Description
This Apple Crisp Cheesecake Bread is a delightful fall-inspired treat combining moist apple-studded bread with a smooth cheesecake layer and a crunchy oat crisp topping. Perfect for breakfast or dessert, this loaf balances sweet and spiced flavors with a creamy center and crisp finish.
Ingredients
Scale
For the Bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1 1/2 cups peeled and diced apples (such as Honeycrisp or Granny Smith)
For the Cheesecake Layer:
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
For the Crisp Topping:
- 1/3 cup rolled oats
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup cold unsalted butter (cubed)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Make the Cheesecake Layer: In a medium bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Set this mixture aside.
- Make the Crisp Topping: In a small bowl, combine rolled oats, brown sugar, all-purpose flour, and cinnamon. Cut in the cold cubed butter using a fork or your fingers until the topping becomes crumbly. Set aside this oat topping mixture.
- Make the Bread Batter: In a separate medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. In a large bowl, cream together the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract and sour cream. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Gently fold in the peeled and diced apples to the batter.
- Assemble the Bread: Pour half of the bread batter into the prepared loaf pan and spread it evenly. Carefully spoon the prepared cheesecake layer over the batter and gently spread it out. Top with the remaining bread batter, spreading it evenly over the cheesecake layer. Finally, sprinkle the crisp topping evenly over the top of the loaf.
- Bake: Bake the bread in the preheated oven for 55 to 65 minutes, or until a toothpick inserted near the center comes out mostly clean. If the bread’s top begins to brown too quickly during baking, tent it loosely with foil for the last 15 to 20 minutes. Once done, cool the bread in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Store the bread in the refrigerator for up to 4 days to maintain freshness.
- This bread tastes great served warm or chilled, making it versatile for any time of day.
- Ideal for fall brunches, desserts, or as a thoughtful holiday gift.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
