•1 can apple pie filling - (21 oz)
•1 graham cracker crust - (9" dia)
•2 packages cream cheese - (8 oz ea) -- room temperature
•1/2 cup sugar
•1/4 teaspoon vanilla extract
•2 eggs
•1/4 cup caramel topping
•12 pecan halves -- plus
•2 tablespoons chopped pecans

1.Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining
2.filling into the crust. Beat together the cream cheese, sugar, and
3.vanilla until smooth. Add the eggs and mix well. Pour this over the pie
4.filling.
5.Bake for 30 to 35 minutes, or until the center of the cake is set. Cool
6.to room temperature.
7.Mix the reserved pie filling and caramel topping in a small saucepan and
8.heat for about 1 minute, or until spreadable. Spoon the apple-caramel
9.mixture over the top of the cheesecake and spread evenly. Decorate the
10.edge of the cake with pecan halves and sprinkle with chopped pecans.
11.Refrigerate the cake until ready to serve.

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