Caramel Apple Cheesecake

 

1 (21 ounce) can apple fruit filling, divided

1 (9− or 10−inch) graham cracker crust

16 ounces cream cheese, softened

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

2 eggs

1/2 cup caramel topping

12 pecan halves plus 2 tablespoons chopped pecans

Preheat oven to 350 degrees F.

Reserve 1/2 cup apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and

vanilla extract until smooth. Add eggs and beat well. Pour over apple filling. Bake 35 minutes or until

center is set. Cool.

Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minute. Arrange

apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread

evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate until

ready to serves.

Makes 8 to 12 servings.