Rum-Glazed Apple Cheesecake

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