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