CARAMEL APPLE CHEESECAKE

By baderr

Jeff loved this cheesecake when it was served at an EASD party by Deb Chando

Ingredients

• 1 21-ounce can apple pie filling
• 1 9-inch graham cracker crust
• 2 8-ounce packages cream cheese, softened
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves, plus 2 tablespoons chopped pecans

Preparation

Step 1

Preheat oven to 350 degrees.

Reserve 3/4 cup of the apple filling; set aside.

Spoon the remaining filling into the crust.

Beat together cream cheese, sugar, and vanilla until smooth.

Add eggs and mix well.

Pour over pie filling already in crust.

Bake for 30-40 minutes until the center is set.

Cool to room temperature.

Microwave the remaining pie filling and caramel topping until spreadable; spread evenly over top of cheesecake.

Decorate the edge of the cake with the pecan halves and sprinkle the chopped pecans over the top.

Refrigerate until ready to serve.