Caramel Apple Cheesecake
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup caramel topping
12 pecan halves
2 tablespoons chopped pecans
Preheat oven to 350°F (175°C).
Remove 3/4 cup of apple pie filling and set aside. Spoon remaining filling into pie crust. In a medium bowl, beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling.
Bake for 35 minutes, or until center is set. Cool on a wire rack.
Combine reserved apple pie filling and caramel topping in a small saucepan. Heat over moderate heat until spreadable, but not hot. Spoon over cooled cheesecake and spread evenly. Decorate the edge with pecan halves and sprinkle the top with chopped pecans. Refrigerate until ready to serve.