| 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.