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Caramel Apple Pecan Cheesecake

Name: Caramel Apple Pecan Cheesecake
Prep time: 15 min
Total time: 50 min
Cuisine: Cakes, Fall Flavors Recipes, Holiday Recipes
Ingredients: 1 (21-ounce) can apple pie filling; 1 (6-ounce) reduced fat graham cracker pie crust; 2 (8-ounce) packages nonfat cream cheese, softened at room temperature; ⅓ cup Splenda® Granulated Sweetener; 1 teaspoon vanilla extract; 2 eggs; ¼ cup caramel ice cream topping; ⅓ cup chopped pecans

Makes 12 slices Kilojoules 836.8 Prep Time 15 minutes Total Time 50 minutes Made with Splenda® Original Sweetener

Ingredients

1 (21-ounce) can apple pie filling

1 (6-ounce) reduced fat graham cracker pie crust

2 (8-ounce) packages nonfat cream cheese, softened at room temperature

⅓ cup Splenda® Granulated Sweetener

1 teaspoon vanilla extract

2 eggs

¼ cup caramel ice cream topping

⅓ cup chopped pecans

Nutrition Info Per Serving

Serving Size: 1 slice (1/12 cheesecake)

Energy	200
Protein	8g
Total Fat	6g
- of which saturates	1g
Cholesterol	40mg
Carbohydrate	30g
- of which sugars	9g
Dietary Fibre	1g
Sodium	320mg

Instructions

Preheat oven to 350°F.
Reserve ¾ cup of apple pie filling. Spoon remaining pie filling into crust.
In a large bowl using an electric mixer, combine cream cheese, Splenda Sweetener, and vanilla extract. Beat until smooth. Beat in eggs one at a time.
Pour mixture over apple filling in crust.
Bake for 35 minutes or until center is set. Remove from oven and cool to room temperature.
In a small saucepan, warm the caramel ice cream topping to melt; stir in reserved apple filling.
Arrange apple slices around the outside edge of the cheesecake. Spread the caramel sauce evenly over the top. Sprinkle with chopped pecans. Refrigerate until ready to serve.