Yield: 14 Servings
|1½ cup||Graham cracker crumbs|
|2 packs||Soft cream cheese(8oz ea)|
|4 cups||Peeled, thinly sliced McIntosh apples|
|½ cup||Pecans, chopped|
|⅓ cup||Apple jelly|
Combine crumbs, sugar and butter. Press into bottom of 9 inch springform pan. Bake at 3250 degrees for 10 minutes. Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust. Toss apples with sugar and cinnamon. Spoon apple mixture over cream cheese; sprinkle with pecans. Bake at 350 degrees for 1 hour and 10 minutes. Remove from oven. Heat apple jelly and rum together. Spoon over cheesecake; cool. Loosen cake from rim of pan and remove carefully. Chill cheesecake in refrigerator before serving.
Recipe by Betty Kruse; as published in the Cedar Rapids Gazette 19Nov94