Apple Crisp Cheesecake Bread: A Tasty Fall Loaf with Cinnamon Apples and Cream Cheese

Apple Crisp Cheesecake Bread

Every fall, when the first cool morning finally arrives, I head straight to the kitchen and start pulling apples out of the fridge. This Apple Crisp Cheesecake Bread is the loaf I bake first, and in my house it rarely survives past day two.

It is an easy fall baking recipe that gives you a super moist, cake like homemade bread baked in a loaf pan.

Each slice is packed with apple chunks, a smooth cream cheese filling runs through the center, and the top is finished with an irresistible crisp topping.

Even though we call it a bread, it honestly tastes like a delicious cake. The name is simply a friendly way of saying you can slice it for breakfast and nobody at the table will argue with you.

This recipe is really a combination of three favorites in one pan: homemade cinnamon apple bread, apple cheesecake, and apple crisp.

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The bread itself is buttery, moist, and cake like, with plenty of apples dotted through every slice and a layer of cream cheese right in the middle.

Putting the loaf together is simple enough for bakers of any skill level, though there are a few extra steps compared with a plain quick bread.

Prep time is about 25 minutes, and the loaf bakes at 350 F for 55 to 70 minutes. Because this is a heavy loaf packed with apples, the bake can run a little longer than a simple bread, and that is completely normal.

One small note from my own baking: use a loaf pan with about an 8 cup volume, so the cheesecake layer has room and does not spill over the sides.

If you are new to layered quick breads, do not worry. The steps are short, and the loaf tells you when it is ready by coming out clean on a toothpick.

Why You’ll Love This Apple Bread Recipe with Cream Cheese Filling:

There is a long list of reasons this loaf became a fall tradition for me, and I suspect it will become one for you too.

• It is delicious fall comfort food loaded with warm spices.
• It is the perfect excuse to eat dessert for breakfast.
• It works beautifully for snacks, breakfast, and a satisfying fall dessert.
• It smells wonderful while it bakes, all cinnamon and apples.
• It is easy to make, even if you are new to baking.
• It is buttery and extra moist, thanks to the apple chunks and the creamy center.
• It tastes even better on day two, if it lasts that long.

I usually slice it while it is still a little warm and let the glaze drip down the sides. Soft apple, creamy filling, and a crunchy oat topping in one bite is exactly what makes this bread so hard to share.

You need only the basic ingredients for apple bread dough:

The dough comes together with basic pantry ingredients, and that is one of the reasons I bake this loaf so often. Here is how each ingredient behaves, plus the full lists for every layer of the bread.

Flour. Use all purpose flour, not bread flour or cake flour. Measuring matters more than you might think. Spoon the flour into your measuring cup, then level it off with the back of a knife.

Do not scoop straight from the container, and do not pack or tap the cup. Too much flour gives you a dry bread and a dry topping.

Sugar. The dough calls for granulated sugar, not brown sugar. Brown sugar in the dough would make the loaf dense and heavy. Brown sugar is saved for the topping and for sprinkling over the apple layer, where its moisture and molasses flavor do exactly what you want.

Eggs. Eggs add both texture and flavor to the bread, and one more egg goes into the cheesecake filling.

Milk. Nondairy or low fat milk will work, but whole milk gives the best flavor and texture.

Butter. Butter brings rich flavor to both the bread dough and the crisp topping.

Cream cheese. Use brick style cream cheese at room temperature so the filling turns out smooth instead of lumpy.

Apples. Firmer apples hold their structure in the oven instead of turning to mush. Granny Smith, Golden Delicious, Honey Crisp, Fuji, Gala, and Pink Lady are all wonderful choices. Since the recipe uses only two apples, use what you have on hand.

The topping and the glaze. The crisp topping is a simple mixture of flour, quick cooking oats, brown sugar, cinnamon, and nutmeg mixed with melted butter. The glaze uses powdered sugar, vanilla extract, and milk or creme.

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, peeled and diced into 1/2 inch pieces, such as Granny Smith or Gala
• 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 at room temperature
• 2/3 cup sugar
• 2 eggs at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 cup milk

Cheesecake Filling

• 8 oz brick style cream cheese at 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

How to Make Apple Crisp Cheesecake Bread:

The method is baking, and it moves through a few short stages. I like to set everything out on the counter first, because once you start mixing, it all flows quickly.

Prepare the pan and the oven

1. 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 can easily lift the bread out later.
2. Adjust the oven rack just below the center, to the lower third position, and preheat the oven to 350 F.

Make the crisp topping

1. In a bowl, stir together the all purpose flour, quick cooking oats, light brown sugar, cinnamon, and nutmeg. Add the melted butter and whisk with a fork until evenly moistened, then place the bowl in the fridge until you are ready to use it.

Make the cinnamon sugar and the apples

1. In a small bowl, mix 3/4 teaspoon ground cinnamon with 3 Tablespoons brown sugar and set it aside.
2. Peel and dice the apples into small 1/2 inch chunks, toss them with 2 Tablespoons granulated sugar and 1 teaspoon ground cinnamon, and set them aside too.

Make the bread batter

1. Beat the room temperature butter with the sugar and vanilla extract. Add the eggs and mix to combine. Add the dry mixture of 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 no lumps remain.

Make the cheesecake filling

1. Mix the softened cream cheese with the sugar, flour, and vanilla. Add the egg and mix just to combine, then set it aside.

Assemble and bake the loaf

1. Spread half of the batter in the prepared pan, scatter half of the apple mixture over it, and sprinkle with the cinnamon sugar mixture.
2. Spoon the cheesecake mixture over the apples and gently spread it with the back of the spoon. Do not go all the way to the edges of the pan.
3. Spoon the remaining bread batter on top and gently smooth it. Scatter the remaining apples and sprinkle with the crisp topping.
4. Bake in the preheated oven for about 55 to 70 minutes, until a toothpick inserted in the center comes out clean.
5. Because this is a heavy loaf full of apples, it may take longer, and that is okay. Tent it with aluminum foil after 30 to 40 minutes to keep the top from browning too much.
6. Remove from the oven and cool for 20 to 30 minutes in the pan set on a cooling rack. Then lift the bread from the pan using the parchment paper overhang.
7. To make the glaze, stir together the powdered sugar, milk or creme, and vanilla, then drizzle it over the cooled bread.

Trust the toothpick test more than the clock. If the center still looks wet, keep baking in short increments and check again, since every oven runs a little differently.

Craving for more Apple recipes?

If this loaf disappears as fast in your house as it does in mine, you will probably want more apple baking in your life. A few of my favorites to try next:

• A cinnamon apple crumb cake, which brings the same warm spice flavor with a buttery crumb topping.
• A mini cheesecake version of this bread, perfect when you want individual portions.
• A collection of 21 apple recipes, handy when you come home from the orchard with a full bag.
• Apple Crisp Cheesecake Pie, for anyone who loves apple crisp baked into a dessert.
• Apple Coffee Cake with Cream Cheese Filling, which brings that creamy center to a coffee cake.

Bake one of these on a cool weekend afternoon, pour a cup of coffee, and your kitchen will smell like fall for hours.

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Apple Crisp Cheesecake Bread

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Apple Crisp Cheesecake Bread Every fall, when the first cool morning finally arrives, I head straight to the kitchen and start pulling apples out of the fridge. This Apple Crisp Cheesecake Bread is the loaf I bake first, and in my house it rarely survives past day two.

• Total Time: 90 min

Ingredients

Scale 1x2x3x

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

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Instructions

Preparation
1-Grease a 9 x 5-inch loaf pan: 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
2-In a bowl stir together all-purpose flour,: 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 and apples
3-In a small bowl, mix ¾ teaspoon: In a small bowl, mix ¾ teaspoon of ground cinnamon and 3 Tablespoons brown sugar, and set aside.
4-Peel and dice apples in small 1/2-inch: Peel and dice apples in small 1/2-inch chunks, and toss them with 2 Tablespoons granulated sugar and 1 teaspoon ground cinnamon, then set aside, too.

For the bread
5-Beat room temperature butter with sugar and: 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
6-Mix together softened cream cheese with sugar,: Mix together softened cream cheese with sugar, flour, and vanilla. Add egg and mix just to combine, set aside.

Assembling
7-Spread half of the batter in the: Spread half of the batter in the prepared pan, scatter half of the apple mixture and sprinkle with the cinnamon sugar mixture.
8-Spoon the cheesecake mixture over the apples: 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.
9-Next, spoon the remaining bread batter and: Next, spoon the remaining bread batter and gently smooth the top. Scatter the remaining apples and sprinkle with the crisp topping.
10-Bake in preheated oven for about 55-70: 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.
11-Remove from the oven and cool for: 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.
12-To make the glaze: To make the glaze: stir powdered sugar, milk(or creme), and vanilla. Drizzle over cooled bread.

Last Step:

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• Prep Time: 25 min
• Cook Time: 0 min
• Method: bake