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Rum-glazed Apple Cheesecake

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      Title: RUM-GLAZED APPLE CHEESECAKE
 Categories: Cakes, Cheesecakes
      Yield: 14 Servings
 
           CRUST:
  1 1/2 c  Graham cracker crumbs
      3 tb Sugar
    1/4 c  Butter,melted
           FILLING:
      2 pk Soft cream cheese(8oz ea)
    1/2 c  Sugar
      2    Eggs
    1/2 ts Vanilla
           TOPPING:
      4 c  Peeled, thinly sliced
           -McIntosh apples
    1/2 ts Cinnamon
    1/2 c  Sugar
    1/2 c  Pecans, chopped
           GLAZE:
    1/3 c  Apple jelly
      1 tb 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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