Caramel Apple Cheesecake

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

Preheat 350 F. Reserve 3/4 cup of apple filling; set aside. Spoon remaining filling into crust. Beat together cream cheese, sugar, and vanilla until smooth. Add eggs and mix well. Pour this over pie filling.

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

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

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

Recipe source: Evelyn Tabler.