Paula Deen’s SF Caramel Apple Cheesecake
1 can (20oz) Sugar Free Apple Pie Filling
1 (9inch) Graham Cracker Crust
2 (8oz) packs Cream cheese, at room temperature
1/2 c Splenda
1/4 t vanilla extract
1/4 c Smucker’s Sugar Free Caramel Topping
12 pecan halves, plus 2 T chopped pecans
Preheat oven to 350.
Reserve 3/4 c of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together cream cheese, splenda, 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 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 pie until ready to serve.