Caramel Apple Cheesecake
1 (21 ounce) can apple fruit pie filling, divided 1 (9 or 10") graham
cracker pie crust
2 (8 ounce) pkgs. of cream cheese, softened 1/2 c. sugar
1/4 tsp. vanilla extract
2 eggs
1/4 c. carmel topping
1 tsp. cinnamon vanilla spice mix (optional) 12 half pecans
2 tbsp. chopped pecans
Preheat over to 350 degrees. Reserve 3/4 c. of apple filling. Spoon
remaining filling into crust. Beat together cream cheese, sugar, and
vanilla until smooth.
Add eggs and the optional cinnamon vanilla spice mix. 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 sauce pan;
heat about 1 minute.
Arrange apple slices around outside edge of cheesecake. Spoon caramel
sauce onto the cheesecake and spread easily.
Decorate with pecan halves around edges. Sprinkle with chopped pecans.
Refrigerate until ready to serve.
Makes 8-12 servings.
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