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Apple Crisp Cheesecake Bread
MaraLila

Apple Crisp Cheesecake Bread

Apple Crisp Cheesecake Bread is the ultimate fall baking project — a moist, warmly spiced apple quick bread layered with a velvety cream cheese filling and crowned with a buttery, golden oat crisp topping. Three beloved desserts in one spectacular loaf. If you love fall baking, you might also enjoy our Apple Cinnamon Loaf.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour (190g)
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground allspice
  • 0.5 cup granulated sugar (100g)
  • 0.25 cup light brown sugar, packed (50g)
  • 0.33 cup neutral oil — vegetable, canola, or melted coconut oil (80ml)
  • 2 large eggs, room temperature
  • 0.5 cup full-fat sour cream or plain Greek yogurt (120g)
  • 1 tsp pure vanilla extract
  • 1.5 cups apple, peeled, cored, and finely diced — about 2 medium apples, Honeycrisp, Granny Smith, or Fuji
  • 8 oz full-fat cream cheese, softened to room temperature (225g)
  • 0.25 cup granulated sugar for filling (50g)
  • 1 large egg yolk
  • 1 tsp pure vanilla extract for filling
  • 1 tbsp all-purpose flour for filling
  • 0.5 cup old-fashioned rolled oats (45g)
  • 0.25 cup all-purpose flour for topping (30g)
  • 0.25 cup light brown sugar, packed for topping (50g)
  • 0.5 tsp ground cinnamon for topping
  • 1 pinch salt for topping
  • 3 tbsp cold unsalted butter, cut into small cubes (42g)

Equipment

  • 9x5 inch Loaf Pan Standard size for this recipe.
  • Parchment Paper Creates handles for easy loaf removal.
  • Hand Mixer or Stand Mixer For the cheesecake filling — a whisk works too.
  • Pastry Cutter or Fork For working butter into the crisp topping.
  • Rubber Spatula For folding batter and spreading layers.
  • Wire Cooling Rack Essential for proper cooling before slicing.

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly, then line it with a strip of parchment paper that overhangs the two long sides to create handles for easy removal. Set aside.
  2. In a medium bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt for the topping. Stir to mix. Add the cold butter cubes and use a pastry cutter, fork, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter still visible. Do not overwork. Refrigerate while you prepare the rest of the recipe.
  3. In a large bowl, beat the softened cream cheese with the granulated sugar until completely smooth and fluffy with no lumps. Add the egg yolk, vanilla extract, and flour. Beat again until just combined and silky. Set aside.
  4. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, sour cream, and vanilla extract until smooth. Pour the wet ingredients into the dry and stir with a rubber spatula until just combined — a few streaks of flour are fine. Fold in the diced apples gently. The batter will be thick.
  5. Spoon roughly half of the apple bread batter into the bottom of the prepared loaf pan and spread into an even layer. Pour all of the cheesecake filling over the batter and gently spread to the edges, leaving a ¼-inch border. Spoon the remaining apple batter over the cheesecake filling and spread as evenly as possible. Remove the crisp topping from the refrigerator and scatter it evenly over the top, pressing it down slightly so it adheres.
  6. Bake on the center rack for 60 to 70 minutes, or until a toothpick inserted into the bread portion at the side of the loaf comes out with just a few moist crumbs. If the crisp topping begins to brown too deeply around the 40-minute mark, loosely tent the pan with aluminum foil and continue baking.
  7. Allow the loaf to cool in the pan for at least 20 minutes, then use the parchment handles to lift it out onto a wire rack. Cool for at least another 45 minutes to 1 hour before slicing. The cheesecake filling must be fully set before cutting into the loaf.

Notes

Pro Tips: Use Honeycrisp or Granny Smith apples and dice them small (¼-inch cubes) for the best texture. Make sure your cream cheese is fully softened to room temperature before making the filling — cold cream cheese causes lumps. Weigh your flour rather than scooping to avoid a dense loaf. Toast your oats in a dry skillet for 3–4 minutes before making the crisp topping for a deeper, nuttier flavor. Do not skip the cooling time — the cheesecake layer must set completely before slicing. This loaf tastes even better the next day as the flavors meld overnight in the fridge.