Low Fat Apple Rum Cheesecake



  • 1 1/2 cups crushed Graham crackers
  • 1 tablespoon granulated sugar
  • 3 tablespoons reduced-fat margarine, melted


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


  • 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

2 teaspoons rum extract


  1. Heat oven to 350 degrees F.
  2. Crust: Combine cracker crumbs, sugar and melted margarine. Press into the bottom of a 9-inch springform pan and bake for 10 minutes.
  3. Cheesecake: In a medium mixing bowl, combine softened cream cheese and sugar until well-blended. Add the eggs and vanilla and pour over baked crust.
  4. Topping: 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.
  5. Combine apple jelly and rum extract in a 1-cup glass measure; microwave for 45 seconds to melt. Spoon over cheesecake.
  6. Refrigerate this dessert for at least 1 hour or until serving time.

Loosen cake from rim of pan and remove carefully.

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