Recipe - Rum-Glazed Apple Cheesecake

CRUST:
1 One half cup Graham cracker crumbs
3 tablespoon Sugar
One fourth cup Butter,melted
FILLING:
2 pack Soft cream cheese(8oz ea)
One half cup Sugar
2 Eggs
One half teaspoon Vanilla
TOPPING:
4 cup Peeled, thinly cut or sliced up
McIntosh apples
One half teaspoon Cinnamon
One half cup Sugar
One half cup Pecans, chopped
GLAZE:
1/3 cup Apple jelly
1 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini