Combine whipped topping, cream cheese and sweetened condensed milk in a bowl. Blend on low until smooth, about 2–3 minutes.
Add lemon juice and blend well. The mixture will begin to thicken.
Layer three-fourths of the can of Lucky Leaf® Premium Caramel Apple Pie Filling Topping in the bottom of the pie crust.
Layer the cheesecake mixture on top of the apples. Refrigerate 1½ hours.
Chop the remaining apples, and place them in a small bowl. Mix this with the cranberries, pecans and 2 Tbsp. of the caramel syrup. Place on a lined cookie sheet, and bake for 20 minutes at 325°F.
Let the topping cool, and place on top of the cheesecake; drizzle with the remaining caramel. Store in the fridge until ready to serve.
What others are saying about this recipe
It was OK. Not really a cheesecake.
I used the Extra slice size Keebler crust.
If I was to make again, I would:
I would mix together the cream cheese and sweetened condensed milk, then fold in the whipped topping.
Put all the apple topping on the bottom of the pie crust.
Toast the cranberries and pecans. Let them cool, then sprinkle on top and drizzle with the caramel.