Ingredients
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans
Directions
Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon
the remaining filling into the crust. Beat together the
cream cheese, sugar, and vanilla until smooth. Add the eggs
and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the
cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a
small saucepan and heat for about 1 minute, or until
spreadable. Spoon the apple-caramel mixture over the top of
the cheesecake and spread evenly. Decorate the edge of the
cake with pecan halves and sprinkle with chopped pecans.
Refrigerate the cake until ready to serve.