody who has tasted it loves it!

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Hey, if I can do it, anyone can. This was my first cheesecake to make by myself and it turned out great. I only used 2-1/2 apples as 4 would have been too much. I think I might not put the orange zest in it the next time I make it. Also, I read to cook with a pan of water to keep from cracking, but it cracked anyway. If anyone out there has a trick for keeping it from cracking, I sure would like to know. Crack's aside, it came out great and those who had it on Thanksgiving really liked it. Thanks Emeril and The Food Network.

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This is a really simple recipe to make, BUT the Caramelized Apple Topping didn't come out well at all! It tastes like a sweet syrup with apples in it, NOT any taste of carmelized sugar at all. Alwso, too much butter in it.

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I will definetly not be making this recipe again. Although I did decide to bake this in a waterbath, the cheesecake still cracked. For the caramel, be sure that after the sugar is dissolved, DO NOT stir the caramel mixture. It will not brown at all and will turn into gross gloop. I only needed about two apples for the two cups of apples. When I added the apples to the caramel, it became very watery. Overall, the taste was good though. The cheesecake was very light, the cinnamon in the crust was very good and the caramel was okay. However, in conclusion, this is not worth making at all.