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Ingredients Jump to Instructions ↓

  1. 1 1/2 c Graham cracker crumbs

  2. 3 tb Sugar

  3. 1/4 c Butter,melted FILLING:

  4. 2 pk Soft cream cheese(8oz ea)

  5. 2 Eggs

  6. 1/2 ts Vanilla TOPPING:

  7. 4 c Peeled, thinly sliced -McIntosh apples

  8. 1/2 ts Cinnamon

  9. 1/2 c Sugar

  10. 1/2 c Pecans, chopped GLAZE:

  11. 1/3 c Apple jelly

  12. 1 tb Rum Combine crumbs, sugar and butter. Press into bottom of

  13. 9 inch springform pan. Bake at

  14. 3250 degrees for

Instructions Jump to Ingredients ↑

  1. 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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