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Submitted by: Sherry Gordon from Arlington Heights, IL
Originally shared on the web 11/20/2012

21-oz. can apple pie filling, divided
9-inch graham cracker crust
2-8-oz. pkgs. cream cheese, softened
1/2 c. sugar
1/2 t. vanilla extract
2 eggs, beaten
1/2 c. caramel ice cream topping
12 pecan halves
2 T. chopped pecans

Reserve 1/2 cup apple pie filling; spoon remaining filling into crust. In a bowl, beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well; pour over filling. Bake at 350 degrees for 35 minutes, or until center is set; cool. Combine caramel topping and reserved apple pie filling in a small saucepan; cook and stir over medium heat for about one minute. Spoon caramel mixture evenly over cheesecake. Arrange pecan halves around edge; sprinkle with chopped pecans. Keep chilled until serving. Serves 8 to 12.