Reserve 1/2 cup of apple filling. Spoon emaining filling into crust. In a large bowl, beat together cream chese, sugar and vanilla with an electric mixer until smooth.
Add eggs; beat well. Pour batter over apple filling. Bake in a preheated over for 35 minutes or until center is set. Cool.
Combine reserved apple filling and caramel toppin in a small sauce pan. Heat for one minute, until caramel is melted (do not burn). Spoon caramel sauce onto cheesecake and spread evenly. Sprinkle with chopped pecans if desired. Refrigerate.