Bobby Flay’s Caramel Apple Cheesecake
INGREDIENTS
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Cooking spray
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1/2 cup heavy cream
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8 whole graham crackers
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2 cups apple juice (for apples)
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1 cup lightly toasted walnuts, coarsely chopped
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1/4 cup granulated sugar (for apples)
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2 tablespoons light brown sugar
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1 tablespoon unsalted butter, cold (for apples)
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5 tablespoons unsalted butter, melted
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3 Granny Smith apples, peeled, cored, and thinly sliced (for apples)
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1/2 cup plus 2 tablespoons granulated sugar
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3 Fuji apples, peeled, cored, and thinly sliced (for apples)
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1 tablespoon grated orange zest
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1/4 cup Calvados or other apple brandy (for apples)
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3 (8-ounce) packages Philadelphia cream cheese, at room temperature
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1/2 cup crème fraîche (for apples)
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1/2 cup plus 2 tablespoons finely packed light muscovado sugar
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1 1/2 cups granulated sugar (for Apple Caramel Sauce)
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4 large eggs, at room temperature
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3/4 cup heavy cream, hot (for Apple Caramel Sauce)
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1 large vanilla bean, seeds scraped out, seeds and pods reserved
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Pinch of fine salt (for Apple Caramel Sauce)
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1 teaspoon pure vanilla extract
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3 tablespoons Calvados or other apple brandy (for Apple Caramel Sauce)
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1/2 teaspoon fine salt
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1/2 teaspoon pure vanilla extract (for Apple Caramel Sauce)
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