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1
Preheat the oven to 350 degrees F. Wrap the bottom and sides of a 10-inch springform pan tightly with foil to prevent moisture from the water bath from seeping into the cheesecake.
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2
Make the Crust: In a food processor, mix the graham cracker crumbs, butter, and sugar.
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3
Press the mixture into the bottom and halfway up the sides of the prepared pan.
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4
Bake the crust for 10 minutes, then remove it from the oven to cool completely.
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5
Make the Filling: In a food processor or with an electric mixer, mix the cream cheese, sugar, and cornstarch until smooth.
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6
Add the sour cream, orange juice, and vanilla and blend until smooth.
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7
Beat in the eggs, one at a time, blending until just combined.
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8
*Cook's Note: It's important to blend well with no clumps as this will make the filling a smoother consistency when baked.
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9
Pour the filling into the crust.
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10
Put a roasting pan on a rack in the center of the oven and transfer the cheesecake to the pan.
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11
Fill the roasting pan with hot water to come halfway up the sides of the cake pan and cover it loosely with foil.
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12
Bake until the center moves only slightly when the cake pan is shaken, about 1 hour and 45 minutes.
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13
Check the water level about 1 hour into the baking, adding more water, if needed.
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14
Carefully remove the pan from the oven and transfer the cake pan to a wire rack to cool.
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15
Refrigerate overnight.
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16
Make the Topping: Melt the butter in a large skillet over high heat.
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17
Add the apples and pecans and cook, stirring, until they are coated with butter, about 2 minutes.
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18
Add the sugar and stir until the sugar dissolves and the liquid comes to a boil, about 3 minutes.
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19
Using a slotted spoon, transfer the apples and pecans to a bowl.
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20
Reduce the heat to medium-high and cook the remaining liquid, stirring often, until it turns a deep amber, about 6 minutes.
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21
Remove the skillet from the heat to stop the cooking and add the cream.
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22
Be careful, as the cream may splatter.
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23
Return the skillet to the heat and bring it to a boil, whisking constantly.
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24
Remove the sauce from the heat and stir in the apples and pecans.
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25
Allow to cool until lukewarm.
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26
Spread the caramel-apple mixture evenly over the top of the cheesecake.
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27
Refrigerate until ready to serve.
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28
Use a knife dipped in hot water to cut through the cheesecake.
