Munuviana

Caramel Apple Cheesecake

I made this once for Thanksgiving, and ever since I have been asked to make it for every Thanksgiving and Christmas dinner as well as non-holiday get-togethers.

Ingredients
1 can (21 ounces) Comstock or Wilderness More Fruit Apple Fruit Filling
1 10-inch graham cracker crust
2 packages (8 ounces each) cream cheese, room temperature
1/2 cup sugar
1/4 tsp vanilla extract
2 large eggs
1/4 cup caramel topping
12 half pecans
2 Tbsp chopped pecans

Directions
1. Preheat oven to 350°F.
2. Reserve 3/4 cup apple fruit filling and spoon the remainder into the bottom of the crust. Level. (Tip for presentation: Instead of 3/4 cup, reserve 12 nice apple slices but no other "pieces"...and a spoonful or two of sauce.)
3. In medium mixing bowl, combine cream cheese, sugar and vanilla with electric mixer until smooth and creamy.
4. Add eggs; mix well.
5. Pour over apple filling.
6. Bake for 50 minutes or until center is set.
7. Cool to room temperature.
8. In small saucepan, heat together reserved apple fruit filling and caramel topping over low heat, stirring gently.
9. Spoon caramel sauce into center of cheesecake and spread evenly over top. (Tip for presentation: If you reserved the 12 slices, put those evenly spaced around the edge before spooning the rest of the caramel mixture onto cheesecake.)
10. Decorate with pecan halves around edge of pie and sprinkle center with chopped pecans.
11. Refrigerate until ready to serve.