Bobby Flay Cheesecake Recipe

An easy and delicious Bobby Flay Caramel Apple Cheesecake recipe is made with graham crackers, walnuts, brown sugar, cream cheese, and apples, and takes around 2 hours and 32 minutes to prepare and bake, serving 8 people. Pair your cheesecake with chocolate fondue, lemon curd, mochi donuts, and apple muffins for an enhanced dessert experience.

To make the cheesecake, Bobby Flay begins by preparing a crust from graham crackers and walnuts, followed by creating a rich filling with cream cheese and sugar, and finishes with a flavorful apple topping and caramel sauce.

Whether you are making his Corned Beef And Cabbage, Green Beans, or this Cheesecake, Bobby Flay’s recipes always balance rich flavors with simple, straightforward cooking techniques.

Bobby Flay Cheesecake Ingredients

• 8 whole graham crackers
• 1 cup toasted walnuts, divided
• 2 tablespoons light brown sugar
• 5 tablespoons unsalted butter, melted
• 3/4 cup granulated sugar, divided
• 1 tablespoon orange zest
• 3 packages (8 ounces each) of cream cheese, room temperature
• 1/2 cup plus 2 tablespoons light muscovado sugar
• 4 large eggs, room temperature
• 1 large vanilla bean, seeds scraped
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/2 cup heavy cream

For the Apple Mixture:

• 2 cups apple juice
• 1/4 cup granulated sugar
• 1 tablespoon cold butter
• 3 Granny Smith apples, peeled and thinly sliced
• 3 Fuji apples, peeled and thinly sliced
• 1/4 cup apple brandy

For the Apple-Caramel Sauce:

• 1 1/2 cups granulated sugar
• 1/4 cup water
• 3/4 cup heavy cream
• Pinch of salt
• 3 tablespoons apple brandy
• 1/2 teaspoon pure vanilla extract

How To Make Bobby Flay Cheesecake

1. Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit to prepare for baking.
2. Prepare the Crust: In a food processor, combine graham crackers, 1/2 cup walnuts, and brown sugar until finely ground. With the processor running, gradually add melted butter.
3. Bake the Crust: Press the crust mixture evenly into the bottom of a 9-inch springform pan and bake for 8 minutes. After baking, place it on a rack to cool completely.
4. Mix Orange Sugar: Blend 1/4 cup granulated sugar with the orange zest in a food processor until thoroughly combined.
5. Beat Cream Cheese: In a stand mixer with a paddle attachment, beat cream cheese until it’s light and fluffy, which should take about 3 to 4 minutes.
6. Add Sugars to Cheese: Gradually add the orange sugar, remaining granulated sugar, and light muscovado sugar to the cream cheese, beating until fully incorporated and the mixture is fluffy.
7. Incorporate Eggs and Vanilla: Add eggs one at a time to the mixture, ensuring each is just incorporated. Follow with the vanilla seeds, vanilla extract, salt, and heavy cream, mixing until just combined.
8. Bake the Cheesecake: Pour the cheese mixture into the cooled crust. Wrap the springform pan in heavy-duty aluminum foil and place it in a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the cheesecake pan. Bake for 55 minutes until the edges are set but the center still jiggles slightly.
9. Cool in the Oven: Turn off the oven, prop open the oven door with a wooden spoon, and let the cheesecake cool in the water bath for 1 hour.
10. Further Cooling: Remove the cheesecake from the oven and let it cool to room temperature for 2 hours, then refrigerate for at least 4 hours or up to 24 hours.
11. Prepare the Apple Mixture: Boil apple juice, sugar, and a vanilla bean until reduced to half a cup, then stir in butter. Add sliced apples and cook until lightly caramelized. Incorporate the apple brandy and reduce the mixture by half.
12. Make the Apple-Caramel Sauce: In a separate saucepan, cook granulated sugar and water until amber in color. Simultaneously, simmer heavy cream in another pan. Slowly whisk the warm cream into the caramel, add a pinch of salt, and remove from heat. Stir in apple brandy and vanilla extract, keeping the sauce warm.
13. Assemble and Serve: Top the chilled cheesecake with the warm apple mixture, generously drizzle with the caramel sauce, and sprinkle with remaining toasted walnuts. Serve additional sauce on the side for an extra touch of sweetness.

What To Serve With Cheesecake

Serve your Cheesecake with sides like chocolate fondue, lemon curd, mochi donuts, apple muffins, and dulce de leche. These sweet and flavorful accompaniments enhance the rich taste of cheesecake, offering a delightful contrast in textures and flavors.

How To Store Cheesecake

In The Fridge:

Wrap the cheesecake tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the fridge for up to 5 days while maintaining its freshness and flavor.

In The Freezer:

To freeze cheesecake, wrap it securely in plastic wrap and aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.

How To Reheat Cheesecake

Gently reheat cheesecake by placing it in a warm environment, like near a preheating oven. Avoid direct heat as it can alter the texture. Room temperature is often the best way to restore its creamy texture​​.

Check out More Recipes From Bobby Flay:

• Bobby Flay Meatloaf Recipe
• Bobby Flay’s Savory Pepper Biscuits