Caramel Apple Cheesecake

Yall know I hold a special place in my heart for Paula Deen.  She is fabulous twice over, and once again, she didn't let me down.  I have made this recipe several times, and it's always a crowd pleaser.  When I got the urge to bake the other day, I asked Adam what dessert I should make, and he said suggested cheesecake.  I knew immediately that I should make Paula Deen's caramel apple cheesecake.  It's really simple to make and SO delicious.

Ingredients:

• 1 (21-ounce) can apple pie filling
• 1 (9-inch) graham cracker crust
• 2 (8-ounce) packages cream cheese, at 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

Directions:

Preheat the oven to 350 degrees F.  Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. 

Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. 

Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly.   Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

And yes, it's taste just as good as it looks!  Just ask Adam; he had two slices!