21 oz. can Comstock or Wilderness Apple Fruit Filling, divided
9 or 10 inch graham cracker crust
2 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
1/4 tsp. vanilla extract
2 eggs
1/4 c. caramel topping
12 half pecans
2 tbsp. chopped pecans

Preheat oven to 350°F. Reserve 3/4 cup apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling.

Bake 35 minutes or until center is set. Cool. Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minute. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate until ready to serve.

Makes 8-12 servings.