Categories: Apples, Cheesecake, Dessert, Paula Deen

Ingredients

• 1 (20 ounce) can apple pie filling
• 1 (10 inch) graham cracker crust
• 16 ounces cream cheese
• 1/2 cup sugar
• 1/4 teaspoon vanilla
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves
• 2 tablespoons chopped pecans

Directions

1. Preheat oven to 350°F.

2. Reserve 3/4 cup apple filling, and set aside. Spoon remaining apple filling into the crust. Beat together in large bowl, cream cheese, sugar, vanilla, eggs. Pour over pie filling.

3. Bake for 35 minutes. Cool.

4. Meanwhile, mix reserved pie filling and caramel topping and heat for 1 minute in a small saucepan.

5. Spread warm topping evenly over cooked, cooled cheesecake.

6. Decorate entire edge of cake with the 12 pecan halves, and sprinkle middle of cheesecake with chopped pecans.

7. Refrigerate, share, and enjoy!

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