Preheat oven to 350°.
Spoon 3/4 can pie filling into crust.
Add remaining 1/4 can pie filling to saucepan; mix with caramel topping and apple whiskey.
Warm over low heat until melted.
Whip cream cheese until fluffy; add sugar, vanilla and eggs.
Beat until smooth.
Pour over pie filling.
Bake until cake is set, 30-35 minutes.
Spoon apple/caramel mixture over cheesecake.
Top with pecan halves/pieces.
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