Introduction

This Apple Crisp Cheesecake Bread is a delightful combination of tender apple-studded bread layered with creamy cheesecake filling and topped with a crunchy crisp topping. Perfect for breakfast, brunch, or dessert, it offers warm cinnamon flavors and a delicious glaze finish.

A close-up of a thick slice of crumb cake on a white plate showing three main layers: a dense, light golden brown base layer with a slightly crumbly texture; a middle layer swirled with cinnamon filling giving a mix of light brown and cream colors; and a top layer of crumbly streusel in rich golden brown tones with coarse texture. The crumb layer is drizzled with white icing running down the sides in thin, uneven streams. The white plate sits on a white marbled surface with soft focus green apples in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crisp Topping: 1/3 cup all-purpose flour
1/3 cup quick cooking oats
1/3 cup light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 Tablespoons unsalted butter, melted
Cinnamon-sugar: 3 Tablespoons light brown sugar
3/4 teaspoons ground cinnamon
Apples: 2 medium apples (Granny Smith, Gala, etc.), peeled and diced into 1/2-inch pieces
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
Bread: 1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
2/3 cup sugar
2 eggs, room temperature
1 1/2 teaspoon vanilla extract
1/2 cup milk
Cheesecake Filling: 8 oz. brick-style cream cheese, room temperature
1/3 cup granulated sugar
3 Tablespoons all-purpose flour
1 teaspoon vanilla extract
1 egg
Glaze: 3/4 cup powdered sugar
2 Tablespoons milk or crème
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with baking spray and line it with parchment paper, leaving a large overhang on the sides for easy removal. Adjust the oven rack just below center, to the lower third position.
Step 2: Prepare the crisp topping by mixing together the flour, quick-cooking oats, brown sugar, cinnamon, and nutmeg in a bowl. Add melted butter and stir with a fork until evenly moistened. Place in the refrigerator until needed.
Step 3: Make the cinnamon sugar by combining 3/4 teaspoon cinnamon with 3 tablespoons brown sugar in a small bowl and set aside. Peel and dice the apples into 1/2-inch pieces, then toss with granulated sugar and 1 teaspoon cinnamon. Set aside.
Step 4: For the bread batter, beat room temperature butter with sugar and vanilla extract until creamy. Add eggs one at a time, mixing to combine. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and mix. Slowly pour in the milk and stir just until combined, scraping down the bowl to remove lumps.
Step 5: Make the cheesecake filling by mixing softened cream cheese with granulated sugar, flour, and vanilla extract. Add the egg and mix just until smooth. Set aside.
Step 6: Assemble the bread by spreading half of the bread batter evenly in the prepared pan. Scatter half of the apple mixture over the batter, then sprinkle with about half of the cinnamon sugar.
Step 7: Spoon the cheesecake filling gently over the apples, smoothing with the back of a spoon but not going all the way to the edges. Spread the remaining bread batter over the cheesecake layer, smoothing the top carefully.
Step 8: Scatter the remaining apples atop the batter and sprinkle with the crisp topping from the refrigerator.
Step 9: Bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean. Because this loaf is dense with apples, if it browns too quickly, tent with foil after 30-40 minutes to prevent burning.
Step 10: Allow the bread to cool in the pan on a wire rack for 20-30 minutes. Lift the bread out using the parchment overhang and let it cool completely.
Step 11: Prepare the glaze by stirring together powdered sugar, milk or crème, and vanilla extract until smooth. Drizzle the glaze over the cooled bread before serving.

Tips & Variations

Use tart apple varieties like Granny Smith for a nice contrast with the sweet batter, or sweeter apples like Gala for a milder flavor.
For a dairy-free version, substitute butter with coconut oil and use dairy-free cream cheese and milk alternatives.
To add a nutty crunch, sprinkle chopped walnuts or pecans on top of the crisp topping before baking.
Make sure all the dairy ingredients are at room temperature for a smoother batter and filling.

Storage

Store the Apple Crisp Cheesecake Bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving, warm slices gently in the microwave to soften the cream cheese filling and enhance flavors.

How to Serve

The image shows several slices of a loaf with four distinct layers. The bottom layer is a light golden cake base with a firm texture. The second layer consists of soft, brownish cooked apple pieces sliced unevenly. The third layer is a thick, creamy yellow custard-like filling that looks smooth and rich. The top layer is a crumbly streusel with a mix of light brown and oat-colored crumbs, sprinkled with small white icing drizzles in thin lines. The background surface is white marbled texture with green apples and cinnamon sticks placed as decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for this recipe?

It’s best to use fresh apples to maintain the right texture in the bread. Frozen apples tend to release too much moisture, which can make the bread soggy.

Can I make this bread ahead of time?

Yes, you can prepare the batter and assemble the bread the night before. Cover the pan tightly and refrigerate overnight, then bake it fresh the next day.