CARAMEL APPLE CHEESECAKE
8-12 servings
 
1 can (21-ounce) apple pie filling, divided
1 9-inch or 10-inch graham cracker crust
2 package (8-ounce) cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves plus 2 tablespoons chopped pecans

Preheat oven to 350°

Reserve 3/4 cup apple filling. Spoon remaining filling
into crust.
Beat together cream cheese, sugar and vanilla until smooth.
Add eggs and mix well. Pour over apple filling. Bake for
35 minutes or until center is set. cool to room temperature.

Mix reserved apple filling and caramel topping in a small
saucepan. Heat about 1 minute. Arrange apple slices around
outside edge of cheesecake. Spoon caramel sauce onto the
cheesecake and spread evenly. Decorate with pecan halves
around the edge. Sprinkle with chopped pecans.

Refrigerate until ready to serve. 1