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Apple Crisp Cheesecake Bread Recipe

Apple Crisp Cheesecake Bread Recipe
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★★★★★

5 from 21 reviews

Apple Crisp Cheesecake Bread is a delightful fusion of tender, cinnamon-spiced bread loaded with chunks of juicy apples and a creamy cheesecake filling, topped with a crunchy oat crisp and a sweet cinnamon glaze. This loaf combines textures and flavors for a perfect breakfast treat or dessert.

Ingredients

Scale

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 teaspoon ground cinnamon

Apples:

  • 2 medium apples (Granny Smith or Gala), 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 creme
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare Pan and Oven: Grease a 9 x 5-inch loaf pan with baking spray and line it with parchment paper, leaving a large overhang on the sides to easily lift the bread out later. Adjust the oven rack to the lower third and preheat to 350°F (175°C).
  2. Make Crisp Topping: In a bowl, stir together flour, oats, light brown sugar, cinnamon, and nutmeg. Add melted butter and mix with a fork until evenly moistened. Refrigerate until ready to use.
  3. Prepare Cinnamon Sugar and Apples: In a small bowl, combine brown sugar and cinnamon for the cinnamon-sugar mixture. In another bowl, toss peeled and diced apples with granulated sugar and cinnamon, then set aside.
  4. Make Bread Batter: Beat room temperature butter with sugar and vanilla extract until creamy. Add eggs and mix until combined. In a separate bowl, whisk together flour, salt, and baking powder. Gradually add dry ingredients to the wet mixture, then slowly add milk and mix until just combined. Scrape down the bowl to ensure no lumps remain.
  5. Prepare Cheesecake Filling: In a medium bowl, beat softened cream cheese with sugar, flour, and vanilla. Add egg and mix just until smooth and combined. Set aside.
  6. Assemble the Bread: Spread half of the bread batter evenly into the prepared pan. Scatter half of the apple mixture on top and sprinkle with half of the cinnamon-sugar mixture. Spoon the cheesecake filling over the apples and gently spread with the back of a spoon, avoiding the edges. Spread the remaining bread batter over the cheesecake layer and smooth the top. Scatter the remaining apples and finally sprinkle the crisp topping evenly over the surface.
  7. Bake: Bake in the preheated oven for 55 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with aluminum foil after 30 to 40 minutes to prevent over-browning.
  8. Cool and Remove: Remove from oven and cool in the pan on a rack for 20 to 30 minutes. Use the parchment paper overhang to lift the bread out of the pan and allow to cool completely on the rack.
  9. Prepare Glaze and Serve: Stir together powdered sugar, milk or creme, and vanilla extract until smooth. Drizzle glaze over cooled bread. Slice and serve.

Notes

  • Ensure your loaf pan has an approximate volume of 8 cups to prevent overflowing cheesecake filling during baking.
  • If using apples with high moisture content, consider patting them dry slightly to avoid excess moisture in the bread.
  • Tenting the bread with foil halfway through baking helps prevent the topping and bread surface from burning while ensuring the loaf cooks through.
  • Allow the bread to cool completely before glazing to prevent the glaze from melting off.
  • This bread is best stored wrapped tightly at room temperature for up to 2 days or refrigerated for up to 5 days. Warm slices slightly before serving.

Nutrition

Keywords: apple crisp cheesecake bread, apple bread, cheesecake bread, cinnamon apple bread, dessert bread

Find it online: https://hannahdelgado.com/apple-crisp-cheesecake-bread-recipe/