Low Fat Apple Rum Cheesecake

Crust:
1 1/2 cups crushed graham crackers
1 tablespoon granulated sugar
3 tablespoons reduced-fat margarine, melted

Cheesecake:
8 ounces nonfat cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs or 1/2 cup liquid egg substitute

Topping:

4 large Macintosh apples, peeled and sliced thin
1/3 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons chopped pecans
1/3 cup apple jelly
2 teaspoons rum extract

Heat oven to 350 degrees F.

Combine cracker crumbs, sugar and melted margarine. Press into the bottom of a 9-inch springform pan and bake for 10 minutes.

In a medium mixing bowl, combine softened cream cheese and sugar until well-blended. Add the eggs and vanilla and pour over baked crust.

Combine sugar and cinnamon. Toss apples with sugar-cinnamon mixture. Spoon over cream cheese. Sprinkle with chopped nuts. Bake for 1 hour and 10 minutes. Remove from oven.

Combine apple jelly and rum extract in a 1-cup glass measure; microwave for 45 seconds to melt. Spoon over cheesecake. Refrigerate this dessert for at least 1 hour or until serving time. Loosen cake from rim of pan and remove carefully.