Preheat your oven to 325°F, and line a mini-loaf pan (6"x3"x2") with foil, then lightly spray the foil with cooking spray.
1/4 cup graham cracker crumbs
2 teaspoons sugar
2 teaspoons melted butter
1 tablespoon chopped pecans
pinch of cinnamon
Mix well and press into the bottom of your prepared mini-loaf pan.
4 ounces cream cheese at room temperature
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 teaspoons flour
1 large egg white
Beat the cream cheese, sugar and vanilla until very smooth; mix in the flour and egg white and beat just until smooth (takes just a second).
Spread the filling, evenly, over the crumb crust. Set the mini loaf pan inside an 8" or 9" cake pan and fill the bigger pan with some HOT water (hot water should be about 1" deep). Bake 28-33 minutes (my electric oven takes exactly 33 minutes). The cheesecake should be just "set" and barely jiggle when you tap on the side of the loaf pan.
Remove from oven and let it sit at room temperature for about 30 minutes, then chill in the fridge for at least 2 or 3 hours (or overnight).
APPLE PIE TOPPING
This topping should be put on the cheesecake just before serving. You can serve it warm (which is how we like it) or cold.
- 2 large sweet apples (see note)
- 1 tablespoon butter
- 1 teaspoon water
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup chopped pecans
- 1/4 teaspoon cinnamon
- pinch of nutmeg
Melt butter and water in a medium saucepan and then add everything else. Saute on low heat for about 5-8 minutes or until apples are tender. Thicken the sauce with a slurry of 1/2 teaspoon of cornstarch and 1 teaspoon of water. Remove from heat and stir in 1/4 teaspoon of vanilla.
You can use this topping after it cools down a little, or if you want to serve it cold, just store it in the fridge.
When it's time to serve, grab the ends of the foil in the mini-loaf pan and lift the cheesecake out. Cut the cheesecake in half and place on dessert dishes; top each one with a large serving of apple pie filling (warm or cold). Top with sweetened whipped cream.