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 \N | 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 |
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