| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
14 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Graham cracker crumbs |
| 3 |
tb |
Sugar |
| 1/4 |
c |
Butter,melted |
| 2 |
pk |
Soft cream cheese(8oz ea) |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1/2 |
ts |
Vanilla |
| 4 |
c |
Peeled, thinly sliced McIntosh apples |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Pecans, chopped |
| 1/3 |
c |
Apple jelly |
| 1 |
tb |
Rum |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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