• 1 (21 ounce) can apple pie filling
• 1 (9 inch) prepared graham cracker crust
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel ice cream topping
• 12 pecan halves
• 2/3 cup chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.
2. Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.
3. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature.
4. Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

A neat twist for an autumn dinner! My family loves this cheesecake, I make it at Thanksgiving, which is our family traditional time to gather and come together. And it doesn't hurt to do a lil' family bonding over cheesecake!