Caramel Apple Cheesecake Recipe

Posted by Grandma Jeanne on December 24, 2008

1 can (21 ounces) apple pie filling
9 inch graham cracker crust
16 ounces cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla
2 eggs
1/4 cup caramel topping
12 pecan halves
2 tablespoons chopped pecans

Reserve 3/4 cup of apple pie 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 mixture over the pie filling.

Bake at 350 degrees for 35 minutes or until center of the cake is set.

Cool to room temperature.

Mix the reserved pie filling and the 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 cheesecake with pecan halves and sprinkle with chopped pecans.

Refrigerate the cake until ready to serve.

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