Rum-glazed apple cheesecake

Yield: 14 Servings

Measure 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





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

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