Description
Make Apple Crisp Cheesecake Bread for a comforting homemade dessert. This recipe blends apple crisp with creamy cheesecake, perfect for any baker.
Ingredients
Scale
- For the Bread & Cheesecake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted
- ½ cup milk
- 2 large eggs, divided
- 8 oz cream cheese, softened (full-fat)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- For the Apple Filling:
- 2 medium apples (Honeycrisp or Granny Smith), peeled, cored, and diced
- ¼ cup brown sugar, packed
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- For the Crisp Topping:
- ½ cup rolled oats
- ¼ cup brown sugar, packed
- ¼ cup all-purpose flour
- ¼ cup cold unsalted butter, cut into small cubes
Instructions
- Prep Your Pan & Oven:: First things first, get your oven preheating to 350°F (175°C). Then, grab a 9×5 inch loaf pan. I usually line mine with parchment paper, leaving an overhang on the sides. Trust me, it makes lifting the Apple Crisp Cheesecake Bread out so much easier. I’ve had many a loaf stick to the pan, and it’s just heartbreaking.
- Mix the Cheesecake Magic:: Now for the creamy part! In a medium bowl, beat together your softened cream cheese and granulated sugar until it’s smooth and creamy. Then, crack in one large egg and add the vanilla extract. Mix it gently until just combined. Don’t overmix here, or your cheesecake layer might get tough. I always give it a taste test at this point—oops, just a little lick, for quality control, you know!
- Whip Up the Apple Crisp Blend:: In another bowl, toss your diced apples with the brown sugar, cinnamon, nutmeg, and a splash of lemon juice. Make sure every apple piece is coated in that fragrant mixture. The smell at this stage is just heavenly, honestly. This is where the Apple Crisp Cheesecake Bread really starts to come alive, filling the air with autumn goodness.
- Assemble the Bread Base:: In a large bowl, whisk together your flour, baking powder, and salt for the bread batter. In a separate smaller bowl, combine the wet ingredients: the melted butter, milk, and the remaining egg. Pour the wet into the dry, mixing until just combined. A few lumps are okay, don’t overmix or your bread will be tough – I learned that the hard way, trust me!
- Layering the Goodness:: Pour about half of your bread batter into the prepared loaf pan. Spoon about half of the apple mixture over it, then dollop half of the cheesecake mixture on top. Take a knife and swirl it gently. Repeat with the remaining batter, apples, and cheesecake. This layering is what gives the Apple Crisp Cheesecake Bread its beautiful marbling.
- Craft the Crumbly Topping & Bake:: For the crisp topping, combine the rolled oats, brown sugar, and flour in a small bowl. Cut in the cold, cubed butter using your fingertips or a pastry blender until you have coarse crumbs. Sprinkle this generously over the top of your loaf. Pop it into the oven and bake for 50-60 minutes, or until a toothpick inserted into the center (avoiding the cheesecake swirl) comes out clean. Let the Apple Crisp Cheesecake Bread cool before slicing!