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Prep Time: 20 Minutes Cook Time: 36 Minutes |
Ready In: 56 Minutes Servings: 12 |
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Prep Time: 20 min Cook Time: 36 min Serves:8 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. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
5. ** I used the box kit w/ the cheesecake & graham cracker crust in it (throw away graham cracker crumbles & make cheesecake letting set in fridge for 1hr w/ apple pie filling already on bottom of crust)** Only use it this way if your in a hurry and need a quick way to get this pie made if you just got told to make this on a short notice :).
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