Rum-glazed apple cheesecake
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham cracker crumbs |
| 3 | tablespoons | Sugar |
| ¼ | cup | Butter,melted |
| 2 | packs | Soft cream cheese(8oz ea) |
| ½ | cup | Sugar |
| 2 | Eggs | |
| ½ | teaspoon | Vanilla |
| 4 | cups | Peeled, thinly sliced McIntosh apples |
| ½ | teaspoon | Cinnamon |
| ½ | cup | Sugar |
| ½ | cup | Pecans, chopped |
| ⅓ | cup | Apple jelly |
| 1 | tablespoon | Rum |
Directions
CRUST:
FILLING:
TOPPING:
GLAZE:
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