Caramel Apple Cheesecake
1 (21 ounce) can apple pie filling
1 (9 inch) graham cracker pie crust
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla
2 eggs
1/4 cup caramel ice cream topping
12 pecan halves
2/3 cup chopped pecans
Preheat oven to 350. Reserve 3/4 cup pie filling, set aside. Spoon remaining pie filling into crust. In bowl, combine cream cheese, sugar and vanilla. Beat with mixer until smooth. Add eggs, mix well. Pour into crust. Bake for 35 minutes, or until center is set. Cool to room temperature. In saucepan, combine reserved pie filling and caramel topping. Heat for 1 minute. Place apple slices around outside edge of cheesecake. Spread caramel sauce evenly over top. Decorate with pecan halves around edge. Sprinkle with chopped nuts. Chill until ready to serve.