Paula Dean's Caramel Apple Cheesecake
- 1/4 cup Caramel Topping
- 2 eggs
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 2 eight ounce cream cheese at room temperature
- 2 eggs
- 1 9-inch graham cracker crust
- 21 - ounce can apple pie filling
- 3/4 cup chopped pecans
Preheat the oven to 350
Reserve 3/4 cup of the apple pie filling and set aside. Spoon remaining apple pie filling over the crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and mix well. Pour over the apple pie filling.
Bake for 30-35 minutes or until the center of the cake is set. Cool to room temperature. Mix the reserve pie filling with the caramel topping and put in a saucepan and cook for one minute , or until spreadable. Spoon over the top of the cheesecake and spread evenly. Sprinkle with chopped pecans. Put in the refrigerator until you are ready to serve or 2 hours.