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Apple Crisp Cheesecake Bread is an easy fall baking recipe for super moist, cake-like, homemade bread packed with apple chunks, smooth cream cheese filling, and irresistible crisp topping. Although it is called bread, it tastes like a delicious cake baked in a loaf pan. Assembling the loaf is so easy, bakers of any skill level can manage this recipe, although it has a few extra steps.
This Apple Crisp Cheesecake Bread recipe is a combo of homemade cinnamon apple bread, apple cheesecake, and fall favorite-apple crisp.
The bread is buttery moist and cake-like with plenty of apples dotted in each slice and a layer of cream cheese in the center.
Why You’ll Love This Apple Bread Recipe with Cream Cheese Filling:
- Delicious, fall comfort food loaded with warm spices
- The perfect excuse to eat dessert for breakfast
- Great for snacks, breakfast, and very satisfying fall dessert
- Smells wonderful while it bakes-cinnamon and apples will warm your home
- Easy to make
- Buttery and extra moist
- It tastes even better on day 2 if lasts that long!
You need only the basic ingredients for apple bread dough:
- All-purpose flour– for this recipe you don’t need bread or cake flour, just regular, all-purpose flour. But, make sure to measure flour correctly. Do not scoop the flour out of the container. Using a spoon scoop the flour into the measuring cup. And do not pack the flour down or tap the measuring cup or you end up with too much flour and dry bread/topping. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top.
- Sugar-for the bread dough in this recipe as well as my Apple Cinnamon Bread, use granulated sugar, not brown sugar. Brown sugar mixed into the dough would result in a dense, heavier texture. Brown sugar is used only for topping and sprinkling over the apple layer.
- Eggs– give texture and flavor
- Milk– Nondairy or low is OK, but whole milk provides great flavor and texture.
- Butter-for rich flavor, both in bread dough and crisp topping.
- And just a few more ingredients for the cheesecake filling, topping, and glaze:
Filling: in addition to eggs, flour, and sugar, for the filling, you’ll need cream cheese and apples.
Crisp topping: a simple mixture of flour, quick-cooking oats, brown sugar, cinnamon and nutmeg, mixed with melted butter
Glaze: powdered sugar, vanilla extract, milk or crème
When a recipe calls for apples, the most common question is “which are the best apples for baking?” It’s best to use firmer apples that keep their structure without turning into mush.
You can use Granny Smith, Golden Delicious, Honey Crisp, Fuji, Gala, or Pink Lady. Since this recipe uses only two apples, so use what you have on hand.
How to Make Apple Crisp Cheesecake Bread:
Make the crisp topping: in a bowl stir together all-purpose flour, quick-cooking oats, light brown sugar, cinnamon, and nutmeg. Add melted butter and whisk with a fork until evenly moistened, then place in the fridge until ready to use.
Prepare the bread dough: Beat room temperature butter with sugar and vanilla extract. Add eggs and mix to combine. Add a mixture of dry ingredients (flour, salt, and baking powder) and mix to combine. Slowly pour in the milk and mix just to combine. Scrape down the bowl with a rubber spatula to make sure there are no lumps remaining.
To make the cheesecake filling: mix together softened cream cheese with sugar, flour, and vanilla. Add egg and mix just to combine, set aside.
Toss diced apples with cinnamon and 2 Tablespoon of granulated sugar, and set aside.
To assemble the loaf: Spread half of the batter in the prepared pan, scatter half of the apple mixture, and sprinkle with the cinnamon sugar mixture. Spoon the cheesecake mixture over the apples and gently spread using the back of the spoon. Don’t go all the way to the edges of the pan. Next, spoon the remaining bread batter and gently smooth the top. Scatter the remaining apples and sprinkle with the crisp topping.
Bake in preheated oven for about 55-70 minutes, or until the toothpick inserted in the center comes out clean. This is a heavy loaf full of apples, so if your bread takes longer, that’s OK. Just tent it with aluminum foil after 30-40 minutes to prevent the top from browning too much.
Remove from the oven and cool for 20-30 minutes in the pan set on a cooling rack. Then using the paper overhang lift the bread from the pan.
To make the glaze stir powdered sugar, milk(or cream), and vanilla. Drizzle over cooled bread.
Apple Crisp Cheesecake Bread
Description
Apple Crisp Cheesecake Bread is an easy fall baking recipe for super moist, cake-like, homemade bread packed with apple chunks, smooth cream cheese filling, and irresistible crisp topping. Although it is called bread, it tastes like a delicious cake baked in a loaf pan.
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…)-peeled and diced in 1/2 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
- 1 egg
Glaze:
- 3/4 cup powdered sugar
- 2 Tablespoons milk or creme
- 1/2 teaspoon vanilla extract
Instructions
- Grease a 9 x 5-inch loaf pan with baking spray, and line it with parchment paper leaving a large overhang on the sides so you could easily lift the bread from the pan. Adjust the oven rack just below the center (to the lower third position) and preheat the oven to 350 F.
To make the crisp topping:
- In a bowl stir together all-purpose flour, quick-cooking oats, light brown sugar, cinnamon, and nutmeg. Add melted butter and whisk with a fork until evenly moistened, then place in the fridge until ready to use.
To make cinnamon sugar:
- In a small bowl mix ¾ teaspoon of ground cinnamon and 3 Tablespoons brown sugar, and set aside.
- Peel and dice apples in small 1/2-inch chunks, set aside, too.
For the bread:
- Beat room temperature butter with sugar and vanilla extract. Add eggs and mix to combine. Add the mixture of dry ingredients (flour, salt, and baking powder) and mix to combine. Slowly pour in the milk and mix just to combine. Scrape down the bowl with a rubber spatula to make sure there are no lumps remaining.
To make the cheesecake filling:
- Mix together softened cream cheese with sugar, flour, and vanilla. Add egg and mix just to combine, set aside.
- Toss apples with cinnamon and 2 Tablespoon granulated sugar, and set aside.
Assembling:
- Spread half of the batter in the prepared pan, scatter half of the apple mixture, and sprinkle with the cinnamon sugar mixture.
- Spoon the cheesecake mixture over the apples and gently spread using the back of the spoon. Don’t go all the way to the edges of the pan.
- Next, spoon the remaining bread batter and gently smooth the top. Scatter the remaining apples and sprinkle with the crisp topping.
- Bake in preheated oven for about 55-70 minutes, or until the toothpick inserted in the center comes out clean. This is a heavy loaf full of apples, so if your bread takes longer, that’s OK. Just tent it with aluminum foil after 30-40 minutes to prevent the top from browning too much.
- Remove from the oven and cool for 20-30 minutes in the pan set on a cooling rack. Then using the paper overhang lift the bread from the pan.
- To make the glaze: stir powdered sugar, milk(or creme), and vanilla. Drizzle over cooled bread.
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