Bobby Flay Caramel Apple Cheesecake Recipe
The Bobby Flay Caramel Apple Cheesecake Recipe is rich, creamy and full of fall flavors.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
For the Cheesecake Filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Caramelized Apples:
- 3 medium apples peeled, cored and sliced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
For the Caramel Sauce:
- 1/2 cup caramel sauce store-bought or homemade
Instructions
Preheat Oven
- Preheat oven to 325°F (165°C). Grease the springform pan and set aside.
Prepare Crust
- Mix graham cracker crumbs, sugar and melted butter. Press firmly into the bottom of the pan.
Bake Crust
- Bake crust for 10 minutes. Remove and let cool.
Prepare Cheesecake Filling
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Mix until creamy.
Pour Filling
- Pour cheesecake filling over baked crust and spread evenly.
Bake Cheesecake
- Bake for 45–50 minutes until center is set. Let cool completely.
Caramelize Apples
- In a skillet, melt butter over medium heat. Add brown sugar, cinnamon and apple slices. Cook until tender and golden, about 5–7 minutes.
Arrange Apples
- Place caramelized apples on top of cooled cheesecake.
Add Caramel Sauce
- Drizzle caramel sauce over apples and cheesecake evenly.
Chill
- Refrigerate cheesecake for at least 4 hours before serving.
Notes
- Use tart apples like Granny Smith for balance.
- Add chopped pecans or walnuts on top for crunch.
- Use homemade caramel sauce for richer flavor.
- Let cheesecake sit at room temperature for 10 minutes before slicing.
- Top with whipped cream for extra indulgence.
- Avoid overbaking to keep the cheesecake creamy.