1 Ready Crust graham cracker pie crust (6 oz.)
1 (20 oz.) can Comstock apple fruit filling and topping, divided
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. lemon juice
1/2 tsp. vanilla
3 eggs
1 (20 oz.) squeeze bottle caramel sundae syrup
2 tbsp. pecans, toasted (optional topping)*

Preheat oven to 350°F.

Place pie crust on baking sheet. Pour 1/2 can of apple pie filling into crust and spread evenly; set aside. With a mixer, beat together cream cheese, sugar, lemon juice and vanilla until fluffy. Add eggs, one at a time, mixing after each addition. Pour filling over apple layer.

Bake for 30 to 35 minutes or until center is almost set. Cool.

Prior to serving, garnish (in this order) with remaining apple filling, caramel sundae syrup and optional toasted pecans.

Cooks Note: To toast pecans, spread out evenly on a baking sheet. Place into a 375°F oven for 3 to 5 minutes or until pecans are well toasted.

Makes 8 servings.