CARAMEL APPLE CHEESECAKE

Update 12/6/2009: This recipe was decent, a tad too sweet thgough. I like the idea of mixing apple pie with cheesecake. I think next time I want to create a mix between apple crisp and cheesecake.

From Food Network, more specifically Paula Dean. I always make a Double Layer Pumpkin Cheesecake for dessert on Thanksgiving. Since we have more people this year, I figured I would add another dessert.

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
1. Preheat the oven to 350 degrees F.
2. 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.
3. Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
4. 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.
5. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans.
6. Refrigerate the cake until ready to serve.