Rum-glazed Apple Cheesecake Recipe
Yield: 14 ServingsRecipe by luhu.jp
Ingredients:
CRUST:,
1 1/2 cup: Graham cracker crumbs,
3 tbsp: Sugar,
1/4 cup: Butter, melted
FILLING:,
2 package: Soft cream cheese, 8oz ea
1/2 cup: Sugar,
2: Eggs,
1/2 tsp: Vanilla,
TOPPING:,
4 cup: Peeled, thinly sliced McIntosh apples
1/2 tsp: Cinnamon,
1/2 cup: Sugar,
1/2 cup: Pecans, chopped
GLAZE:,
1/3 cup: Apple jelly,
1 tbsp: Rum,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp