| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 14 | Servings | |
INGREDIENTS
| CRUST | ||
| 1 1/2 | c | Graham cracker crumbs |
| 3 | T | Sugar |
| 1/4 | c | Butter, melted |
| FILLING | ||
| 2 | Soft cream cheese, 8oz ea | |
| 1/2 | c | Sugar |
| 2 | Eggs | |
| 1/2 | t | Vanilla |
| TOPPING | ||
| 4 | c | Peeled, thinly sliced |
| McIntosh apples | ||
| 1/2 | t | Cinnamon |
| 1/2 | c | Sugar |
| 1/2 | c | Pecans, chopped |
| GLAZE | ||
| 1/3 | c | Apple jelly |
| 1 | T | Rum |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 59
Total Fat: 6.9g
Cholesterol: 38.7mg
Sodium: 39mg
Potassium: 75.6mg
Carbohydrates: 34.6g
Fiber: <1g
Sugar: 17.2g
Protein: 1.8g