Make a caramel apple cheesecake by layering 3/4 of a can of apple pie filling over a prepared graham cracker crust. Beat 2 8-ounce packages of cream cheese until the texture is fluffy, and mix in 1/2 cup of sugar, 1 teaspoon of vanilla extract and 2 eggs. Pour the filling over the crust, and bake the cheesecake at 350 degrees Fahrenheit for 30 minutes. Finish it with a caramel topping.
While the cheesecake bakes, combine the remaining 1/4 can of pie filling along with 1/4 cup of caramel topping to a saucepan at low heat. Once the mixture thins, drizzle it over the cooled cheesecake. Sprinkle the cake with 2 tablespoons of chopped pecans before serving.
Make another caramel apple cheesecake recipe by mixing together 1 1/2 cups of graham cracker crumbs with 1/4 cup of melted butter and pressing the crust into the bottom of a baking pan. Cream 4 8-ounce packages of softened cream cheese with 3/4 cup of sugar and 1/4 teaspoon of cinnamon. Slowly stir in 4 eggs, and pour the filling over the crust. Toss 3 chopped Gala apples in cinnamon sugar, and spoon them onto the cheesecake filling. Bake the cake for 45 minutes at 350 degrees. Meanwhile, melt 15 caramel candies in a microwave with 1 tablespoon of water, and drizzle the mixture over the cooled cheesecake.